January 6, 2025
Aaand we are in a New Year. A blizzard just blew through Kansas City and I just spent the last hour or so with a snow blower and shovel and got maybe a quarter of the snow moved that I need to. I am looking forward to a couple months from now, when the Northern Hemisphere has tipped toward the sun a bit more and the snow goes somewhere else. Actually, it can do that now. Somewhere deserted where no one has to deal with it.
The last couple of years I have made black-eyed peas for New Years dinner, since my bride to be Cheryl told me they were good luck in the new year. Last year turned out well, so I made them again this year and given the overall response around the table, I have to say they were pretty dang good! Here is the recipe I used:
I was out of Kale but had Spinach so I used that instead and it worked well. Intrigued by the name, I asked the google machine to tell me about it. It’s a regional dish from the Carolinas. You can serve it over rice, or it also goes great with a big hunk of French bread. I also read somewhere that this dish should be made with pork and not fowl. That is no problem for me because I prefer pork sausage and I think turkey bacon is….fowl?
Sorry about the pun.
Anyway, it’s a good dish. Give it a try!
I’m a homegrown chef and backyard grower. I like to cook what I like to eat, everything from game-time party snacks to quick and easy weeknight meals, and every so often, something big!
Enjoy!