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New Year’s Food: Eat Your Luck

Whether you meet this decade’s closing with relief or nostalgia, I dare say we all have high expectations for what’s to come.  Maybe we’ll finally get the job interview we’ve been gunning for, maybe we’ll get any paying job at all, or at last we’ll meet someone loving who accepts our neuroses and embraces our malcontendedness.  We’ll muster our courage and move-cross country, or overcome the fear and anxiety of flying.  Perhaps the hard work and crossing of fingers will result in being published, or glowing course evaluations, or being granted tenure.  How about renewed faith in our Executive Branch, or the possibility of growth in the middle class?  Ha.  Now I’m just getting carried away.

The point is, our work is accounted for, the hours have been logged, the search hard-sought– now we wait for luck– or in this case, we eat it.  Hoppin’ John is a traditional Southern dish taken on the first day of the year.  The origin may be West African, Haitian, Jewish, or Cuban.  Wherever it originates, it’s always supposed to bring luck and prosperity, and throwing in some collard greens will add the possibility of wealth to boot.  With it, drink a bottle of smoky, smooth Fade to Black from Left Hand and you’ll start to feel a little more at ease.

I’m not a superstitious person.  Maybe black-eyed peas will bring me luck, maybe they’ll just relieve an inevitable hangover.  Buy some today, soak them tonight, and kiss the Aughts goodbye.

December 31, 2010 - Posted by | Wednesday Food

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