Belated New Year's Day (With Recipe!)

Although it was a few days late, I did manage to complete my New Year's Day rituals last Saturday. I made my black eyed peas and put up the new crop of Christmas photos on the fridge. Here's the evidence:

Spicy Black Eyed Peas:

3 Tbl. olive oil

1 cup chopped onion

1 large clove garlic, minced

1 tsp. cumin

1 tsp. dry mustard

1 tsp. chili powder

1/2 cup dried black eyed peas, cooked

2 10-oz. cans Rotel tomatoes and chilies

1 cup cooked shredded pork (optional)

1 tsp. white vinegar

salt and pepper to taste

Boil the dried black eyed peas with plenty of water for 45 minutes to 1.5 hours, or until soft, then drain. In a separate pan, saute onion, garlic and spices in olive oil until the onions are soft. Add the peas, tomatoes and shredded pork. Simmer 20 minutes. Add the vinegar, salt and pepper. Best when served with warm corn bread. These peas are very spicy. If you like more mild food, adjust the amount chili powder to 1/2 tsp in the beginning and add more with the salt, pepper and vinegar, if necessary. I use shredded smoked pork roast, but diced ham would be good as well.