11/20/2025
If you know me, you know how much of my heart and soul I poured into Grace & Grits. When the cost of ingredients continued to rise, and I continued to kill myself cooking, prepping, cleaning…usually well over 12 hours a day, most days, I had to take a step back and re-evaluate some things.
It simply wasn’t paying the bills anymore, and it was hard to let that dream die out. I had my heart set on owning a food truck, and turning out my dishes to bigger crowds. My last hourah in catering I fed almost 200 people… and the kicker? I did that alone. I cleaned, shopped, prepped, cooked—all from scratch, and poured my heart into all those dishes and left knowing that those folks had a great meal.
But life happens. It’s full of twists and turns and we never seem to see any of them comin’. Now I’m running a boutique in Keller, and found a way to incorporate a glimmer of my world into this world. It’s not enchiladas, flautas, street tacos, or southern cooked dinners (if you know, you know), but it is a piece of my heart and soul that I want to continue sharing with you guys.
I’ll have my salsa verde, red salsa, my brown sugar chocolate chip cookies you guys adored so much, and I’m going to venture out with pickle recipes, jams, biscuit mixes and so on. It’s a small way for me to make some extra money as a single income home, whilst still enjoying a piece of me that meant so much for so long.
And for the record, she’s still Grace & Grits.
