Nancy Young wrote:
busy busy busy...<clip1>
but I think I will have broccoli or something tomorrow.
> Tomatoes.
>
> nancy

aaawww how authentiic of you but lemme tell ya bout my black dinner


korn bred with bacon in it
(cooked in a bacon grease greasy cast iron skillet)

fresh collards cooked down.. with a piece of fat back
cook enough to steam the windows up

*hot sauce on the table
*nanner pepper hot rings and hot sauce on the table

center cut pork chops, braised and slo cooked till they elmostfellapaht

blackeyed peas.. seasoned with just a pinch of salt and fraische
cracked pepper
*we want to TASTE the beans, the fresher the better, the hot pepper
rings really set them off

baked mac-n-cheese, enough cheddar where cheddar oil is rimming the
pirex
cook with no salt, the cheddar is enough we want to TASTE the pasta

one pound of sugar, one gallon of water, 4 packs of grape cool-aide..
mix and chill

desert: bannana pudding, with crispy wafers on the top not mushy ones
I like to use the bannanas that have spots all over them, they are
ready to eat then

you WILL be back for seconds (specially for some pork chops)

mb