About

In 2008,Cheese Grits first appeared as a weekly column in the Milton Courier, where it ran along with a private companion blog, Grits and Purls, until 2015. Here is how I introduced them:

The British author Rumer Godden once said “every piece of writing starts from what I call a grit–a sight or sound, a sentence or a happening that does not pass away but quite inexplicably lodges in the mind.” The same is true for me. My writing, and this column, is about the grit of life, all of those small happenings, sights and sounds from which we have so much to learn if we will just pay attention.

The grits that shape my writing are the unremarkable and easily overlooked things in life: a baby blowing a raspberry, soap bubbles tumbling out of a washing machine, or a quiet walk with my parents. I grew up exploring the woods along a dirt road in rural Georgia, picking blackberries and rose quartz that was easily found in the iron oxide reddened dirt of the roadside ditch.

I have now lived in the Midwest as long as I lived in Georgia. I don my Green Bay Packers clothing on Sunday mornings in the fall and winter and eat my grits with extra cheese.

In Cheese Grits, Second Serving, I return to the keyboard with many of the same kinds of thoughts and explorations I wandered through in my original Cheese Grits and Grits and Purls writings with the added perspective of time and age and experience and an ear to that still, small voice within compelling me to write in a world that is screaming for peace and healing. I hope that I can bring at least some small light to someone somewhere.

This blog is private, by free subscription only. I do not want AI engines training on my content. Nor do I want to deal with trolls and bots. This is here for your reading pleasure.