Yummmmmm. That’s all I have to say about this.
Well, not all I have to say. I don’t know why, but I wasn’t too sure about making this recipe—but I needed to eat up the black-eyed peas in my freezer before I move this weekend. I wanted to make something interesting with them rather than eat them plain, so I searched myrecipes.com (it’s a Southern Progress website with recipes catalogued from former employer Southern Living, Coastal Living, now-defunct Cottage Living, Cooking Light, and others) and came up with this. I made a few changes, and might even do it differently next time with some chopped red pepper and onion.
This is one of those dishes that just zaps me back in time to the glass-topped table in my grandparents’ kitchen. We would go down to their house in Swainsboro, Ga., sometimes for spring break, or for a week or so in the summer—and every day at lunch, Mema would set out a dish of sliced cucumbers in vinegar. Sometimes she would add a few slices of ripe tomatoes, but it’s the cucumbers—fresh ones that were probably picked in the big garden she kept out at my grandfather’s farm—that were the stars. Nothing else was quite as cooling on those hot, humid summer days, except maybe Papa’s ice cream stash in the carport freezer.
Pimento Cheese, Please. 