Adluh-pated

I love me some stoneground grits.

And in "Famously Hot" Columbia, it's got to be Adluh grits, still ground with real stones.

They're made at the only remaining mill in South Carolina producing flour, cornmeal, grits, breading, specialty mixes, and feed.

The Adluh mill is an iconic sight in Columbia, what with its blinking neon sign that at night can be seen for at least a couple of miles if you know what to look for.

The plant itself is listed on the National Register of Historic Properties.

 

Erica asked me last night if I'd heard of having chicken with waffles.

As it turns out, only last Sunday TG squired (he says "squirreled" just to get a giggle) me to lunch at Harper's, my favorite restaurant in Columbia, and I ordered chicken and waffles from the brunch menu.

Consisting of several tenders of chicken treated to feather-light breading and fried to juicy perfection, snuggled on the warm plate alongside a softly fragrant belgian waffle.

For the asking you can get a complex Carolina-style barbecue sauce, dark and vinegary, for dredging your chicken just prior to eager consumption.

And naturally, syrup and butter are provided for the waffly part.

In case you're still not feeling the ecstasy, you are encouraged to pick two sides. Not like in politics. As in, side items.

For my sides I ordered fresh sweet potato fries and Adluh stoneground grits. The grits came in a ramekin so huge it could double for a toadfrog's bathtub.

In other words, they give you plenty.

There was also a tangy little berry muffin and copious amounts of hot black coffee, everything served by a female waitperson as congenial as she was efficient.

Yeah y'all. Come visit me. We'll go to Harper's and you'll soon see what I mean.

And don't say you don't like stoneground grits, or sweet potato fries! If you take that attitude we won't have nearly as much fun.