Spread it Like Jam

Photo taken in Clarksville, Va.

This entry is simple and just for you

It's about loving yourself and what you do

About taking the time, to enjoy your view

About accepting the differences, between me and you

Maybe taking those walks, put off for days

And expressing your desires in varying ways.

Make your tomorrows today, and your laters right now

Unleash your inner artist, some way, somehow

Loving thy neighbor and lending a hand

Teaching your doggy a new command

Wearing that color, you think is all wrong

Go to karaoke, pick a random song.

Support an organization, recycle, reuse

Turn the cannots into some can do's.

Give a compliment to a stranger, hold the door for a change

Try to smile instead of grimace, this world is your stage

Let the sunlight in, instead of shutting it out

When there's call for action, React, no time for pouts

Try a new recipe, cook something wild

Grab a coloring book, love your inner child

Watch a magic show, a circus will do

Catch the matinee at a theater near you.

Love the skin you're in, our flaws and all

Not everyone was meant to be skinny or tall.

Be an ear to be lent, let some steam off sometimes

Have a coffee or Boba, you've gotta unwind

Love the moment it takes to think about rest

An afternoon nap, when your schedule lets

Bake some goodies like cookies, maybe bake some loaves

Give the gift that keeps giving, it will come back in droves.

Stock is skyhigh, from Love's demand
Laugh as loud as your lungs can stand

Model your actions, with kindness and respect
Give out the Love, you plan to get
Love is the answer, Love is the key
Love is what binds us, you and me
Take time to be peaceful, put quarrels aside
Accept different cultures, with arms open wide
Make each day our best day, we can't go wrong
Hand in hand with Love, is where we belong.
Spread it like jam.

Southern Style Braised Cabbage w/ Country Ham, 'Soul Food' Sides for Thanksgiving

This is a Southern American dish inspired by my mom's love of cabbage.  Next to sweet potatoes and Creamy Potato Soup, this is a favorite.  Pork does not have to be used in this recipe. It does however, have roots in the original preparation of fried and braised cabbages, either from Old World Ireland or dishes in the  Americas.
 I am a fan of using other smoked goodies like turkey necks, legs and wings.
After the cooking process, the skin may be removed and the meat shredded and tossed with finished product for a one bowl/dish meal, hearty and full of history, delicious to the body and soothing for the soul.
Cabbage was recorded in literary memoirs as early as the late 1400's, but shows roots in or around 1150 in Germany.  During earlier centuries, cabbage was referred to as "Coleworts"  It came in with the settlers to Jamestown and has been a considerable part of sustenance from day one. The cultivating properties and abundance served as food for humans as well as animals.
Recipe:
1 head of cabbage, rough chopped into chunks, large outer leaves removed, about 3lbs.
2 medium onions, quartered
2 cloves garlic, smashed
1 portion country ham, about 2oz. cooked
ham bone, optional
chicken/veggie stock or water
Olive oil
SPST (Salt and Pepper to Suit Taste)
Over medium high heat in a large heavy bottomed vessel, drizzle in some olive oil and add onions and country ham portion and bone.
Cook until fragrant and caramelization is evident, about 4 minutes and add cabbage.
SPST.
Saute for several minutes, then add chicken/veggie stock or water until cabbage is covered, add garlic here, then cover with lid.
Bring up to a boil, then reduce to medium heat.
Cook until cabbage is tender and liquid is reduced by more than half, about 45 minutes.
Check seasoning as it cooks and adjust accordingly.
Remove ham portion, shred, then re-add to cabbage.
Remove ham portion completely if desired.
Serves many.

Potatoes and Turnips Lyonnaise

This recipe goes well with just about any protein, and with the help of a mandolin is a stress free and delicious affair.  With the aid of some simple and earthy ingredients, this recipe may be for a weeknight meal, or elevated to a more formal affair, just from the plating alone.  A friend of the family had a surplus of turnips, which she shared with us and this is one of the many I developed as a result. Belonging to the Family Cruciferae, including cauliflower, broccoli, collards and kale, also Brussels Sprouts, turnips are rich in calcium, magnesium and potassium.  They also provide a substantial amount of our daily allowances of vitamins A, C and K.  They blend in well with potatoes, and with thinly sliced onions in tow, this recipe is a wonderful collection of bulbous goodness!
Recipe:
3 turnips, peeled, thinly sliced, about 3 cups
2 potatoes, such as Russet, peeled,  thinly sliced, about 2 cups
1 medium onion, thinly sliced
2 tbsp. butter, plus 1 tbsp. olive oil
2 cloves garlic, pressed or finely minced
Toss sliced veggies together as evenly as possible in a large bowl.
Preheat oven to 375 degrees.
In a large oven safe saute pan over medium high heat, melt butter and olive oil together.
Once butter is melted and hot, carefully add veggies and garlic.
Shake pan constantly as veggies cook and SPST.
Cook for several more minutes , shaking pan and tossing careful not to break up veggies too much.
Place tight fitting lid over pan, and cook for about 5 more minutes.
Remove lid and transfer to oven, baking until browning is evident on top, about 15 minutes.
Serves 6 to 8.  Let stand for several minutes before cutting or plating.
I served this recipe with simple Salt and Pepper Bone In Chops.