Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
For some reason, Tiff called me spontaneously with a special invite. I had less than an hour to get there and I was still dressed in my, ahem, morning attire. Why would I spring into action like a three-ring circus to get ready, out of the house and drive 10 miles to a vacant house in Keizer for a bowl of soup? Obviously there was something in the soup! As Yoda might say, “Souperlative, it was!”
Ham I am and pink, I think.
Eggs, I beg, all preened and green.
Stuff with me and I will oink,
“Oh, such porkety eggsqueezeene!”
I’ve long been hooked on playing with words. Small wonder that I was smitten with the books of Dr. Seuss when I was young and later with the equally sophisticated artistry of Walt Kelly’s Pogo. Those masters created playful, amusing and rhythmical rhyming sounds with just words, whether simply twisted into a new shape and sound or totally made up nonsensically.
New Year’s Day was always an open house for family and friends and the table was laden with other pleasures as well. A baked ham, potatoes, some turnip or collard greens and various cold salads such as potato, macaroni or green pea and there was always a substantial bowl of one of my favorite condiments, chow-chow for the beans. Oh, and there were pies, pecan pies. A generous slice of pecan pie is the best chow-chow chaser.