A Recipe for A Successful New Year
Happy New Year everyone!
It’s been a bit quiet around here on the blog, but busy behind the scenes. This past year has been challenging to say the least but has carried its share of blessings too. This past spring and summer I had some problems with my eyes which have thankfully been treated. This delayed my work on A Touch of Fire, but I’m pleased to report I’m wrapping up the final chapters now and it will release in summer 2022!
Of course, this will be the sequel to the first in the Sisters in Sirens series, A Touch of Healing, a contemporary, second chance steamy romance set in Western Montana, which came out this past June.
While this was going on, my computer died. I was sentimental and a little superstitious because it was the only computer I had ever written on, but as you probably can tell, I invested in a new laptop and love it even more than my old one.
Another blessing was finding and working with actress Frances Anderson to make all of my works available In audio, and the feedback has been tremendous.
I also completed a year’s worth of content on my YouTube channel, where I create ASMR videos using historical artifacts to help people relax and fall asleep. You can check out my typing on an antique typewriter here.
My alter ego survived virtual learning and teaching American history, and now I am back navigating all of the joys and usual challenges of an in-person middle school classroom.
Personally, the summer garden was a huge success, whereas my plans to go to the gym remain an opportunity for growth. Also, thanks to technology, I’m very happy to say I did keep close to my long-distance friends despite busy careers, families, and life in general.
There have been a lot of other blessings too, and maybe it’s age but I find myself more grateful each year. There was so much suffering and hardship, that I find myself in a perpetual state of anxiety and gratitude. I’m coming to learn that this is part of the human experience and working to combat this fear by taking life one day at a time and focusing on the good even if it is just a small thing like a good meal.
Speaking of let’s get to the good stuff, emphasis on good.
As you might know, my mom is Cajun and as a result, I have some strong feelings about superstitions, and traditions. One of the biggest ones is eating black-eyed peas for the New Year. The idea is that if you eat black-eyed peas and collard greens, which are symbolic for coins and bills, you’ll expect an increase in money the next year. I have eaten this for most of my life, but due to holiday travel plans, I had missed a few years. I’m sure it’s a coincidence, but those years were more difficult than normal financially. So I’m a numbers girl and like to double my odds whenever I can. To prove it to you, I eat this recipe both on New Year’s Eve and New Years Day. One, because I was never exactly sure when I was supposed to eat it, and two, as I said, I just like to double my odds. Plus, it’s just that good.
Black-Eye Pea Jambalaya
Here’s the recipe which has been adapted from Mrs. HM Bernard and was published in Talk About Good, one of my family’s go-to cooking bibles. I added my notes in parentheses and of course, the best cooking you can do is for you, so feel free to adjust the quantities.
Ingredients:
1 can black-eyed pea
1 lb. ground meat
1 c. cubed ham
1 medium minced onion
1/2 c. minced bell pepper (I had a whole one personally)
1/2 tbsp Worcestershire sauce
2 1/2 c. of water
2 c. of rice
In a large skillet, cook onions and green pepper in shortening (I have used butter or oil) until the onion is transparent. Add meat and ham, simmer. When meat is cooked medium, add rice and simmer until rice begins to fry, then add water from back-eye peas and water to equal 2 1/2 cups liquid. Then add to meat at intervals (to keep it moist while cooking) and season to taste (I personally like Tony Chachere’s), stirring occasionally until rice is tender, about 40 minutes. Just before removing from fire, add black-eyed peas, spoon them around in the rice and meat. You may add onion tops and parsley that have been cut up.
And that’s it! I hope you enjoy the recipe and if you know of any traditions or recipes that could bring good luck, drop them below! I’m all about ringing in a great new year in the best way possible.
Thanks for all of your support! I hope you have a very happy new year,
Kathryn
