Happy New Year! Here's to a 2008 filled with joy, discoveries, and sweetness all around.
Recovering from the bug I came down with in Massachusetts, I spent the New Year at home. I've been resting up in bed for the past several days. Stayed up until midnight last night but then passed out promptly afterward and slept for twelve straight hours. I'm inclined to listen to my body's needs right now given all it's been put through lately. Rest is priority one because tomorrow I jump headlong into work with a database cutover and I want to be on my A game.
For today, however, I'm relaxing and reflecting while celebrating by cooking up a storm and singing along to some good music. Lately I've been thinking about how much joy I feel when singing and how elemental a part of me music is even though I don't perform anymore. There's something spiritually healing about making music and I want to incorporate it into my life more this coming year in modest measures. Think it'll do me good. Even now I can feel it working its good magic. I can feel the vibrations in my chest following along with the harmonies emanating from the living room.
Cooking also soothes my soul and cooking the food I grew up with is even more soothing still, so of course I made a batch of hoppin' john for New Year's. I must be one of the few Massachusetts natives who views this as a requirement on this day. Got it from my Texan mom, who got it from her mom and so on and so forth. My Southern roommate does hers a little differently from the way I was taught -- she stirs hers up with bacon and then throws rice in, which Wikipedia seems to say is more the usual way -- but Mom always sautéed the garlic and onion with chunks of pork (that is, until she converted to Judaism anyway!). We don't include rice and although you're supposed to have collard greens as well we rarely do. We just salt and pepper to taste and then serve it with a dollop of sour cream.
Soooo not kosher but so delicious. Needless to say, I prepared it Gentile style today. Mom forgot until I mentioned it to her so I think she made a quickie black eyed peas run and whipped up a kosher batch to share with her husband. Anyway, I've tweaked Mom's basic recipe over the years and have started adding a splash of bourbon to round out the flavor. I think last year was the first time I poured in a little bit of maple syrup, a nod to my New England roots. It brings out the sweetness of the bourbon rather nicely.
Now I've got a pot of Japanese ozouni simmering in the kitchen. I rarely do any Japanese cooking at home but I've been wanting to try this for a long time since it's such a perfect warm-the-heart soup for the cold winter months. I started with a basic recipe involving just dashi, miso, soy sauce, chicken, mochi and scallions. If this goes well I'll try something a little more complicated next year. The New Year is Japan's biggest holiday and they're all eating the full course of osechi ryouri right now, but I'll stick to something simple as an acknowledgment of the time I spent there and the positive influence it's had on my life.
Other than that, nothing going on and that's how I'm going to keep it for the rest of the day. I'm enjoying the rare silence and tranquility as long as I can before heading back to work tomorrow. I hope everyone else is having a lovely start to 2008 as well!




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