Abraham Lincoln said God must love the common man because he made so many of them. You certainly can't criticize the way common folk eat, which leads us to our lunch today.
Sweet potatoes, baked at 400 degrees after coating skins with a little oil, then mashed and buttered:
Purple hull peas from the freezer:
Reheated turnips from the freezer:
and jalapino cornbread:
To cook the peas, add a half teaspoon of sugar and half teaspoon of salt to the peas to a boiler with oil and enough water to cover them about an inch over the peas and cook them until they are soft (fully cooked).
The turnips are leftover from some cooked back in the fall, stored away in the freezer for reheating later, they were cooked with a bit of pork for flavor and the same seasoning as the peas. We cook a lot when we cook them and freeze the leftovers. They heat up nicely in a boiler with a half cup of water to get them started.
Pork chops are easy to cook. Season them with garlic powder, black pepper a little salt and then dredge them in flour and fry slowly over medium low heat in a little oil in a cast iron skillet.
We do jalapino cornbread with cornmeal, flour and buttermilk to make a thick batter plus a tablespoon each of chopped jalapinos, yellow, red and green bell peppers and a half cup of sharp cheddar cheese.
The batter goes into an oiled preheated cast iron skillet, then into a 390 degree oven
and out of the oven when the top browns
Lunch is on the table:
Money Shots - fork views: