BusterStronghart@Gmail.com
A few more missing persons who I would like to see again:
Harold Ruderfer
Bob Berman
Ernie Wyre
First, you should understand that Auld Lang Syne means something like: For Old Times Gone, or, long, long ago, or, for old times sake, or, the good old days-- or, for the sake of the good old days.
Should old acquaintance be forgot
And never brought to mind?
Should old acquaintance be forgot,
and those good old times...
For auld lang syne, my dear
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.
And surely you'll buy your pint,
And surely Ill buy mine!
And we'll take a cup of kindness yet,
For auld lang syne.
We two have run the slopes,
And picked the daisies fine,
But we've wandered many a weary foot,
Since auld lang syne,
We two have paddled in the stream,
from morning sun till dinner,
But seas between us broad have roared
Since auld lang syne.
And there's a hand my trusty friend,
And give us a hand of thine!
And we'll take a right good will draught,
for auld lang syne
mek
Thursday, January 01, 2009
BusterStronghart@Gmail.com
New Years Day Tradition
For Ernie Wyre, RIP and Father Robert Earl Hood, RIP
Hoppin' John
Ingredients:
1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
Preparation:
In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water.
Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours.
Remove the ham bone or hocks, cut off the meat; dice and set aside.
Drain the peas and set aside.
Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt.
Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham.
Serve with hot sauce and freshly baked cornbread.
Diana Rattray, About.com
New Years Day Tradition
For Ernie Wyre, RIP and Father Robert Earl Hood, RIP
Hoppin' John
Ingredients:
1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
Preparation:
In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water.
Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours.
Remove the ham bone or hocks, cut off the meat; dice and set aside.
Drain the peas and set aside.
Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt.
Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham.
Serve with hot sauce and freshly baked cornbread.
Diana Rattray, About.com
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