Must cook black-eyed peas for good luck on New Year’s Day. I have this much left over from last year, so I’ll use another cup this year. I’ll make my version of “Hoppin’ John,” because I think plain, black-eyed peas are pretty awful.
I should use andouille sausage, but I use Polish sausage instead. (Kielbasa. Remember my mother-in-law’s maiden name was Osinski!) Onions. Garlic. The sausage. And some kind of greens. Collards would be authentic. You’re supposed to rinse the peas and soak them overnight. Some places you can buy them in a can or frozen. The winter I lived in Buffalo, I couldn’t get them in any form at all. Florence Osinski Urbanski thought I was a weird girl from “The South.” True.
I’m delivering some to Susan who is from Georgia. Being Susan, she researched the story and symbolism in Hoppin’ John. She readily admits, much of it may be a folk tale. I’ll also deliver some to Barb who planned to come over and have supper with me but has a bad cold. I can’t help but think about how neither of them will be in my life if I live into my 90’s. Auld lang Syne.
Make some cornbread to go with. Good luck and Happy New Year.




























