Now, there are times the trees are so large we can’t transplant them, but whenever we can, we will transplant them to a spot they’re not in our way. The ones we can’t move, we’ll cut them up and use them for firewood.

The reason for cutting the palm this morning was simply it was growing up among a pretty couple of oaks, and by the palm being there, it was restricting the oaks from growing off as they should. So, we cut it.

BUT…

Being we had to cut it anyway, we might as well get the heart of the palm and have us a big mess of swamp cabbage tonight. So that’s exactly what we’re going to do.

We’ll be supplying a couple videos today as well. The first will be showing what’s involved in getting the heart out of the palm, and the second showing how Deb cooks it. I’m sure most know how this is done, but the videos will show the ones who don’t what it is, and how we prepare it.

It’s actually pretty simple, but there is some work involved. My bunch this morning, Red, Dale and one-eared Bob, started moaning right off the bat, but once I suggested to them we could skip the swamp cabbage scenario, and simply get the 20 inch cut push mower with its bagger, and cut the grass today, they decided that , yes, Dub and Deb NEEDED some swamp cabbage!

Red is not working this week in our paving business, so he got to help too. “Lucky Red,” is all I have to say! For some unknown reason I feel at times he doesn’t consider his “ridin out” here to help us out isn’t considered “lucky” in his book! Imagine that!

Once we get our swamp cabbage cut, washed and “pot ready,” we cut up a few pods of okra, three small or two large onions, a couple quart jars of canned tomatoes, and a pack of link sausage, we’re ready to fire off the cookstove!

Deb uses a large pot, if you notice in the video she still has the tag on the pot, and we’ve cooked in this pot I don’t know how many times, and the dern tag is still hanging right there on the side of the pot.

I call it our “Minnie Pearl pot.” For those too young to remember, Minnie Pearl always wore a hat with the price tag hanging on it, thus, our Minnie Pearl pot! LOL!

What Deb does is to get our swamp cabbage, okra, and the canned tomatoes going with just a little water added. Your canned tomatoes will add a little water too. She starts this pot off cooking, and while this is taking place she cuts her sausage up in slices or discs, and browns it well.

Once this has cooked a little, she then adds her sliced onions and cooks them with the sausage until the onions have tendered up. When this takes place she adds the sausage and onions to the tomatoes, okra, and swamp cabbage.

At this point she adds any more water if needed, you just want to cover the ingredients good, and brings this to a boil. Once it’s reached a hard boil, she turns the burner down some and simmers it pretty hard for 30 minutes or so. Some people judge it at 20 minutes, but I personally like mine pretty tender. It’s a, to each his own thing in regards to how you like it.

You can then eat it plain in a bowl, but I like mine served over rice. Add a piece of corn bread throwed up there beside it, and there you go…a full meal. We love it.

Another way I like it, but Deb doesn’t really care for, is I make a swamp cabbage slaw, and I show a small bowl of this in the video. Take your swamp cabbage, add a little mayonnaise, though I prefer miracle-whip, cut up a small piece of onion, and salt and pepper to taste.

Again though, you can add whatever you like, but I always throw in a few olives, and serve it with a couple pieces of pickled okra on the side. I also shake a little paprika on it as well. This really makes a nice little lunch plate, if that’s what you’re into.

I’ve never tried it this way, but I honestly believe, and I will be giving this a try, is simply to add some swamp cabbage to a regular garden salad. I just can’t see this not being good, and really I can’t believe I’ve never thought to try it this way.

Well guys, that about takes care of how we get swamp cabbage, and what we do in regards to cooking it up. I must say once again that it is very good, and I’m looking forward to supper tonight. I’ve eaten the bowl of slaw already, and basically I’m just hangin out waitin on ole Deb to make up a pot of rice, and…digging in!

Remember too, if you don’t have access to swamp cabbage, you can buy heart of palm in all grocery stores. It’s normally on the shelf right next to the…coon, or possum! LOL!

Before signing off today, we’ll leave you with a little joke. Once more this is supplied by a good friend of ours, Roger, in Virginia. Thanks again Roger.

Welfare Check:

A guy walked into the local welfare office to pick up his check. He marched straight up to the counter and said, “Hi. You know, I just HATE drawing welfare checks. I’d really rather have a job.”

