TBD

TBD on Ning

So here we are looking around, taking a peek... hanging out.

On some thread a bit ago, some one said how annoying the FB was with all the trivial updating goings on.

Personally, I don't think my daily updating is all that interesting but some times I really feel the need to share.  My kitties don't give a whit and the bird...well, he lives in his own world.  His updates would mostly involve "lived another day"..."got some of that shredded stuff again (cheese)"  etc.

Mostly, I have you fine folks to droll on about my meager existence and occasional moments of wonderful.

 

So, here you go...Keep it brief...mundane with a bit of intrigue.

Tags: adventures IRL, just livin', let's bug Bob

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Replies to This Discussion

My ladies on the farm mow my grass and snow has not been a problem in many years.

My ladies on the farm mow my grass and snow has not been a problem in many years.

Must be nice.

They also give me their first born every year.

Always good.

and tasty

I got 3 inches!

rain?

O- wow, thanks for showing what a dirty mind I have. LOL

I also got stuck twice this weekend.

OK you guys , if you don't hear from me for awhile, I've got a dirty house to clean after the housemate leaves. I figure I'd wait til he was gone so it would stay clean for awhile. Then I've got all these piles of art supplies to turn into lovely things. And I'm thinking about putting a mosaic in the bricked up fireplace and painting a few rooms. I have to get my budget on track and see just how cheap I can be. I mean that in a money way/ not the other way. Put me down for ten different ways to make rice and beans in the dinner thread. I figure I'll live longer if I drink more water anyway. It going to be interesting. And I'm looking forward to it. The landlord is putting in a new shower for him and he'll be here another day or so and miracle of miracles he bought me lunch from Subway.

Rice and beans recipe for you Merry.

Hoppin’ John Recipe

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4-6 as a side dish

Note that many things may affect the cooking times of the peas. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown, the water you are using.

INGREDIENTS

  • 1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
  • 1 celery stalk, diced
  • 1 small yellow onion, diced
  • 1 small green pepper, diced
  • 2 garlic cloves, minced
  • 1/2 pound dried black-eyed peas, about 2 cups
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 1 heaping teaspoon Cajun seasoning
  • Salt
  • 2 cups long-grain rice
  • Scallions or green onions for garnish

METHOD

1 If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.

2 Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).

3 While the black-eyed peas are cooking, cook the rice separately according to package instructions.

4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.

Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.

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