In our family, we're continuing a 3 decades-old tradition tonight: Celebrating the arrival of the new year with a simple dish that we've typically associated with good luck. It has become so entrenched as family tradition that my wife jokes that we'll tempt bad fortune if we fail to continue. It is a little like the baseball player who suits up before the game by putting the right sock on first, followed by the left, hoping to curry favor with fate.
How did it start? Some 30 years ago, when I was working in Dallas, my colleagues (Amanda Barnett, Jim Ribble and the late Brad Krohn at the Texas AP Network) were talking about the southern New Year's tradition of making ham and black-eyed peas. As a transplant knowing virtually nothing about it, but as one who likes to cook, I thought I'd give it a try. Jeanne, my soon-to-be fiance would be visiting, along with my dad and a beloved family friend, Bobbie Needham from my hometown of Coffeyville). The since-defunct Dallas Times carried a recipe ahead of the holiday that looked pretty easy. It was easy and we had a nice celebration. I would have never suspected that this would become a tradition which would last for years.
Fast forward to the present. Looking back on all of the years which have passed, I know I've been blessed with good luck. Sometimes it is the simple family traditions that we savor the most. They help us stay connected as family members while bridging the past, present and future.
 |
| 3 different kinds of pork is ideal for this recipe: Ham, bacon and pancetta |
As for the latest iteration of my recipe, it includes bacon, chopped ham and pancetta. I brown some onion and celery in a stock pot, add chicken/vegetable stock or broth, pour in several bags of frozen black-eyed peas and bring to a boil. I'll add chopped cooked ham, diced tomatoes (or tomato sauce) barley, parsley, cumin, salt, pepper and garlic. (Ham on the bone is best if you have time on your side).
Depending on the tastes of our guests, I'll add tabasco or another kind of hot sauce. It seems to simmer for 2 or 3 hours for all of the flavors to blend together. Finally, I'll serve with cornbread or sourdough bread.
Truthfully, one can't say that continuing the tradition brings good luck. In fact, it might be that we have it backwards: It is a sign of our good fortune that we can continue to enjoy the company of family and friends keeping old traditions alive. Happy new year everyone!
