Channeling my southern cooking roots

Today, after a long weekend of fun, fun, fun, I have opted to cook, cook, cook.

First, as a young student monkey, I never managed to hit up my college town's Halloween crawl. Friday night, I and a bud made up for that. We attended a "zombie" walk in a nearby community. We were bride and bridesmaid zombie. Now, I want to find more reasons to muck around with liquid latex.

Saturday, I supported a local women's tennis team with 5 dozen brownies for a bake sale. And, managed to get sunburned lips.

Today, I have a pot of collards bubbling away. I made a broth of country ham and onions. Threw the chopped up collards in the pot, and when they'd wilted down a bit, I nestled two smoked turkey legs in. They've been on the stove for several hours now and are very very tender. I also have a sweet potato pie in the oven (eggs, sugar, milk, seasoning, and boiled & mashed sweet potatoes). Later, I'll make real corn bread (not that instant 33 cents a box stuff). We will eat like kings . . . southern kings.

Oh, this week, in the CSA bag there were tomatoes (pasta sauce Friday night) and collards, and onions (dinner tonight). For a small up charge, I also got a dozen free range local eggs. The yolks are an incredible color and really big. I don't know if the flavor is any different . . . but I like supporting a local farmer.