Hi there! It’s been a long time, hasn't it? There are probably at least a million reasons. For my part the last few years have involved distracting challenges with moving, health, business, politics, organization, technology, photography and Apple products, just to name a few.... but that’s not really what I want to talk about here today.
Today marks a new beginning, the start of a new year. The dawn of 2017 finds me feeling hopeful. Despite the challenges and divisions of an era, today I am thinking about that thread that draws together the past and the future, the one that gathers fond memories and transforms them with our current resources into something that will carry us into the future. What I am thinking about is food, the recipes that call me out of my bed on holiday mornings and promise a space of remembrance and reinterpretation as I nourish myself and my family around the table.
Already, I have baked a Cinnamon Coffee Cake for breakfast. I’ve made Mimosas from leftover New Year’s Eve champagne and made sweet use of an unopened bottle of aromatic bitters while taking notes on an idea for a champagne cocktail for Valentine’s Day. I’ve also cleaned out the refrigerator, using up the celery, carrots and parsley in my crisper drawer, to start a pot of Lucky Black Eyed Peas. Soon I will put some Cornbread in the oven.
Breaking the Silence
Meanwhile I feel compelled to break the silence here. While I am excited about the many favorite recipes I have posted on My Own Sweet Thyme over the years I am realizing that there are still more I have yet to post and that there is no time better than New Year’s Day to get started.
That said, here is a recipe that reminds me of the years I lived in Dallas. Cowboy Caviar makes great use of that southern New Year’s Day staple – black eyed peas. It pairs them with canned (or frozen) corn, the fresh flavors of green onion and cilantro, along with a good dash of vinegar and spice. This is easy to throw together on short notice and makes a great salad or side dish or, when served with tortilla chips, a tasty appetizer or game-day party snack.
Wishing you all a Happy New Year and a prosperous 2017!
2 Tablespoons red wine vinegar
1 ½ to 2 teaspoons hot sauce
1 ½ teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado ( about 10oz.)
1 can (15 oz.) black-eyed peas, drained and rinsed
1 can (11 oz.) corn kernels, drained and rinsed
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
½ pound roma tomatoes, coarsely chopped
1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage
In a large bowl, whisk together vinegar, hot sauce, oil, garlic and pepper. Peel and pit avocado. Cut into ½-inch dice. Add to vinegar mixture and gently toss.
Add peas, corn, onions, cilantro and tomatoes to avocado mixture and gently toss to coat. Add salt to taste.
Serve with chips as an appetizer or on a bed of shredded cabbage as a salad.