Saturday, December 27, 2014

Kitchen Intuition: Bringing in the new year

Now that Christmas is over, we have moved into my favorite week of the year. I love it so much that I’ve given it a name: "nebulous week," that ill-defined period of the holiday season when we can just relax and enjoy the last days of the year. Not a whole lot needs to get done between Christmas and New Year’s. The kids are on break from school, many people take a little extra time off work, and those who do go in probably don’t get as much done as usual. It’s a loose week with a delightful lack of structure. And now that we’re done with the consumerist frenzy that is Christmas, our thoughts can placidly turn to the coming year.
Tradition states that in order to make 2015 great, we should start the year with food that will bring good fortune, prosperity and contentment. Here in the South, that means black-eyed peas; lots of dark, leafy greens; and perhaps a ham hock (elsewhere, the menu may vary). The greens can be collards, mustard or turnip greens; cabbage, chard or kale. Whatever you can find fresh will do the trick.

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