“food is never just something to eat.” Margaret Visser
“your body is not a temple, it’s an amusement park. Enjoy the ride.” Anthony Bourdain
The New Year’s Day Supper: Maybe your family has a New Year’s Day tradition? In the southern states of the U.S., we follow many traditions, but one of my favorites is the New Year’s Day meal. And having this meal on New Year’s Day should give you a good, healthy, prosperous, and lucky new year.
“People who love to eat are always the best people.” Julia Child
A Southern Tradition to Bring You Good Luck in the New Year: As many of you know, my family is based in the Deep South of the United States, namely, Louisiana and Alabama. These two states are known for many things, but one of the better things is food, eating, and traditions with families.
According to popular southern traditions, eating certain foods for New Year’s Day guarantees one good luck for the rest of the year. The following foods are considered to be good luck:
•Beans and peas are thought to symbolize coins or wealth. Many would choose black-eyed peas and then season them with pork or ham.
•Greens represent folding money. Many would tell you to eat collard greens, mustard greens, or turnip greens.
•Pork is considered a sign of prosperity in some cultures. Many will cook a ham or pork roast.
•Cornbread may be considered gold since corn kernels represent coins.
The picture below summarizes the southern food that should be served for a luck-filled new year dinner or supper.
“After a good dinner one can forgive anybody, even one’s own relations.” Oscar Wilde
A 2023 Southern Good Luck Meal in the New Year: The meal we prepared a couple of years ago consisted of black-eyed peas (simmered with smoked hog jowls), collard greens, cornbread, and pork roast; see the picture below. The 2023 New Year’s Day supper will include ham, black-eyed peas, collard greens, and jalapeno cornbread.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti