Today, Bill got to stay home. He has been outside cutting grass all day. We had some lawn mower troubles, so the grass had gotten taller than he likes. Even with a bagger, the grass made a huge mess on the lawn and drive way. My heart swelled with love and happiness as I watched my little boy helping his daddy tidy things up.
|Jake loaded up the back of his Gator with grass scraps, and Bill |
showed him where to dump it.
After working on the lawn, the two of them headed up to the garden to measure for a garden hose. I had to run back outside with my camera! Such sweet, precious, fleeting moments have to be captured!
While the "boys" were outside, I was inside cooking collards to go with the grilled BBQ leg quarters, yellow rice, and baked beans. This is my daughter's favorite meal. My husband makes the best BBQ chicken! I can't tell you how to make it, because I'm clueless when it comes to grilling! All I know is that he doesn't cook it right over the coals. He uses indirect heat. I can tell you how to make the collards! I had them at our family Christmas dinner, and I thought people were going to make themselves sick from eating so many! No one could believe I didn't use any fat in them; I never do!
To make the best collards we've ever eaten, I buy (hopefully, I will never have say buy again!) one large bunch of collards (I learned my lesson with the pre-cut, washed, and bagged collards. Please don't go that route!). I wash each leaf and remove the whole stem. The stems are tough and make the collards bitter. After the stems are removed, I cut the leaves into one-two inch pieces. I place the collards into a large stock pot half full of warm water. The warm water helps wilt the leaves just enough so that all the collards fit into the pot. Then I fill the pot with water until the water covers the collards or until the water reaches about one inch from the top of the pot. The collards are placed on the stove and brought to a boil. When the collards have reached a boil, I stir in one-two heaping tablespoons of Better Than Bullion Beef Paste (You can find it in the store right beside bullion cubes. It has no msg and tastes so much better!). I try to get away with one and a half due to sodium. Then I lower the heat so that the collards are at a slow boil. I usually let mine cook for about 4-5 hours. Keep a watch on the water. More can be added if needed. All that is needed then is a good, homemade pepper sauce and cornbread! Mmmm...mmm...mmm!
I found this quote on www.homesteaddryingracks.com today on a free issue of their e-magazine. It pretty much sums up my new lease on life. I'm not there, but I am on my way!
Simple does not mean easy because the “simple life” is
hard work. You have the “simple life” when the majority
of your time and energy is put towards the basic needs of
life, which are food, shelter, and clothing.
Until next time, blessings!