Our new favorite

The beginning of a very fine weekend.

Ada's attempt to butter her own bread, unsupervised of course.


Here is a yummy, hearty, and delicious soup to add to your meal rotation. It's our new favorite, and very, very Southern. It calls for butter beans, baby.

Succotash, the healthier version:

1 onion, chopped
1 green pepper, chopped
1 cup of water
2 cups butter beans (canned or fresh cooked)
2 cups corn (fresh, canned or frozen)
2 tbs. butter

Combine all ingredients, cover and simmer at least 20 minutes. Delicious with a pan of corn bread. I add a dollop of hot sauce and 1 bay leaf to this as well, borrowing from the recipe below.

Stacking vegetables. We're not sure what to think about this trait - everything must be "in order".

Succotash, the sinful version...but so, so good!

4 strips of bacon, fried, crispy and crumbled - reserve 2 tbs bacon dripping in the pan
Add to pan:
1 onion, finely chopped
2 celery stalks, finely chopped
Cook until tender
Stir in 3 tbs flour, blend thoroughly
Slowly whisk in 3 cups of chicken broth, bring to boil while stirring.
Add bacon, 2 cups fresh/canned corn, 1 1/2 cups canned butter beans, 2 bay leaves, 1/2 tsp. pepper. 1/2 tsp hot sauce optional (it really adds flavor, though).
Simmer 15 minutes on reduced heat.
Remove bay leaves and stir in 1/2 cup heavy cream.
Salt to taste.

Getting ready to help Dad plant seeds this morning, in preparation for our Summer garden.