auld lang syne

As we count down the final days to the roller coaster ride that was 2010, I am preparing my resolutions for 2011 both for cooking and for the website.

  1. prepare vegetables with (or in) every dinner.  Yes, I know it should be every meal, but the way I have been lately this is shooting for the moon, and hoping to hit the barn. 
  2. make lasagna entirely from scratch (including homemade sauce, ricotta, mozzarella, sausage and pasta).
  3. create a recipe for a Non Sweet Meal Replacement Bar (power bars, pro max, protein plus, etc, but savory instead of sweet)
  4. get the trivia page up and running (request from Ma’am).
  5. get the Fairs, Festivals, Fiestas and Carnivals Page going. 

I’d love some help with the last one from all of you.  I want to make a list of great food available at local charity events. I don’t mean the fried carny artery hardening for profit booths at county fairs and the like. I mean those annual church carnivals and community fairs that have you counting the days until you can get around some of the Sisters beef sticks, or an apricot freeze, or garlic ice cream all to benefit charity.  They can be events as big as the Gilroy Garlic Festival, small like a church carnival or something in between like the Fremont Art and Wine Festival.  The food should be something prepared by volunteer cooks, not professional chefs (unless they are on their day off). E-mail audrey@thatrecipe.com to let me know when and where the event is held, what charity it benefits and what foods shouldn’t be missed.

As far as New Year’s food is concerned, we will be spending a quiet night at home on the 31st, as usual, with no special meal on the menu.  But the next day will be Ham Hocks and Black Eyed Peas with Cornbread .  Southern legend has it that the more black eyed peas you eat on New Year’s Day, the more money you will have in the new year. Most in the South will serve it with greens (making the dish Hoppin’ John), but I don’t like cooked greens.  Maybe a nice spinach salad will be in the spirit of things.  I’ll be using my Christmas ham bone instead of the hocks, because that is what I have in the freezer and this dish is really “poor folk food”.  If you like more meat in your beans, you may want to look for “shanks”  instead of “hocks”. 

Happy New Year!

~ Audrey

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