I made hoppin’ john according to this recipe with the red peas, rice grits, thyme, and a bay leaf. It turned out really well, but I wouldn’t eat it before a big date or job interview.
early on in the cooking
the finished product
We’ve been making our way through the lettuce, turnip greens, and turnips via lots of salads. I did learn not to make a salad with both sliced turnips and sliced raw yellow onion. It’s just too much sharp for one plate.
I made some biscotti with two of the eggs and am looking forward to a scrambled egg supper with the others in the near future. The muffins and apples were morning and afternoon treats, respectively. Both are very good and very satisfying. Last Tuesday, Patricia and I talked about how eating better food has evened out the highs and lows we had gotten used to feeling in between meals. No more shakes (Patricia) or getting irritated at the tiniest little thing (me).
I am feeling a little guilty about the full bag of kale in my refrigerator. I just kept making salad instead this week. But I’m going to get on those kale crisps Saturday. If they turn out right this time, maybe that’s what I’ll do with the rest of it. Otherwise, it’ll be kale and pasta or kale with raisins and pine nuts. Or both.
thoughtful consumption 
Looks good! Tomorrow I’m planning to try the grits and red peas gravy recipe that they had in the weekly flyer. I’ve only eaten grits once in my life (not a common dish in Iowa where I grew up) so this should be interesting.
Just wait till we get some of the Logan Turnpike corn grits. My mom brought me some from the Carrollton farmers’ market last year. They’re so good. Completely changed my thoughts about grits.
I just blogged about the grits and red pea gravy that I made today!
I have found that kale freezes very well. Also, a good way to use a lot of it is in soup. Those are my fallbacks when I have more than I need.