here’s what I’ll be making today:
1 lb dried black eyed peas
2 T olive oil
1 smoked pork jowl or 1/4 lb thick-cut smoked bacon
1 onion, chopped
1/2 t black pepper
1 t crushed red pepper
1 t salt
1 28 oz can tomatoes
1 c uncooked rice
Presoak black eyed peas. Brown pork in olive oil. Add onion, and cook for 5 minutes. Add 8 cups of water, black pepper, red pepper, salt, and bring to a boil; cook for 10 minutes. Add peas, and cook on low boil, uncovered, for 25 minutes. Add tomatoes and rice, reduce heat to low, and cook, covered, for 20 minutes. Turn off head, let stand, then fluff. If you used a jowl, remove, shred meat, and add back in.
(Note: you can sub in frozen black eyed peas, if you, like I often do, fail to plan sufficiently ahead. Ahem.)
poor guy. what a bum rap he’s given.
I like to go out to the museum and homestead in west branch, iowa and read about the bootstrap boy, the self-made man. what tragic timing– blamed for the Depression. as if one man might singlehandedly effect so much. but we have historically granted our public figures such inhuman stature. lionized and demonized.
I like to drive into the farmland and look at the hair wreath woven by his mother. artifact of an entirely other age. think of it! to build a decorative object out of one’s own hair. and I understand it was not an uncommon craft. such a dark and tangled object, so suggestive.
and, golly, what an age to live in, and through. to draw yourself up out of, to stride across wide, low-slung hills– to step across the slow mississippi and on into the East where the world begins, where America in fact got made. to take an active and determined role in all of that, by choice.
unfathomable from here.