Your New Year;s Day menu!
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9 years agolast modified: 9 years ago- 9 years ago
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What's on your Father's Day Menu?
Comments (20)Well I was going to have a pot roast and a new recipe, a Banana Cream Pie from a site I just found last night. It looks fabulous. BUUUTTT, as I just started heating the oven to stick the roast in, and was crunching the graham crackers for the pie, I heard a loud POP noise, and looked at the oven and saw it glowing red and sparks flying on the inside. Opened it up, and my element at the bottom of my oven was bright red and sparking, ready to catch fire. So we grilled out and had BBQ chicken, macaroni salad, garden salad, and green beans. And an ice cream cone from the freezer,lol. Oh well. It was good. Happy Father's Day to all the deserving men out there. Tammy Here is a link that might be useful: Banana Cream Pie...See MoreLast day as patti: What's on your Tues menu?
Comments (19)We're back at last! It was a wonderful reunion but 6 days on the road gets harder and harder. Glenda, I can't thank you enough for hosting the dinner post. You are such a sweetheart and everyone enjoyed it. We had a late lunch at IHOP someplace on I-75 in Georgia. But I will tell you about the dessert we had last night at Applebee's. We split the butter pecan blondie. It was so good, I can't tell you! It was a large blondie topped with a scoop of vanilla ice cream and sprinkled with glazed pecans, which tasted just like pralines. It has a cream cheese sauce to go over the whole thing. I don't know what all was in that sauce but it was awesome! I need to Google copycat recipes to see if I can find it. All those toppings would be really good over peach cobbler. All we did all weekend was eat and talk, eat and talk--and drink!! Thought I'd be ready for the Betty Ford clinic before it was over!! Glenda, thanks again and again!!...See MoreWhat's on your New Year Day Menu?
Comments (41)I grew up knowing that we must have black eyes and Cabbage for health and wealth, and pork for well being through out the year. I don't think I have ever not had those things. In answer to the question. Yes you cook the ham hock or ham in with the black eyes. I use Tony's Cajun seasonings and garlic salt along with a Chopped onion. You can add Chopped green bell pepper and celery if you want. I add lots of garlic because we like the flavor it adds. If I don't have ham hocks or ham I use smoked sausage sliced up. I always cook rice and corn bread so we can eat it with either one or both....See MoreNew Year’s Resolutions?
Comments (19)Great discussion JL! I don't make resolutions, but if I did, it would be to accomplish my 2021 resolutions!! I was supposed to be on a one year sabbatical and it has morphed into two. I am trying to focus and not get distracted, but it is pretty depressing that my progress in that area is one step forward and two steps back. So trying to work on solving that problem. Like FOAS, I too have to come to terms with a health issue--high cholesterol. So trying to at least partially deal with that through diet. Not easy. One of the distractions is my mentally ill aging father, and he doesn't eat very well, so I have him over for dinner or bring dinner over to his house about three times a week. He hates almost all healthy foods and craves comfort food, which includes his four food groups--meat, fat, salt and sugar. Throw in some empty carbs for fun. For example, one of his favorite lunches is sloppy joes, which includes all of them! I could write a bestselling cookbook I think . . . Last night I made two loaves for dinner, one was meatloaf for my Dad and husband, and one was "wheatloaf" for me. Very time consuming. And I really should not have eaten the mashed potatoes which included butter and cream. I should have kept my serving of boiled potatoes apart from the rest . . . but I was rushing to get it all on the table . . . Interesting about that workspace. I am tangentally involved in creating a "makers space" in my Mom's home town, which is being sponsored by the Friends of the Library group there. They are turning some library storage space into a creative makers space and they have matching funds from the state so we are helping them raise the remainder. I was talking to a women in the next town up who owns a framing studio, and they have one up and running there. For years I've wanted to use my inheritance to do something for my small town, like buy one of the old buildings, refurbish it, and turn it into a place where "makers" could do their crafts, teach others, and sell stuff. However, unfortunately I am seriously planning on abandoning my small town over the long term, too much rising micro-aggression from racists and fascists. The people who are flying the hate flags and behaving confrontationally in public probably haven't considered how they are hastening the already precipitous decline in the economic and cultural life of this area. Who wants to live surrounded by that on a regular basis? Anyhoo, I digress. I'm hoping to learn more about how such spaces work, from a management perspective, as things progress in the places I mentioned. I am sadly, however, not much of a maker. I do canning and have toyed with selling some stuff, but would have to make it in a commercial kitchen, which is tricky. A lot of churches have them here, but they have to be inspected and meet inspection standards and a lot of churches have let that slide. I tried growing enough produce this summer to do all my tomato products but it was a PITA in the space I used--a community garden not well managed. I could buy bushels of farm grown tomatoes around here for a fraction of what it cost me to grow my own, when everything was factored in. So my dreams of running a little farmstead for even break even costs have died . . . So my sort of plan for the next couple of years has been upended. Not so much by the pandemic but the fallout of it. So trying to imagine a new plan, but really, downsizing and "Swedish Death Cleaning" were part of the old plan and since I haven't finished those, and they fit in with any new direction I might be moving in, I am TRYING to stay focused and get that done . . ....See More- 9 years ago
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9 years agolast modified: 9 years agoMy family, for generations back, begins the New Year with black-eyed peas with hog jowl or any cheap cut of pork (these are seasonings, not a main meat ), collard greens, and usually cornbread. I must add the vinegar sauce from a bottle of Trappey's Hot Peppers in Vinegar!
Mom is upset that I cannot find old-fashioned hog jowls here. I use ham hocks instead, and I picked up a small smoked pork chop to add to Wes' plate. I forget to get fresh collards or kale last week while in town so I have to do with what the small convenience store here had on hand - frozen whole leaf spinach. It's a leafy green so it will do, and Wes loves spinach.
I cooked my peas and ham hock yesterday. I added onions, garlic, diced green peppers, and diced tomatoes to the pot. To help reduce some of the fat I slow simmer the ham hock separately the day before, let it cool overnight, and remove the solidified fat before finely chopping the hock to add to the peas. At least it gives me an illusion of almost healthy!
We'll have a small bowl of the flavorful peas for lunch with a side of spinach. We're going to the neighbors' for supper; I don't know what they'll be having, but I know it will be good.
When I first got here I couldn't find "Trappey's Hot Peppers in Vinegar" anywhere. I was distraught! I moaned to my mom and to my best friend that I could never enjoy any type of greens, beans, or peas without Trappey's.
That Christmas I received a box from Mom with six bottles in it. My friend also sent me six bottles. I was in pepper sauce Heaven and used every drop of every bottle.
The commissary now carries it, and I try to always have three bottles in the house.
When a bottle gets low on the vinegar, I remove the inner cap, poke the peppers with a skewer and refresh them with a top off of hot vinegar and a bit of salt. I do this only once. When that batch of vinegar is gone I use the key from my chatelaine to remove another well guarded bottle from the treasure room! Through the centuries the women of the household have had to lock and guard their tea, sugar, white flour, herbs, etc. I guard my pepper sauce! LOL
We use the peppers, too, usually in any dish calling for red pepper flakes.
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