My "New Year's" Tradition:

(This is a little late for this year, but you can try it anytime of year. Save it for your New Year's Party next year!)

It has long been a tradition among many groups to serve Black Eyed Peas on New Years Day for good luck. My first thought was, “Why didn’t they make Porter House Steak a good luck tradition for New Years?”

The lowly Black Eyed Pea has too little taste . . . to MY taste. But, here we set looking at a pot of Black Eyed Peas wondering, “What to do, what to do?”

Well, here’s what I did.

Snowyowl's Hoppin’ John

1 ½ cup- Chopped Onion
1 ½ cup-Chopped Ham
1 Tbsp-Olive Oil
2 15oz. Cans-Black eyed peas, keep ¾cup of liquid
4Tbsp-Salsa Snowyowl(Can be found at:
www.swoopsfromsnowyowl.blogspot.com/search?updated-max=2009-09-22T12%3A38%3A00-07%3A00&max-results=7 On the September 18th, 2009 post)
7 oz-Hominy, drained
2 oz-Pimientos, undrained
2.5 oz-Sliced Ripe Olives, drained
3/4 cup- Sliced Mushrooms


In a large skillet, cook onion, and ham in oil for 3 minutes on medium heat. Drain Blackeye peas and retain ¾ cup liquid. Add blackeye peas and retained liquid, Salsa Snowyowl(Posted Previously), hominy, mushrooms, pimientos and liquid and olives to ham mixture. Stir to combine, over heat. Heat to simmer.

In my ‘fridge, I have two special “Condiments” that I use other than the standard stuff. One is Blueberries and the other is Chopped Onions. I have found that whatever I can’t improve the flavor of with Onions, I can with Blueberries. In this instance, use those Chopped Onions on top of the finished product when served. Might wanna sprinkle a little cheese too. It’s up to you.

As in most of this type of recipe, this is gonna taste much better tomorrow than it does today. If you can do it a day or so ahead of time and keep your hands off of it, then let it “marinate,” or as my grandmother always said, “Let it Fester,” it well taste even better.