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Pastimes : Let's Talk About the Wars (moderated) -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (191)	8/22/2006 10:27:08 AM
From: Lane3	Read Replies (1) \| Respond to of 441

I prepare green beans with fatback and cook them to death in the Southern way. Don't use it for anything else. Also like my green beans Szechuan style. Now there's a contrast. Locally, Great American Steak and Buffet has good turnip greens, at least to my decidedly non-Southern taste. (I go there when I'm craving pot roast.) For collards, the only choice I know of is Ethiopian. I miss the employee cafeterias at the Pentagon, where I worked decades ago. They always had greens, different variety each day. The closest thing to greens I had growing up was canned spinach so that Southern cafeteria food was an alien experience for me. It took a while before I could identify the different greens without asking. I'll take your advice on the frozen okra. Nothing better than simple cooking, except for no cooking at all. I'm on an avocado kick at the moment. Had three of them yesterday and one already this morning. Another near zero preparation food that's really yummy. In a few days or weeks, it will be something else...