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  • Southern Cast Iron

    New Year’s Skillet

    Oct 15, 2019 2 minutes
    BY ELENA ROSEMOND-HOERR

    ike many Southerners, I celebrate New Year’s Day with a traditional meal of pork, collards, and black-eyed peas. And like many in the region, I also come from a long line of superstitious people. My very superstitious father impressed upon me from an early age the notion that eating this meal was the key to a year full of wealth, success, and good fortune.

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