Strange Days

National Days

One of the things that I enjoy doing is regularly checking the National Day Calendar. A lot of strange stuff can pop up, as there a lot of days for a multitude of subjects that many of us probably never thought were worthy of a national observance.

It seems too much work to finish writing the post that I intended to use for today. So, instead, I have decided to highlight a few of the things being celebrated on this date, with photos from my archive.

Library Shelfie Day

Detail of Bookshelf: photo by Cliff Hutson

It seems that a few years ago the New York Public Library launched Library Shelfie Day as a way to promote libraries and demonstrate a love of reading. It is now observed on the fourth Wednesday in January. Apparently a "shelfie" is a "selfie" of one's library. This photo of mine is a few years old; I have tidied things up a bit since then.

National Peanut Butter Day

Bagel ala Arnold: photo by Cliff Hutson

Peanut butter is honored annually on January 24.

Peanut butter is a common food, in America anyway, that is cholesterol free and a great source of protein. It can be enjoyed on bread or straight from the jar. I like it crunchy on a toasted bagel, as suggested by my friend Arnold.

And, while he didn't come up with peanut butter, it is difficult for me to think of peanuts without recalling George Washington Carver. He created over created over 300 uses for them.

Beer Can Appreciation Day

Pilsner Urquell Cans: photo by Cliff Hutson

Some say that beer was first sold in cans around this date in 1935.

I enjoy beer on tap, in bottles, or in cans. These nifty cans were a promotional item on sale at a Claremont market. They came in a cool "lunchbox".

Pilsner Urquell Lunchbox: photo by Cliff Hutson

Southern Greens

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