Why oh why did I name my website Krazi Krafter? Well its simple. Those who know me know that I am a little more than krazi………….but really it’s because I absolutely love all crafts. To me, all crafts deserve to be practiced and shared with others to keep them alive and growing.
I joined a crochet chat group on Facebook just to see what others are doing and how they are sharing their love for this wonderful craft. Oh my, the enthusiasm for crochet is astounding! I adore the group and their passion for crochet.
What craft is my favorite? I absolutely don’t have one, as I love them all. You can see in my store the ones that I favor, but believe me I am constantly in search for new things to try. By new, I mean, things I haven’t done before that intrigue me.
I am Southern at heart, grew up in Mississippi. I love to cook all kinds of cuisine, but honestly most end up with a Southern flair. I will be sharing recipes in this blog from time to time so keep a look out for them. I will probably also share stories from growing up and perhaps Southernisms that you might like, maybe even a video or two.
Let me know, in the comments section, if you have questions about anything crafty or other stuff I mention in this blog. I’m always happy to share my experiences/knowledge or opinion when asked. I’d truly love to hear from my followers, so comment away.
RECIPE: Hoppinjohn (Poor Man’s Jambalaya) – my version
1 lb. peas – these can be any type except green, like black-eyed, crowder, field etc.
2 lbs. ground sausage, browned – I like to use spicy/hot breakfast sausage
2 cups rice
1 bell pepper, chopped finely
1 onion, chopped finely
1 tomato, chopped finely with the juice
Salt and pepper to taste
Cook the peas as instructed on the package/can, strain the peas and reserve the liquid. Add enough water to the reserved liquid, from cooking the peas, to cook the rice. Once the rice is done, add the sausage, peas and chopped vegies then season with salt and pepper as you like. Give it a good mix. Allow the Hoppinjohn to sit, covered, for 5 to 10 minutes. This resting time gives the dish a chance to meld all the flavors and the veggies get a chance to steam al dente.
Enjoy! Great supper and even better as leftovers!