• Cooking Time: 180 minutes
• Servings: 5
• Preparation Time: 60 minutes
• 1 LB Black Eyed Peas (he uses dried and soaks them overnight to re-hydrate)
• 1 Onion (chopped)
• "Some" fresh garlic (3 cloves I've decided arbitrarily) (chopped)
• 1 TBLS Vegetable Oil
• 2 C. Water
• A Ham Hock (his mom uses Salt Pork) "You just need a fatty meat thing"
• Tabasco Sauce (couple shakes)
• 1 TBLS Worcestershire Sauce
• Black Pepper

1. 1 LB Black Eyed Peas (he uses dried and soaks them overnight to re-hydrate)
3. In a pot, put in the vegetable oil and sauté the onion and garlic until soft (5 min ish)
4. Add 2 C of water and the Ham Hock
5. Cook "a little while until there's a meaty gravy" (20-30 min I've decided arbitrarily)
7. Add the peas and water to cover
8. A couple of shakes of Tabasco Sauce
9. Add 1 TBLS Worcestershire Sauce
10. Add Fresh ground black pepper to taste
12. "Boil a couple hours until done" (the peas should be soft but not mushy I've decided arbitrarily)

Uh. Andy's my husband. His ancestry, when asked, is "Southern." So, New Year's Day we eat Black Eyed Peas and Corn Bread. It's sposed to be Lucky. Which it is for me. He makes food, I sit here, and then we eat. That's luck already!