Just John Again wrote:
On Thu, 16 Jul 2009 08:36:46 -0400, NotNow wrote:

Just John Again wrote:
On Wed, 15 Jul 2009 18:58:04 -0700, Jim wrote:

H the K wrote:
Frogwatch wrote:
On Jul 15, 10:23 am, NotNow wrote:
Just wait a frekin' minute! wrote:



Yogi of Woodstock wrote:
On Tue, 14 Jul 2009 22:03:54 -0600, "SteveB"
wrote:
"Yogi of Woodstock" wrote in message
...
On Tue, 14 Jul 2009 20:17:27 -0700 (PDT), Tim
wrote:
On Jul 14, 9:47 pm, Wizard of Woodstock
wrote:
On Tue, 14 Jul 2009 18:46:33 -0700 (PDT), Frogwatch
wrote:
Harry seems to be gone and with him not posting political BS,
I dont
feel I should counter his nonsense with mine. This goes for all
of us
I hope. So, Truce?
Why not - I'm in.
I will not post any more political BS if y'all dont. B'sides,
it's
getting boring. It is mid-summer, somebody must be boating.
Yeppers.
I went out Saturday and had a blast with the niece and
great-nephews.
I plan on going several times more this years if fuel stays low.
What?
You have your own business - just charge it off. :)
Went float tubing Saturday. Does that count?
Do you own your own business? :)
Truce on political posts? I'm in.. But can I still tweak Loogie off
line? snerk
Hell yeah, you can. Just be prepared to suffer the consequences!!!!
I eat at Cracker Barell just so I can get their bowl of turnip greens
and ham.
My wife, being a true southern belle, likes greens and is always trying
to get me to try them...again. She always orders greens when they are
available at Cracker Barrel. It's an acquired taste, I think. I don't
like them.

What, exactly, are greens? How are they cooked? Cauliflower, cabbage,
and the rest are great raw. Cooked looses a lot.
The best known would probably be turnip, kale, collard and spinach.
I'm not a fan of kale or spinach, although I'll take 'em if offered.

Here's a recipe for collards similar to what I do. I don't use ham
hocks or smoked turkey, but use bacon instead. I also add a tablespoon
or so of balsamic vinegar as they're cooking. I cook a large batch at
one time, as many as can be stuffed into a plastic grocery bag. This
usually gives me about 4-5 big servings of collard greens.

http://www.soul-food-advisor.com/collard-greens.html
--

John H
My neighbor, a black man with a huge family born and raised in south GA,
is the collard master. To be honest, any time he starts cooking his old
time stuff (what some would call soul food now) I'm right there! He
cooks like my aunt did, no recipe.

Everybody does 'em differently. See if the guy will write down or tell
you his recipe.

I like that 'Cajun Garlic Sauce' I sent you in my collards.
--

John H

That stuff is good! I think I could eat a flip-flop if it had Cajun
Garlic on it!