I thought about getting reflective and deep on this New Year’s Day, but honestly….I’m not in the mood. I’ll get around to that later when I have time.
What I am doing today is cooking our New Year’s meal, complete with collard greens. As I was cooking, I remembered not too long ago when I received one of the greatest compliments on my greens that I’ve ever gotten. It was from an older gentleman at our church who compared mine with his grandmother’s. He also made the comment that there are few people who can cook collard greens like that. Wow!
Now I know that collard greens aren’t everyone’s cup of tea, but I personally love them. I could eat them morning, noon, and night and be happy as a lark. They have to be done right, though. And evidently, doing them right isn't quite as straightforward as I would have imagined.
