Here’s to a new year with a new column title, new headshot, new cats, and a new life!
My world was turned upside down on March 30th when my husband of 33 years died after a fierce battle with Myelodysplastic Syndrome. I’d like to thank everyone who sent cards, and flowers and texts and donated to Vince’s favorite charities. I haven’t written a single thank you note. I apologize for that. Nine months later, I doubt I’ll ever get around to doing it. My sincere appreciation is extended, just the same. Until now, I’ve been private with my grief. With the exception of a few close friends, I haven’t really talked about my emotions. I didn’t want anyone to feel sorry for me. Believe me, I’ve spent plenty of time feeling sorry for myself. Sometimes I don’t know who I’m in mourning for. Are my tears all for Vince, or are they partly for the person I used to be when he was with me? Widowhood changes everything. There have been days when I didn’t get out of bed, didn’t answer the telephone, couldn’t eat, and couldn’t sleep. I could only weep, worry and pray. My faith in God has kept me from completely falling apart at the seams. I’ve been overwhelmed with last year’s losses — my husband, two close friends and my beloved 19-year-old cat, Belle. I also lost my appetite — which unfortunately doesn’t bode well with my chosen profession.
Somehow, I survived the holidays. I made it through my first Christmas alone. I stayed busy with my friends. I reconnected with family that I hadn’t seen in many years. I partied. I went to church. I shopped. I made merry. I kept myself so exhausted that I couldn’t think about my grief. I survived. I survived! I believe I can finally start to move forward. Celebrate Everything! It’s time for me to follow my own mantra.
It’s time for me to put on a brave face, swallow my heartache and rejoin the world. It’s time to get back to work and to start writing again. Some days I feel like my life is over and then some days I feel like the world is my oyster. I don’t want to waste any more time. If I’ve learned anything from 2025, it’s that life is short and precious, and every day is a gift. I’ve spent so much time worrying about what bad thing will happen next that I’ve been missing the joy that comes with each new day of living.
2026 offers a new beginning with new opportunities. Catering by Debbi Covington is open for business and I’m accepting new bookings with new (and old) clients. New things can be good! Look at this week’s recipes. They feature new versions of traditional pork, greens, and black-eyed peas to celebrate the new year. My personal resolution for 2026 is to create at least one new recipe every week. I promise to share.
Did I mention that I adopted two new kitties? Life goes on. Happy New Year, dear friends!
Crockpot Pork Ribs with Bok Choy
You can buy bok choy as a bunch (larger, mature heads with broader stalks) or as baby bok choy (smaller, more compact heads). Both offer delicious crunchy stems and tender greens. Look for firm stalks and fresh, crisp green leaves for either type.
2¼ – 2½ pounds country style pork ribs
1 (10.5-ounce) can cream of mushroom soup
1 (0.7-ounce) packet Italian dressing mix
1 bunch/head of bok choy,
Place ribs in crockpot. Mix dressing mix with soup and pour over ribs. Cover and cook on high for 3½ hours. Cut bok choy: separate leaves from white stalks, slice stalks lengthwise, then crosswise into ¼-inch pieces, and the leaves into ½-inch strips, keeping the stems separate from the leaves to add them at different cooking times for perfect texture. Add bok choy pieces to crockpot. Cover and continue to cook for 45 minutes. Add green leaves to crockpot, cover and cook for 15 minutes more. Serves 2.
Black-Eyed Pea Salad
Fun and fresh, Black-Eyed Pea Salad is also an excellent hors d’oeuvre when served with tortilla chips.
For the vinaigrette:
¼ cup olive oil
¼ cup apple cider vinegar
2 cloves garlic, minced
½ teaspoon fresh lime juice
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
2 (15.5-ounce) can black-eyed peas, rinsed and drained
½ cup diced red bell pepper
½ cup finely chopped red onion
½ cup finely chopped celery
1 tablespoon chopped pickled jalapenos
1 medium tomato, seeded and chopped
¼ cup chopped fresh Italian parsley
Whisk together the vinaigrette ingredients in a small bowl. Place the salad ingredients in a serving bowl; pour dressing over the top and toss gently to combine. Chill for several hours before serving. Serves 6 to 8.
Huge Popovers
You can certainly use all-purpose flour in this recipe, but bread flour works best because its higher protein content creates more gluten, resulting in taller and crispier popovers.
1 cup milk, at room temperature
1 cup bread flour
3 large eggs, at room temperature
¼ teaspoon salt
2 tablespoons cold butter
Place milk, flour, eggs, and salt in a blender. It’s important that the eggs and milk are not cold. If needed, warm the milk for about 30 seconds in the microwave. Blend all ingredients until the batter is very smooth. Let the batter rest for 15 to 20 minutes. Place oven rack in the center of oven. Preheat oven to 450 degrees. Spray popover pan with cooking spray. Place popover pan on a baking sheet. Place 1 teaspoon of cold butter in each cup of the popover pan. Place pan on baking sheet in hot oven for 1 to 2 minutes, just long enough to melt the butter. Do not stir the batter. Evenly divide the batter into the prepared pan. Each cup should be filled approximately halfway. Bake for 20 minutes until puffed and golden brown. Reduce heat to 350 degrees and continue baking for 10 more minutes until crispy. Do not open the oven door during baking. Serve warm. Makes 6.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
