Do you have traditions you like to keep on the first day of the new year…
I like to start the first day bright and early – if I can to see the sun rise.
I like to make a hot cup of coffee and to slowly sip its hearty goodness and begin to read from my Bible.
I am so very thankful for each day, each moment in life.
I then like to clean up and dress then begin a positive project or spend happy time with family.
We’ll of course have the traditional first day of the year meal – black-eyed peas and collards. There’ll be cornbread, rice and pork roast. And of course, a large glass of iced tea.
Here are a few of my favorite recipes:
Skillet Corn Bread
- 2 cups self-raising white buttermilk corn meal mix
- 1 to 2 tablespoons sugar
- 1 1/2 cups buttermilk I prefer whole
- 1 egg beaten
- 3 tablespoons melted shortening
- 3 additional tablespoons shortening - for skillet
preheat oven to 425 degrees. Place 3 tablespoons shortening in large skillet and place in oven to melt and to heat the cast-iron skillet. Meanwhile combine the dry ingredients then incorporate the milk and the egg. Add the melted shortening. Remove the warmed, oiled skillet from the oven. Pour the batter into the skillet and bake for 15 to 20 minutes until the top is golden brown. Remove from the oven and turn over onto a plate. Slice into wedges.
Herb Crusted Pork Roast
- 1 4 lb pork roast or tenderloin
- approximately 2 to 4 tablespoons Herbes de Provence
- Garlic Salt
Preheat oven to 475 degrees. Place pork loin on rack in a roasting pan fat side up. Liberally sprinkle the seasonings…adjusting to your tastes. Roast meat for 30 minutes then reduce heat to 425 degrees then roast for an additional hour. Remove the roast from the oven and allow to sit for up to 20 minutes.