i'm back!

Yes, it's been an eternity, but here's to new year's resolutions! I'm trying to be a better blogger, even when my needy students tempt me into holding office hours, preparing for class, and grading papers. First things first, and I'm numero uno these days!

Today is the first of the new year, and in our family, that means making Hoppin' John. Hoppin' john is a traditional southern dish consisting of, at a minimum, black-eyed peas, collard greens, and corn bread. I grew up on beans made with a ham hock, but in a vegetarian kitchen, that's not a possibility, so I make Deborah Madison's vegetarian version, a recipe I'm happy to reproduce for you right here:

Southern Style Black-Eyed Peas

2 Tbsp. safflower or olive oil
1 Tbsp. butter
1 onion, diced
1 small green pepper, finely diced
1 celery rib, finely diced
3 bay leaves
1/2 tsp. dried thyme
2 garlic cloves, minced
1/2 tsp. ground allspice
1/2 tsp. ground chipotle chile or red-pepper flakes
2 cups fresh or 1 cup dried black-eyed peas
1 quart water or vegetable stock
Salt

Heat the oil and butter in a saucepan or soup pot over medium heat. Add the onion, pepper, celery, bay leaves, thyme, and garlic. Cook for 15 minutes, stirring occasionally, then add allspice and chile and cook for a few minutes more. Add the peas and water. bring to a boil and simmer, partially covered for 40 minutes. Add 2 tsps. salt and cook for 20 minutes more or until peas are tender. Serve with or without the broth.

--from Vegetarian Cooking for Everyone

Eating this dish on the first day of the year is suppoosed to bring you good luck throughout the year. And now I'm off to make it. Happy New Year, everyone!