But there were some highlights, like getting to spend an extra week with my daughter. She and I made a collard greens and black-eyed peas recipe for New Year's Day. It was so simple that I wanted to share.
Note: this is adapted from a recipe she found online.
First we sautéed some red onion and garlic. To that we added vegetable stock (not too much - maybe 1/4 to 1/3 of a cup). Once that had simmered a bit, I added a mix of greens - some julienned collard greens and one of those packaged mixes of greens including kale, spinach, beet greens, etc. Simmer for a few additional minutes, spritz with some lemon juice and serve. We served then with some warmed up black-eyes peas, but this was so tasty that it would make a great side for anything.
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| You can see we made my favorite sweet potatoes with maple syrup, pecans and pomegranate seeds. |
I thought I'd share some of my pretty Maine photos.
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| The Christmas tree in downtown Portland. |
I loved this house. It's hard to see from the photo, but each of the front windows had a gorgeous tree lit with golden white lights, and each window had a candle.
This was the storm that was supposed to give us 1 - 3 inches and then turn to rain. We ended up with over a foot. Treacherous driving, but it was so pretty.
And then there was this - the snow that greeted me on my first day back at work.
Happy New Year, everyone. I hope 2020 brings you bountiful blessings.
Today would have been my mother's birthday if she hadn't passed last March. I'd appreciate a prayer for Joan if you have a minute today.
