We all need a break from our hurried lives to do a bit more of what we love to do. In my case, I love food writing and developing recipes in my spare time, when I’m not doing design work for a nine to five job. Sure, there are more demanding tasks, but this time, I took a break from more important work to contribute a recipe to Black History Month’s Potluck, a group of African-American food bloggers sharing recipes during February. My recipe: Southern Style Caesar Salad with Cornbread Croutons.
Ending our Healthy Holiday Recipes series is a fresh twist to a Southern favorite dish served for the New Year. It would be wrong to say, we don’t enjoy traditionally stewed black-eyed peas with ham, smoked turkey or vegetables. In addition, if fresh ingredients are used, the traditional recipe is still a healthy dish. Read more
The Seared Tuna with the Black-eyed Peas and Peach Salad was served a few weeks ago, when it was too hot to cook. As this post is being written, the weather is cooler. Clouds fill the sky. The ground is damp from last night’s rain. Do I crave this meal in cooler weather like this? Not quite, but I’m posting this meal regardless of the weather. It’s still summer. It’s the middle of August. I’m hoping for more hot days, even if fall is quite a few weeks away. Right now, I’m focusing on this beautiful weather, rain or shine. Peaches, plums, figs, nectarines are at their best this time of year. It’s a coincidence that these fruits pair well with cinnamon and nutmeg, too. Perhaps, they’re sweet fruits warming us into the fall. Read more
The sun played with us this past weekend. When it hid behind the clouds, the temperature would drop to a slight chill. When it decided to become the center of the world, we basked in its warmth. What can one say to the sun, us being mere mortals? Alas, the survival of the fittest adapts to change. Wearing a sundress and sandals, a scarf and a jacket were stuffed into a bag. It was a lovely time that started on a Friday. Despite all the weekend activities, Sunday evening arrived slowly. With little time to cook a traditional Sunday meal, a few pantry staples of lemons, canned beans, cornmeal and milk were placed on the counter. A Black-eye pea and Chickpea salad was made with tomatoes, mint and cilantro. Salmon, brought earlier in the morning, was steamed with the juice and zest of a lime, onions, garlic, butter, olive oil, salt and pepper. Milk was turned into buttermilk by adding one tablespoon of white vinegar to one cup of room temperature milk* to make cornbread. It was a nice dinner that ended a chill weekend.
…FYI, the salad and the cornbread is a great lunch, and it makes a nice breakfast with cheddar cheese eggs, scrambled or in an omelet.
*Let “buttermilk” curdle for 15 minutes.