As I prepared to write this column, there was a song lyric floating around in my head. It is a line from a Christmas song, “Deck the Halls,” and it goes like this: “Fast away the old year passes…” I have to ask the question, “Where did 2107 go?”
I can ask all I want, but 2017 will soon be history. For me, some of the memorable events were a thyroid surgery, reconnecting with friends from the past, struggling through the fifth anniversary of my husband’s graduation to Heaven, and blessed time spent with family and friends. I cannot change things that I regret, nor can I hold onto the enjoyment found in times that are over. I can cherish the memories, but I cannot keep living them.
A close friend of mine gave me a perpetual calendar several years ago. Each January 1st I flip it over and find a quote attributed to King George VI. Some internet research informed me that the king quoted from the poem “God Knows” by Minnie Louise Haskins, penned in 1908. It reminds me that no matter what the New Year brings, I am secure in my Father’s care.
“I said to the man at the gate of the year, ‘Give me a light that I may go forth into the unknown.’ And the man replied, ‘Put your hand into the hand of God. That shall be to you better than a light, safer than a known way.’”
Since I grew up in the South, black-eyed peas were a New Year’s staple at our house. Even after I was married and had a family of my own, I kept up that tradition. With that in mind, here are a couple of recipes to help ring in 2018. The jambalaya is a family favorite. Happy New Year to all!
Black-eyed Pea Jambalaya
3 (15 to 16-ounce) cans of black-eyed peas
1 quart chicken broth
2 cups water
1 (15-ounce) can diced tomatoes, undrained
1 cup cubed lean cooked ham
1 cup chopped onion
1 green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground cloves
1-1/2 cups long-grain rice, uncooked
1-1/2 teaspoons hot sauce
1/2 cup sliced green onions, optional
In a Dutch oven, put 3 cans of black-eyed peas, (drain one). Add chicken broth and water. Next, add diced tomatoes, along with onion and garlic. Put in green pepper and celery. Add ham, bay leaf, thyme, salt, and cloves. Bring just to a boil, reduce heat, then cover and simmer for about 1/2 hour. Remove lid and take out 3 cups of liquid, placing it in a large saucepan with a lid. Bring the liquid to a boil and add the rice. Reduce heat to low; cover and simmer for 20 minutes. In the meantime, replace lid over the pea mixture and continue simmering it as well. When the rice is done, stir it into the pea mixture and add the hot sauce. Serve in bowls. If desired, top with green onions.
Tasty Black-Eyed Pea Dip
1-1/4 cups (1/2 pound) dried black-eyed peas
1-1/4 teaspoons salt
2 cups water
1-1/4 teaspoons salt
1/2 cup lean ham, diced
1 (4-ounce) can chopped green chilies
1 cup tomato juice
2 teaspoons onion powder
1/8 teaspoon garlic powder
1/2 cup cheese spread (such as Cheez Whiz®)
1/4 teaspoon hot pepper sauce
Wash peas, cover with water and allow to soak overnight. Drain peas and cover with water in a heavy saucepan; bring to a boil. Reduce heat, cover pan, and simmer for 30 minutes. Add salt and ham and simmer for 25 to 30 minutes longer. Drain peas, reserving liquid.
Place peas, chilies, tomato juice, onion powder and garlic powder in blender container; blend to make a puree. (An immersion blender is wonderful for this step. If a blender is not available, put mixture through a food mill.) Add a small amount of liquid reserved from peas, if needed, to obtain desired consistency. Spoon mixture into top of a double boiler (may use a small crock pot); add cheese spread and pepper sauce. Cook over medium heat until cheese melts. Stir slowly until well-blended. Serve warm with crackers or corn chips.