Collards Redux

Just found out today that Marjorie and I share another love--- etymology. I was reading a scathing letter she wrote to the editor of a newspaper who has panned her short story " Cracker Chittlins." She mentions her love of etymology in the letter.
I,too, love tracking the history of words. When I learned that the word for cooked animal flesh is almost always French( pork) and the animal name itself is Anglo-Saxon (pig). I could remember who conquered whom in the time before Walmart.

On the cooking front, I cooked another collard quiche. This time I baked the potato shell first. It was quite acceptable...crunchy but done. The important part about the collards is the cutting. They must be cut so that they resemble Easter grass.They should also be tiny and new.

I also found a cute picture of MKR for the table on the back of When the Whippoorwill. She looks coquettish and utterly enchanted with a black and white spaniel. It is a person very unlike the stern one on the cover of the literary magazine.