7 March Collards, Ribs, Tater Salad and a Walk to the Graveyard....

by Russell Smith March. 07, 2021 118 views

Rose Hill Cemetery goes back to the Mid 1800s. Straight line it is only about 400-500 meters from the house. Walking the road to get there is a bit over a Km to Km and a half. It so happens that this is a birding hotspot on E-Bird so I try to get there at least one time a month to do some birding. I usually see a ton of Sparrow speices there. Today was no different.

This guy is a Song Sparrow. It was the best of the shots that I got on the walk. I did get a few ID/verification id shots though.

Yesterday we decided that I was going to do some Ribs on the smoker.

Now BBQ in the US ok no Southern US is a hotly contested subject. One I may get into down the road and that road forks and twists and turns wildly even within a state.

Collard Greens are a perfect side dish to me for any kind of BBQ. I know here in the slice of W. Tenn that I live in Mustard Greens seem to trump Collards in popularity but well Collards were popular in Fla and the parts of SC that I lived in so that is what I gravitate towards.

The other side is Potato Salad with a dessert of Flan.

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Jay Boggess 1 month, 2 weeks ago

A feast be-fitting Southern Royalty, no doubt! Nice camera work and commentary, as always, Amigo!+1grinning+1

1 month, 2 weeks ago Edited
Russell Smith Replied to Jay Boggess 1 month, 2 weeks ago

THank you :)

1 month, 2 weeks ago Edited
Antonio Gil 1 month, 2 weeks ago

Love how the bird is framed by the twigs

1 month, 2 weeks ago Edited
Russell Smith Replied to Antonio Gil 1 month, 2 weeks ago

Thank you. I swear small birds can be a pain in the butt to photograph

1 month, 2 weeks ago Edited
Olga Helys 1 month, 2 weeks ago

GREAT

1 month, 2 weeks ago Edited
Russell Smith Replied to Olga Helys 1 month, 2 weeks ago

Thank you

1 month, 2 weeks ago Edited
John Durham 1 month, 2 weeks ago

Yeah, boy! I see you like your collards chopped big. I like mine in a chiffonade cut - please tell me there's bacon, red bell pepper, onion, red pepper flakes and cider vinegar involved. I'm so sad my collards didn't survive snowmageddon - they don't mind the cold, but being encased in ice and snow for a week (I couldn't get to them) was too much.

1 month, 2 weeks ago Edited
Russell Smith Replied to John Durham 1 month, 2 weeks ago

I usually do turkey necks that are smoked or smoked hocks. This time I am using smoked pig tails the hocks were too dang expensive for what they were and the turkey necks were out. I love bacon in it but my wife does not.  Red Bell Peppers is the only thing I do not include but I do add garlic cloves. So smoked meat, red pepper flakes, garlic cloves and usually chicken stock and a bit of worchestshire sauce and Salt/pepper. From time to time I will do more a chiffonade but generally I like a larger chop on them. I think Collards are best after the first frost but that is just my opinion.

1 month, 2 weeks ago Edited
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