We have a new normal these days with the implementation of “social distancing” as uncertainty fills us and we quarantine at home in the hope of slowing the spread of the coronavirus. A few days ago (before our schools and professional sporting events were cancelled), …
Soup is my “go to” for lunch. Roasted tomato basil is my favorite – not a cream or a consommé, but a purée with just enough little tomato bits left in to make it a hearty, yet light meal, and always served with an extra …
On New Year’s Day, our televisions are blaring with sports announcers, referee whistles and loud outbursts, as we watch college football ALL DAY LONG. Friends come and go, stopping by to get their taste of good luck and prosperity for the next twelve months. It’s a Southern tradition to eat black eyed peas and collard greens on New Year’s Day and our friends know they can find both here.
Cook bacon in a large pot. Add chopped onion and cook over medium low heat until caramelized. Add vinegars and about 2 cups of water and bring to a slow boil. Add chopped greens and simmer until tender (At lease 1 1/2 hours). The longer they simmer the more flavor they absorb – So you can leave them on the stove top most of the day. Add a little water as needed.
Rinse the peas. Heat bacon grease. Add the peas and stir to coat. Add water to cover. Add thyme. Bring to a boil and then simmer until tender. Usually about 1 1/2 hours.
Serve with pulled pork, black eyed peas, gratin potatoes and lots of cornbread! Happy New Year!
