New Year’s Skillet
Oct 15, 2019
2 minutes
BY ELENA ROSEMOND-HOERR
ike many Southerners, I celebrate New Year’s Day with a traditional meal of pork, collards, and black-eyed peas. And like many in the region, I also come from a long line of superstitious people. My very superstitious father impressed upon me from an early age the notion that eating this meal was the key to a year full of wealth, success, and good fortune.
You’re reading a preview, subscribe to read more.
Start your free 30 days