Don't forget to enjoy the beauty around you and laugh along with life's blunders, it makes life so much more enjoyable that way!
Southern Black-Eyed Peas
1 bag of frozen black eyed peas with green snaps
1 ham bone or may use 1 strip of bacon (I always use the bone left over from the Christmas ham)
Enough water to cover peas by about 1 inch
*Do not add salt until you have tasted the peas when they are done cooking. The ham bone will season the peas, be careful not to over salt.
Open bag and pour peas in pot, add ham bone to center of peas (if using), add enough water to cover peas (not the ham bone).
Bring to a boil and reduce heat to simmer for about 2 hours. Serve with cornbread.
Southern Style Cornbread
1 large egg
1 1/3 cups milk OR 1 ½ cups buttermilk
¼ cup Vegetable Oil
2 cups Self-Rising Corn Meal Mix
No-Stick Cooking Spray
1. HEAT oven to 450 degrees Fahrenheit. Coat 8-inch ovenproof skillet (I recommend an iron skillet) or 8-inch square baking pan with no-stick cooking spray. Place iron skillet in oven 7 to 8 minutes or until hot.
2. BEAT egg in medium bowl. Stir in milk, oil and corn meal until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan.
3. BAKE 20 to 25 minutes or until golden brown.