Chick McKissick’s January 2014 Update
Hey Folks, Chick McKissick here from Chick’s Auto Repair Shop!
Man…was it ever cold last week! Watervalley Lake froze over for the first time in decades. I almost put a sign on the shop door reading:
Gone For The Season! Reason?
Freezin!
On top of that, the wind blew so hard you had to lean into it to walk, even indoors. Lester down at the Farmers Co-op said he wouldn’t be surprised to see a flock of Penguins flying south. Ahh, Lester. That boy’s just a wreck. Someone should put orange cones around him.
Seems like everybody huddled over at Lida’s place, The Depot Diner. I was down there for breakfast the other morning and everybody was complaining about the cold. The only person who wasn’t was Mayor Walt Hickman, saying that he’s warm blooded. John Harris said it’s because Walt’s full of hot air. You know that’s right.
Anyway, as most of you know… and especially here in the South, we always eat black-eyed peas on New Year’s Day for good luck and a prosperous year. Momma always made Hoppin’ John and told us the peas represented pennies. Sometimes she would make collard greens and cornbread because her momma had told her they were good luck too because they were the color of money and gold.
I make Hoppin’ John soup every New Year and all through January and mmm, mmm, it is good! So I thought I would pass this along to everybody. It’ll warm you up on these cold days, and, who knows… it might even bring you a little good luck! (Maybe this year, I’ll add some white beans, since, you know….they’re the color of credit cards?)
Enjoy!
Ingredients:
– One chopped small onion
– One chopped clove of garlic
– One tablespoon oil
– One 16oz bag of black-eyed peas
– ½ Cup chopped red bell pepper
– Some country ham pieces, salt pork, or fat back
– Two cans of chicken broth
– One cup of salsa
– Three lengths of chicken sausage cut into ½ inch pieces
– Two cups of cooked rice
In a large soup pot, sauté the onion and garlic in oil for two minutes. Add the next four ingredients. Bring to boil and then let simmer for 30 to 45 minutes.
Meanwhile, sauté the chicken sausage, browning the sides. Add the sausage, salsa, and the rice to the soup pot and simmer for another 30 to 45 minutes. Season to taste and serve. (If you really want to spice it up, add a little hot sauce.)
Have a happy, blessed, and prosperous New Year everybody! …And come see us down at Chick’s Automotive.
