Old Mexico spicy shrimp with polenta

Shrimp and grits, 50% finely milled popcorn 50% masa harina for combined raw kernel powder, the whole popcorn kernels can be planted and they will grow (microwave popcorn will not work) but turned to powder instead, and alkali-treated kernels known as hominy, in Mexican cooking pulverized to masa harina (corn powder) for Old World Mexican aroma and flavor. Honestly, the half masa harina contributes an appealing warmth that regular untreated corn cannot match. It is an extraordinary flavor. It is what makes my shrimp and grits hold you and hug you intimately the whole time and makes you miss it when it is gone. Basically, corn porridge.

Warmth is a carelessly overused adjective in describing flavors so I resist using it now. I heard the same person say cinnamon adds warmth, cumin adds warmth, coriander adds warmth, clove adds warmth, turmeric adds warmth, garlic powder adds warmth causing all spice descriptions useless.

The same person has one single sign language motion, a hand squeeze cow-milking motion that describes everything from solid ice to cotton candy. Pitiful considering the individual prides her Italian heritage.

She also has delightfully perky breasts that everybody sees every episode and a physiologically anatomically impossibly broad smile that takes both hands and four widely spread fingers to imitate, and displays every single tooth in her mouth in full, repeatedly, but all that is irrelevant to warm earthy Old World Latin flavor of masa harina.