I Had to get this Off my Mind

I have three things I wish to discuss this morning and those being; Geology, Philosophy and Collards.

I find geology fascinating. I love rocks, fault lines, volcanoes; plate tectonics….you name it. I seriously considered majoring in geology back in college. To this day, I’ll pull over in my truck if I see an interesting road cut, just to examine what went on geologically.

St Croix is very geologic and is near an active plate. I spend a lot of time looking at rocks and hills both above and below the water.

It would be so much fun to sit through a semester or two of university level Geology 101 again.  The lab work was fun too.

Logic is another subject I love. We absorbed a lot of logic in philosophy back in college. I used to love studying the classic arguments of logic. I remember many to this day.

Recently I have had a resurgence of love for the common collard. I eat them fresh, frozen or canned. I swear the canned chopped collard would be good on a hotdog.

When I make them fresh, I add sugar.

I love the nutrient rich juice left over called “pot liquor”.

Whole Collard leaves could easily be used in ethnic recipes that call for grape leaves. I even thought about making redneck sushi where I would roll pork BBQ with a layer of rice, then wrap it in a collard leaf and slice and serve like sushi.  Add sauces for dipping.

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9 comments:

Micky-T said...

Redneck Paddlefish Sushi?

Sounds good!

Rock Chef said...

I love outcrops where you can see several geological layers.

Logic - as the Pythons had it, "I drink therefore I am!"

Collard - looks like the stuff we buy for the rabbits in the winter when we can't pick wild stuff!

terri said...

I've always wondered about collards and what they taste like. I recently had some greek food and tried something with grape leaves for the first time. I wasn't keen on them. So maybe I wouldn't be a fan of collards...

Phfrankie Bondo said...

...and Kenny Rogers could do a song about you...Collard of the County......

Bruno said...

you have written about collard greens and black eyed peas in the past and i love food like that, just don't get to eat it very often. i don't even think i would know how to cook a collard green the right way. how do you do it wReggie, how do you do it.

the redneck sushi sounds like a winner

Bruno said...
This comment has been removed by the author.
wReggie said...

Bruno....collards come in loose bunches. The leaves need to be removed one by one and washed. Then I remove the stalky vein running down the middle. Fill up a big pot because they cook down. Add a few inches of water and start boiling until tender.

Some folks season with salt, or garlic, or pork renderings. I actually just add some sugar.

Once they are to you liking...maybe 30 minutes...you take a knife and fork and cut the bid leaves into smaller pieces.

Then you can eat them like any green vegetable such as green beans or cooked cabbage.

Bruno said...

wReggie, thank you. And it's so simple. For some reason such vegables as collards, kale, and mustard greens are a mystery to allot of people, and blackeyed peas, most folks around here haven't even heard of them. I'am going to turn over a new leaf and get off of the hungry man dinners.

Bruno said...

wReggie, thank you. And it's so simple. For some reason such vegables as collards, kale, and mustard greens are a mystery to allot of people, and blackeyed peas, most folks around here haven't even heard of them. I'am going to turn over a new leaf and get off of the hungry man dinners.