2015 Revisited and Looking Forward to 2016


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As I sit here on the eve of a new year, I am thinking about the past crazy twelve months. The end of December 2014, I made the decision to leave the home I had lived in for seven years. I fought so hard to get and keep that house, had made it a home and gathering place for my family. But the combination of the commute, the maintenance, and a general dissatisfaction in the way my life was going prompted me to move on. By January 7th, I had pretty much completely uprooted my life and moved to my little rental. I may eventually buy a house again, but for now this is a good place to be 🙂

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I also changed jobs. I had been at St. Mary’s since 2008. I moved to Albuquerque School of Excellence in August. I am the 6th grade English teacher/Reading Specialist. This also was a good change 🙂 I love my new job! I also got a second job to help get the finances in order so I can pursue some dreams. I do Boars Head store demos on weekends and breaks from school.

My daughter Heather had her third son and my sixth grandbaby. Love these lil guys!

I spent a lot of time with my animals. I got a new dog, my sweet Micky. I also lost Ava 😦 My fur babies help keep me grounded!

I’ve spent time with my children, both of my sisters and my dad this year. I need to try to include my family in my life more often.

I have traveled quite a bit around this beautiful state, especially in the last couple weeks!

I’ve enjoyed hobbies, although I would like to make more time for fun things like writing, quilting, cooking, and hiking.

 

I’ve met some wonderful new people and reconnected with some that I had lost track of along the way and strengthened a couple of friendships.

No resolutions for 2016. I just want to continue to grow as a person and enjoy my life. Happy New Year to you all!!!

 

 

 

Hoppin’ John


One tradition that I have always wondered about but never questioned was the eating of black eyed peas on New Years. We had them every New Years Day for dinner because eating them brings good luck for the coming year. This year I decided to look up the tradition behind eating them and share it with you. Additionally, I have added a recipe for Hoppin’ John. Enjoy!

Eat poor that day, eat rich the rest of the year. 
Rice for riches and peas for peace.
– Southern saying on eating a dish of Hoppin’ John on New Year’s Day.
 
Hoppin’ John is found in most states of the South, but it is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coats of south Carolina and northern Georgia).
Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin’ John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce.
This African-American dish is traditionally a high point of New Year’s Day, when a shiny dime is often buried among the black-eyed peas before serving. whoever get the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the new year, the first thing that should be eaten on New year’s Day is Hoppin’ John. At the stroke of midnight on New Year’s Eve, many southern families toast each other with Champagne and a bowl of Hoppin’ John. If it is served with collard greens you might, or might not, get rich during the coming year.
There are many variations to traditional Hoppin’ John. Some cook the peas and rice in one pot, while others insist on simmering them separately.
Most food historians generally agree that “Hopping John” is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin’ John got its name:
It was the custom for children to gather in the dining room as the dish was brought forth and h op around the table before sitting down to eat.
A man named John came “a-hoppin” when his wife took the dish from the stove.
An obscure South Carolina custom was inviting a guest to eat by saying, “Hop in, John”
The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin’ John.

Hoppin’ John
Ingredients:
1 pound dried black eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
Preparation:
In a large Dutch oven or kettle, combine the black eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.
Now you can make this using canned black eyed peas. Just added chunks of ham and cook it until it comes to a boil. Then you can add the rest. Also, those of you who know me…NO I do not add celery to mine!!!!!

Information found at http://whatscookingamerica.net/History/HoppinJohn.htm