Shhh. If you are very quiet, you might hear the faint sounds of creaks and squeaks as you read this because they are loud as hell as I write it. My fingers have not been perched over this keyboard, nor has the spirit inspired me to do so in a year, one of the most difficult years in my adult life.
Plagued with injury, surgeries (yes, plural), recovery, loss (rest in peace to my first fur son, Angus Bear Harris), and all of the emotional, physical, and life-in-general distress that comes with it, I am choosing the silver linings of 2025 in place of its lived experience. They are self-awareness, gratitude, determination, capability, and general badassery.
There have been many lows over this last year, lows in which it would be easy to wallow. However, with the help of friends, family, neighbors, colleagues, my fur children, therapy, doctors, surgeons, insurance, and meds (for both body AND mind), I made the active choice to choose joy. Let me say it again: Choose Joy! No, it’s not the easiest choice, but it will get you to the other side of a moment in time, faster.
Now, luck for 2026? I will make the ubiquitous Hoppin’ John (recipe below); how-is-in-eva, I will continue to choose joy, first, knowing luck follows as the reward for doing so.
Bowl of dry black eyed peas ready for Hoppin’ John Credit: Kysha Harris photo 
Hoppin’ John and Them Greens ingredients are gathered 
Hoppin’ John aromatics and smoked meat in the pot 
Hoppin’ John’s sister, Them Greens, at the ready from the crockpot 
Hoppin’ John aromatics and smoked meat in the pot
Total Time: 1 hour 30 minutes
Servings: 6-8
INGREDIENTS
3 tablespoons olive oil
2 cups onion, diced
2 cups celery, diced
Kosher salt and freshly cracked black pepper to taste
1/2 teaspoon crushed red pepper (optional)
3 large cloves garlic, chopped
1 pound smoked meat product — turkey wing, ham hock, or thick ham steak cut in half-inch pieces
1 pound dried black-eyed peas, rinsed and picked over
4 cups low sodium chicken stock, plus more if needed
2 bay leaves
2-3 stems of fresh thyme
cooked long-grain rice prepared with chicken broth and butter
chopped scallion
hot sauce of choice
PREPARATION
1. Heat a large soup pot over medium heat. Once hot, add olive oil, onion, and celery. Season with salt and pepper. Sauté for 4 minutes until onions are translucent. Add garlic and crushed red pepper and sauté for 1 minute until fragrant. Add the smoked meat product, black-eyed peas, stock, bay leaf, and thyme. Bring the pot to a boil.
2. Once the pot comes to a boil, taste for seasoning. Keep in mind, the flavor will concentrate as it cooks, so do not over salt. Reduce the heat to a simmer. Cover and cook for 40 minutes, stirring occasionally, until the peas are creamy and tender. If the liquid evaporates, add more boiling water or stock so as not to drop the temperature of the pot.
3. Remove bay leaves and thyme stems and discard. If using a bone-in smoked meat product, remove it from the pot, remove the meat from the bone, chop into bite-sized pieces if needed, and add the meat back to the pot. Taste and readjust seasonings.
4. Serve over cooked rice and garnish with scallions and hot sauce.
… and don’t forget to make them greens, too!
Happy New Year, happy eating, and thanks for reading!
Kysha Harris is a chef, food writer and editor, culinary producer, consultant, and owner of
SCHOP!, a personalized food service in NYC for over 23 years. Follow her on Instagram,
@SCHOPnyc and on Facebook, @SCHOPnyc.
Questions, comments, requests, feedback, invitations! Email us at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram and Facebook @NYAmNewsFOOD.