Pulling corn. Seems like that ought to entitle you to honorary Haitian citizenship. Going old school with the dumplings is 4 star all day. Did you add some boiled egg? That was always the piece de resistance when my mom made them.
Shelling > Picking. On the farm I grew up working on in the summers, Granddaddy would plant 6 rows of peas the length of the property. 4 rows would be white acres and 2 would be purple hull. They'd be ready to pick during tobacco season, so me and 5 other hands would have to stay after work and pick a row each before we could go home. It was tough on your back, especially when you'd just finished 8 hours in the tobacco field. But we got to enjoy them all winter and my grandma, mama and my aunt shelled every one we brought home (we sold some as well at the farmer's market). We don't grow them anymore, but usually buy 3-4 hampers shelled each year and put them up. We're lucky to have a good produce stand close by in Calvary Ga and we also buy from the farmer's market in Thomasville. Dolly Parton had a song that reminded me of those times...Oh no, my friend. Somehow she finagled use of my elementary school kitchen for that. So while I said “home” what I really meant was going to the school I attended and spending hours there blanching and canning in front of my peers. They were in summer school, and I’m not sure I wouldn’t have traded places. She also made me shell peas and beans. Never knew where those actually came from, and no way in hell was I going to ask.
Always had them sliced or chunked, never whole like the picture shows. The yolks seem to add a little thickening to the broth. It's usually a race between the kids and me to see who can get the eggs when we have it nowadays. My missus doesn't like boiled eggs and isn't crazy about the dumplings. I did a background check on her.I never had boiled egg in c&d but it seems like a natural...kind of from the beginning till the end. I had to look it up and got this. Is this how it's done or is it broken up into the broth? I'll have to try that next time I make them.
Old school , the fresh killed hen might an egg or two in the development stage and grandmother included them in the broth.
Get out of here with your round steak. That’s dry aged boneless ribeye.
Man that all looks good! I was thinking though, how good those swimps would be if you chopped the asparagus and sautéed them with some tomatoes in a lemon butter and garlic reduction and tossed them in with some perfectly al dente angel hair pasta. Quartering up a handful of the cherry reds would elevate the meal from the Sizzler up to Ruth’s Chris :)
Tomatoes along with the Lima’s is an old favorite. The collards added is just showing off. Only trouble I can see is between the Lima’s and collards, your boudoir must’ve sounded like the canonade in Tchaikovsky’s 1812 Overture last evening.
