ML> The volcano fog is hard to disguise.
> I ran into it the last time I was in Hilo.

I saw and smelled it in Kona and during some weird
kind of temperature inversion on Molokai I think.
Also in Italy. From the local fire, as I said, the
view to the south made it look like the mountains
were fuming like a volcano, but the smell was
completely different.

> I recall, long long ago probably 1960, a sea snake 
> (those venomous beasties) being found just offshore
> from Waikiki.

It's said that on occasion a sea snake will find its
way by boat or other marine conveyance, and there is a
small possibility that it'll eat a few native fauna or
bite a tourist, but otherwise, unless it's a gravid 
female, the danger from one is kind of minimal, and I
can't see a snake full of eggs making a journey of that
magnitude. 

Yankee grits
Categories: New Hampshire, breakfast, starch, dairy, pork
Serves: 14, according to the recipe

1 lb bacon
2 c quick grits
8 c water
2 ts salt
1/2 lb butter
2 1/2 c grated sharp Cheddar cheese
12 eggs
2 Tb chopped fresh chives (or 1 Tb dried)
1 c half and half

Cook bacon until crisp and set aside.

Cook the grits according to package directions, except 
use 2 ts salt instead of 1 ts. Add the butter and cheese 
and cook until they have melted. Remove them from the heat 
and cool a little.

Stir in four of the eggs, beaten, and pour all into a 4-qt 
casserole dish.

Crumble the bacon and sprinkle all but 1 c over this layer, 
setting aside 1 c of the bacon crumbs for garnish.

Beat the remaining 8 eggs and the half and half together, 
and pour the mixture over the bacon and grits.

Bake at 350F for about 45 min. Top with remaining bacon 
and serve hot.

Source: The Benjamin Prescott Inn, Jaffrey, New Hampshire
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