Lucky ’13

It’s said that whatever you do on New Year’s Day is a reflection of what you’ll do all year long. I sure hope that’s true.

On the first day of 2013, I started my day in yoga class with lots of deep breathing and long “ommmmms”. My resolution is to be more fearless and with that in mind, my attempts at inversions and back bends were happily met with greater ease.

He on the other hand woke up inspired and was off to the kitchen for concocting. His creative brain was busy that morning piecing together a southern meal for good luck and good fortune filled with black-eyed peas, collard greens and pork.

That afternoon out came extra tables and chairs and “supper club” friends were called. Casually they arrived with hugs and well wishes…one by one by one.

bloody mary with dilly beans and candied bacon

The impromptu celebration was kicked off with Harrison’s (now) famous spicy Bloody Marys filled with horseradish ice and garnished with dilly beans and sugared bacon shared all around.

Later he followed those up with blackberry, mint and maple cocktails just as the soft January sun set.

blackberry mint cocktail

We exchanged resolutions; we laughed at resolutions and we revised resolutions all while The Black Keys played.

candle-lit mantle
We ate in good spirits. Thirteen of us, oddly and appropriately enough, to welcome 2013.

new years dinner tablescapemixed greens salad with beets, blue cheese and garden radishes{Mixed Greens with  roasted beets, goat cheese, spiced pecans, radicchio, radishes (fresh from our garden!) with aged balsamic drizzle}

stauber farm lamb{Roasted Leg of Stauber Farm Lamb on a Himalayan Salt Block with herbs, shallot & roasted garlic}

pork roulades{background: Grilled Pork Tenderloin Roulade with havarti, charred red pepper, asparagus, scallion & oven roasted tomato & fig balsamic  // foreground: Spinach & Tomato Pie with mascarpone, ricotta, roasted garlic & onion}

new years day buffet{foreground: Creamed Collard Greens with toasted pecans, blue cheese, mascarpone & homemade bacon}

old fashioned chocolate cake{Marlene’s chocolate cake with raspberry filling & chocolate sour cream icing}

new years eve buffet line

{throw in some hoppin’ john with our black-eyed peas, smoked pork, sauteed collards and you have….  just a modest little Littell spread…}

That night we said ‘cheers’ to celebrating each other and to the community that food builds together.

its a wrap

And today we again say ‘cheers’ to delicious new beginnings, a lucky ’13 and to all of you.


Until we toast to new beginnings & dear friends again,


6 responses

  1. Andrea, I recognized the lamb before I got to the caption! We had a leg for Christmas dinner. Did you see photo of Jennie and rams in last Fri journal. If not go to . 2013 is here! I just delivered my lettuce seeds to Rebecca at Myers Nursery for planting. Charles

    Sent from my iPad

    • Ha! Soooo delicious. Stauber Farm lamb is hands down the best. I missed the photo. Please send me a link! Looking forward to all 2013 has to bring. Here we go!

  2. OH kay, let me get in on this post, A…
    First of all, you could have quit after the first two pics; those drinks alone are the beginning of a cocktail cookbook. You heard it here first. And as for the Oh-you-know-we-just-threw-this-lil’-ol-meal-together tone of this post… whuuuut?! (I think we had pizza, but I’m not really sure) You guys are living in the gastrosphere! I only wish I could be eating (and drinking!) my way through it with you. But more for the company than the food…
    miss you-

    • LOL! You my friend are on to something 😉 It was 73 degrees today. You should come down for a cocktail and a warm up. Promise we’ll feed you “fancy”. Miss you more. xx

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