I had lots of
pot likker left since we didn't have any cornbread at the meals where the collards were served.
Made into law because of the innate visceral disgust that one can bury or deny but that is real.Call it something else.Marriage is between a man and a woman.Call it butt buddies,
likker girls whatever
I probably get my affiinity for a big pot of greens with pot
likker from my Grandmother who would have had a fit at the thought of pouring out the liquid from cooking her greens.
If you've never heard the term pot
likker before, it is the liquid left over after you've cooked collard, turnip or mustard greens.
As children, we always got a taste of the «
soup likker» because it was supposedly chock full of vitamins!
Sometimes, it was as simple as warming a piping hot bowl of pot
likker on the stove and making a fresh skillet of corn bread to go along with it for a simple and warm lunch during the cool winter months.
Pour the remaining pot
likker into a small saucepan and heat until warm.
Top with a pork chop and drizzle with the remaining
pot likker.
However, no one in our church had anything positive to say about Catholics either, mostly because they and Lutherans believed it was ok to drink wine and it ai nt, its as evil as beer and
likker.
Made of pot
likker (or pot liquor), the cooking liquid from collards or turnip greens, along with other vegetables and ham.
Sometimes it is spelled as pot liquor soup, pot
likker, or — the way I spell it — pot likker.
We love all kinds of greens with the pot
likker.....
Turnip greens, collards, mustard greens all in a soggy heap surrounded by muddy juices called «pot
likker».
Stir in the cooked black - eyed peas and corn, then add half of the reserved pot
likker and cook until the liquid is reduced by half, about 20 minutes.
Set the black - eyed peas pot
likker (broth) and the cooked black - eyed peas aside.
The Louisiana senator recited Shakespeare and read out recipes for «pot -
likkers» during his filibusters, one of which occupied 15 hours of «debate».