I quit ringing in the New Year a long time ago. I honestly can’t recall the last time I was up to see the ball drop in Times Square, or to even watch the acorn drop in downtown Raleigh. This year I went to bed at nine p.m., nursing a head cold, or something I’ve picked up and once there, I read a little of Tara Westover’s, EDUCATED before the book was falling out of my hands at like, oh, I don’t know, nine-o-five p.m.
One thing, however, that will happen here at our house for New Year’s day is making a good old traditional meal called Hoppin’ John. You know we here in the South love our collards and black-eyed peas on just about any occasion, but today, it’s about good fortune. Depending on the source where you can read about the history of this meal, in some accounts, the peas represent coins, and the greens paper money. Or the peas represent good luck, and the greens – well, still money.
In Wikipedia, the article written takes into consideration some of these variations on the tradition. It doesn’t matter to me exactly what’s the real reason behind it – all I know is it’s GOOD, and we love it. Over rice, topped with chopped onions, tomatoes, (maybe a splash of vinegar) and a side of cornbread, of course!
Happy New Year to all!
Happy New Year to the Everhart family. My peas are also cooking right now. The family is coming, so it’s a wonderful way to start the New Year.
Happy New Year! That is a wonderful way to start – since we’re both “iffy” with our colds at the moment, we will be keeping our germs to ourselves. 🙂
Happy New Year, dearest Donna! Sending you lots of blessings for health, happiness, success and love in 2019 and ALWAYS! <3 <3 <3
Thank you Lilac, happy New Year to you, and I hope the same for you! <3 <3 <3
Happy New Year to you, too. May the sun shine always on your face , the road rise up to meet you and all that. I’m not sure what to say about the fetid wind blowing out of 2018, but the smell will eventually dissipate.
I had fresh black eyed peas, so they didn’t have to cook too long. Did them in a kind of Cajun way. Used bacon grease to make a roux, then added the Cajun Trinity and a mess of mixed pepper. Twenty minutes cooking then in clean water, drain, rinsed, then thirty minutes with the seasoning. Worked well.
Thanks Craig – and that sounds good too! Ours came out good – I think. I can’t tell – I’m nursing a head cold and can’t taste a thing, so that’s how 2019 is starting for health – but it’s better than that other STUFF!
Here’s to a fantastic 2019 for all!