We finished the cookbooks! Becky and I made an edition of five lovely cookbooks (pictured below, next to the spice rack my brother made me) which will soon be for sale in ShopSCAD in Savannah (shopscadonline.com). As a teaser for anyone in the area who might want to buy one (or who might want their visiting relative to buy for them) I am posting with the image of the cookbooks a recipe from the {s}pring section.


Diana’s Black Eyed Pea Salad


2 cans black eyed peas, drained

1 red bell pepper, chopped

1 red onion, chopped

Cooked bacon (optional)

Chopped tomatoes

Dijon mustard

Red wine vinegar

Worcestershire sauce

Black pepper


1. Mix all of the salad ingredients.

2. Mix all of the dressing ingredients separately, then pour over the salad.

3. Best if eaten the next day.