I adore the juxtaposition of a little grit and a lot of glam, so silver, crystal and candlelight glittered over a simple length of burlap on the table. I pulled last year’s Bonne Annee kraft paper pennant out for another go round.
Sister and her Mister made the delish pork roast and Honey and I made the rest of our standard fare – hoppin john for luck, bourbon bacon greens (I substitute turnips) for wealth, honey cornbread muffins, the Pirate’s House pecan pie (recipe here), sweet tea and champagne.
Hoppin John
1 c celery chopped
2 sweet onions chopped
1 green pepper chopped
6 slices bacon, ham pieces or ham bone – cooked
Salt and pepper to taste (about 1 tsp and 1/2 tsp respectively)
1 c uncooked rice
can of chicken broth plus enough water to have all the rice almost covered
container fresh black eyed peas (or two if you like a lot of peas like we do!)
Combine everything in a large pot. Bring to boil and then lower to simmer for about 40 mins or until rice is cooked and veggies are tender. You may need to add water if it cooks out before rice is done.
I liberally salt and pepper it and Honey adds hot sauce.
After stuffing our gullets we splayed out all over the den for a lazy day of watching football. I’m already mourning the end of the holidays, as Honey heads back to work tomorrow.
Happy New Year, y’all!
xoxo
