January 9, 2015
January 3, 2015
2015. Finally. FINALLY. I couldn't wait to get through the holidays, for the past year to end. I was ready for a fresh start. And, so far, the new year hasn't disappointed.
After 3 months of heartache, depression, anxiety & anger, December ended up being a pretty great month. I started dating a new guy. Nick is simply amazing...kind, funny, understanding, generous, handsome, and dead sexy. See?
|I'm a goon, but he's cute.|
|And another...because WE are cute together.|
I'm seriously smitten with him. Like whoa.
We spent Christmas evening and New Year's together. We ate caviar with champagne and had a shrimp boil for Christmas, we had charcuterie and more champagne for New Year's Eve, and I made Hoppin' John for dinner last night. I love cooking for him. He loves hanging out in the kitchen with me.
Did I mention that I'm smitten? Seriously.
Anyway...I'd been wanting to make a recipe from Chef Sean Brock's beautiful new cookbook Heritage ever since I met him in October at a book signing/tasting dinner in St. Louis. I've said it before: He is just so damn adorable. See?
|There's that silly fangirl look again.|
I figured this recipe, the first in the book, was the perfect way to begin my new year...one that promises to be full of love, fun, adventure, and hope.
Lowcountry Hoppin' John
slightly adapted from Sean Brock's Heritage