Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Dave Smith wrote:
> >
> > > On 2020-12-31 8:56 p.m., cshenk wrote:
> >>> Gary wrote:
> > >
> > >
> >>> > I've always suspected that Julie might be a very good cook.
> >>> > Not so much for herself and very limited tastes, but what she
> >>> > cooks for others.
> > > >
> >>> She's posted some things over time that did indeed sound very
> tasty.
> > > >
> > > Indeed. I was particularly impressed by the way she used to bring
> > > meat home from the grocery store and cook it right away. It is
> > > such a novel way to prepare fresh food.
> >
> > Don't be silly Dave, among other things she's also posted some
> > pretty good sounding dishes.
>
> I cooked last night for today. Black eyed peas (dried) with bacon, a
> little olive oil, tomatoes, onions, bell pepper (all chopped),
> chicken broth, salt, pepper and Jalapeno sauce to taste. It was a new
> to me recipe. I used 8 cups of liquid as other reviewers said to do
> because far too much liquid as written. I did change up the original
> recipe a bit. Nothing wrong with the end result but it was soupier
> than I wanted. I removed the solids, reduced the broth a bit, and
> perfect. Can be put over the rice, but I will likely not have rice.
> Also made cornmeal muffins with added corn kernels and cheddar
> cheese. Used applesauce instead of egg.
>
> Justin and I both love all of it! Did not make dessert as we still
> have some cream cheese, cherry, pecan pie.

Both sound good!

Sometimes I get more 'soup' than I want but it goes into a veggie
trimmings broth (just won't be a clear one then) and works well there.
If it were crockpotted, I'd go 6 cups liquid from the seeming mix
(adding more if it seemed right as it developed).

I like the egg in my corn muffins but I seem to recall you are slightly
fat intolerant so reducing that egg with applesauce is a good call.

Right now I have a 2lb or so hunk of boneless pork butt out defrosting.
It's from a cut down larger one we reportioned and vacuum sealed at
home to more usable sizes for us. Frozen last summer.

Southern pulled BBQ pork likely. I've not made it since probably when
we got that pork butt last summer and the last of the frozen leftovers
got used around Halloween. Thats a really simple dish to make and I
can then center in on a Lentil sort of trial with the mini-crockpot.

Part of my New Year tradition is to make something familiar, and
something new. This will suit!