took some fresh picked collards I had carefully washed one at a time over to neighbor across the street, who after all this time hadn't met,
particularly since he is the uncle of the fireman who lives next to me. so the Uncle retires to family farm there, across the street, and now his wife wants me to meet a local 62 year old oncology nurse who wants to meet a new friend. I could only smile because my other close childhood friend thinks I should meet his first wife, who is an oncology nurse also, a few years older. How strange, in a short time. And my late wife was an oncology nurse, after doing many other things in her career, when she went from in front of the chair on Friday to in the chair on Monday.
Sure does make you appreciate life when you witness so much loss.
And appreciate it Sodamo does, tucked up on his mountain paradise, curled up with the love of his life too.
Smart man. Lucky man, Sophie might say
Appeals to my romantic side which at the moment is aching from too much gardening.
Because of rain tomorrow, have more to do this afternoon. Last are the radishes, going to pick a small bunch of those
little red guys and take them into food pantry tomorrow. Along with a lot of collards. Young, tender leaves, center stalk still juicy.
Most folks consider it poor folk food, and it's either loved or disregarded, except on Fall holidays where it's hauled out with regularity,
dripping in pork fat. I like it with vinegar and pepper but it needs a whuppin before you can eat it.
Worse I might have been growing mustard greens, or even field greens, runts of the vegetable kingdom.
But I kid, to a point. I have witnessed what I think is social stigma attached to this very nice and healthy green vegetable
known as a collard. And not the good kind of social stigma either. I was asked to grow it and grow it I will.
I don't know how to cook that. In the tone of
it might be similar to alligator. Heard that a lot.
Now I'm thinking of what one of those leaves would be like in an air fryer with some low salt flavoring on it.
Low cal, lots of fibre, dark green vegetable, inexpensive, tender if cut the size of an outstretched open hand.
Or maybe a little larger, but not the two foot guys found in the supermarket.
We've got the snippin and then we've got the whuppin....collards to feed the hungry.
Somehow they have earned a reputation for needing a cooktop beat down before you can eat them.
I believe whuppin is acceptable in the context of a boxing fan of Ali. And collards.
enjoy your evening.
