I’m celebrating the New Year with creamed herring (traditional) and Hillbilly Hummus (new to me).
The herring was for tonight (New Year’s Eve). I served it with boiled Yukon Gold potatoes and pan-roasted broccoli with garlic. Simple, but tasty.
I’ll have the Hillbilly Hummus on New Year’s Day. It’s a spread of black-eyed peas, peanut butter, garlic, sage, and cider vinegar. The recipe is from Crescent Dragonwagon’s Passionate Vegetarian, one of my favorite cookbooks. Everything I’ve made from it has been delicious.
More cooking planned for tomorrow, along with plenty of work at the computer.
