Whether you ring in the new year with fireworks and friends, or sleep soundly through the stroke of midnight, the countdown has begun. In a few short hours, we greet 2015. In the Deep South, of course, there are certain ways to do this to hedge our bets for good luck and prosperity. Who hasn’t heard, for instance, of eating black-eyed peas on New Year’s Day? Sure, we can add ham hocks or cabbage, but black-eyed peas are, folklore says, the key to attracting good fortune. The peas symbolize coin.
And then, there is the tradition of collard greens, the color of paper currency. Slow-cook them with pork, add crispy bacon, sauteed onions, ham and garlic to make them tender and mouthwatering, in addition to being lucky. (Some would advise you to save a few uncooked greens to hang over the door to ward off evil spirits as well.)
Don’t forget about Hoppin’ John, the black-eyed peas and rice dish is usually made with sliced bacon and chopped onions. Some folks add green pepper or vinegar and spices. Field peas can be used instead of black-eyed peas, if you’re willing to temp fate. Legend (superstitionsonline.com) has it that your Hoppin’ John must be eaten before noon Jan. 1 for best results. And a side of hot cornbread, the color of gold, should be added to cover all the bases.
One belief holds that we should refrain from eating chicken or turkey on the first day of the year lest, like the birds in question, we’re destined to “scratch in the dirt all year for dinner” — that is, invite hard times.
But what about lucky foods popular elsewhere? Like lentil soup — because lentils, like black-eyed peas, supposedly look like coins. Or pork, because poultry scratches backward, cows stand still, but a pig roots forward, so those who have pork will be moving forward in the new year, according to snopes.com.
Spanish tradition is to eat 12 grapes at midnight, one representing each month. The sweeter the grape, the sweeter the month will be.
In Greece, a traditional food is vassilopitta, or St. Basil’s cake. Whoever finds the silver or gold coin baked inside can expect to be especially lucky.
People in Italy enjoy cotechino con lenticchie, pork sausage over lentils. The sausage, rich in fat, is a symbol of abundance.
No tears in the laundry
New Year’s superstitions don’t begin and end with food. Many of these found on superstitionsonline.com and snopes.com were new to me, but fascinating to read. Like wear something new on New Year’s Day to increase the likelihood of receiving lots of new garments through the year. Don’t do laundry on Jan. 1 lest a family member be “washed away” in the upcoming months. Avoid lending money or other precious things on New Year’s Day or you’ll be in jeopardy of “paying out” all year.
At midnight tonight, all the doors of your house should be opened to let the old year escape unimpeded. The first person to enter your home after the stroke of 12 will influence the year ahead, so careful who crosses the threshold. (If you’ve done everything else right, perhaps it will be someone tall, dark and handsome, preferably bearing gifts.)
And whatever you do, don’t cry on New Year’s Day, no matter how your team fares in its bowl game. You could be setting the tone for the next 12 months.
The rowdy among us will like this one: Make as much noise as you can at midnight. It is said wicked spirits can’t stand it. So remember, you’re not just celebrating, you’re scaring away bad vibes, so do a darn good job of it.
And then, of course, there’s the kiss. We kiss those dearest to us at midnight not only to share the celebration but to ensure those affections continue through the new year.
So, may you have plenty of black-eyed peas to consume and a loved one to kiss — or sweetly think of — this New Year’s. And if you plan to snore through the whole thing, may your rest be deep and restoring. Come tomorrow, we start making the best of a new year that is, as poet Rainer Maria Rilke said, “full of things that have never been.”
LUCKY BLACK-EYED PEA SALAD
1 (16-ounce) package frozen black-eyed peas
1/4 cup chopped fresh cilantro
1/4 cup red pepper jelly
1/4 cup red wine vinegar
2 tablespoons olive oil
1 jalapeno pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced red bell pepper
1/3 cup diced red onion
2 large fresh peaches, peeled and diced
2 cups torn watercress
(Note: Frozen peas deliver the taste and texture of fresh; they hold their shape and absorb less dressing than softer canned and dried peas. When using in salads, trim the recommended cook time by 5-10 minutes and simmer only until al dente.)
(Source: Southern Living, January 2011)
CHILI ROASTED BLACK-EYED PEAS
Makes about 2 1/2 cups
2 (15.8-ounce) cans black-eyed peas, rinsed and drained
3 tablespoons olive oil
1 1/2 teaspoons chili powder
1 teaspoon pepper
3/4 teaspoon ground cumin
1/2 teaspoon salt
(Source: Southern Living, December 2008)
SOUTHERN-STYLE COLLARD GREENS
Makes 10-12 servings
12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
3/4 pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-ounce) containers chicken broth
3 (1-pound) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
(Source: Southern Living, November 2009)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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