Good morning Alpharomeo!
It's currently 55° here, forecast high is 62°. Looks like temps will get more normal by Thursday, with highs in the 80s. Not much going on here, put a bowl of pinto beans on to soak for tomorrow in the crockpot. I was going to make ham and lima beans but I haven't made pintos for a while so I changed my mind. I'd like to make chili but I always share with my neighbors when I make a large pot of something and Lynn is allergic to peppers so I guess I won't be cooking that anytime soon. I'd like to cook collard greens my way, but they're usually not available locally and it's an all day process to make it the way I like it so I guess canned collards will have to do. If you're curious, I like to brown a couple ham hocks and then cook collards with them for long enough to make the greens really tender (almost canned spinach tender). When I get lucky and find really fresh collards no additional water needs to be added to the kettle. Usually, they're not fresh enough for this so I have to add water and keep an eye on them. Typically I stew them for 4 hours or better.
It's currently 55° here, forecast high is 62°. Looks like temps will get more normal by Thursday, with highs in the 80s. Not much going on here, put a bowl of pinto beans on to soak for tomorrow in the crockpot. I was going to make ham and lima beans but I haven't made pintos for a while so I changed my mind. I'd like to make chili but I always share with my neighbors when I make a large pot of something and Lynn is allergic to peppers so I guess I won't be cooking that anytime soon. I'd like to cook collard greens my way, but they're usually not available locally and it's an all day process to make it the way I like it so I guess canned collards will have to do. If you're curious, I like to brown a couple ham hocks and then cook collards with them for long enough to make the greens really tender (almost canned spinach tender). When I get lucky and find really fresh collards no additional water needs to be added to the kettle. Usually, they're not fresh enough for this so I have to add water and keep an eye on them. Typically I stew them for 4 hours or better.
