Then we are back in the road.
HAPPY SATURDAY TO YOU ALL!
Published with Blogger-droid v1.7.4
About Me
- LindaG
- Retired, housewife, mother of three. Picking up the pieces after God decided the 145 year old farmhouse was no longer the house for us. Praise God for His mercy and love!
Enjoy your meal and have a safe trip.
ReplyDeleteHave a wonderful weekend
We had a great meal, Toni. The food is always good, the people are nice and it's got a good atmosphere.
ReplyDeleteAs for the weekend, well, that was a post unto itself. ;-)
Hope you are doing well. ♥
I've often heard Americans refer to "collards" (also, I think, "collard greens") but I am uncertain as to what these are? Obviously some form of vegetable plant but I know little else, like, How do you cook them? and What do you serve them with? What do they look and taste like?
ReplyDeleteWe would rarely have a meal without some form of protein - fish, seafood, chicken, pork, lamb, beef, etc and our vegies are served as a 'side dish' to those. Protein is frequently cooked up as a casserole with the vegies in with it, or, we have a seafood marinara mix with either pasta or rice.
Pasta is fairly commonly eaten in Australia as well, in many forms and styles.
John, I am clueless about collards, haha. My hubby grew up around them and never ate them. I know they are green, to me they seem like a cross between lettuce and cabbage. I don't think they have a head, as such. They're always sold in bunches of leaves.
ReplyDeleteI think they can be steamed like kale. (So google tells me, I'll be honest.) They seem to be a staple vegetable in the south. Like many things here, they are eaten with corn bread.
I love a good shrimp fettuccine when I can get it!