Fall in Texas is strange. The days are getting shorter, and some of the leaves have started falling off the trees, but the high temps are still almost 90 degrees. Coming from Seattle, my idea of fall involves cold rain, dark cloudy skies, and wearing a jacket.
More food photography:
Now, normally I’d call this creamy polenta, but seeing as how I’m in Texas, I think I’m obliged to call it grits. (I _think_ technically the difference between the two is in the grind of the cornmeal. Grits are a coarser grind, polenta is a somewhat finer grind.) So…creamy grits topped with smoked salmon and an over-easy egg. Yummy. I suspect that if I wanted traditional grits and eggs, I’d have to substitute bacon and/or cheese for the smoked salmon, but the saltiness of the salmon worked really well, and I can pretend that it’s healthier this way.