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I hope I'm not the only one here getting ready to eat my New Years dinner of Collard greens, Black eyed peas, cornbread and a rack of ribs . I just picked the Collards this morning and the ribs have been on the grill since mid morning. Them greens and black eyed peas are my insurance that I will have money all year. Its always worked, I have never been broke since I started doing it and I'm not taking any chances. Besides, they are good.
Having collard greens, black eyed peas and cornbread. Forgot to get the pork chops. So unless I am inclined to get out and go to the store (which right now, I am not planning on doing) . . . I guess I will be missing part of my New Year's meal today, lololol.
I might have some ribs in the freezer - hadn't thought about that . . . maybe I should check.
I do it just b/c I am Southern and always do it. To paraphrase Ouiser in the movie/play "Steel Magnolias" when asked WHY she did certain things . . . "I am an old Southern woman. I don't know why I do these things. I didn't make the rules."
I hope I'm not the only one here getting ready to eat my New Years dinner of Collard greens, Black eyed peas, cornbread and a rack of ribs . I just picked the Collards this morning and the ribs have been on the grill since mid morning. Them greens and black eyed peas are my insurance that I will have money all year. Its always worked, I have never been broke since I started doing it and I'm not taking any chances. Besides, they are good.
Plenty of Mustard greens for me and mine Southern man, black eyed peas, some dirty rice, corn bread, along with a slow cooked Shank ham. Peach cobbler and lemon meringue pie for sitting around afterwards...mmmm good!
In New Mexico, the New Year's tradition is tamales and posole (pork, hominy, chile in a stew). If you are old school or have family roots in Old Mexico, you add tripe (cow stomach) to the posole and it is called menudo.
In New Mexico, the New Year's tradition is tamales and posole (pork, hominy, chile in a stew). If you are old school or have family roots in Old Mexico, you add tripe (cow stomach) to the posole and it is called menudo.
That sounds good, except maybe the tripe part, on the other hand, I ate chitterlings once and they were pretty good, so I guess I would give the tripe a taste test.
I hope I'm not the only one here getting ready to eat my New Years dinner of Collard greens, Black eyed peas, cornbread and a rack of ribs . I just picked the Collards this morning and the ribs have been on the grill since mid morning. Them greens and black eyed peas are my insurance that I will have money all year. Its always worked, I have never been broke since I started doing it and I'm not taking any chances. Besides, they are good.
Man If I lived next door to you, I would have to have an excuse to stop by. How about "that smells good, what ya got cooking". Do you need any help watching the grill temps? Sounds good Enjoy and good luck this year.
Having pulled pork, collard greens, black eye peas and champagne. Been doing this since I married a SC girl many years back. So far, it works..........LOL
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