Jerry T. Johnson, Poet

Poetry and Prose of Jerry T. Johnson, Poet

Notes From My Kitchen. No. 36

Notes From My Kitchen. No. 36

freshly plucked from

a garden of a dear friend

shucked seasoned buttered

Notes From My Kitchen # 34

Collards

collards also known
some places as collard greens
stems stripped leaves washed cut

Notes From My Kitchen #33

Notes From My Kitchen #33

Mostly Veggie Sauté Pan Potluck

Kale —plucked straight from my patio garden
Sliced Carrots, Chopped Zucchini, Sliced
Onions, Crushed Garlic, a little Onion Powder,
a little Garlic Salt, a little black pepper,
a few slices of Bacon, Shrimp—quite many,
Chicken broth, and oh yes —butter
garnish with Cherry Tomatoes—also
from my patio garden and there you have
it —my own mostly veggie Sauté Pan Potluck

Ingredients #3

Ingredients

Kale
(I removed the leaves from their stems)

A tablespoon of olive oil
( substituted bacon drippings instead)

Minced garlic

Chicken broth sprinkled
with a little red pepper
and a little black pepper

and five minutes in the electric
pressure cooker

More Ingredients

More ingredients

drumsticks
sliced onion
minced garlic
rice vinegar mixed
with soy sauce
a little brown sugar
some black peppercorns
bay leaves, my pressure
cooker awaits —like poetry
yum, yum, yum

NOTES FROM MY KITCHEN #32

NOTES FROM MY KITCHEN #32

Pinto Beans just soaked

onions, black and red pepper

smoked meat seasoning

NOTES FROM MY KITCHEN. #31

NOTES FROM MY KITCHEN. #31

Thyme, Rosemary, Garlic Powder

Crushed Red Pepper, Potatoes,

Shredded Carrots , Chopped Onions,

Quartered Lemons, sixty-five

minutes in a four-hundred

degree heated oven and Voilà:

Roasted Cornish Hens Tonight

NOTES FROM MY KITCHEN. #29

husk it, remove any remaining silk

sprinkle your garlic, your pepper,

your chives. add a little butter,

wrap in aluminum foil, air fry

fifteen minutes, pop the top,

Unfold the foil and Enjoy!!!

NOTES FROM MY KITCHEN. #28

NOTES FROM MY KITCHEN. #28

With attitude, Chop your Onions

Gently, pull the Kale from stems

Sauté some Garlic with the Onions

Pour a little chicken broth in the Sauté

Add the Kale, pressure cook ten minutes

Pop the top, let it sit a bit, then enjoy!

NOTES FROM MY KITCHEN. #27

Sauté:

your chopped onion

your shredded carrots

your sliced mushrooms

your minced garlic

your chopped celery

Add a little sherry

a little pepper

a little paprika

A little chicken broth

Chicken Thighs

Then pressure cook

for just a few minutes

pop the top, add butter

Chicken pot casserole

tastes so good you’ll

want to slap yourself silly