The day after. Have you ever thought about what it is like to be the morning following a highly-anticipated holiday? The celebration that we eagerly awaited is now past tense. The presents are unwrapped, the stockings no longer bulge with goodies, and the expectations we held are either met, exceeded, or unmet. There are those folk who bask in the warm glow of memories of a well-enjoyed time while others struggle with disappointment. Truth be told, many of us experience some of each extreme. We are elated over things that went well, but disgruntled about things that didn’t.
Even if Christmas is over, we still have the New Year’s holiday to go. Although it may not be one filled with gifts and excitement, it can bring a time of renewal to our souls. As we reflect back over the past year, we may recall our mistakes and the times we should have accomplished something, but didn’t. We consider our victories, yet realize that they are over. We can’t go back and claim them again and again, for there are new battles to be won in the future. Today’s trophies become tarnished in the yesterdays of tomorrow.
The year 2019 will soon be history, and 2020 will be the present instead of the future. Isn’t it funny how certain words or phrases trigger our minds to think of things that may not be related to our current situations? 2020 does that for me, and probably a lot of other people, too. The idea it brings to mind is “20/20 vision,” which is often connected with perfect eyesight.
There is no way that I can be sure of what will happen in 2020. However, I can set goals for the year and enter it with a plan of action. Circumstances may change part of my resolutions, yet there are choices to make that the conditions around me need not affect. They may make it more difficult, but I can choose to be an overcomer. I can pick courtesy and kindness over rudeness and retaliation when I am faced with people who treat me badly. I should be able to find something to be thankful for, even in the worst of situations. I can opt to see others through the eyes of Jesus, not my own. I should realize that strength to do what seems too hard on my own comes from the Lord; He will provide if I but ask.
My 2020 Vision list could include finishing books I have begun writing. Getting rid of a lot of “stuff” that I have piled up over the years. Thoroughly cleaning my sewing room (along with the rest of the house). Renewing old friendships. Of course, this list could go on and on and on. These are the things that might be affected by circumstances. My attitude choices, however, are something I can control, especially if I follow my number one resolution to grow closer to Jesus and to be more in tune with the Holy Spirit of God.
A new year is right around the corner. I grew up in Tennessee; we ate black-eyed peas on New Year’s Day. Lots of people in this area eat cabbage. I have recipes for both of these foods, which are supposed to bring luck when consumed on January first. Personally, I don’t believe in luck, but I do enjoy eating black-eyed peas and cabbage, too.
Black-Eyed Pea Special Dinner
3 slices bacon
1/2 cup chopped green pepper
1 small onion, chopped
2 celery ribs, chopped
1 pound ground beef or turkey
2 (15.5-ounce) cans black-eyed peas, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
Fry bacon in Dutch oven until crisp. Remove bacon, reserving about 1 tablespoon of drippings in pan. Crumble bacon and set aside.
Sauté green pepper, onion, and celery in drippings until they begin to soften; add ground meat. Cook over medium heat until meat is browned, stirring to crumble meat. Drain, if necessary (if using ground turkey, it may not be). Add remaining ingredients; bring mixture to a boil. Reduce heat; simmer 30 minutes, stirring often. Remove bay leaf. Stir in crumbled bacon before serving. Yield: 6-8 servings.
Black-Eyed Pea Salad
1 (12 to 16-ounce) package frozen black-eyed peas
1/4 cup chopped green pepper
1/4 cup chopped sweet onion
1/4 cup sliced ripe olives
3 tablespoons diced pimiento
1/4 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons red wine vinegar
2 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon black pepper
Dash of hot sauce (optional)
Cook black-eyed peas according to package directions, in salted water. Drain. Combine peas, green pepper, onion, olives, and pimiento in a medium bowl. Combine oil and remaining ingredients in a small bowl, whisk vigorously until well combined.
Pour dressing over vegetable mixture; toss gently to coat. Cover; chill for 2 to 3 hours.
Yield: 4 to 6 servings.
Unstuffed Cabbage Rolls
1-1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce 1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8.
Skillet Cabbage
1/4 cup butter
1/2 teaspoon seasoned salt
1 medium head cabbage, coarsely shredded
1/4 cup chopped onion
3 tablespoons vinegar
1 tablespoon granulated sugar
In a large skillet over medium heat, melt butter; add seasoned salt, cabbage,
and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently.
Blend vinegar and sugar; add to cabbage mixture.
Stir gently to blend; cook cabbage 5 minutes
longer.
Serves 6.
Crispy Roasted Cabbage Steaks
1 head cabbage , dark loose leaves removed
Kosher salt and black pepper to taste
2 tablespoons light-tasting olive oil
Preheat oven to 400 degrees.
Slice cabbage into 1/2-inch thick steaks
Brush with oil on both sides and place onto cookie sheet.
Season to taste with Kosher salt and black pepper.
Roast for 17-20 minutes or until caramelized. Yield: 6 servings.