Good Grub

I bought smoked turkey legs from the Amish farmers downtown this morning. Here they are ready to cook down in a bed of collard greens, spinach, chopped shallots & garlic, and crimini mushrooms. When it had been simmering away for about 90 minutes, the house was filled with a wonderful smell.

This dish is traditional to the American South, I think --or it certainly seems like that sort of food. I first tried it last year at my sister's place on Thanksgiving Day. It's so easy to make and so unusual, so delicious, that I keep going back to it.

Laura Earle liked the smell and she does not like to be left out of my blips, so she gave this cute sniffing pose, forcing me to include her here.