Today, I was thinking about what I really need in the New Year and I thought about my Grammaw who is steeped in superstition because she grew up on a tennant farm in Clover, Virginia, for who knows how many generations, where the folklore is almost gospel truth, no kidding, and you have to eat BEP's on New Years or live a life marred with disappointments, like Cain, wandering through where ever for how ever long. It's been a while since that Sunday school lesson.
|New Year's Blue Moon|
Ooh da lol lee, you will love this recipe! Drum roll please!! Da da da da da da da da da da da. . .. bing! bash! crash! ting!
1 package dried black-eyed peas, cooked to package directions
2 (14 oz) cans of diced tomatoes or 6-8 fresh, diced maters
1 Tbsp. vegetable or canola oil
1 chopped onion
3 cloves minced garlic
1/8 cup bangarang! spice blend
2 Tbsp. sugar
and fresh copped cilantro, I like mine in full leaves.
Cook BEP's according to package directions. Drain and set aside. In a large pot or skillet, heat your oil to medium and cook your garlic and onion until translucent. Add the BEPs, bangarang, tomatoes and sugar. Cook while stirring occasionally for 5 minutes. Remove from heat. Stir in a bunch of cilantro leaves and enjoy while warm.
|This is me, hahah! Real time!|
Any who, kiss kiss, and may it be your best dish!