Mmmm…. Cherry, cherry baby!
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Nothing fancy, but super cute. Busted out the little egg warmers for a new year’s brunch of soft boiled eggs, toasted cocktail bread, fresh cherry tomatoes and espresso.
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Yum! Gonna get somma that this afternoon!
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Those are cute, but must require a delicate touch to get on and off of the egg.
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so, many of you are already aware of the distinctly southern (as in southern u.s.) tradition of having black eyed peas for new year’s day. i do get tired of B E soups amd hoppin john, so i went a different route, but kept to tradition in spirit, if not in more fact of the very existence of B E peas in the south. (hint: it’s African, duh!)
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Don’t forget your collards! Also, probably brought over by Africans, I believe.
And cornbread, too!
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i wasn’t done.
listening to two women on NPR discussing Kwanzaa, southern food and traditions, they told of a wonderful black eyed pea fritter that made me seek out this recipe for a Senegalese accara that required some serious prep, an overnight soak and some homemade spicy pickled carrots, onions and peppers.
the peas have to be soaked until all the skins fall off, then pulsed into a hummus like batter with onion, red chile and garlic. fried in little balls, much like falafel and served on pita bread with the pickles, some greek style yogurt and spicy sprouts!
fabulous! beats dry old falafel or black eye soup ANYDAY, but as for a fortunate start to the new year, i kept to my sourthern roots and had my B E peas for 2023!
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I hate when that happens!
That looks amazing! Good work!
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BTW, i do make a fine iron skillet, scratch cornbread and loves me some collards!
i mean… who we kiddin’? i know where my cooking comes from, i don’t claim it as my own, but i love it and respect it for where it comes from.
now, my Haitian friend, Djimon, has a different new year’s day sup of soup joumou which has a difficult and celebratory tradition to it. that one is not for me to cook. it solely belongs to Haiti now
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Nope, they slip right on. This is on soft boiled eggs in little egg holders, still fully in the shell, to keep them warm until everyone sits down. It’s like putting a little hat on. Although, today I noticed that I can cook the eggs for probably 30 to 60 seconds less than normal if using these, because the eggs kept so warm they came out more medium boiled.
Yum! Your dish sounds delicious. Kind of reminds me of the fritters I made from leftover lentil salad last summer.
I didn’t make it this year, but one of my favorite BEP recipes for NYDay is a salad of steamed beets, BEPs, feta and toasted walnuts, all tossed in a tangy honey dijon vinaigrette. I think there might be some parsley in there, too.
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I have heard of this. I can imagine hitting a bump as you are pouring yourself a cuppa. 
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Cooked up a pot of what I call pork caribe. Pork shoulder, cut into chunks and browned, pineapple buzzed down to a liquid and blended with one can of coconut milk, some jerk seasoning, a bit of allspice and some bits of dried pineapple. Slow cook on low for 6 hours then add a chopped -1” cubes”-sweet potato and cook until it’s soft. Serve over rice.
It’s my own concoction, so no need to wonder if it’s authentic enough.
Tomorrow is chicken and waffles. Starting the yeasted waffle batter right before bedtime.
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Thinking of making these this weekend:
I love what we over here know as “English muffins,” and these look kind of close and pretty easy. Online sources are kind of all over the place about the distinctions between the two items, some say one has yeast and the other not, etc., but recipes I’ve found contradict that.
I do know that when I was first in England as a naive 18 year old and ordered “English muffins” they had no clue what I was talking about. 
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Crumpets tend towards a sweeter flavor profile and are only cooked on one side, English muffins (so called) are cooked on both sides and tend to be a stiffer dough.
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that Melinda’s is really good. for me, Cholula is just a ketchup substitue. Yucatan Sunset sparks some curiosity in me - i assume it is habanero, so that works for me. don’t know the Italian ones.
see, i do have a hot sauce problem and the scoville range i am good in is serrano - scotch bonnet. reapers, jalokias, scorpions - those are for stuntmen. Melinda’s makes a naga jalokia sauce that is very tasty, tho, but too much ghost pepper and it’s not fun anymore.
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