Thursday, March 29, 2012
March 29, 2012
Nothing much going on, except I have to figure out how to link a TOC with text, no page #s. So what am I doing about that? Cooking a big pot of greens. I went to the farmers market in Penn Quarter this aft, got a big bag of delicious, tender, new Russian kale (saved for later) and about twice as much "Asian" greens, whatever they are. I'm cooking them "southern style." It's based on Alton Brown's "Mess of Greens" recipe. You add the greens to 2 quarts of water and boil them. I also added a whole chopped onion and a good tablespoon or so of sea salt to what must be a good two pounds of greens (chopped, with the stems removed). As an afterthought, I poured in the rest of a quart of organic chicken broth that I had left in the fridge from something I made last week. Smells quite good, actually, and it's been cooking about an hour with 22 minutes left to go. I have never cooked greens that long before, but that's how they do it in the South. This neck of the woods is the South, being as it's below the Mason-Dixon line, which is just above Baltimore somewhere. Cathy grew up here, and this is how her mother and aunts and grandmothers cooked their greens--boiled the heck out of them for a long time. The great bonus is the "pot likker," which is jam packed with calcium and other goodies. It's too late to help my own teeth, which are falling out at an alarming pace. But what the hey. I've lost FOUR of my grade school classmates and my youngest brother this winter/spring. Their teeth were in much better shape than mine, but what good did that do them in the end? I guess the best thing to eat these greens & pot likker with is corn bread, according to Southerners I know. I do have some biscuits I made this morning. Not corn, but regular flour. That'll do.