I appreciate your posts. Food related to everything. It's how we sustain and comfort ourselves and it's so important. For 2023, keep talking about everything. In some groups people like to shy away from difficult subjects and profess that we shouldn't "talk about politics". The subjects you brought up in your post - gun violence, war and the loss of the right for women to make their own decisions about their own bodies are all so important. We need to talk about them and everything else. Let's keep those conversations going as we also talk about food.
I'm 63 and I want to keep an open mind to the ideas and recipes of younger cooks and chefs. During the pandemic especially I found comfort in the old recipes and cookbooks from when I was a new cook in the 80's. I don't want to stay in the 80's anymore. I want to hear about new and fresh perspectives and be open to new ideas. It's so easy for people my age and older to moan about how things aren't the way they used to be. The time we're living now is the time of my children's young adulthood. I want to hear what that generation has to say and listen to their ideas with an open mind.
Happy New Year to you and I look forward to seeing where your newsletter goes in 2023.
I am one who takes superstitions seriously, too, and there are many that I do at Pie Cottage for New Years--opening doors and windows just before midnight to sweep the old year out and let the new year in, and a First Footing are just two. For New Year's Day I'll have a pot of peas to share with my loved ones, too. Thanks for all your words and recipes this year, Anne, and for generously sharing your newsletter with those who are in need -- something that I practice over on my newsletter, too.
These recipes sound wonderful. I am not a lover of peas however, for me the stories behind the foods give them deep meaning and a reason to try so off I go to write black eyed peas on my shopping list. Thank you for such a lovely newsletter and 🥂HAPPY NEW YEAR🥂. Doreen from Vermont
I do appreciate reading.your inspiring recipes and your clear enthusiasm for food.Whilst my days of catering for family and the extended church family your contact brings great joy and fond memories of days together in England. Happy and peaceful new year to you all. Julie
Dec 29, 2022·edited Dec 29, 2022Liked by Anne Byrn
Anne! I was rifling through some recipes before Christmas and ran across your Hoppin’ John and pot likker recipe when it ran in the AJC in the 1990s. It was probably 1991? My neighbor and I decided we’d make our own and we went to the Dekalb Farmers Market and overestimated the amount of greens our two small families could eat by a mile. Oh my word! We were giving out collards to friends and foes alike! And freezing pot likker!🤣🤣🤣 But it was tasty. And we had the best luck because we were great neighbors, running in and out of each others' homes, raising kids, cooking meals. Happy times.
I made this for New Year's Day, and it was delicious! I didn't have ham/pancetta so I used chorizo instead (browned it first and then sauteed onions/carrots/garlic in the leftover chorizo oil in the pan and then added meat back in when you said to add the ham). Thank you for the recipe. Happy New Year!
Thank you, Anne, for all of the work and wisdom you put into your writing and your recipes. I always learn something, and not just about food, but about life. Wishing you and your family all the very best in the New Year, my friend!
Here I sat an hour ago, staring at my two cans of black-eyed peas, wondering how to prepare them! Then I opened my email, and once again, Anne came to the rescue. Thank you for all that you do to make our lives more delicious. A very Happy, Healthy New Year to you.
I have to say finding your blog this year has been one of my joys. Thank you. I very much look forward to every installment and look forward to 2023 and what you’ll come up with!
I make hoppin’ john every year, and this year for the first time I get to use the black-eyed peas I grew myself. I usually wing it, but I’m glad to get this recipe for the tips to tweak my approach. Happy New Year!
I appreciate your posts. Food related to everything. It's how we sustain and comfort ourselves and it's so important. For 2023, keep talking about everything. In some groups people like to shy away from difficult subjects and profess that we shouldn't "talk about politics". The subjects you brought up in your post - gun violence, war and the loss of the right for women to make their own decisions about their own bodies are all so important. We need to talk about them and everything else. Let's keep those conversations going as we also talk about food.
I'm 63 and I want to keep an open mind to the ideas and recipes of younger cooks and chefs. During the pandemic especially I found comfort in the old recipes and cookbooks from when I was a new cook in the 80's. I don't want to stay in the 80's anymore. I want to hear about new and fresh perspectives and be open to new ideas. It's so easy for people my age and older to moan about how things aren't the way they used to be. The time we're living now is the time of my children's young adulthood. I want to hear what that generation has to say and listen to their ideas with an open mind.
Happy New Year to you and I look forward to seeing where your newsletter goes in 2023.
I am one who takes superstitions seriously, too, and there are many that I do at Pie Cottage for New Years--opening doors and windows just before midnight to sweep the old year out and let the new year in, and a First Footing are just two. For New Year's Day I'll have a pot of peas to share with my loved ones, too. Thanks for all your words and recipes this year, Anne, and for generously sharing your newsletter with those who are in need -- something that I practice over on my newsletter, too.
Happy New Year to All!
Kate
These recipes sound wonderful. I am not a lover of peas however, for me the stories behind the foods give them deep meaning and a reason to try so off I go to write black eyed peas on my shopping list. Thank you for such a lovely newsletter and 🥂HAPPY NEW YEAR🥂. Doreen from Vermont
I do appreciate reading.your inspiring recipes and your clear enthusiasm for food.Whilst my days of catering for family and the extended church family your contact brings great joy and fond memories of days together in England. Happy and peaceful new year to you all. Julie
Anne! I was rifling through some recipes before Christmas and ran across your Hoppin’ John and pot likker recipe when it ran in the AJC in the 1990s. It was probably 1991? My neighbor and I decided we’d make our own and we went to the Dekalb Farmers Market and overestimated the amount of greens our two small families could eat by a mile. Oh my word! We were giving out collards to friends and foes alike! And freezing pot likker!🤣🤣🤣 But it was tasty. And we had the best luck because we were great neighbors, running in and out of each others' homes, raising kids, cooking meals. Happy times.
Happy New Year!
I want to try this recipe out! :)
I made this for New Year's Day, and it was delicious! I didn't have ham/pancetta so I used chorizo instead (browned it first and then sauteed onions/carrots/garlic in the leftover chorizo oil in the pan and then added meat back in when you said to add the ham). Thank you for the recipe. Happy New Year!
Happy New Year Anne!
Thank you for being an inspiration in my cooking and writing life. I’m glad I found your letter!
These sound delicious. I cheat and use Glory canned black-eyed peas. They're perfectly seasoned. The can is just enough for us.
Than you for all of your wonderful posts in 2022. Happy New Year!
Thank you, Anne, for all of the work and wisdom you put into your writing and your recipes. I always learn something, and not just about food, but about life. Wishing you and your family all the very best in the New Year, my friend!
Thank you Anne for your insightful, interesting and delicious posts! I look so forward to your weekly posts as I know others do as well!
Cheers to a New Year filled with peace, health and laughter for all!❤️🎉
Here I sat an hour ago, staring at my two cans of black-eyed peas, wondering how to prepare them! Then I opened my email, and once again, Anne came to the rescue. Thank you for all that you do to make our lives more delicious. A very Happy, Healthy New Year to you.
I have to say finding your blog this year has been one of my joys. Thank you. I very much look forward to every installment and look forward to 2023 and what you’ll come up with!
Bravo on the 2002 comments, in particular. Well done. Thanks for all the cooking joy you share all year long. Happy New Year!!
I make hoppin’ john every year, and this year for the first time I get to use the black-eyed peas I grew myself. I usually wing it, but I’m glad to get this recipe for the tips to tweak my approach. Happy New Year!