Will's first basketball practice is tonight. You know how excited he is? He came home and immediately got to work on his homework. Practice is at 7:30, and he wants to be focused and not worrying about some stupid spelling test, thank you very much.
As I write, I have collards cooking on the stove. I didn't grow up eating greens, did you? We mostly had medleys of frozen mixed vegetables, the favorite being peas, tiny cubed carrot bits and corn. Oh, wasn't that a treat! My mom also enjoyed serving up a nice tasty dish of French green beans, with almonds when she was feeling fancy. I don't believe fresh broccoli had been invented in the 1970s.
We're growing collards in our garden. They are beautiful, sturdy plants that should last through our mild winter. To cook them, first you fry up some bacon. That's always the sign of a good recipe, when you start with bacon. Then you saute onions in the bacon grease--another good sign--add some chicken stock and peeled garlic, and then your chopped up collards.
Cook 'em for two hours--as I said, they're sturdy little suckers--and what you end up with is a symphony of flavors. Oh, my goodness, I forgot to mention the ham hock; you'll need to throw one of those in, too. This being the South, you can pick up a package at any grocery store, whether it's a bargain basement sort of joint or a high falutin' gourmet place.
Do the boys eat this delicacy? Of course they don't. But you know what that means? More for me and the Man. We don't mind a bit.
Eiffel and Alaska
5 hours ago