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It's a Southern tradition - but it has been exported so you find it elsewhere as well. Sorry, I forget not everyone knows what it is - it's ubiquitous here.
It's supposed to be good luck - for me it's just a good excuse to eat black-eyed peas!
I soaked mine last night and put 'em in the crockpot this morning. Threw in the ham bone from Christmas for added flavor.
I love both kinds of "black eyed peas" But a lot of people know the dish commonly served in the south on New Year's Day as "hoppin John". I don't know why. Nor do I know why one should eat them on New Year's Day. Just one of those things.
I just learned of the black eye pea tradition this year, and didn't get the pea's to cook.. maybe next year (or maybe next week, those beans look good to me..)
We have been reading Michael Pollen's books about the modern food manufacturing system. His short story, or the upshot is, that if Grandma or Great grandma wouldn't recognize it as food, it may not be food. So I try to experiment with recipe's from a 70 year old cook book we have on the shelf. This time it is an oat muffin for breakfast, came out great!
It isn't black eye pea's, but it isn't 70 degree's out either...
Happy New Year everybody
( and dang those Buckeye's form Ohio - played a better football game than our local team the Oregon Ducks... and won the Rose Bowl..)
Our maistro, James recommends a very old cook book called 'The Silver Spoon'.
Traditionally an old italian cookbook (but reprinted in english in 005 that is maintained that every girl who got married in Italy got the book.
I bought one from the States, it is1262 pages with a 64 page index. All recipes have been tried and modified to meet today's ingredients and has some ripper recipes with very simple instruction.
I also recommend it.
Phaidon Press ISBN 0 7148 4531 0
Oh, and it also weighs a ton, cost me an extra $25 postage!
Prevention is better than cure, - do it right the first time!
The more I learn, the more I realise how little I know