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Ah...greens' n pepper sauce and cornbread...I was raised on it, and still love it today, considering those dishes to be a staple here in my home. I'm in East Texas, near Tyler. Has to be the good ol' juice from the peppers stored in vinegar at our house, although other family members prefer tobasco or something else. Pot liquor? Ummmm...drink of champions! Thanks for bringing attention to the wonderful Southern "staple" food!
Thanks for the great article! It was like a little trip to my "other" home in Carolina. I lived there long enough to fall in love with its people and its cuisine. Now if I could only have some good southern barbecue to go with all that...
Oh, yes, grits and greens! At the crack of dawn day before yesterday I was out thinnin' the turnip greens. Watching the sun rise on the back door step I couldn't stand it any more and trimmed up the outer leaves, (somehow none ever get very big or tough in my garden) washed and into a big pot with a good amount of water - soon to be pot likker -uh- liquor...
I didn't bother with the grits or cornbread or any side other than a fork...20 minutes later I drained the 'likker' into a big mug to sip along side, and piled the greens onto a plate, a big shot of pepper sauce and breakfast was served!
Your article is a wonderful picture of Southern Cuisine, indeed. Different greens, pepper sauce made any which way from a variety of hot peppers and a corn product...I took to doing grits or polenta to keep from running the oven, I never quite picked up my grandmother's flick of the wrist for stove top cornbread, my loss.
Thank you - I'll just go check my patch of greens, shouldn't let them get crowded.