Also going on this weekend was Aunt Pat’s birthday celebration. She requested cheesecake, and I provided. Mom brought the strawberry topping, which is why it looks a little naked.
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.