Thursday, January 1, 2009


Being as today is New Years Day, I decided to cook a traditional southern New Years Day meal. The same that I was introduced to while living in MS for almost 6 years. I made pork tenderloin, cheese grits, and black-eyed peas. Each year as I eat this meal, I reflect on the year past and the new year to come. I don't know if this meal, or variations of it, are prepared in other parts of the country, I know I did not grow up eating it in Missouri. I do know that it is necessary and fun to have traditions and I know this New Years Day meal will be one we keep for years to come. I hope everyone has a blessed new year!

Philippians 3:13-14

    No, dear brothers and sisters, I am still not all I should be, but I am focusing all my energies on this one thing: Forgetting the past and looking forward to what lies ahead, I strain to reach the end of the race and receive the prize for which God, through Christ Jesus, is calling us up to heaven.(NLT)

1 comment:

  1. We just had that meal at the Mamaw's house! We missed y'all, though. My mom also always made Hot Fruit to go w/ it, so I'll post it here in case you want to add it to the New Year's Day Recipe Repertoire!

    Hot Fruit:
    1 can (17 oz) dark sweet cherries
    1 can (13 1/4 oz) pineapple chunks
    1 can (17 oz) apricots
    1 can (11oz) mandarin orange segments
    1 T lemon juice
    1 t vanilla
    1/2 t almond extract
    1/2 c sugar
    2 T margarine
    Drain fruit, reserving 1/2 c of pineapple juice. Place fruit in chafing dish; combine reserved pineapple juice, lemon juice, vanilla & almond extract and pour over fruit. Sprinkle w/ sugar and dot w/ margarine. Cover and heat at 350 for about 30 minutes (until fruit is warm and margarine is melted.)
    (This was Mamaw's recipe from when she was a home economist for the newspaper!)
    Happy New Year! love, nette