A party atmosphere reigned. Everyone was obviously so gosh darned happy to be out in the world again. Apparently, folks were planning to continue the festivities after they got home, too, because every single person I saw checking out at Kroger had beer and/or wine in their shopping carts.
I was just glad to make it home safe, to get back into my jammies and resume my unexpected vacation. I was also thankful there was some leftover Hoppin' John for dinner. Traditional Hoppin' John is made using ham, but I think my vegetarian version is delicious, and it's a whole lot better for you. This is how I make it.
First, cook your beans. Sort and rinse two cups of black-eyed peas and soak them overnight. Drain and pour them into a pot, covering with plenty of water so they don't cook down; add 1/2 tablespoon salt, 1/2 teaspoon crushed red pepper flakes, 1 tablespoon black pepper, 1 tablespoon sugar, and 2 tablespoons oil. Cook for about three hours, or until tende; drain.
About thirty minutes before the beans are done, make your rice. Combine 1 cup rice, 2 cups vegetable broth, and 1/2 teaspoon garlic powder. Bring to a boil; reduce heat and simmer about 20 minutes, or until all broth is absorbed.
While the rice is cooking, saute 1 small onion in 2 tablespoons butter until tender.
Finally, combine beans, rice and onion in a large bowl and stir. Serve with your favorite brand of hot sauce on the side.
As you can see in the picture, I had coleslaw with mine. This was store-bought shredded coleslaw mix, topped with homemade dressing concocted from mayonnaise, vinegar, sugar, salt and pepper. Delicious!
It is supposed to freeze again overnight, then warm up again tomorrow afternoon; I expect most of the white stuff will be gone by Sunday. I can't say I will miss it, but I am glad I experienced it. This has been quite an adventure. We will all be talking about the winter of 2011 for a long time to come.