Hello Friends and Happy Monday
I trust you all had a wonderful weekend and I know most of you are still on holiday which probably made it even better. Did you hit the stores and do a little more shopping or did you just stay home and relax?
I went back to work on Thursday but took off on Friday and it was mah-va-lous, I put on a pair of leggings, a tunic and no makeup, it was great.
Christmas 2013 was very nice, a little quieter than in previous years but never the less it was nice being together as a family. None of us got up before 10, and after opening our gifts we spent a lazy day watching “A Christmas Story“, eating and napping.
This was my husband’s first try at stocking stuffing and I had to laugh because mine looked as though it threw up a scarf! The Moscato was a gift from Pockets Discount Liquors and I will popping it open on New Year’s Eve.
A stadium chair for those hard bleachers at Malik’s wrestling matches; Philadelphia Eagles car mats for Tayair and another jewelry box to help me organize the top of my dresser.
Tayair received a US Polo Assn jacket and the Polaroid A8 Tablet that I purchased from Walgreens.
Baltimore Raven’s pajama bottoms, a US Polo Assn jacket and heavy duty car mats for al-Malik.
Socks (thrown a-la A Christmas Story), Old Spice and a Fireproof Safe
A bathrobe and a Gillette Set
Earrings, animal printer slippers and a watch from my mini-men
Warm tops and Hot Sauces
Gift Cards and Stockings full of sweets and a toothbrush!
Hubby would love for me to wear the scarf this way…but I say, “no way”!
Some things never change!
How was your Christmas?
Blog Hopping with Maria @ Monday Mingle
Hello Friends and Happy (soggy) Sunday
Sitting here at the kitchen table, cutting out coupons and watching the rain fall I decided to fire up the iPad and read my emails (multi-tasking to the max). After reading a new comment from Kirsten Womack I decided to repost the Kale and Black Eye Pea Soup recipe as a twist on my traditional New Year’s Eve dinner.
The cooking and eating of Black Eye Peas and Collard Greens is a New Year’s Day tradition deeply rooted in the African American culture. I have for many years always had a big pot of Black Eye Peas and Collard Greens simmering on the stove top while chicken wings were being deep fried on the side. It’s tradition to eat a little of each immediately after kneeling in prayer on New Years Eve for good luck and prosperity heading forward.
This year will be no exception, however, I may use the Crock Pot to cook them both together not only for the added luck but because it will make for an easier clean up.
We also send one of our sons outside with money in his pocket and then have him be the first to walk through the front door. This is not an African American tradition it’s just something fun to do!
What are your New Year’s Eve Traditions?
REPOST from 12/13/13
Today’s Friday Foodie Feature is Kale & Black Eye Pea Soup
Sunday I purchased a container of CutnClean Kale from Safeway to be used in my salads for the week. However, after hearing the weather forecast for more snow I decided to use it to make a Crock Pot soup with Black Eye Peas.
In the winter, my grandmother used to make the best homemade vegetable soups using ingredients she already had in the refrigerator, freezer or pantry. So in keeping with tradition I used some leftover celery stalks, an onion, garlic, carrots and Bouillon cubes to make this soup.
- Dry Black Eye Peas – 1/2 bag
- Kale – 1/2 package
- Celery – diced
- Carrots – diced
- Onion – diced
- Garlic – diced
- Bouillon Cubes (2)
- Olive Oil
- Black Pepper
- Smoked Turkey Necks (optional)
Mama Midget (yes that was her name), never used measuring cups or spoons so neither do I especially when using the Crock Pot. I just throw in what I have or think is enough.
Rinse and drain 1/2 bag of dry Black Eye peas
Add 2 Bouillon Cubes to 3 cups of hot water
Pour Olive Oil into Crock Pot just enough to cover bottom
Chop onion, garlic, carrots and celery and add to Crock Pot
Add Kale and sprinkle with Black Pepper
Pour in Bouillon Stock, adding more water to cover all ingredients if necessary
Stir and if desired add Smoked Turkey Legs or Necks
Cover and cook on low 8 hour, high 4 hours – depending on Crock Pot model. Don’t forget to make some Skillet Corn Bread!