So far, 2011 has a lot in common with 2010. In a good way.
It's only January 3rd and we've already watched several ballgames and gathered for food and fellowship with friends and family.
The Bulldogs have played hard, but are still developing as a team. We look forward to watching their continued growth over the next few months.
Mama, Daddy and Sister came over for the traditional New Year's Day lunch of collards, cornbread, hoppin' john, and streak O'lean. And hog jowl. Because Daddy would have been disappointed without it.
Collards are a leafy green vegetable and are supposed to bring health and prosperity during the New Year. Hoppin' John is a colorful, high protein, low fat dish that is also supposed to bring health and prosperity. I have always been at a loss for what good hog jowl can do, but I think it may be happiness.
While I was frying the hog jowl, I had to use a bacon press to keep the edges from curling up. When they curled up it looked a little bit like a smile and it made me think of the happy little pigs from the old Valleydale commercial. If you don't remember this commercial, there were several pigs dressed as a high school marching band. They were playing band instruments, smiling, heads up, high stepping and singing in harmony about how great it was to be a Valleydale pig.
Three day's later the Valleydale Team Fight song is still stuck in my head. Cymbals clang, "Valleydale Bratwurst! (cymbals) "Valleydale Bacon!" (cymbals) "Valleydale Sausage!" Big finish with the cymbals clanging 5 times as they proudly sang "Hail! Hail! Hail! It's Vall-Ee-DALE!! Hurray for Vall-EE-dale All Hail! It's Valleydale!"
So, I was standing in the kitchen, looking at the happy little pig smiles in the frying pan with the memory of the happy little Valleydale fight song. Then a new Geico commercial came on TV with a happy little pig being carpooled home from school, leaning out the window with two wind twirlers yelling "Weee!! Weee! Weeee!". All the way home. I got so tickled I laughed out loud. All by myself. Which is why I have decided that the good that comes from having pig meat on New Year's Day must have something to do with happiness.
I've also decided it's definitely time to get over the holidays and get back into a regular routine.
Yesterday we enjoyed a tradition that several families started a few years ago. Just before our children wind up the holidays to get back to school, we have gathered for homemade pizzas. Typically John and Beth have cooked our pizzas in a standard oven, but this year we added a new twist because Brian brought over a portable wood fired pizza oven. We gathered outside around a big table, with all kinds of toppings, pizza dough, pizza pans and the pizza oven.
It was funny to watch as everyone rolled out their own personal sized pizza and created their own pizza masterpiece. The first try they tentatively sprinkled cornmeal on the metal pan, carefully pulled off a tennis ball sized piece of pizza dough, gingerly rolled out their dough and thoughtfully chose their toppings. By the second or third try they were pizza experts whipping the whole thing together in no time.
Brian and Susan told us that when rolling out the dough "cornmeal is your friend" which is so very true. We were also told that when choosing toppings "less is more" which is probably true but nobody can stick to that rule.
Brian took the metal pan and pizza paddle and shoveled each pizza into the oven and then cooked them to a crispy melty perfection. It was a great way to have a gathering and a great way to end up the holiday season. Jay was right when he said that I'd know when it's time to take the Christmas tree down. It's time.
Two final things before I let the holidays go. For several years on New Year's Eve, I have thought about 1 or 2 things from the last year that I need to put behind me. I write them on a piece of paper, throw them into the fireplace and watch them burn away. Some things just need to be let go. Then I write down several things I want to do better in the coming year. In the last few years, I have put mostly the same things on the 'do better' list - make more healthy choices, read more, learn more about diverse people and places, be more prayerful, be more patient, be more thoughtful, follow the Golden Rule. Seems so simple but so hard to do.
So this year, I'll keep working at it by focusing on two of my favorite quotes.
The first was written by Richard Woodstone, "Be at war with your vices, at peace with your neighbors, and let every New Year find you a better person."
The second is from Micah 6:10 "And what does the Lord require of you? To do justice, to show mercy and to walk humbly with your God."
Here's to Health and Happiness in 2011.
Traditional Collards
I bought fresh, local Collards for New Years and they were soft, tender and easy to make. They were tastier and easier to work with than I remembered and I think I may try them prepared in some other ways before they go out of season.
Cut the collards off the stalks. Then fold the leaves over and cut out the center rib. To decide where to make the cuts, I used Mama's don't leave on anything you wouldn't want to eat rule.
Cut the collards into smaller bite sized pieces. Put in a colander and wash several times. This is really important because there is nothing worse than biting down on gritty collards. Put a little water and a little vegetable broth into a pot. Add Collards. They may stick out over the top, but will cook down a lot. Cover and bring to a boil then reduce heat and simmer. I added a little more vegetable broth during cooking because I like the pot likker soaked into hot cornbread. When collards have cooked down a little add a little salt, pepper, and a few drops of Wesson oil or a piece of hog jowl. Continue cooking until tender. Don't cook them to death. For two stalks of collards, I probably use about 1 tsp salt, generous pepper and about 2 tbsps of oil. I don't usually add the hog jowl, but since I had some, I did add one small piece. To make Daddy happy.
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