I have decided to start a blog to explore my first year as a Southern Housewife. Though I'm not sure that I truly qualify as a Housewife. I have a full-time job, no "real" children (though my three pups would beg to differ). But... I do own a house and I am now a wife. And while I didn't grow up in the deep South, I was born in Atlanta ... (Dekalb County Hospital... as all native Atlantans now, the true test if you're FROM Atlanta is the hospital in which you were born. But I digress). And, my husband (of 6 weeks!) and I live in Atlanta. So for those joining me, welcome! I hope that I can provide some entertainment and perhaps helpful hints as I continue to make our house a home and refine my Southern Cooking skills.
Speaking of which, DH and I did ring in the new year in true Southern style, with Collard Greens and Black Eyed Peas.
* Brown fat back or salt pork in one pan. In large saucepan, cook 1 small onion in olive oil until translucent. When nearing translucence, add about a clove of garlic. Season with salt and pepper.
* When fat back is browned on both sides, toss into pan with onion and garlic. Add 2 cups of chicken stock.
* Simmer, covered, for about 30 minutes.
* Add cleaned/trimmed collard greens (about 6 cups). Stir to incorporate greens with onions, garlic, broth.
* Continue to simmer over medium-low heat for another 30 minutes to an hour (or longer!).
* As you near serving time, add about 1 tablespoon of brown sugar. Test seasonings and adjust to taste.
Black Eyed Peas:
* Slice shallots and saute in olive oil. Season with salt and pepper.
* Stir in chicken or vegetable broth.
* When liquid starts to simmer, add about black eyed peas. Adjust liquid to ensure that beans are fully covered.
* Cooking directions on peas indicated I should cook for just 20 minutes. That did not seem long enough, so I cooked for about 30 minutes and that seemed to work well!
***Please note that this was the first time I ever cooked Greens or Black Eyed Peas. But, we thought that they turned out well!***
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