Lora Hogan > Recipe  > Ring in the New Year

Ring in the New Year

They say that how you ring in the New Year, dictates the “tone” for the following year.

Well,  I want 2013 to be a good year. So I made sure to get things started on a good foot.

How I spent my New Year’s Day 2013:

  • I woke up early. Go me!
  • I blogged (obviously) about how 2013 will be a year for love and happiness
  • I wrote in my journal a la the Artist’s Way morning pages
  • I made sure to wear pink! They also say what color you wear matters. And what you wear. So I totally wore a cute pink swim suit, a orange-pink-gray cover-up, a hot pink sweater, and yoga leggings. (Because they are so comfy. Do not judge.)
  • I baked chocolate croissants for breakfast
  • I made collard greens, black-eyed peas, and corn bread
  • I made sure to do something creative and started to finally work on that novel I keep threatening to write
  • I read my book, because reading is good
  • I went for a short walk along the water
  • I talked to my Mama and Daddy on the phone!
  • I did some amazing somatic release yoga to get into my parasympathetic nerve system and open my body and mind to positive change, thanks Stephanie Snyder and Yogaglo for the introduction to somatics!
  • I meditated on my intention for 2013
  • I did some hand-stands, just for the fun of it
  • I cheered for Georgia winning our football bowl game–BCS, take note!
  • I invited friends over to my courtyard to listen to live music by Caribbean Cowboy, eat good luck food (we totally had a collard green cook-off), and have Bloody Mary’s and Mimosas. (I may or may not have had BOTH on New Year’s Day!) So much fun!!!
  • I got to pet and play with with (briefly) two of my friend’s doggies. One big, one small. And tried to rescue a cute kitty cat  that seemed lost outside. (I did not succeed, alas. I’m going back to look for it today!)
  • I followed Anthony Miendl’s advice (See “2013 LOVE” for details) and flirted with a stranger.
  • I sang and danced around my apartment and watched a repeat of Glee on hulu to get more of my Britney fix on. Do not judge. You know you are totally jealous and wish you thought to dance to (You drive me) Crazy and Oops I did it again, too. You know it!
  • I read my January 2013 monthly horoscope on Briggett Walther’s Astrology and, dude, 2013 officially seems awesome. I’m not a horoscope junkie, but have to say Miss Walther seemed to be on the same page as me for 2013!

How did you ring in 2013? Do you think how you celebrate New Year’s Day impacts how you spend and direct your energies for an entire year? Did you have black-eyed peas and collard greens for luck, wealth, and prosperity in the new year?

True Southern-Style Cornbread

You can’t have collard greens and black-eyed peas without some yummy cornbread. This is a recipe where I “cheat” and am less than organic. But it is sooooo worth it.

Makes 8-16 pieces, depending on size. Image below shows approximately half the recipe.

1 Box Jiffy Cornbread Mix (JUST DO IT!)
8 oz of Sour Cream (full fat)
8 oz can of creamed corn
8 oz can of whole kernel corn

Mix ingredients together. Pour into an 8×8 inch greased pan. Bake at 350 for one hour to one hour and thirty minutes, or until a toothpick inserted comes out clean.

Georgia Collard Greens
Adapted from Paula Deen’s Collard Greens Recipe

Serves 12-16.

Smoked ham hock or, as I used, smoked bacon ends and pieces (16 ounces)
1 tablespoon Aunt Cora’s Soulfood Seasoning, or other non-MSG soul food/creole seasoning
1 tablespoon of Paula’s “house seasoning” (see below for recipe)
2 tablespoons tabasco sauce
1-2 tablespoons sea salt
2 lbs collard greens, chopped (or mix of turnip greens, mustard greens, and collards)
2 tablespoons unsalted butter
6 quarts water

1. Bring  six quarts of water to boil in an extra-large dutch oven.
2. Once boiling, add seasonings and ham hock (or bacon ends and pieces.) Cover and cook over medium heat for one hour.
3. Add collards and butter. Continue to cook over medium heat for an additional hour, stirring sporadically.
4. Reduce heat to low for another 30 minutes.
5. Drain half the liquid, set aside 2 quarts in a separate bowl. (You will use this for the black eyed peas!)
6. Keep collards cooking on low until ready to eat, stirring sporadically.  Before serving drain more of the liquid until collards are desired consistency. The longer the collards sit on low, the better they will taste.

Paula’s “House Seasoning
1/2 cup sea salt
1.5 tablespoons black pepper
1.5 tablespoons garlic powder
Stir or shake to combine.

Spicy Southern Black-Eyed Peas (Using ingredients from Collard Greens!!)
Serves 16

1 16 oz package of black-eyed peas, washed
3 tablespoons butter (divided into two tablespoons, one tablespoon)
3 pieces of cooked bacon, crumbled
1 medium onion, chopped
1 16 oz can of fire roasted tomatoes with chilies
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon fresh ground pepper
2 cups of liquid from collard greens (see recipe, above)
4 cups (or more) of water

1. In a dutch oven, melt two tablespoons butter over medium heat. Add onion and saute until onion is translucent.
2. Add peas, tomatoes, salt, chili powder, pepper, and water. Cover, and cook over medium heat for approximately one hour. Check sporadically see if peas are getting too dry.
3. Reduce heat to low. Add reserve liquid from collard greens one cup at a time, until peas reach desired consistency. Add additional tablespoon butter. Cook peas on low for an additional thirty minutes. Add crumbled bacon, if desired.
4. Keep on low until ready to serve, stirring sporadically.

MMMMMM. I just love New Year’s day food!! What’s your favorite New Year’s day treat?


  • Flying Yogini

    January 3, 2013 at 7:55 am

    I too spent much of my new year’s day in cozy clothes and at both collards and black eyed peas! I loved so much how excited you are for the new year and how your actions really showed what you wanted to bring it. Fun post!!

  • Lora

    January 3, 2013 at 10:51 pm

    I’m so excited about 2013! It’s only day three, but things are going strong–and I look forward to each and every day. Though the question now is what on earth to do with all the left-overs! (Does it count as extra good luck if I had some black eyed peas with my lunch today?)

  • Model_MB

    April 10, 2013 at 7:48 pm

    This was such a wonderful day! I still haven’t tried your cornbread yet :(. It is always gone by the time I arrive.