November 2, 2010

Ode to Oklahoma and on to Arkansas — Land of Hope

First, it's election day and I hope you've found time to vote. (Continue reading after you've finished voting, we'll still be here waiting for you.)  Trying to teach the students about voting our Kindergarten teacher used the book "The Little Red Hen" to show the students to vote for the animal individual who is the hardest worker. On a recent stop on his road trip through the country Time's Joe Klein mentioned that politicians are some of the hardest working individuals in the country. It's easy to forget that with all the negative campaign material floating around. I wrote about ballot revisions - design revisions at least -- on my Mom2MomKC blog HERE.

So for just a few Presidential items (though it's not a presidential voting year) I thought it would be fun to include:

From the Diamond Bear Brewing Company in Arkansas.

How about a Presidential Pale Ale Beer? (From Arkansas, our next state to explore!)

Click HERE to hear how former President Clinton ate when he was growing up in Hope, Arkansas. (From an interview on Rachel Ray's TV show.)

Try this Presidential food trivia test HERE.

And one of our favorite books with stories and great illustrations of the White House and its families is "Our White House, Looking In, Looking Out."
It has a great collection of short stories and information on all our past presidents and their families. It's a treasury of great authors and illustrators on a topic that should be of interest to all children (and parents) interested in the history of their country.
Presidential illustration by Bob Kolar in "Our White House"

So as we depart Oklahoma (with a pledge to return when we have more recipes and stories), we give you our new-found recipe for Oklahoma Caviar, that features blackeyed peas, of course! I've heard this zesty bean dip for chips referred to as poor man's cavair, too, but the Oklahoma title fits our needs just fine. (I'd happily call it Texan caviar, too.)

Oklahoma Caviar
1 (12 oz) can of black beans
1 (14 oz) can of shoepeg corn (I choose frozen)
1 (15 oz) can blackeyed peas
2 (15 oz) cans chopped tomatoes
2 bunches of green onions, chopped (I used 3 stalks only)
1 (16 oz) bottle of Italian dressing (I didn't use all of the bottle)

Drain and rinse beans and corn from the cans. Add the ingredients in a bowl with the canned tomatoes, green onions and dressing. Mix well. Refrigerate and marinate overnight. (But can be served right after mixing though the flavors are best after marinating.) Serve with corn chips.

My eldest really liked it, though the youngest thought it was a bit too spicy for her taste. I may try to find a less "zesty" Italian dressing, but I love finding new ways to serve up vegetables for the girls.

No comments:

Post a Comment