Instant Pot Black Eyed Peas
Plus vacation countdown and summer reading
The vacation countdown has begun at my house. My brain is half-focused on all of the things I need to get done before we go and half focused on where I’ll be sitting and drinking my morning coffee at this time next week.
While I have mixed feelings about summer break (year-round school is starting to sound better and better) I don’t have mixed feelings about summer vacations.
They are the best.
Even when my kids were really little and vacations were almost more exhausting than staying at home, I still loved the change of scenery and the chance to take a break from regular life.
This year I’m feeling especially in need of a break and especially grateful that we have family cabin we can escape to, even if the cabin is three states away.
So far, this summer has been fine, but not one that I would call restful or inspiring. We’ve had some fun, but we’re also just getting through the days. Anyone else feeling the same way?
I’m sharing a simple recipe today for a side dish that’s easy to make in your Instant Pot. The only prep work is slicing an onion. After that, you just need to combine ingredients and press start.
I’m sharing this recipe because it’s new on my blog and it’s also perfect for summer potlucks and BBQs and family vacations that involve grilling burgers and roasting hot dogs. Before I developed this recipe, I’d never cooked black eyed peas before. It turns out that they are a delicious and rather eye-catching little bean (who likes to be called a pea).
Instant Pot black eyed peas have a gentle BBQ flavor, kind of like baked beans but less sweet and soupy. They pair really well with anything grilled and are also pretty decent eaten cold. They can be made ahead and eaten for three to five days as leftovers.
Instant Pot Black Eyed Peas
You can find the full recipe for Instant Pot black eyed peas on my blog. Here’s a little preview of the ingredients you’ll need:
Dinner Last Week
I’m always curious about what other families are eating. Aren’t you? Here’s what my crew ate last week.
Monday: The previously mentioned beach day, followed a random mish-mash of whatever we could find in the kitchen for dinner.
Tuesday: It was the 4th of July, so we ate the required burgers, sausages, corn on the cob and watermelon with friends.
Wednesday: Fourth of July leftovers
Thursday: We craved a change in flavors, which came in the form of frozen Indian food from Trader Joe’s that I had in the freezer. I also made roasted carrots, potatoes and chickpeas with coconut milk. Luckily, I also had a package of naan in the freezer, so Josie dined on naan with butter for dinner.
Friday: I briefly marinated boneless, skinless chicken thighs in soy sauce, lemon and a drizzle of maple syrup and roasted the chicken in the oven for about 20 minutes. I also made broccoli, white rice and Trader Joe’s egg rolls.
Books & Reading
I just finished Demon Copperhead by Barbara Kingsolver and it’s my favorite book so far this year. Kingsolver writes beautifully and compassionately about a generation of kids in the 80s and 90s growing up in the mountains of southern Appalachia. Everyone’s life is touched or deeply mired in tragedy, addiction, loss and despair. And yet, this book is really entertaining, funny and charming, thanks to the main character Demon, who’s brilliant narration of his life story is one I won’t soon forget.
Next on deck are The Swimmers by Julie Otsuka and Olga Dies Dreaming by Xochitl Gonzalez.
Paid subscribers will get getting a summer reading update later this month, where we’ll discuss all the good books we’ve read so far this year.
As you know I usually send this newsletter out on Thursdays, and I blame vacation brain for it’s late arrival this week. Hope you all have a good weekend and find fun ways to stay out of the heat.
xo
Jenny