Did You Have Black-Eyed Peas Today?

Tradition has it that if we eat

black-eyed peas on New Year's Day,

we're sure to have a prosperous future.

Did you have yours today?

With a tradition like that, I'm not

taking any chances!

I took my inspiration from the current issue
of SOUTHERN LIVING MAGAZINE
and made "Hoppin' John" (p. 124)
Makes 3 cups
Saute 1 cup diced sweet onion in 2T. bacon drippings in a large skillet over medium-high heat 5 minutes or until golden. Stir in 1 (8.5-oz.) package ready-to-serve jasmine rice and 2 cups cooked and drained black-eyed peas; cook, stirring gently, 5 minutes or until thoroughly heated. Add salt and pepper to taste.
There you have it.
A simple, quick and one pan main dish.



I added a green salad and bruschetta.

Current issue, January 2011

This week I'm linking with Not So Homemade

Let's Set the Restart Button...

We get a brand new beginning

every year,

starting on January 1!!!

It's a time for introspection,

resolutions,

and optimism.

I'm starting my new year with

a mixed bag of goals.

My plan is to organize them...


...work with them...

...and create something I love.

My best wishes to all of you

for a wonderful 2011!