Recipe: Baked Beans Using Black Eyed Peas
1 15 oz can of black eyed peas, rinsed and drained
3 leaves of collard greens, well chopped
1 half onion, chopped
3 minced garlic cloves
1 tbs butter
1 tbs olive oil
1 tbs mustard
1 tbs ketchup
1 tbs honey
1 tbs maple syrup
1 tbs horseradish sauce
salt & pepper to season as you go
In a small bowl, mix mustard, ketchup, honey, maple syrup and horseradish sauce together. Heat olive oil and butter over med high heat in a large sauce pan. Saute the aromatics for about a minute. Add the collard greens and black beans and stir well. Add the sauce mix. Stir around and let sit until bubbly. Reduce to low and simmer until the black eyed peas are tender.
Grilled Potato
Recipe: Grilled Potato
1 baking potato, cleaned and sliced thinly
1 tbs finely chopped onion
1 sprinkle of garlic powder
1 sprinkle of paprika
about 1/2 tsp olive oil
On about 4 inches long of aluminum foil, spread the olive oil in the center. Add the paprika, garlic powder and onion. Place the sliced potato on top. Wrap and grill 20-25 minuted. Gingerly feel the outside, maybe poke it with a spatula, to check when its tender.
1 baking potato, cleaned and sliced thinly
1 tbs finely chopped onion
1 sprinkle of garlic powder
1 sprinkle of paprika
about 1/2 tsp olive oil
On about 4 inches long of aluminum foil, spread the olive oil in the center. Add the paprika, garlic powder and onion. Place the sliced potato on top. Wrap and grill 20-25 minuted. Gingerly feel the outside, maybe poke it with a spatula, to check when its tender.
Why We'll All Keep Loving Baseball
In memory of Dom DiMaggio, who passed away today at age 92, WBUR's "Here and Now" re-ran a story they did on "The Teammates" - Dom DiMaggio, Johnny Pesky, Bobby Doerr and Ted Williams.
http://www.hereandnow.org/2009/05/rundown-58/ - scroll to the bottom of the page. It's the last story of the hour.
In the wake of Manny "Octomom" Ramirez's disappointing positive drug test for steroid use, it was nice but also all the more saddening to hear this news piece. Baseball will never be like that again, but because it once was, we'll all keep loving baseball.
http://www.hereandnow.org/2009/05/rundown-58/ - scroll to the bottom of the page. It's the last story of the hour.
In the wake of Manny "Octomom" Ramirez's disappointing positive drug test for steroid use, it was nice but also all the more saddening to hear this news piece. Baseball will never be like that again, but because it once was, we'll all keep loving baseball.
1855
In 1855 came loafing and long free verse lines (Song of Myself) from Walt Whitman along with dandy-ism and prose poems (Paris Spleen) from Baudelaire. Why do I feel as if now and then have something in common? I'm not sure. I'll have to research it & get back to you. But I happen to be looking at those two books this week, so there you go.
Vegetarian Split Pea Soup Recipe
Recipe: Vegetarian Split Pea Soup
2 tbs olive oil
1 large onion, chopped
1 heaping tbs minced garlic
1 tsp honey
1 tsp cumin
1 tbs yellow curry powder
1/2 tsp thyme
1/4 tsp cayenne pepper
4 carrots, peeled and chopped
4 med size potatoes, peeled and chopped
1 package Goya split peas, sifted, rinsed and strained
1 veg bullion cube
3 qts water
salt & pepper to season as you go along
In a large stock pot, heat olive oil over med high heat. Add onion and garlic, stir and heat for about a minute. Add honey, stir. Add spices and season with salt and pepper. Stir well and heat until you can start to smell it get cooked, about a minute. Add carrots and potato, stir well until the potatoes take on the yellowish curry color, about 1-2 minutes. Mush the bullion cube, spread around the pot and stir. Add peas and water. Stir and cover. Bring to a bubbling boil then reduce to simmer, covered, stirring occasionally, esp making sure to stir at the bottom of the pot. Simmer about 30-40 until the peas are the mushy peas of split pea soup, you know what I mean?
I love this recipe. I hadn't made it in a while, but after noticing that I'm not eating enough legumes, I stood in the bean section and grabbed all the things I like, to help inspire me to eat this vital part of the Meditterranean diet.
2 tbs olive oil
1 large onion, chopped
1 heaping tbs minced garlic
1 tsp honey
1 tsp cumin
1 tbs yellow curry powder
1/2 tsp thyme
1/4 tsp cayenne pepper
4 carrots, peeled and chopped
4 med size potatoes, peeled and chopped
1 package Goya split peas, sifted, rinsed and strained
1 veg bullion cube
3 qts water
salt & pepper to season as you go along
In a large stock pot, heat olive oil over med high heat. Add onion and garlic, stir and heat for about a minute. Add honey, stir. Add spices and season with salt and pepper. Stir well and heat until you can start to smell it get cooked, about a minute. Add carrots and potato, stir well until the potatoes take on the yellowish curry color, about 1-2 minutes. Mush the bullion cube, spread around the pot and stir. Add peas and water. Stir and cover. Bring to a bubbling boil then reduce to simmer, covered, stirring occasionally, esp making sure to stir at the bottom of the pot. Simmer about 30-40 until the peas are the mushy peas of split pea soup, you know what I mean?
I love this recipe. I hadn't made it in a while, but after noticing that I'm not eating enough legumes, I stood in the bean section and grabbed all the things I like, to help inspire me to eat this vital part of the Meditterranean diet.
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