It's a cold, clammy morning in Central Louisiana, 42F out there with a gray, overcast sky. It's the kind of cold that sinks into your bones. Milady and I are prepping for the day, which will mainly consist of our traditional lunch on New Years Day.
I just popped a pork loin into the oven and I'll let it roast for a couple of hours. In another hour or so, Milady will start shredding cabbage and mixing cornbread. The nemu is always the same on the first day of the year. Blackeyed peas, cabbage, cornbread and pork.
That's a crock pot ful of blackeyed peas. We put the peas in the pot yesterday afternoon ad let them soak for a couple of hours before we turned on the crock pot. Just before bed, we put the bone from the Christmas ham in the pot, another tradition from the past. It's something Milady does every year, and something my mother did every year.
Blackeyed peas, cabbage, cornbread and pork. It's supposed to be good luck, buI assure you it's good eating.