While I reflect on the past twelve months, I’m taking the time today to write out my goals. I’m having my boys do the same. Something tells me it’s going to make for some interesting reading.
One of my goals for 2013 that I’ve decided to keep in place for 2014 is visiting cities and areas I’ve never seen. Nothing exotic {not yet}, but places I’ve always wanted to spend time in, even if just for 4 or 5 days.
To that end, last month we loaded up the car and the kids and drove north to Colonial Williamsburg. The weather was a balmy 72 degrees and we took in all of the sites and sounds of this historic treasure and toured several battlefields. If you have boys, those battlefields and plantations are a must-see.
I have a few photos to share with you. Okay, I took a million but I whittled them down to 6 or so.
And, because it’s New Year’s Day I wanted to share a so-southern, but completely modern take on serving up black-eyed peas. Since I’m in the midst of a sugar detox, I thought I’d whip up a salad for today’s festivities.
I’m keeping it a little lighter than the usual fare of black-eyed peas with greens.
For those who may not know, the peas represent coins and the greens represent paper money and should lead to a whole lot of prosperity throughout the new year. Or, so I’ve been told.
But first a little look at Colonial Williamsburg all dressed up for Christmas (if you’re short on time, just scroll to the bottom of the post for the black-eyed pea salad recipe).
The decorations are one more beautiful than the next. Can you see why I had trouble editing the photos down to a handful?
I’ll be back later in the week with a delicious brunch recipe, but for now I suggest you try some black-eyed peas and a little southern luck to start your new year off right!
Black-Eyed Pea Salad
Ingredients
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp of Dijon mustard
1/2 tbsp country-style Dijon mustard
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 15-ounce cans black-eyed peas, rinsed well
1 cup red onion, chopped
3/4 cup English cucumber, chopped
1 red bell pepper, chopped
1/2 cup sun-dried tomatoes, chopped
1 garlic clove, minced
1/2 cup flat leaf parsley, chopped
Method
In a small bowl, whisk together the first 6 ingredients. In a large bowl, toss the black-eyed peas, red onion, English cucumber, bell pepper, sun-dried tomatoes, minced garlic, and chopped parsley. Toss with the vinaigrette. Taste and adjust seasonings with additional salt and black pepper if needed.
Serves: 8
Happy New Year Allison!
Cathy, thank you so much! Best wishes to you and your family in 2014. I’m afraid I didn’t make to midnight, did you?
Have a very happy new year!
Allison
I wasn’t planning on making it to midnight, but my two dogs thought otherwise with fireworks going off from 9 pm until 2 am. I was up trying to comfort them thw whole time. They then slept all day today while I started on my house cleaning and laundry. ( they are still sleeping now. The stress really wore them out! )
Oh no, your poor dogs! We had a few fireworks down the road, but Miss Abby slept right through them. I hope you and they caught up on your rest! 🙂
They did. Me, not so much. ..
Road trip! 😀
I was reading about black eyed peas just a couple of days ago, nice to see the food tradition carried on in today’s kitchen. Here’s to a great 2014!
Yes, a road trip and it wasn’t something crazy like 12 hours. 😉 Thank goodness!
Southerners love their black-eyed peas and they show up in a multitude of incarnations (soups, stews and dips) on new year’s day. Since I quite overdid it on sweets last month, I thought I’d better use mine in a salad!
Cheers to a new year!!
Allison
I’ve always wanted to go to Williamsburg! Maybe going there should be one of my New Year’s resolutions! 🙂 Your Black-Eyed Pea Salad sounds great, too!
It’s just lovely and so pretty to stroll around and take in all of the sites. I picked out at least two little houses I could have moved right into. I think I will wander up there again in the spring (I hear that’s a beautiful time of year to visit).
Thank you for stopping by and happy new year to your and your family!
Best,
Allison
Allison,
Gorgeous photo and recipe. I love the great vinaigrette – and the New Year’s food theme. Delicious!
Your photos of colonial Williamsburg are adorable and endearing. I am glad to hear you are trying to visit new places, even with munchkins in tow! I should do the same.
Warmest wishes,
Shanna
Thank you for your very kind comments! So far so good on our “good luck” from the black-eyed peas (no tornados!). I would love to visit Colonial Williamsburg in the spring as well. I understand that it is spectacular in April and early May with all of the flowers (like tulips) in bloom and of course, more mild east coast temperatures. I must say the littles enjoy these outings and seeing new things and I’m so thrilled to plan different things for us to visit together as a family.
Best,
Allison
Your family is lucky to have an organized and fun mom leading the way to great adventures. 🙂 Best – Shanna
I pretty much love all legumes, but black eyed peas have never been at the top of the favorite list. But this salad? I could definitely eat this with black eyed peas! Perfection! Great photos, by the way!!! Happy New Year!
Chef Mimi, I love them in this salad with all the colorful vegetables and a light vinaigrette incorporated throughout. I think I’m drawn to the colors versus a more traditional southern preparation with ham hocks.
Thank you for the compliments on the photos and I hope your new year is off to a very good start!
Warmly,
Allison
Great dish to start the new year with! My hubby always makes black eyed peas at the first of the year, but never anything as beautiful as this! Love the addition of mustard!