Shrimp and Grits Casserole INGREDIENTS 2 cups whole milk 2-1/4 cups heavy cream, divided 1 cup uncooked quick-cooking grits 1/4 cup butter 1 large egg, lightly beaten 8 ounces (about 2 cups) sharp cheddar cheese, shredded 1-1/2 teaspoons kosher salt, divided 5 slices thick-cut bacon, chopped 1/2 cup finely chopped red onion 1/2 cup finely chopped red bell pepper 2 garlic cloves, minced 1/3 cup all-purpose flour 1 pound medium-sized raw shrimp, peeled and deveined 1/2 cup dry white wine 1 cup chicken broth 1 tablespoon chopped fresh flat-leaf parsley 2 teaspoons fresh thyme leaves 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/4 cup sliced scallions PREPARATION Preheat oven to 350 degrees. Coat an 11-by-7-inch baking dish with cooking spray.

Rotary Report by Christina Hadaway Ronda Bartlett’s guest speaker for last week’s Rotary Club meeting was someone we all know and love, Possum Jahnel, funeral director for Carmichael-Whatley Funeral Home. She says it is a very rewarding job, but not an easy one.

“Maybe I’m a little old for this dress?” I suggested tentatively as I made my way to the mirror in the little shop. I was in the artisans’ market in San Miguel de Allende, Mexico, where they sell everything imaginable—and quite a few things I had never imagined.

Mark your calendars for Saturday, April 9, at 11 am, for a book reading and discussion with Taylor Moore, author of Down Range. RVPM is happy to co-host this event alongside the Center for the Study of the American West.