Not Cookies

I think we’re all a bit in shock because of the shooting today.

Perhaps the positive that can and will come from this horrible incident will be that we as a country will finally stop listening to the idiocy of the NRA and the Cold-Dead-Hands people and develop rational and enforced gun control legislation.

There’s nothing to say, really, other than what we all are feeling, that this is a tragedy of unimaginable horror.  I will keep the families of those affected in whatever way in my thoughts, and I hope you will do the same.

So, I came home today from getting my nails done, and made two batches of which I have baked none yet.  Tomorrow will be baking.  I made today a Rosemary Shortbread, which is likely to be almost savory, but sounded very interesting, and a batch of Confectioner’s Sugar Cookie, to which I added a fair dose of almond extract.

I’m not sure if I’ll make them as drop cookies or rolls, but tomorrow they’ll be baked, and I plan to make some dog cookies, too. And chocolate covered nuts, possibly the easiest thing in the world to make.

That will bring the total to 15 varieties of cookies and candy this year.  I think that’s my biggest variety.  Tomorrow will be a baking day, to get the cookies made for some of the baskets that will likely get delivered tomorrow.

I got photos printed, too, and my Christmas cards are on my desk, waiting to be written, which I will start after I finish this.

What I did make and complete today, though, was a batch of Black-Eyed Pea Salsa.

Let me say I don’t like this recipe.  I can eat it, and may have a but I think it’s pretty blah, frankly. I will have a spoonful to make sure it’s “good,” but it’s not one I eat much of.

The recipe came from slave drew’s mother originally, but over the years, I have changed it.

So, you might ask, if I don’t like it, why make it?

Because, I answer, everyone else loves it.

First, I don’t like black-eyed peas.  Never did.  I’m not overly fond of cold beans of any kind, either.

However, I have honestly never made it to take to something, and I do often make it, that I haven’t been asked for the recipe.  I usually end up sending the remains home with someone who has fallen in love with it, and emailing them the recipe.

My friend, Ms Kendra, LOVES it.  She can eat it like a soup, almost.

My friend marsha LOVES it.  Same for her.

slave drew likes it a lot, and it’s a good thing to bring to potluck suppers because it’s vegetarian – you could make it vegan if you wanted, by eliminating the sour cream, too, or adding a vegan variety – and because it’s beans, it’s a good protein option.

It can be a sort of side dish, a dip thing, or you can eat it as more of a main dish.  You could probably serve it on a bed of lettuce, too, slightly drained, as a salad.

You also can do anything you want to the recipe in terms of adding or subtracting.  I always add garbanzo beans, and often black beans, too.  I like the variety in beans.  Serve it with tortilla chips, and it is SLIGHTLY better if you make it a day before, but if you make it on the way out the door, no one but you will know.

Black-Eyed Pea Salsa

2 – 15 oz. cans black-eyed peas, rinsed and drained
2 medium tomatoes chopped
1 cup Italian dressing
1 cup chopped green pepper (I don’t like green pepper, so I left it out)
1/4 cup sour cream
1/2 cup chopped red onion
1/4 cup minced fresh parsley
1/4 cup minced fresh cilantro
4 green onions sliced
minced garlic (your guess of how much you like…lots!)

Tortilla chips

In a bowl, combine the peas, tomatoes, green pepper, red onion, green onion, garlic.  Combine Italian dressing, sour cream and parsley.  Add to pea mixture; toss to coat.  Cover and refrigerate 24 hours.   Serve with the chips.

About MsConstanceExplains

Ms Constance has been actively involved in the BDSM/Leather community since the mid-1990’s. She is the Founder of the Louisville Munch as well as its hostess for ten years, from 1997 to 2007, and was christened as “Louisville’s First Lady” by her community. As a member of various BDSM/Leather organizations, she has been nominated for Pantheon Woman of the Year as well as regional awards, and has been nominated with her slave, drew, for Pantheon Couple of the Year. She serves as Special Events Director for the Great Lakes Leather Alliance. She produces the Bluegrass Leather Pride Contest, sending contestants to Great Lakes Leather Weekend, and was Presenters Committee Chair for Leather Leadership Conference 2010 Great Lakes/Ontario. She has produced and judged Leather events and contests, been instrumental in the organization and creation of various groups and clubs, advised and encouraged other communities and endeavors, and produced a performance by a BDSM comedian. Groups around the country use her writings in information and introductory packets, and she is an occasional columnist as well. She and slave drew hold the titles of Great Lakes Master and slave 2003.

Posted on December 14, 2012, in Christmas, Cooking, Recipes, Vanilla Life and tagged , , . Bookmark the permalink. 3 Comments.

  1. I loooove rosemary shortbread!
    It’s a good thing I don’t live anything even resembling close to your neck of the woods or I’d be showing up on your doorstep, looking pathetic and like a woman in need of a cookie. Or two.
    Or fifteen…

    • The rosmeary cookies were just LOVELY. They were interesting in that right out of the oven, they were ok, but the next day, they were REALLY good. I think I’m going to have to try the recipe again in a more savory version, too.

      And you’d be on the receiving end of the cookies, if you were closer.

      That sounds kind of obscene, doesn’t it?

  2. *grin*
    yes, but I enjoyed it! ;-p

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