Wednesday, January 10, 2018

Southern Greens


Southern Greens: photo by Cliff Hutson
Southern Greens: photo by Cliff Hutson

I, along with many other Black Americans, have a fondness for greens. And, by "greens" we usually mean collards. But, almost no one will turn their nose at mustard greens nor turnip greens if they are in the pot.
However, it had been a long time since I had eaten any, as the restaurants out here just do not do that style of cooking; and for some some reason I had it fixed in my mind that traditional greens were too difficult for me to try at home. 
Then, perchance, while doing my weekly marketing I came upon a bag of mixed greens that were already washed and chopped. So, using a time saving recipe, I made them for the first time this past weekend. It came out pretty well as far as I am concerned - albeit next time I am going add some red pepper flakes. 

Southern Greens


Ingredients

2 Tbsp olive oil
1 1/4 cup onion, diced
4 links Andouille chicken sausage, sliced
1 lb. mixed mustard greens, turnip greens, spinach, and collard greens
2 cups chicken broth
Salt and pepper, to taste

Directions

Warm oil in a skillet over medium heat; add onion and cook until translucent; add sausage cook until lightly browned.

Add greens, and sauté until wilted.

Add broth, cover with a lid, lower heat and simmer 20 - 35 minutes, depending on desired tenderness

Salt and pepper to taste; then serve (Tabasco sauce should be available). -  serves 4

Note:

If you have any interest in African American culinary history, I recommend reading "The Cooking Gene," by Michael W. Twitty

Wednesday, December 27, 2017

Second Breakfast

Second Breakfast: photo by Cliff Hutson
Second Breakfast: photo by Cliff Hutson

Second Breakfast

"Second breakfast" has more than one meaning. I first heard of from a hobbit, which led me to believe that it was just a fantasy. But, it did seem like a great idea on some days - which led to the photo above. However, research has shown that it is a thing that actually has a basis in fact. Assuming that one can trust Wikipedia; "It consists of coffee and pastries or some sausages," eaten around 10:30 AM.

But, the title for this post stems from the fact that, unable to finish writing what I intended to use today, I was going to slip this post from July 2015 past my one faithful reader. Which is to say that I was using a breakfast a second time.

Netherlands Breakfast


Netherlands Breakfast - Gouda cheese, unsalted butter, and apricot jam; on white bread
Netherlands Breakfast: photo by Cliff Hutson
Netherlands Breakfast - Gouda cheese, unsalted butter, and apricot jam; on white bread. Goes best with coffee.

I learned of this form of breakfast from a cyclist I knew in high school who represented the USA in the 1964 Olympic Games, and then went on to race in Europe. It is a good thing.



Wednesday, December 13, 2017

November 2017 Reading

The books I finished reading in November 2017


November 2017 Books: photo by Cliff Hutson
November 2017 Books: photo by Cliff Hutson

It seems that, without any preconceived plan, every book this month was a mystery novel.

However, the do run quite a gamut. The five from the Scotland Yard's Murder Squad series are set in 1889 - 1890, "Little Green" takes place during the Summer of Love, or there about, and "Two Kinds of Truth" is in the present day.



Wednesday, November 15, 2017

Rules for the Laboratory

Glass Beaker: photo by Cliff Hutson
Glass Beaker: photo by Cliff Hutson

I recently came upon four rules for working in a laboratory, and reproduce them here for your edification.

Lab Rule #1


Lab Rule #2


Lab Rule #3


Lab Rule #4



I am particularly fond of the third rule. It can apply to everyday life, as well as the lab.