A Year of Holiday Treats & Tradition

Cooking can be a simple way to nourish ourselves, a dodged chore, or even an exciting art form that creates joyful aromas and pays homage to traditions of old. In efforts to actually cook satisfying meals (that could be confused for restaurant specialties), here are the holidays and their accompanying foods that I plan to prepare during celebrations in my household. Enjoy!

JANUARY

New Year's Eve & Day (A renewed chance to give praise and do great things):

Black eyed peas & okra (gumbo)

Cabbage/Brussels sprouts

Cole slaw salad

Corn bread

FEBRUARY

Mardi Gras (Anticipating Christ's resurrection and preparing for fasting during lent):

Portabella étouffée

Vegetable jambalaya

Beignet

Rum/cognac drink

APRIL

Easter (Christ's resurrection and springtime):

Spring rolls

Rice noodles

Seaweed salad

Miso soup

Orange/General Tso/Mumbo broccoli

MAY

Mother's Day (Motherly figures are appreciated even more today):

Cookie assortment

JUNE

Juneteenth (The last believed Africans in the USA are freed from bondage, in TX):

Croquettes/ hash-browns

fritters/ pancakes & syrup

Grits

Fruit parfait

No meat links

JULY

Independence Day (America is independent from Britan):

BBQ vegetables

Baked beans

S'mores

SEPTEMBER

Birthday #1 (my love):

Steak & fries

Oreo cupcakes

OCTOBER

All Saint's Day (Remembering those since past, in lieu of Halloween- Nov 1st):

Candied apples

NOVEMBER

Thanksgiving (Thanking God for family, friends, and a plentiful harvest)

Tof-urkey with stuffing

Baked macaroni

Green beans

Cranberry sauce

Sweet potato pie

DECEMBER

Birthday #2 (Yours truly):

Veggie burger

Grilled asparagus & Parmesan

Christmas (Christ is born):

Mushroom and leek pasta

Mexican corn (chili and lime)

Salad blend

Yams/squash

Apple crumble

Kawanzaa (Remembering the harvest festivals of West African ancestors):

Jollaf rice and sauce

Spinach (with mango seed)

Mixed vegetables

Dodo plantain

Potato

Eba/fufu/garri (cassava) & soup