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Black Eyed Pea Salad

2013 was something else.

We moved.

Grandpa passed away.

I trashed my ankle.

Major appliances kicked the bucket.

I’m not superstitious. I walk under ladders, and black cats don’t concern me.

Still, it never hurts to be on the safe side for 2014.

There are a couple things that are supposed to bring luck into the new year:




And black eyed peas.

We ate both tonight.


Luckily, we found the 2013 countdown on YouTube because even if the kids had been capable of staying up til midnight, their old, gray parents aren’t. Yes, it’s 9:45 PST. We’re in bed, having done the countdown at quarter to eight..


Luckily, my kids are thrilled with a veggie tray and crackers for dinner. Luckily, Dominoes is open New Year’s Eve so Matty B didn’t starve.


Luckily, I had coffee for lunch. a) I thought it might help me stay up, (no such luck) and b) I wanted a good appetite for the feast.


Veggies and hummus, Brussels sprouts dip and baguette, black eyed pea salad with crackers, stuffed mushrooms and…



Luckily, Miss Rae had a chance at the piñata before J Man got to it…



Luckily, I had the opportunity to wear my red sparkle shirt. I think the only other day this is acceptable is my birthday.


Luckily, I’m sharing this recipe.


Lucky you!

Best of luck for 2014!

Black Eyed Pea Salad


3 cans drained, rinsed black eyed peas
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1 minced garlic clove
1/4 cup chopped parsley
1/4 cup olive oil
1/4 cup balsamic vinegar
2 TBS sugar
Salt and pepper to taste


Combine all ingredients in a medium bowl. Refrigerate overnight. Serve cold or at room temperature.


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