Field Peas

The definition of matriarch is a highly respected woman who is a mother.  I would define all the mothers who have come before me in this catagory.  The mothers who have taught me much about God, life, love, and so much more.  I know many matriarch’s who aren’t related to me, but to whom I look up to with much respect and love.

Many of the matriarch’s in my life are no longer with us, however I am blessed to still have my mother and mother-in-law.  My mother had a stroke 3 years ago and although she still lives by herself, drives to church, the grocery store, and a few other places, she is limited in what she can do.  She no longer cooks the meals that I remember her cooking for so many years.  My mother-in-law still cooks, but because of everyones busy schedule we rarely sit down to eat at her table except on holidays.

Savannah said it perfect a few weeks ago when she told me, “you are a good cook, but Nan and Grammy cook everything better.”  I think most of us feel this way.  What Savannah don’t know yet is that there’s hope for me yet.  Mothers join that list once you’re older and cooking for yourself.

These peas are so simple, but they will remind you of Sunday lunch at Grandma’s table.  Black-eyed peas or pink-eyes work in this recipe.  Also, I buy thick cut (1/4-inch thick) bacon at the meat market and keep it in the freezer for things like this.

I have decided to take Thanksgiving week off to spend with family.  Greg and I will also be celebrating our 25th wedding anniversary the week of Thanksgiving.  I’ll be back November 26, 2012 to start bringing you special Christmas recipes.  What fun that is going to be!  Take a moment to count your blessings.  My wish for you is a Thanksgiving filled with love, peace and happiness.  Happy Thanksgiving!


Field Peas
  • 1 (4-inch) thick cut bacon
  • 4 c. frozen field peas
  • 32-oz. beef broth
  • 2 beef bouillion cubes
  • 1 small onion, chopped
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  1. In a skillet, on top of stove, brown the bacon on both sides in a little oil. Transfer to a crockpot. Add peas, broth, beef bouillion cubes, chopped onion, salt and pepper to crockpot. Cook on low for 2 - 3 hours.
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