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Slow-cooking Sunday

June 15, 2009

It was a grey, often rainy day, a thick and lowly 78 degrees. Around here at this time of year, that qualifies as not hot. So I made out-of-season soul food, with hopes for a happy new week: black-eyed peas.

The in-laws distributed cute little sacks of them to family members last Christmas, and we came home with four pounds. Don’s brother came out for the day to help fix our lawnmower, so I cooked up (that’s how you say it when it takes all day, right?) two.


They soaked for six hours before going into the pot with

  1. a half a pound of bacon, diced, cooked and drained (with a spoonful reserved to grease the skillet for the cornbread)
  2. some celery, onion and carrot, cooked with the bacon until softish
  3. about a cup of pinot grigio from the Bota Box tap, to deglaze the pan
  4. 3 cups of chicken stock
  5. a cup or two of water
  6. a tablespoon of brown sugar
  7. and one of dijon mustard

to simmer for an hour or so.

By that time, the sun was out again, and the kitchen was too hot, but we weren’t complaining.

One Comment leave one →
  1. John permalink
    June 16, 2009 12:43 pm

    Sounds yummy! Anything that starts off with a half a pound of bacon is got a good chance of being delicious.

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