By Ashlie Miller

Golden cornbread, deep dark collard greens, side meat and black-eyed peas in a dish of Hoppin’ John. Red beans, andouille sausage and rice. Long noodles, dumplings, pomegranates? There are so many fascinating food traditions for New Year’s Day. I did not grow up with that custom, but several years ago, my husband shared that his grandmother did serve a Southern version of good fortune meals. And by the looks of the restocking of bags of dried black-eyed peas happening at Food Lion on New Year’s Eve, many of you also hold fast to this tradition.

I’m not superstitious (or even a “little stitious” for those who know that joke), but I do love traditions to mark days and seasons. Several years ago, I adapted the tradition for our family. I’m sure I stole — or nicely modified — the idea from someone to whom I now can’t recall to give credit.

I apologize to the Southern mamas who can make good collards. I have no experience, but I am open to your tips. We settle for cabbage, which in its own right is a reference to cash. Sometimes, I might roast Brussels sprouts. This year, I used a can of Glory Foods canned greens and made cabbage and carrots for the less adventurous. Usually, we have blacked-eyed peas with some pork. This year, I used a recipe from Our State magazine for Hoppin’ John that did not disappoint. For the younger tastebuds, we also make macaroni and cheese (hey, it’s golden!). A good cornbread mix rounds out the meal. It is simple food, a perfect way to begin a year — simplicity.

As we eat, we reflect on a year past and anticipate the year we have stepped into. We open the Bible and read verses like Psalm 65:11 — “You have crowned the year with bounty; Your wagon tracks overflow with abundance.”

Then, we prayerfully read Proverbs 30:7-9:

“Two things I ask of you; deny them not to me before I die: Remove far from me flashed and lying; give me neither poverty nor riches; feed me with the food that is needful for me, lest I be full and deny you and say, ‘Who is the Lord?’ Or lest I be poor and steal and profane the name of my God.”

I’ve read stories that the old rabbis would give their young students saucers of honey as they read from the Torah so they would associate the sweetness of the honey with God’s Word — “taste and see.” I hope meals and traditions like these will forge sweet, lasting memories for my family and my spirit.

If you have not already had a New Year’s meal, perhaps make one today. It does not have to be symbolic foods, but something simply memorable to set your heart up for a year of gratitude and dependence on the Maker and Redeemer.

Now, will someone please pass the cornbread?

Ashlie Miller and her family rang in the New Year at their home in Concord. Please send your collard tips to mrs.ashliemiller@gmail.com.