Dinner tonight - or last night.

I'd like to share a disaster from over the weekend.

I bought some fresh purple hull peas (they are like black eyed peas) and put them in the crock pot with chicken broth and some other spices overnight.
I was then going to add carmalized onion, and a dash of apple cider vinegar.

When the onions were almost done, I got the bright idea to add a little garlic.
One crushed clove would have been plenty.
I was thinking about something and found myself peeling and crushing at least 5 cloves. I thought "Oh well" and pushed the onions to one side, put a bit of olive oil in the pan and lightly sauted them. Then added the peas to the mix.

What a mistake. The garlic was so overwhelming I had to put the whole thing down the disposal.

I made the first one, in my way, since I already had cooked stuff in the freezer. Oh, lordyaswas, it is so good.
I added probably more chile than others might (about 2 tbs/ordinary crushed piquine). Such peppery temperature can vary, obviously. For me it turned out just right, not a big blast. I had added more diced yam than russet potato, both with skins, my caramelized red onions had been made with balsamic vinegar so I skipped limes, and so on. I didn't need oil since I didn't need it for the processing instructions.


Caramba!

Thanks chai.
You lead a colorful life.

I also recommend you not be wearing a white shirt, or actually anything you are fond of, while eating them. I just sliced the beets up thinly to arrange on a plate, and rinsed the knife off. Just the thin slick of juice on the knife temporarily made the sink look like a murder scene.

One of my remaining childhood squalks is beets. I probably only had them once, probably canned, and that was it forevermore.

I know better, but the avoidance is still there. If and when I do beets, it will be that I want to check out the greens first.

ehBeth has extolled them and I listen and she has been gradually breaking me down by many descriptions, and now Chai is all for them.
I may have to give up.

we had cold asparagus with a homemade dressing. Asparagus is from our garden and theyre as thick as pine logs. If you just break em off as they grow, you dont have to do anything really dumb (like peel them). When I saw Julia Child peel her asparagus I thought"What a douche bag is this woman"
Then she started talking about "buying asparagus". Asparagus is like sweet corn. It should be dumped into the boiling pot while still screaming.

Some sliced hard boiled eggs with a little wasabi and that ws all we needed. Course we hadda hunk of shoofly pie for dessert

huh. I like my asparagus spears really thin. I don't peel them either, just break them off where they seem to want to break.

thats the secret. When theyre really fresh and still dripping at the break, th biguns are just as tender as the thins


We only steam em till they green up but still have a stiffy.

grilling pork burgers and mushrooms

the first food type thread I started at Abuzz was about asparagus - whether people bend/break or cut them

Wow Beth. I'll bet that was a hot debate.

Seriously.

At a restaurant I like em stiff and crispy(You'll never find wan and limpy asparagus at a good restaurant)

To amuse the children at the table(they're usually uber-bored)
I do my panzade - the - sword - swallower routine.

The parents are not amused

It was. It was much more popular than my first thread .... "death to lawns"

OOOOOO.....Death to Lawns!

Yesssss.

I wonder if I saw that, as I would have been in agreement. I was only there for part of a year. In memory, it was longer.

yes, tiffy asprgus so that each onne is a finger food. We love em that way. My om used to cook the crap out of em so for years I never liked asparqgus.

In the spring we usually get shad roe, and wrap em in bacon then slowly do them in the oven. Serve this with saspargus and a bernaise sauce.

never cut asprgus. We go out to the garden and bend em til they break off. They are most tender that way.

They sound wonderful, but....

I can't quite reach your garden from here!

In a few weeks, you'll be close enough to take a quick day trip out to help fman in his harvest

It’s Taco Tuesday! The Puerto Rican will be making ground beef soft taco’s with avocado, tomatoes, cheese, homemade salsa and Spanish rice.