I’m still having a hard time wrapping my mind around the fact another year has past and 2012 is here. Even more so that we’re well into a decade of the infamous 2000s!
I hope everyone had a wonderful, glorious holiday season. My best gift was spending it with my Tall & Handsome.
I know many of you, especially my Southern friends, family and reader have a certain tradition for New Year’s Day food. And, that would be black-eye peas and greens (collards, mustard, turnips, etc. Before I became a greens eater, I substituted green beans or broccoli. ) This combination is suppose the grant you health, happiness and prosperity. Of course there are a few variations on this menu, but I guarantee you, mine is the most diverse variation you’ll find…for a Southern gal that is.
You see, when T & H and I got married, I wanted to keep some of the traditions he had enjoyed in New Mexico. A melding of traditions as you say. So, we started our own tradition of having Posole for New Year’s Day every year. Posole is a southwestern pork, hominy and green chile stew. Serve it with warm buttered flour (or whole wheat tortilla). Drizzle with red enchilada sauce. You can find the recipe here. Every year (and every pot I fix) he tells me, “Wow, you got a good scald on this!” which is T & H speak for, “OMGosh this is fatastic!”
Posole drizzled with enchilada sauce
Then of course, yesterday was my birthday. T & H whipped me up my Red Velvet Cake Made Easy (at my request ). This is one of the easiest Red Velvet Cakes to make. It is based on a recipe I found in The Cake Doctor cookbook, but I tweaked it to make it lower in fat. It’s still yummy and the best T & H says he’s every had. Click on the link for the recipe.
Red Velvet Cake Made Easy – and yes, it has been cut
I’m looking forward to sharing more great and wonderful recipes and food experiences with you in 2012!
© 2012 Beverly Hicks Burch All Rights Reserved