I am worried about whether or not Barack Obama will be eating black-eyed peas and cabbage on New Year's. As everybody knows, you have to eat black-eyed peas for good luck and cabbage for prosperity on January first. I am not sure they have black-eyed peas in Hawaii (if that's where the Obamas are spending New Year's Day), but I know they have cabbage.
Hopefully, this nation's wise economic advisers will see to it that the president eats a very, very large bowl of cabbage this Friday. Does the economic recovery depend on it? Well, why take a chance, right? Some black-eyed peas wouldn't hurt our prospects for "change we can believe in" either. If it leaves now, Air Force One could dash over to the mainland to pick some up in time for Friday dinner.
If you're looking for better luck with your own domestic agenda, try making some black-eyed peas at home. Check out the Homesick Texan's recipe--her family grows black-eyed pies on their Chambersville farm.
And here's her recipe for that beloved black-eyed pea salad known as "Texas caviar."
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- 4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
- 1 bunch scallions, thinly sliced, green part only
- 1 tablespoon fresh oregano
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worchestershire sauce
- 1 teaspoon black pepper
- 1/2 bunch cilantro, chopped
- 3 canned or fresh jalapeño chiles, chopped
- 1 can Rotel tomatoes or 1 ripe, chopped tomato
- 3/4 cup olive oil
- Juice from one lime
- 1 yellow bell pepper, finely chopped
- 3 cloves fresh garlic, pressed or minced
Mix everything together, chill for four hours. Serve with tortilla or corn chips.