I took Teeter's advice and fixed my pintos in the crock with a big ole' ham hock. They simmered all day long and I must admit, the ham hock did wonders for my pintos. My mama can fix pintos like nobody's business, though. I have asked her time and time again EXACTLY how she fixes them, and it's still very vague to me. I know it involves side meat and cooking them for hours and hours, but beyond that, it's still a mystery to me. Same with collard greens. I had some in the freezer that I cooked up tonight. Again, somewhat of a mystery to me on how to make them taste like my mama's. I'm pretty sure side meat (or maybe fatback?) is used when she makes collards, but I'm really not sure. Squirt and I ate them, but they weren't as good as Mammaw's. Meanwhile, darling hubby and Scooby elected to eat leftover spaghetti.
So, with the mystery that surrounds pintos and collards like my mama's -- it's made me think that I would like to start a recipe blog. Wouldn't that be fun? I would post some treasured family recipes, and then have my mama and darling hubby's mama be "guest" bloggers and post some of their recipes. I could even have friends be guest bloggers and post some of their recipes. Wonder if I could keep it up? I've done pretty good at getting this blog back on track . . . I may just give it a try. We'll see. Alright - 20 till 11 - it's night-night time!
Pork Fat Rules! Its all in the Pork Fat..... My mom fries FBack in a iron skillet.... Cooks her collards in aonther w/ water, salt and maybe a strip or 2 of Fback.... then i think she drains the collards ...and adds them to the frying pan ...with all the gloriuos fback.... and just gets them seasoned and thats it! yes a recipe blog is good!
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