Getting Back to Roots

It recently occurred to me that the original intent of this blog has gone by the wayside a bit. What started as a journey toward better health has culminated into pretty much whatever life throws at me in the moment. And, while I’m ok with that, I did feel like perhaps the occasional mention of what brought me here in the first place would be appropriate.

It really has nothing to do with New Year’s. I know most people make resolutions, and one of the most popular resolutions is to lose weight/get healthy. Sure I want to do those things, too, but I gave up resolutions some time ago. You can read why here: New Year 2011

No, it’s really more because I’ve neglected my blog for so long, despite having many, many things to say. It’s feeling like I owe it to myself to take just a few moments every couple of days to write something just for me. So if you’ll forgive me a few hundred words, I’d like to ramble a bit.

How to Cook Collard Greens—That People Will Actually Eat

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.