Edward cooked pork chops for us the other night and we had pork chop, or poke chop, gravy. After he fried up the chops in a cast iron skillet, he scraped up the stuck parts and added flour, stirred until the flour had browned, then added some milk and broth. Of course I had a big pot of South Carolina grown aromatic rice – it smells like my dog’s foot which is the highest compliment I can give – look it up – lots of people compare it to the smell of fritos. But to me it just this wonderful earthiness. Anyhow, Carolina aromatic rice should be ordered from the company and kept in the freezer – along with South Carolina corn meal, grits, and other locally sourced items that make mealtime so pleasurable, and this time of year creamed corn, too.
Carolina aromatic rice
