We're winding down and regrouping this week after the Big Christmas Weekend:
Christmas Eve we went to the family service at our church, during which G decided that his green and white striped shirt needed a festive red touch. In the middle of singing "Silent Night," he did some sort of move in his seat, fell, and knocked his chin into the seat in front of him. Suffice it to say, G's wailing ensured that that particular moment of the night was anything but silent.
I swooped up G, made a fast dash to the exit and took him into the restroom where his chin was bleeding quite nicely. It was a Christmas miracle--there was no need to rush out for stitches.
After celebrating with family Christmas Eve, we returned home to do the Santa bit and get ready for Christmas morning...and afternoon...and evening. A long, but wonderful day during which we got to witness lots of "YES! I really wanted this!" phrases from the boys.
It's back to reality.
To be honest, I hate to see Christmas go. The anticipation, the food, the fun...it is lots of work, especially for us parents, but I just love, love this time of the year. But again...
It's back to reality.
In the next week we'll be celebrating New Year's Eve and Day and (if you're a fan or married to a fan of college football) loads of great College Football Bowl Games. How 'bout a recipe that is perfect for either?
This recipe is a variation of Texas Caviar, a recipe from a friend of my mom and dad. She calls it Cowboy Caviar, but now that we've had the recipe and tweaked it a bit, we call it Columbus Cowboy Caviar. There are cowboys in Columbus too, you know.
One last thing: this recipe is uber-healthful. I know some folks view avocados as fattening, but they are loaded with the good, healthy fats, and gobs of vitamins and minerals. It also features healthful black-eyed peas, which are full of fiber and vitamins, and, if you are from the South, the perfect food for New Year's Day.
Columbus Cowboy Caviar
1 - 15 oz can black-eyed peas, rinsed and drained (or 1 3/4 cup cooked black-eyed peas)
1 generous cup frozen white corn, thawed (just run under some warm water for a quick thaw)
1/2 cup red onion, diced
2 plum tomatoes, cored and diced
2/3 cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons red wine vinegar
juice of one lime
1 tablespoon extra virgin olive oil
salt and pepper to taste
2 avocados, diced
Combine all ingredients except avocados. Stir well. Tastes best if made at least an hour ahead, as the flavors can marinate together.
When ready to serve, chop the avocado and add to the mix. Stir well.
Serve with tortilla scoop chips.
Makes about 4-5 cups.
Each time we make this recipe (it is in our fridge as I type), it not only makes a great side dish, appetizer or game-day snack, it is the perfect thing for a healthy little nosh between meals.
Life is sweet,