Happy New Year!

We had a great time ringing in 2017 here in San Miguel starting with a party on our dear friends rooftop overlooking the Paroquia in the centre of town followed by a slumber party back home. Great views, great people, lots of fun. Here’s a bit of a sketchy video of the fireworks but you get the gist!

 

We became honorary Texans for the day. In the South of the USA there is a tradition of eating black eyed peas on New Years Day as a mark of prosperity. This is a tradition Joseph takes very seriously but given that he doesn’t cook…and his usual ‘go-to black eye peas chef’ was out of town (who also happens to be Scottish!) – it was down to me to cook them this year. Following Linda’s recipe, we soaked the dried peas in beer overnight. We drained these the next morning and then fried up some onions, garlic, ham hock and bacon and a few spices before adding the peas and chicken stock to the pan and cooking them for HOURS until they were deliciously soft. I also made a big vat of chilli, rice, cornbread, guac, spinach and artichoke dip, salad and brownies. Enough to feed 30 hungry mouths yesterday afternoon…and then some!

 

 

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