A Lost Passion and a Newly Found One

This past weekend, I discovered two things. One I rediscovered and the other something I didn't know I'd have such interest in.



The first, a new found passion. The family went to an air show Saturday at Scott Air Force Base just over the state line in Illinois. I thought I remembered attending one or more of these as a kid in Beaufort, SC. My memories are vague if even there by only witnessing some of the fly-bys by chance. I always begrudge Tom when he turns the TV to the Military Channel but I think after the weekend I can watch it with the same earnest Tom shows. Saturday was a hot day, a very hot day. I think the thermostat reached 95 degrees easy. The walk from the parking area to the gates was at least a mile, easy. Once inside, and after having our bags and chairs searched, I caught a glimpse of a B-2 Bomber in a hanger to the right of us. That is the only aircraft I can identify without help. It was impressive and massive. There were about 15 aircraft on display. I actually got goosebumps and a giddy excitement welled up in me. I think the last time I felt that way over metal and rubber was at my first stock car race many years ago. We found a place to put our chairs, about 12 feet from the fence of the flight line. Man it was hot. I read it was at least 10-15 degrees hotter at the flight line. As we were driving in we could see many of the aircraft already in the air. To welcome us, was the Geico skytypers team. (Just as much advertising here as a stockcar race, too.) That was an awesome sight. They wrote "Welcome to Scott AFB, Heritage to Horizons, Geico skytypers", in a circle. I don't know all of the aircraft that were in the air, but was impressed by them all. Seeing Tom get so excited made it a little more exciting for me. He's very knowledgeable about history and I'm rather embarrassed about my ignorance of history. His excitement and my impression of this airshow have sparked enough interest that I think I'm going to start researching past American battles and general history. The fourth of July, Memorial Day and Veteran's Day all mean something to me and they always have, but I think I need to know more. I want to know more. I read a little about some of the aircraft I saw in literature handed out during the airshow so that's a start.



After the airshow we stopped at the famous Soulard Market. We haven't been there yet since moving to St. Louis but due to it's rich history in this town wanted to make it a stop soon. It's only open Wednesday through Saturday until 5pm. We were cutting it close by arriving at about 415 pm. The best stuff is always gone first, but the last stuff they let go cheapest. There is a huge variety of wares. Produce, meats (we won't get any meat from there, however), coffee, perfume, spices, flowers, pets. You name it. We were mostly interest in the produce. We left with pineapple, the most beautiful collard greens ever, okra (again, beautiful), tomatoes, a zucchini the size of a football, broccoli, and crowder peas. I'll bet most of you have never heard of crowder peas. When I went to visit my grandmother in Savannah as a kid, we'd go to the farmer's market and after we got back, I'd find myself sitting at her cramped table in her kitchen shelling crowder peas. Sometimes 3 or 4 pounds at a time. After cooking these peas for dinner last night it reminded me of my second rediscovered passion. I had forgotten how much I like to cook. I cooked allot for a few years and then kind of slacked off as we started eating healthier but since moving and having a little more time on my hands I've made a few pretty good dishes. All still healthy. Our first that I was impressed with was pasta with a Bolognese sauce. I was watching Food Network and caught a quick glimpse of some so found my own recipe and made my own. It was also the first night we had company for dinner; the cable guy, don't ask. Tom and Taylor are usually my indicators for how well a dish turns out. Taylor will try anything and will continue eating it if she likes it. She seemed to enjoy her bolognese. Then the next all Tracey dish that I was happy with was Beef Carnitas with avocado and black bean salsa. I had to totally make this my own because the recipe left it tasting like beef stew. Turned out awesome. Only problem is I used fat free flour tortillas, not good. I almost forgot, for the fourth of July, Tom smoked a pork butt and i made some collard greens (not the ones from the farmer's market) and some fresh green beans with red potatoes. Both turned out okay considering they both came from the grocery store and were not the best quality to begin with. Last night I made the collard greens from the farmer's market and the crowder peas. I feel as if i may have outdone myself with the peas. Even Hale liked them. Partly because she and Taylor were the ones shelling them and she felt a sense of ownership.



My recipe for collards (if anyone wants to try-I know most people don't care for them).

about 12 servings (cause we like left overs)

3 bunches of big voluptuous bright green collards

smoked turkey leg (or wing)

crushed red pepper flakes

salt and pepper

vinegar

oregano

onion (if you want)



I cook the turkey leg for several hours in water until the meat falls off the bone. Take the leg from the water to let cool. Add the collards after cleaning and removing leaves from the stem, to the leg water. Unless you have a large stock pot, you'll have to add in sections. After getting all of the collards in the pot, add about 1/4 cup vinegar to the pot, salt and pepper to taste, about 1/4 teaspoon of the red pepper flakes and about a teaspoon of oregano. While the collards are cooking down, pull the meat from the leg or thigh and add it to the pot. Simmer the collards for about an hour until wilted and no longer tough. Add the onion about the last 30 minutes of cooking to prevent them from being macerated (unless you like macerated onions).



My recipe for crowder peas

About 1 pound of peas in the shell will yield about 4 small servings

1/2 pound of pancetta (a thick slab so you can dice it up)

three garlic cloves (mashed or minced, depending on whether you want to eat large bites of garlic)

pepper

oregano

bay leaf



Cook the pancetta with a little olive oil (depending on how much fat is on it) until it browns some

add garlic (making sure heat isn't too high to burn garlic) cook a few minutes

add about 2 cups of water, the peas, and other ingredients, simmer over med heat for about 45 minutes to an hour until peas are soft and yummy.



I hope my grandmother would be proud.



Cook up your own creations and share them. If anyone tries these recipes, please let me know how they turned out.