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A girlfriend of my wife, who lives in So Calif, asked her yesterday on the phone about having blackeyed peas for luck in the New Year. My wife had never heard of it, but we are going out today, she has the day off, and getting the peas and ham for dinner tonight. As for me, I love split-pea soup with ham, but have had blackeyed peas before and somewhat liked it. We will also be picking up a cornbread mix to make with the blackeyed pea dinner.
We will let the forum know just how much "luck" hits us as the year goes on.
I think part of the key to the dish is having fresh peas to work with (as opposed to dried or canned). They seem to develop a better texture and flavor in the "gravy" that the water turns into. Unfortunately - the fresh is only available for a very limited time during the year (guess people don't cook with them very much - the growing season is longer than the period of time you find them in the markets).
Also - this cold spell (really our first of the season) should be good for at least one thing - collards. Collards - like citrus - need some chill hours to reach their peak in terms of taste. Robyn
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