The social worker behind the counter said, “Your timing is excellent! We just got a job opening from a very wealthy old man who wants a chauffeur and bodyguard for his beautiful daughter. You’ll have to drive her around in his 2011 Mercedes-Benz CL550 and he will supply all of your clothes. Because of the long hours, your meals will be provided. You’ll also be expected to escort the daughter on her overseas holiday trips. This is rather awkward to say, but you will also have to, as part of your job assignment, satisfy her sexual urges as the daughter is in her mid-20′s and has a rather strong sex drive.”

The guy, just plain wide-eyed by now said, “You’re kiddin me, right?”

The social worker said, “Yeah, well…You started it.”

Being as hunting season has started, I’d like to share one more video with you guys today. It is about hunting, and is called… “Deer Rap,” by jdcountryboy, and Dot K-Dog Productions. Ya’ll have fun with it…we sure did!

You guys have a great day, and God Bless every one of you! As always, Deb says to keep a smile on your face, and one in your heart! She sure seems to!

Dub and Deb

Deb and I were out the other day, and we were killing some time at the bookstore. She was picking up a couple crossword puzzles, so I was mostly just wandering around…in the cookbook section…again.
Honestly though, I do enjoy looking at the cookbooks and seeing the different recipes people across the Country use, mainly…South of the Mason-Dixon Line! LOL!! If they have the words “GRITS” in them, I know right then…it’s my kinda book!

Like I said, I was just browsin around, and then I saw it…a book with a title that warmed my heart. It’s title… “White Trash Cooking.” It’s the 25th anniversary edition, and was written by Ernest Matthew Mickler. It was published by Ten Speed Press, an imprint of the Crown publishing Group, which is a division of Random House Books.

Harper Lee, the Alabama native best known for her novel, “To Kill a Mockingbird,” was quoted as saying, “I have never seen a sociological document of such beauty. The photographs alone are shattering… “White Trash Cooking,” is a beautiful testament to a stubborn and proud people.”

The photographs themselves are almost worth the price of the book alone. From the ole kerosene lamp on the table, to the dish drain with the old colander and hand cracked mixer, to the “share-cropper styled” houses, the cast iron cookware, the hamper basket full of purple-hulled peas, to the photographs of the individuals themselves.
It truly is a testament not only to the people, but their history as well. We’re both enjoying this book.

Today, let’s post a couple of the recipes, and try them if you like. Who knows, you may soon find that you too, may come to love and enjoy a big plate of good ole , “White Trash Cooking!”

Uncle Willie’s Swamp Cabbage Stew:

• 1 medium swamp cabbage
• 2 large chopped onions
• 3 pieces of fatback
• 1 teaspoon of white sugar
• 2 cans of tomatoes
• 1 pod of hot, green peppers, chopped
• Pinch of Thyme

Fry fatback, onions, and chopped swamp cabbage till it starts to brown. Add tomatoes, sugar, peppers, and thyme. Simmer until it thickens and tomatoes cook down. Add another pinch of thyme 10 minutes before it’s done. Serve over rice.

If you don’t have access to swamp cabbage, Heart of Palm that you can purchase from the supermarket will work.

Peggy’s Pig Eggs:

• 6 hard-boiled eggs (peeled)
• 2 eggs, beaten
• 1 cup of breadcrumbs, or cornmeal
• 1 pound of loose sausage meat

Mix ½ the beaten eggs with the sausage meat. Pat the meat around the outside of the boiled eggs until it’s even all the way around. Then smear the rest of the beaten eggs on the meat covered eggs and roll them in the breadcrumbs.

Now you have something that looks like six large goose eggs. Fry these in a heavy iron skillet with ½ inch of oil in the bottom until golden brown. Make sure you roll them around while they’re frying to brown them evenly.

Drain on a brown paper bag to get rid of the extra grease, and then chill them overnight before using.
“Your company won’t believe their eyes when they cut them open,” says Peggy Lou Dawson of Pee Dee, North Carolina.

Yankee Puddin:

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• 4 sweet potatoes, grated
• 2 sticks oleo
• ¼ cup Karo syrup
• 1 cup grated coconut
• 4 eggs, whole
• 1 cup chopped pecan
• 1 cup chopped dates
• ½ cup cooking sherry
• ¾ cup chopped raisins
• 1/8 teaspoon cinnamon
• 2 cups sweet milk
• 1/8 teaspoon allspice
• 2 cups sugar

Beat eggs and sugar; fold in all other ingredients and bake for 1-1/2 hours at 300 degrees. A thick casserole dish works best.

This may be served as a dessert, topped with Reddi Whip, but it goes good with meat and vegetables too.