Now that the Democrats and Republicans have selected their presidential candidates I've decided to come out of my foxhole. I'm telling you guys, from what I could see looking over this mound of dirt ...it's been BRUTAL out there.
I'll just go on and say what we're all thinking.
Some of you people are bat shit crazy.
Thank GOD we've got social media to sort all this out. If it wasn't for the internet, I wouldn't have an opinion.
According to all of you I'm a blank slate (and BTW how did you get my Tarleton transcript? Guess it's time to reset my password from password to 1234). Thank you from the bottom of my ignorant heart, for telling me HOW to vote...WHEN to vote...WHO to vote for...and most importantly, WHICH of the candidates were baby-killing Satanists.
THAT was a HUGE help.
We have about five months until the election that will determine our collective fate, or just bring us four more years of the same crap. Me? I'm good either way.
I know many of you care about who occupies 1600 Pennsylvania Ave., you really, really, do.
But it doesn't stop there.
You can't get away with serving plain ole black-eyed peas around our house. If I try, both Bob and I end up reaching for hot pepper sauce (reminds me of his dad John), Worcestershire sauce, chow-chow relish or maybe all three. You know we Texans love to spice things up!
While that can be quite yummy, this Tex-Mex spin on the southern favorite removes the need for any add-ins. Rotel tomatoes plus Tabasco, Worcestershire and Sriracha sauces give it a little kick. No Rotel in your area? Just substitute canned, diced tomatoes and throw in some green chilies.
Preparing this spicy side is simple and it takes only a couple of hours to cook. Just keep in mind that the dried peas need to soak in water for 8-12 hours first. That can happen overnight or during the day so long as you make sure the water covers them by several inches (you can't use too much). The peas swell and can dry out without enough water.