Happy New Year from Elaine and all of her
characters. Welcome to this New Year’s
Day edition of Beyond the Book. Thanks
so much for stopping by. I’m Elizabeth
Lane Lovinggood. I was Elaine’s heroine
in Return Engagement. I wanted to come
today to tell you about Elaine’s new contract.
Whiskey Creek Press wants to publish the sequel to Return Engagement,
and guess who the hero will be? No, not
my Richard even though he’s still my own personal hero. The hero is our son, Richard Henry Lovinggood
III, Hank to his family and friends.
I wish I had words to tell you how wonderful that
boy is. I know every mother thinks her
son is special, but Hank really is. If
not for him, Richard and I wouldn’t be here today. Not that he knows this, mind you. He can’t remember it. Why not?
Sorry, you’ll have to wait for the book.
Are you eating black-eyed peas and collard greens
today? In my part of the country, that’s
supposed to bring you good luck. Not
everybody knows how to cook collards, though.
Here’s the way I do them. Even
though I am a successful actress, I love to cook. Be sure to wash the collards real well before
you start. They’re bad to collect grit.
Collard
Greens
½ pound smoked meat (ham hock, neck
bones, etc.)
Salt, pepper, and garlic to taste, but
don’t skimp
hot sauce to taste
1 bunch collards
3 quarts water
Boil the meat, salt, pepper, garlic, and pepper sauce for about 30 minutes. Remove the center stems from the
collards and chop the rest. Cook for
about 45 minutes, stirring occasionally.
Be sure there’s plenty of liquid on the collards.
This is really good with Hopping John if
you don’t want regular black-eyed peas.
It took me a long time to convince Richard to eat collards, but he does
it now without a fuss. He likes spicy
food, so for him I usually put a lot of red pepper sauce.
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