New Year's Eve - Hoppin' John

On New Year's Eve I always look forward to taking time to reflect on the past year.  On my blog I focus on the blessings that we count.  It's so much more productive (and can be more challenging) to count your blessings. 

Not long ago, I received an email with a quote.  I loved the quote and sent it on to several people.  David IV replied that it is from the first CD that he ever owned and is from a song by Will Smith called "Just the Two of Us": 

"Throughout life people will make you mad, disrespect you and treat you bad. Let God deal with the things they do, cause hate in your heart will consume you too."     Will Smith

The truth is revealed in so many ways.

Each New Year's Eve I remember John Boggs' sermon at Central Methodist Church.  John had set up a big bowl of water at the front of the sanctuary and there were other bowls with rocks of all sizes available.  He invited everyone to come pick up a rock, assign it something that needed to be let go from our lives and to drop it in the water. 

Some of us had to go back several times.

Last year we threw our negative thoughts into the lake.  This year we are at home so we will write them on paper and watch them burn in the fire.  Better to burn negative thoughts in the fire than to let them burn in your heart.

We'll toast the old year with all it's experiences and look forward to a fresh New Year.

Happy New Year's Eve!
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The following recipe is a repost (December 2010) from Katie Lee on the Early Show. This is similar but a healthier version of the way I learned to cook Hoppin' John. The main difference is seasoning with pork instead of with olive oil. Happy New Year's Eve!

Hoppin' John (Katie Lee)

Serves about 6 people

INGREDIENTS:
1 tablespoon olive oil (Mama Crowder would use bacon or fatback grease)
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced (I use garlic powder when I don't have fresh garlic)
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth or water (We would use water or ham broth)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Shredded white cheddar
Hot sauce (optional)

Directions:
1. Heat olive oil in a large saucepan over medium. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.

2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.

3. Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired.