I think we’re all a bit in shock because of the shooting today.
Perhaps the positive that can and will come from this horrible incident will be that we as a country will finally stop listening to the idiocy of the NRA and the Cold-Dead-Hands people and develop rational and enforced gun control legislation.
There’s nothing to say, really, other than what we all are feeling, that this is a tragedy of unimaginable horror. I will keep the families of those affected in whatever way in my thoughts, and I hope you will do the same.
So, I came home today from getting my nails done, and made two batches of which I have baked none yet. Tomorrow will be baking. I made today a Rosemary Shortbread, which is likely to be almost savory, but sounded very interesting, and a batch of Confectioner’s Sugar Cookie, to which I added a fair dose of almond extract.
I’m not sure if I’ll make them as drop cookies or rolls, but tomorrow they’ll be baked, and I plan to make some dog cookies, too. And chocolate covered nuts, possibly the easiest thing in the world to make.
That will bring the total to 15 varieties of cookies and candy this year. I think that’s my biggest variety. Tomorrow will be a baking day, to get the cookies made for some of the baskets that will likely get delivered tomorrow.
I got photos printed, too, and my Christmas cards are on my desk, waiting to be written, which I will start after I finish this.
What I did make and complete today, though, was a batch of Black-Eyed Pea Salsa.
Let me say I don’t like this recipe. I can eat it, and may have a but I think it’s pretty blah, frankly. I will have a spoonful to make sure it’s “good,” but it’s not one I eat much of.
The recipe came from slave drew’s mother originally, but over the years, I have changed it.
So, you might ask, if I don’t like it, why make it?
Because, I answer, everyone else loves it.
First, I don’t like black-eyed peas. Never did. I’m not overly fond of cold beans of any kind, either.
However, I have honestly never made it to take to something, and I do often make it, that I haven’t been asked for the recipe. I usually end up sending the remains home with someone who has fallen in love with it, and emailing them the recipe.
My friend, Ms Kendra, LOVES it. She can eat it like a soup, almost.
My friend marsha LOVES it. Same for her.
slave drew likes it a lot, and it’s a good thing to bring to potluck suppers because it’s vegetarian – you could make it vegan if you wanted, by eliminating the sour cream, too, or adding a vegan variety – and because it’s beans, it’s a good protein option.
It can be a sort of side dish, a dip thing, or you can eat it as more of a main dish. You could probably serve it on a bed of lettuce, too, slightly drained, as a salad.
You also can do anything you want to the recipe in terms of adding or subtracting. I always add garbanzo beans, and often black beans, too. I like the variety in beans. Serve it with tortilla chips, and it is SLIGHTLY better if you make it a day before, but if you make it on the way out the door, no one but you will know.
Black-Eyed Pea Salsa
2 – 15 oz. cans black-eyed peas, rinsed and drained
2 medium tomatoes chopped
1 cup Italian dressing
1 cup chopped green pepper (I don’t like green pepper, so I left it out)
1/4 cup sour cream
1/2 cup chopped red onion
1/4 cup minced fresh parsley
1/4 cup minced fresh cilantro
4 green onions sliced
minced garlic (your guess of how much you like…lots!)
In a bowl, combine the peas, tomatoes, green pepper, red onion, green onion, garlic. Combine Italian dressing, sour cream and parsley. Add to pea mixture; toss to coat. Cover and refrigerate 24 hours. Serve with the chips.