P-P-P-P’s – Peas Please!
I’ve always loved peas (maybe not English peas when I was a kid); black eyed, purple hull, field, lady, cream, and of course snow and sugar snap. The first peas are legumes but still a pea in my book My dad use to grown black eyed, purple hull and field pieces and my mother would mix them all together when she cooked them. I don’t grow my own peas but sometimes I will buy a can of each, drain and rinse and mix them together; I love the different shapes and colors together
The red pea is a variety I’ve never tried and recently ordered a package of Sea Island Red Peas from Amazon and after looking at several recipes, I knew what I was going to serve with them. Some good barely cheesy grits, topped with the red peas/gravy and topped with some crispy pork belly chunks. I’m making Hoppin’ John this week using the remainder of my bag of peas. Hoppin’ John is a dish I’ve never made before so I’m anxious to make it and maybe have a good crusty bread instead of cornbread.
Nice little app for your guest.
Don’t you just love using apples in recipes this time of the year? Fall weather is just begging for something homemade from apples whether it is something as simple as sautéed apples, an apple cake, apples cooked with your pork roast or as in this recipe a delicious appetizer made with pork and apple as two of the main ingredients.
Once I went on a field trip with one of my kids when we lived in Chicago (had to be one of the boys because my daughter was only about 3) and we went to an apple orchard somewhere in the north Chicago area. All I remember about that trip was some kid getting hit on the head with a falling apple and we got to see cider/juice being made in the mill at the orchard.
My favorite apple use to be Jazz but I don’t see those in the market right now. I like just about any apple that is juicy and tart and especially crisp. Delicious apple has to be my least favorite of all apples; just don’t see how a mealy soft apple appeals to anyone.