Tuesday, December 30, 2008

Beans & Greens

Ah, New Year's Day. One of my favorite holidays. Better than Christmas or Thanksgiving. There's none of that frenzied pace, but a day of R&R--at least in my house: Relaxation and Resolutions.

Relaxing-- post-party-- from the night before (with maybe a hair-of-the-dog Mimosa to kick off the day.) And then a languorous afternoon of reflection and writing down (or about) the year's resolutions.

And of course, on the stove, big pots of collard greens (seasoned with olive oil, garlic, crushed red pepper) and black-eyes peas (soaked overnight, then cooked for hours). Corn bread baking, and potatoes mashed and buttered. Also, something chocolate.

Beans and greens on New Year's Day bring good fortune and wealth-- the "greens" are cash, the peas are coins. I've heard this traditional menu started after the Civil War, when collard/turnip/mustard greens and black-eyed peas were about the only crops left in the South.
I wouldn't start a new year without it.

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