I’ve written in previous years about traditions that we celebrate at the New Year; this year I thought I’d focus more on our first dinner as a family each January. The Southern tradition is black-eyed peas and collards, which we had cooking in the afternoon along with our jalapeno corn bread. The collards are greens that start as a substantial, leafy quantity, but cook down to a wonderful consistency. Still, it’s hardly the most modern or extravagant tradition. I’ve often wondered how it developed; but at least it assures a certain degree of regularity for those who uphold it at the beginning of the year.
It was a wonderful beginning to 2016.