Happy New Year friends!
Hope you all celebrated 2016 as enthusiastically as I did! Currently detoxing with Roots Pressed Juices’ Hydrate situation – cucumber, lime, mint, apple and ginger. Bottoms up!
This year (Technically last year, we’ll say Thursday night) we hosted a few friends for New Year’s Eve, so I decided to do the right thing and put together a cheese board. Now, to preface the situation, you should know that I have an extreme cheese board obsession. I love all cheeses, old, blue, sharp, soft…etc. etc. so cheese boards hold a special place in my heart. I’ll need to post a roundup of my favorites in Dallas, as I have tried many a local platter of this delightful dairy product. I digress.
Now on New Year’s Day, we eat black-eyed peas. I can’t speak to whether or not these actually bring good luck, but as Michael Scott once said, “I’m not superstitious, but I am a little stitious.” Last year I kept it simple and made the peas with some roasted cabbage steaks. While that was pretty tasty, this year I decided we needed a little more substance to our meal. I came across The Young Austinian’s recipe for Hoppin’ John Bowls, Collards and Cornbread Biscotti. It looked super hearty and seemed to be just what we were needing after a night out, so I put my own spin on it using Benevolent Bacon.