Living in Charleston, one could not escape the Hoppin' John tradition, and now it's a part of our own family lore. Plus, for us, it's a good reminder of how scrumptious simple food can be! This year, it is a re-calibration of how we want to be eating.

Ours consists of blackeyed peas, simmered with sauteed onions, some salt, and the experimental addition of kombu this year. Definitely made them even more delicious! Plain brown rice.

Then, collards, the fresher the better (so easy to grow!), sauteed with garlic and olive oil, steamed with some cider vinegar. Tonight, I added a spoonful of molasses and they are the most delicious ever.

After the year past, I'll take all the good luck I can get : )

Dani