Simplifying

I love to cook. I forget that when the kitchen is a disaster, but I really do love to cook. In the few hours since my last post, I’ve put up dried peppermint, cleared out all my cabinets, reorganized them, run the dishwasher twice, made broccoli casserole, made quiche, fixed a big crock of blackeyed peas, and am thinking about making a batch of bread-and-butter pickles. 

The blackeyed peas are good. Here’s how I made them:

1 lb. blackeyed peas
1 c. frozen roasted bell pepper strips
1 small can chopped green chiles
2 tbsp. lard (vegetarians: olive oil is fine, but the flavor will be different)

Put blackeyed peas in a crock, cover with water, add remaining ingredients, and bake at 350 until tender, checking periodically and adding water as needed. Simple but wonderful.

Major disappointment: I opened a box of Ralston tonight to find it had been invaded by grain moth larvae.

I wasn’t sure what else to do with it, so I gave it to the hens. Their reaction was swift and merciless: They went after those larvae the way I go after the white chocolate pieces in a pint of Ben and Jerry’s New York Super Fudge Chunk. It still ticks me off that the larvae ruined the Ralston — which I was saving for winter — but it was almost worth it to see the girls’ enthusiastic response to an unexpected treat.

I’ve got to start storing cereal in the freezer….

Emily

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