Our New Year’s Day menu follows the Southern tradition of pork, greens, blackeye peas and rice and cornbread. Each component has a special significance that’s explained by clicking here.
Not only do I love the tradition associated with this meal, it keeps me from wondering what I should cook. Giving my brain a rest is sometimes a good thing. Not too much of a rest, though. It might stop working all together.
I just heard each snicker coming from you out there.
Sam fetched a gorgeous 6 pound pork loin roast from the grocery store for the pork portion of our New Year’s Day meal. It’s just the two of us feeding today so I cut half into chops and left half as a roast. It’s into the freezer for the chops and into the brining solution for the roast.