Black-Eyed Peas and Greens and Fake Chorizo. No Fergie.

Cooking Soundtrack: “Control” SZA

I don’t want to read your ramblings, just take me to the recipe: Black-Eyed Peas and Greens

Star Rating: Three mediocre stars ⭐️⭐️⭐️

There are loads of recipes I haven’t made because they require you to soak beans overnight. It’s not a case of ‘Who has the time?’ because honestly, all you do is pour dried beans into a bowl, add enough water to cover them, and the beans do the rest of the work.

Instead, I’m a little capricious with cooking. This means I don’t like to forward plan, preferring to see what I feel like on the day, like some form of culinary commitment-phobia.

However, this recipe landed in my inbox from Budget Bytes earlier this week, and there was something about the very simple combination of beans and greens that sounded tasty and filling, and coincidentally fit into my current diet regime. It was enticing enough that I remembered to go to Whole Foods and spend an exciting Friday night soaking beans.

As an aside, I make another recipe with black-eyed peas, but those come from cans – cans which cost roughly $1.50 each. The half pound of dried beans I bought cost $1.20 and will swell to three times what a single can contains. Sometimes convenience is important, but the price difference will encourage me to try to be a little better planned in future.

Anyway, this recipe is super easy and after going for a 10km run in the morning I was the mood for stodge. I made one adaptation, which is the addition of one Field Roast chorizo, because sausage and beans are a delicious combination and I was very hungry. I also didn’t add as many greens as suggested because I bought stupid kale, and I keep trying with stupid kale, but I don’t like stupid kale, so I didn’t want to mess up the whole dish with a 170g of stupid kale – do you know how much kale that is? It’s a stupid amount.

I’d give this recipe 3.5 stars. Not because it’s not good, but just because it’s pretty basic. I was very comfortably full and I look forward to eating the leftovers, but it’s not a meal that’s going to blow you away. The entire pot did cost a total of $4 to make, so at least I’d say that’s a pretty good outcome.

Setting Intentions

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Cooking highlights from 2017. Will my food photography improve in 2018? Let’s find out!

It’s been a long time since I did any personal writing – almost four years, according to my last post. Turns out that when writing is a large part of your professional life, you don’t make time to do it in your personal life. At least that’s how it’s worked out for me.

Taking this into consideration, for 2018 this blog has three purposes.

First, I’ve found myself in a bit of a rut with cooking. It’s something I absolutely love to do, but I’ve been lacking in imagination for the last little while. As such, I plan to make one new recipe a week in 2018.

Second, I will document these recipes here so that I keep track of everything I’ve made. I am notorious for making something tasty and then being unable to find the rabbit hole back through the internet to the recipe I used, or I will frankenstein a number of similar recipes together to make a version of something that I think will work best, and then never write down the details.

Finally, by committing to writing about my experiments each week, I will produce 52 pieces of content I wouldn’t have otherwise created. I feel like I’ve lost my voice through years of brand and professional writing, and am hoping to get the Flooziemagoo spark back.

Additionally, during 2018 I am training to get my private pilot’s license and will run the NYC marathon. I also snowboard and tap dance (badly) and see a lot of live music, so those things may sneak in too. I plan for this blog to be primarily about food, but I reserve the right for that to change at any moment. Dig in!

(And if you are a friend who lives in Seattle, invite yourself over for dinner already, why don’t you? Or drop hints in conversation – I’m fairly perceptive/may force food on you)