Sitting in my faithful study chair with my “it’s-a-brand-new-day!” coffee precariously perched upon my knee (what? you don’t do that?), I suddenly noticed/was mindful of the Glorious Morning Sun streaking in through the blinds.
A shiver of joy awakened me once again to the Consistencies of Life: new morns following each night, breathing out following each breathing in, beauty all around just for the price of looking and seeing.
Here’s another day, dear, Here’s the sun again Peeping in his pleasant way Through the window pane. Rise and let him in, dear, Hail him “hip hurray!” Now the fun will all begin. Here’s another day!
I have always had a love affair with doors, especially eccentric doors.
Doors beckon, or deny.
Here’s one I saw today on a walk with Robert in our Historic District Savannah. It had a storied past, don’t you think?
Our old front door. Self-explanatoryA cool gay door. On our wedding day in December 2016. In front of where we got married in the courtyard of this tiny house. Circa late 1700’s.
One of my VERY favorites is, well, ANYTHING in the Leafy Greens Family.
Collards, Turnips, Mustard, even Poke Salad. (You have to be careful with Poke Salad—it can be poisonous. But it was my Granny’s favorite, and she taught me how to find it. In the wild.)
Well, yesterday, I found a beautiful bunch of local Savannah collards at our favorite little grocer near us in Habersham Village.
If you have read a bit on my blog, you know that HR (Husband Robert) is the fancy pants chef, and I’m the I-cook-what-Mama-taught-me fellow. Usually in cast iron.
So last night I pulled out our cast iron (heavy!) Dutch oven. (Okay, technically Robert pulled it out.)
And I went to work.
First, you gotta wash the greens, if you buy them fresh. And why wouldn’t you? A time-consuming task.
My Washed-Collards Bouquet.
I cut the thickest stems away from the leaves.
But don’t throw them away! I make homemade vegetable broth with them.
After cooking the ham hocks in water to provide the base for the “pot liquor,” I sauté onions and garlic in a bit of olive oil in the Dutch oven, pour the liquid from the ham hocks in, layer the ham hocks on top, and cover until the greens wilt.
Two hours of slow simmering later …
HR loves my pickled jalapeños, so he had to put some of that “sauce” and pickles on his greens.
The beautifully delicious “pot liquor” …
See it? HR got every last drop.
Oh, and what to do with the leftovers? Well, give some to ex-wife Donna, of course.
NealEnJoy 