cybercat wrote:
> For a breath of fresh air after the holiday food. I didn't cook the collards
> or pork, tried the place below instead, and the barbecue is less fatty than
> most but just as flavorful, the collard leaves in large pieces and not
> cooked to death, with vinegar already in them and just enough. Wonderful
> stuff. For sweet potatoes with the right flavor but less fat and sugar I
> baked them and mashed them lightly with a little butter and dark brown
> sugar.
>
> I could eat just the collards and potatoes for days on end. I was not raised
> on these things but sure did take to them once I found them.


Since I moved to the South, beans and cornbread have become comfort food
for me.

George L