Are you kidding me? The price break was their selling point. I may just abandon them for the Ghirardelli. Talk about not knowing your audience.
What’s this large package underneath?
And not just any cake carrier, but a Tupperware carrier in perfect condition in the always-winning shade of Harvest Gold! I can transport my cakes in comfort and style all thanks to Sara and Shawn at Pike Schemes. You guys are awesome. Thank you so much.
Did you eat your black-eyed peas and greens yet today? Better get them cooking. They bring good luck for the new year.
This recipe is from “Still Life With Menu” by Mollie Katzen. It’s easy, but the original makes a ton, so I halved it.
Black-Eyed Peas and Greens
- 1.5 c black-eyed peas, soaked for 8 hours or so.
- 3 c water
- 3 medium-sized cloves garlic, minced
- 3/4 t salt
- 3-4 c. (packed) chopped mixed greens
- 1 medium-sized leek, cleaned well and chopped.
- Place the black-eyed peas and water in a soup pot. Bring to a boil, lower the heat to a simmer and mostly cover. Cook gently until tender, checking the water level every now and then. If it appears to be getting dry, add water, 1/2 cup at a time. About 15 minutes into the cooking, add the garlic. The peas will take 30-35 minutes to cook
- When the black-eyed peas are just about tender, stir in the salt, greens and leeks. Cover, and continue to simmer just a few more minutes. The greens and leeks will cook very quickly.
- Season to taste with freshly ground black pepper and serve hot.
Tara told me a recipe for squash and goat cheese and basil. This was the result and looked great on the Christmas dinner table. It tasted good too. Now you can make your own!
Behold, delicata squash. I happened to have a bigger one and a smaller one and they combined nicely to make thicker wreathes.
Peel using the technique explained here. This picture gets the gist of it, though.
Slice into rounds and pull the gunk out of the center. I had an apple corer that worked great for the small size, but I used a small knife for the bigger rounds.
I was supposed to use goat cheese, but Fred Meyer was out of it. So I substituted cream cheese. I put mine in a pastry bag with a star tip to make those lovely stars, but you could just plop some in the center.
Toss the squash with some oil, salt and pepper in a bowl and then lay your Squash out on a baking sheet. Cook at 425 for 10 minutes, then flip over. Cook for 10 minutes more (or less, if they look like they are getting done.)
I let mine cool to room temperature, then stacked the smaller rings inside of the bigger ones. Then I took basil and chiffinad-ed it which I have no picture of, but this video nicely explains it. Use your star tip to make a few stars per wreath, sprinkle your basil over the top and enjoy.
Note, if your squash is too hot, the cheese will melt and ruin your lovely star effect.
Next time I will get a butternut squash with a very long neck, peel it, cut the neck into slices and then quarters, then cook as above and top with goat cheese and basil. I think it will also be yummy.