HAVE YOU PURCHASED YOUR BLACK-EYED PEAS YET? DO YOU, PERHAPS, EVEN HAVE ‘EM SOAKING? (EITHER BECAUSE YOU LIKE TO DO THINGS A LITTLE AHEAD, OR BECAUSE YOU KNOW THAT THE LONGER INGREDIENTS IN ALMOST ANY KIND OF STEW-Y DISH CO-MINGLE, THE BETTER THE FLAVOR?) HOWEVER… HERE IS A CROCKPOT VERSION OF AN EXCELLENT BLACK-EYED PEA RECIPE, WHICH YOU CAN EVEN… Read More
High noon, on the year’s clock. That’s what it is right now. I know technically, literally, that summer’s high noon would be the Solstice, towards June’s end. But subjectively, I place it about a month later. That’s when the overflowing, abundant generosity of my local farm-stand makes me swoon with possibilities, and it’s hard not to overbuy. All that produce!… Read More
— a pandemic pantry post — POLENTA: A TEXTURE-Y COOKED CORNMEAL WHICH SERVES AS A BED FOR SAVORY STEWS, A FRIED EGG. BUT ALSO JUST FINE SERVED ON ITS OWN. IT’S PEASANT FOOD FROM THE NORTH OF ITALY, AND, IF YOU SKIP THE STOVETOP AND OVEN-BAKE IT, IT COULD NOT BE EASIER. I AM UPDATING AND DOING SOME RE-HORN-HONKING OF… Read More
Note: the recipe for my lovely, nourishing, satisfying (if not too photogenic) Almond Iced Tea is told, italicized, in the photo captions, while the text tells a story. It is loosely part of my #DinnerwithDragonwagon series. Though I usually drink tea not at dinner but in late morning/early afternoon… too caffeinated for later in the day, for me. My mother’s great friend,… Read More
I’ve never been much for New Year’s resolutions. But when it comes to hosting a nice, relaxed New Year’s Day brunch, that’s a whole different kettle of black-eyed peas. To the first point, resolutions. To me, the two most sacred phrases in our language are begin again and start over. So the idea that an entire culture would set aside… Read More
