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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:

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Pomegranate

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And black eyed peas.

We ate both tonight.

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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..

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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.

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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.

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

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Aebelskivers!

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

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

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Luckily, I’m sharing this recipe.

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Lucky you!

Best of luck for 2014!

Black Eyed Pea Salad

Ingredients

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

Instructions

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

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