Anyone else have this sort of tradition going?
― Jaq (Jaq), Sunday, 2 January 2005 04:00 (sixteen years ago) link
I'd never had a souffle before and was really amazed how this one turned out, light, creamy, not too eggy or cheesy. And it puffed up beautifully.
― Jaq (Jaq), Sunday, 2 January 2005 04:04 (sixteen years ago) link
We had baked rigatoni.
― Porkpie (porkpie), Sunday, 2 January 2005 17:42 (sixteen years ago) link
My grandmother would eat a pickled herring at midnight, for prosperity.
― Casuistry (Chris P), Sunday, 2 January 2005 21:20 (sixteen years ago) link
― Matt (Matt), Monday, 3 January 2005 13:57 (sixteen years ago) link
Still carrying on the tradition. A few years ago, I started making posole as the hominy component. Today we'll spread the meal out, with pastrami sliders and fried cabbage for lunch and posole + black-eyed peas for dinner. 4 years ago today, prosperity dinner was the last time I saw or spoke to my dad. He died suddenly on March 31 that year, and his inability to not bring up his odious politics meant very few visits and phone calls. But all of us kids connect still over the right way to fry cabbage and our least favorite prosperity food.
― Jaq, Friday, 1 January 2021 20:22 (two weeks ago) link
I introduced my wife to this concept yesterday and am now worried that next year she’ll actually want to make collard greens and black eyed peas for nye
― sound of scampo talk to me (El Tomboto), Friday, 1 January 2021 21:02 (two weeks ago) link
turnip greens, black-eyed peas, and macaroni and cheese are under construction here right now
― Brad C., Friday, 1 January 2021 21:03 (two weeks ago) link
― calstars, Friday, 1 January 2021 21:06 (two weeks ago) link