The Recipe Corner - Texas Caviar

4 cups cooked black-eyed peas, drained and cooled 
1 cup diced yellow onion 
1 cup diced red onion 
1 green or red bell pepper, diced 
(and add a few sliced jalapenos- to taste)
1 tablespoon minced garlic 
1 tablespoon Creole seasoning 
1/3 cup olive oil 
1/3 cup red wine vinegar 
1 teaspoon black pepper 

Mix all ingredients thoroughly in a large bowl. 
Chill in the refrigerator for 24 hours, stirring occasionally
Stir again before serving.

Recipe compliments of beachcomberscove.

Tuesday Tinker - beachcomberscove

beachcomberscove is a retired hippie in Corpus Christi who loves having the time to be a creating artist. She's inspired by the ocean and sky. A little bit of both seem to end up in her work.

Browse her shop.

Sunday Supplement - On Location with Our Next Tuesday Tinker

beachcomberscove lives on the Gulf coast of Texas. She has a little beach where she finds wonderful things to put in her jewelry. She is also 'Mother" to several parrots and Beep, a Zebra Finch.

The Recipe Corner - Sopa de Peña

I named this soup Sopa de Peña after the friend who gave me the recipe.

Take 4 large links of sausage (spicy is good) and slice into rounds. Saute them with sliced onion until light brown. Add a small can of sliced white potatoes, a can of diced green chilies, a small can of corn and about a quarter of a cup of your favorite salsa. Add a cup of water, bring to a boil, cover and let simmer for about 15 minutes.  Serve with a nice crusty bread. Should feed 4.

This can also be made with elbow macaroni instead of the potatoes. Just use more water because the pasta will absorb a lot. Keep your eye on it and if the liquid gets low, add more. It is a soup after all.

This is just a basic recipe. One can add and subtract meat and veggies to taste.

Recipe compliments of AuntMartha.