Community Chat

[cherry]

@Oznellmany people call Epiphany ,Little Christmas. In some countries that is the  day gifts are given

[akaburtonfan]

We don't have any but my mom had a few -- black eyed peas and a man had to be the first one through the front door. 

I guess we usually do the front door thing as my husband is always up and out before me.

[Noel7]

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@Oznell wrote:

I picked up the "black-eyed peas" tradition when I lived in fabulous New Orleans.  Love it.  I do mine with sausage, and am thinking that this year, for a twist, I will serve over polenta instead of rice...

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@Oznell

I'm thinking of making Hoppin' John, a southern tradition I hear.  I found a recipe to make it in a slow cooker with smoked sausage and collard greens or kale.  Is that basically how you've made yours?

[Noel7]

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@JeanLouiseFinch wrote:

We've never lived by superstitions so we don't do anything special to ensure good luck.  Life it going to happen regardless and we just take it as it comes, being grateful for the blessings and dealing accordingly with the hardships.

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Traditions aren't the same thing as superstitions.  One of our NYs traditions is that we always hug and kiss at the stroke of midnight.

[Hooty]

Always Black-eyed peas for New Years Day!!!

[Oznell]

Noel7,  I don't have a slow cooker, so basically I throw things in a regular pot.  The ingredients vary, but often I saute a chopped onion, several minced garlic cloves, two or three minced celery stalks in a little olive oil.  Slice the sausage and throw that in.  I find that canned black eyed peas work great-- you don't have to fool with all that soaking, etc.  So about 3 cans black-eyed peas.  A teaspoon of crushed red pepper flakes-- more or less depending on your preference for hotness. I usually boost a bit with Tabasco.  Salt and pepper to taste.  Optional-- bay leaf, a little cilantro.

Then, I cover with water or slightly less than cover, and simmer about an hour, depending. Add more water if necessary.  We like the black-eyed peas really soft and creamy in texture.

There seem to be many variations on Hoppin' John, and I'm probably violating some cardinal rule with my method, but we tend to like it!

Happy New Year, all.  This thread has gotten me in the mood!

[Pliqueajour]

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@JeanLouiseFinch wrote:

We've never lived by superstitions so we don't do anything special to ensure good luck.  Life it going to happen regardless and we just take it as it comes, being grateful for the blessings and dealing accordingly with the hardships.

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It's interesting how many New Year's superstitions there are, the ones listed on this thread so far plus many more (too long to c&p):

"New Year's Superstitions:
Ring in 2016 with a compendium of superstitions

associated with New Year's Day."

http://www.snopes.com/holidays/newyears/beliefs.asp

Happy New Year!🎉🍾🍸

Interesting thread @shell garden!

[tends2dogs]

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@JeanLouiseFinch wrote:

We've never lived by superstitions so we don't do anything special to ensure good luck.  Life it going to happen regardless and we just take it as it comes, being grateful for the blessings and dealing accordingly with the hardships.

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We believe the same way. .......no superstitions.....no luck.

Now, if the OP or anyone else has certain foods that they have on certain days because of a "family" tradition for fun, that is great. I just hope that they don't really believe that a food or an action is going to bring good health, luck, or money.

[Noel7]

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@Oznell wrote:

Noel7,  I don't have a slow cooker, so basically I throw things in a regular pot.  The ingredients vary, but often I saute a chopped onion, several minced garlic cloves, two or three minced celery stalks in a little olive oil.  Slice the sausage and throw that in.  I find that canned black eyed peas work great-- you don't have to fool with all that soaking, etc.  So about 3 cans black-eyed peas.  A teaspoon of crushed red pepper flakes-- more or less depending on your preference for hotness. I usually boost a bit with Tabasco.  Salt and pepper to taste.  Optional-- bay leaf, a little cilantro.

Then, I cover with water or slightly less than cover, and simmer about an hour, depending. Add more water if necessary.  We like the black-eyed peas really soft and creamy in texture.

There seem to be many variations on Hoppin' John, and I'm probably violating some cardinal rule with my method, but we tend to like it!

Happy New Year, all.  This thread has gotten me in the mood!

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Oh that sounds good @Oznell !   It's not easy to find black eyed peas around SF.  I looked for the frozen last year and gave up.

[ShowMe]

Have to have my herring and crackers......do it every New Year's Eve at midnight.