![]() Back to school specials abound and I can’t help but feeling a little sad that summer is almost over. Holy cow, summer is going by so quickly! I can’t believe it is mid-July. Serve with Hoppin’ John Soup, preferably dunked happily into the broth.Īll content and photographs © 2010 – 2013 jb’s pour house Remove from broiler and rub garlic clove across craggly surface of toasts. Place on a baking sheet and drizzle lightly with olive oil. Cut individual slices lengthwise into thick strips. Slice ciabatta into 1 1/2 inch thick slices. Stir in vinegar and season to taste with hot sauce, salt and pepper. Simmer for 1 hour or until collard greens have softened. Once boiling, reduce heat to medium low and partially cover. Add 12 cups of water, reserved cooking liquid, ham bones, ham, drained black-eyed peas and collard greens. Meanwhile, remove fat from ham hocks and dice meat, reserving bones. Saute for about 8 -10 minutes or until vegetables have softened. Once fragrant (do not let red pepper flakes burn), add carrots, celery, onion and bay leaf. Return stockpot to medium high heat and add canola oil and red pepper flakes. Drain black-eyed peas and wipe stockpot with a paper towel. Reduce heat to medium low and simmer for 45 minutes. chopped cooked hamĤ cloves garlic, finely chopped + 1 clove garlic, peeledĢ bunches collard greens, stemmed and leaves roughly chopped/tornīring black-eyed peas, ham hocks/ham bone, and 8 c. Hoppin’ John Soup with Garlic Rubbed ToastsĢ meaty smoked ham hocks or 1 ham bone + 1/2 c. Happy new year friends, and I’ll see you soon. I figured we could use all the help we could get this year, and a dish rooted in tradition with promises of prosperity wasn’t a bad way to start. So we kicked off this chilly start to the new year with hope for a little good luck. We’ll be opening a bottle of bubbly on a Tuesday, because why the hell not? If there’s a lesson I learned in 2011-2012, it is to celebrate life’s little moments. I promise the recipes won’t all be show stoppers or JB’s Pour House originals, but they will be good meals worthy of a night on the couch watching re-runs of the Big Bang Theory or entertaining new friends. One of those items is to find myself here more often, chatting with you and sharing a view into our kitchen. I have a rather succinct list for myself, a tidy little plan for 2013. It is a day of making goals, resolving to do things differently in the new year ahead. And I’m sure some of it is just plain apathy and laziness. I’m sure a lot of it is due to my health struggles from earlier in the year and the slow recovery time before I felt like a glimmer of myself once more. Maybe it is due to our small, rented kitchen and a lack of a garden. Even WordPress had to stifle a chuckle when providing me with this blog’s 2012 stats. I’ve experimented so little this year with my own recipe creations, instead relying on my giant collection of bookmarked recipes on Pinterest. Call it a giant case of writer’s block combined with a lack of creativity. And I’m not sure why.Įven in the simple act of admitting this, I struggle to find the right words. Spices in a mortar and pestle, mise en place of veggies next to a steaming pot, pans of roasted chicken pieces, searing short ribs – I could go on. Looking through my photo files, I’ve amassed quite a collection of fragments of recipes. We’ve eaten well, don’t get me wrong, but I haven’t shared. To take the time to photograph a recipe’s preparation and document the teaspoons, cups, temperatures and cooking times. The truth is, I’ve struggled to find my voice, to find inspiration, to be motivated. Another obvious fact – it has been quiet here. Let me state the obvious – it is a new year.
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