From the Kitchen of Mary Wheeler

In the sincere style of interpreting our mothers' fine cooking; Amy brings to our January table an inspiring dish of deep winter greens. to nourish our bodies, infuse our senses, and enliven our collective repetoire!


Greens:

2 bunch collard greens
1 bunch mustard greens
1 bunch kale
2 cloves garlic, minced
2 T olive oil

Fill sink with cold water, soak leaves and tear off of stems. Heat oil in pan. Saute garlic for 1 minute. Begin to add greens, a handful at a time. As it cooks, occasionally add 1/4 t honey and a pinch of salt, stir, continue to add greens. Stir each time you add greens. Cook down until very tender (total time: 1 hour)

Another from Amy, this from January (along with S'more's, heritage-style)

Greek Barley Salad (Wendy's, my roommate, recipe):

1lb cooked barley
1/2 medium red onion, finely chopped
1 lb frozen chopped spinach
1/2 lb or 1 package crumbled feta cheese

Dressing:
1 part tahini
1 part mustard
2 parts olive oil
1 part white vinegar
garlic powder to taste
salt and pepper to taste

Defrost spinach, toss with cooked barley, feta, onion, and dressing, add more olive oil if needed

Amy Wheeler's Great Pumpkin rises!

so here are some recipes from SOWL's past:

Pumpkin Bread:

2 2/3 C. sugar
2/3 C. butter
4 eggs beaten
1 can pumpkin, 1 pound
2/3 C. water
3 1/3 C. sifted flour
1/2 t. baking powder
2 t. soda
1 1/2 t. salt
1 t. cinnamon
1/2 t. ground cloves
2/3 C. pecans
2/3 C. dates

Mix like cake and save 1/3 C. flour for nuts and dates, in a bowl put 1/3 C. flour, nuts and dates and stir to coat the nuts and dates with the flour, then add to batter

Bake at 350 - 40-50 minutes, soft on top, not too brown

Yield - 3 loaf pans




--
"Hello, babies. Welcome to Earth. It's hot in the summer and cold in the winter. It's round and wet and crowded. At the outside, babies, you've got about a hundred years here. There's only one rule that I know of, babies -- 'God damn it, you've got to be kind.'" - Kurt Vonnegut