Black-eyed peas and collard greens
Last night we had Sue and Albert for company to join us in the traditional New Year’s Day menu. We nearly had a small catastrophe because this was the first time I’d made black-eyed peas from dried; I usually use the canned ones. Although I soaked them overnight, I did not allow enough time for the cooking process on New Year’s Day. It was okay, but only because I confessed the mistake to Sue and she graciously said they needed to walk the dog before they came. An hour later, they arrived and we had a lovely dinner.
Grandma’s Pear Relish – vintage 2001
Cornbread, served with butter, honey or maple syrup
Sushi – octopus and tuna
Iron Horse Brut Sparkling