Black-eyed peas are a tradition on New Year’s Day to bring good luck in the coming year. This tradition reputedly dates back to ancient Babylonia and the time of the Pharaohs. The superstition is that those who eat the modest pea are showing their humility in the face of the ancient Gods. This superstition was picked up in the American South during the Civil War period. Up until that time black-eyed peas were strictly used to feed cattle and other farm animals. In fact, they were called cowpeas or field peas. During the Battle of Vicksburg, the town was under siege by the North for over 40 days. No supplies could come in or go out. So the townsfolk ate those humble cowpeas to stave off starvation.
But what if you really don’t care for black-eyed peas (they are a bit “earthy”? Do you really want to face the new year chancing that they don’t bring good luck and demonstrate humility to the Gods? No! Turn them into a salsa. Everyone loves salsa. Continue reading
It just wouldn’t be Thanksgiving without Tater Bread. I first had this when I enjoyed Thanksgiving with my first husband’s family many years ago. I had never had anything like it. It is sweet and a cross between a custard and a brownie. Its served along with the main meal – just like the cranberry sauce. I made it for myself every year thereafter until…aaaargh! I forgot the recipe.
These are really, really good mashed potatoes. You can use any type of potato you like, but it will make a difference in your final product. I like the Yukon Golds because they look pretty because of their yellowish flesh and they come out nice and creamy. Russets are also very starchy and make mashies, but I prefer them for baked potatoes. Red skinned are excellent for potato salad and can become glue-like if over beaten. Eastern potatoes are a good all around potato.
These are so pretty they deserve a spot on my Thanksgiving feast, even if they are more for summer, than fall. Continue reading