I haven’t been cooking very much so far this year.

Between work, coaching, class, maintaining this here blog and volunteering there’s not a ton of extra time.

So I’ve been coming up with things super quick meals and sometimes (more like most of the time) crock-pot meals. In doing this, I have found that I am reverting back to the foods that I grew up on…

My Southern staples, if you will.

Food that I cannot, nor ever will, live without:

Yellow grits

Coffee (duh)

Buttermilk

Thick Cut Bacon

Sweet tea

Butter/garlic/onions

Beans (any kind)

What-a-burger Taquitos (if only there was one within 100 miles)

Tabasco

and…

Black Eyed Peas and Cornbread…

I made this last Tuesday and we noshed on it all week long. Not the cornbread. That was gone within the hour..

This dish reminds me of my grandparents.

I didn’t realize that until I made it and found myself standing over the pot, inhaling the beautiful aroma and flashing back to my childhood. Walking into their house with Grandpa’s jazz music playing. The smell of Sunday lunch in the air. My grandma watering her flowers while Grandpa stands watch over the grill. It seriously doesn’t get better than that.

This dish is all of those fond memories, wrapped up into simple, easy, cheap bowl of beans. Well, peas technically, but whatever.

All you need is: 1 bag of black eyed peas (rinsed), 6 strips of thick bacon (cut into pieces), 8 cups of water, 5 buillon cubes, a dash of cumin, cayenne, salt and pepper. Bring to a boil then let it simmer all day long.

Whip up your fave cornbread recipe and serve it over warm, right out of the oven cornbread.

Or eat it plain and save the cornbread for dessert.

Cornbread for dessert? Really?

Oh yeah! Cornbread+Glass of milk drizzled with a bit of honey…. better than chocolate cake.

Yes, I just said that.

Enjoy today friends. No matter how busy it is, remember to stop and be thankful for what you’ve been given. Heck, make a meal that takes you back to “the good ‘ole days”. Be nostalgic for a bit. It’s Friday.

T.G.I.F!