Vicki Lane Mysteries
Words and pictures from the author of And the Crows Took Their Eyes as well as the Elizabeth Goodweather Appalachian Mysteries . . .
Sunday, January 29, 2023
Saturday, January 28, 2023
More Than the Sum of Its Parts
I kinda feel like I posted this recipe previously but can't find it so here goes.
We are big fans of collards and have been forever, long before kale came on the scene. There was a time, I recall, along about the first grade, that I didn't like collards but when my mother told me that Vance Smith (a boy in my first-grade class that I must have had a crush on) loved collards, I gave them another chance and have eaten them happily ever since.
My family always cooked them in broth with some sort of meat--fatback or hog jowl. I add onion, garlic, a tiny bit of sugar, red pepper flakes and serve them with chopped raw onion and vinegar. Sometimes I stir fry them. Mighty good, either way.
Then I saw this recipe on the package of greens (yes, a shortcut--chopped greens) and found another thing to love about collards.
Mixed with cooked potatoes and a little milk, the greens are elevated to, well, maybe not quite fine cuisine, but seriously and surprisingly good. Maybe an American version of England's Bubble and Squeak? Whatever--it's delicious. Would be a nice base for a fried egg too.
Here's the recipe:
3 pounds white potatoes, cut in two- inch chunks
Salt
2 TB. Olive oil
16 0z. chopped collard greens
1/2 c. chopped red onion (or more) with more for garnish
1/2 to 3/4 c. milk
Cook potatoes in salted water to cover till tender. Drain in colander and set aside.
Add olive oil to drained pot, heat over medium heat, add greens and 1/2 tsp. salt. Stir till wilted.Add onions and cook another few minutes.
Add the drained potatoes to the greens and mash well. Stir in 1/2 c. milk. More milk and more salt if desired.
Friday, January 27, 2023
The Heavens by Sandra Newman
Thursday, January 26, 2023
Learning Curve
Wednesday, January 25, 2023
Tuesday, January 24, 2023
The Amazing Maurice
Of course. it being Terry Pratchett, there is word play aplenty and social commentary and philosophy interwoven in this hilarious take on an old fairy tale. Highly recommended.
Sir Terry wrote about 70 books. I have lots to look forward to.
Monday, January 23, 2023
A Favorite Old Story
Sunday, January 22, 2023
Inspiration Is Where You Find It
Saturday, January 21, 2023
January Treat
Friday, January 20, 2023
Thursday, January 19, 2023
Morning Stillness
Wednesday, January 18, 2023
"Boys . . ."
As I was fixing my breakfast, I was reminded of a (possibly apocryphal) story about Bill Monroe, Father of Bluegrass.
Some years ago, Monroe and his band The Bluegrass Boys were on tour up north. At their hotel, breakfast was laid out buffet-style. Bill went first and after a few puzzled moments, turned to warn the group, "Boys, don't touch those doughnuts. They're hard and they're cold and they ain't a bit sweet."
Tuesday, January 17, 2023
Josie Writes Thank You Notes
I also painted pictures to go with the notes I wrote.