If you grit your teeth, you press your upper and lower teeth tightly together, usually because you are angry about something. Gritting my teeth, I did my best to stifle one or two remarks `It is clear that my client has been less than frank with me,' said his lawyer, through gritted teeth
Acronym for a grantor retained income trust, which is an irrevocable trust to which a residence is transferred for a term of years, with the grantor retaining the use of the residence for that term At the end of the term, the residence becomes the property of the remainder beneficiary The present value of the retained interest is not taxed for transfer tax purposes The present value of the retained interest is the sum of: (1) the value of an income interest for the specified term, and (2) the present value of the contingent right to receive the value if the grantor dies during the specified term
Usually a breakfast item in the US Southern region Made from the kernel of corn When corn has been soaked in lye and the casing has been removed it becomes Hominy The lye is rinsed out very well and the corn is left to harden Then the swollen hominy is ground up to the texture of tiny pellets When boiled with water, milk and butter it becomes a cereal similar to cream of wheat It's used as a side dish for a good old fashioned Southern breakfast Sometimes you can make it with cheese and garlic for a casserole
The word comes from the Old English "grytt," from means "bran," but the Old English "greot" also meant "something ground " Grits are coarsely ground hominy (corn with the hull and germ removed) Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top The kernel itself swells to twice its original size After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers In the Southern United States, it is commonly boiled and served for breakfast or as a dinner side dish Grits are considered an institution in the South, but rarely found in northern states Many cookbooks will refer to grits as hominy, because of regional preference for the name
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