When we were growing up, Mother would insist that we make something sweet first thing on the first day of the new year. She said it was so that the rest of the year would be sweet. She would typically make a simple syrup. I honestly cannot recall if we would always end up having hotcakes on 01 January but am almost sure she made the syrup.
I can imagine that she wanted to get the syrup done early and aimed to finish before Father woke up since Father’s morning routine was always the same - upon emerging from their room, Father would stop by the altar in the study room, say his morning prayers, then head to the kitchen and brew his morning coffee. Given a choice between a sweet and a bitter year, am sure you’d agree that everyone would go for sweet.
Making something sweet first thing in the year is probably as effective as jumping as the clock strikes 12 on New Year’s Eve. I know we are not meant to be superstitious but I like the idea of having a sweet year ahead. So syrup it was for many years.
This morning, as the rest of the household slept, I got up and headed for the kitchen. During the New Year’s Eve celebration last night with the family and relations, it was decided that we would push through with the New Year’s Day picnic at noon and I hadn’t prepared anything yet. I knew what we wanted to bring for lunch (kimbap) but had to decide if I should follow tradition and make something sweet first.
I pulled out a small saucepan and was about to make syrup but changed my mind. I knew I wouldn’t have time to make hotcakes today and didn’t think I’d be able to make hotcakes any time soon.
I decided to make some candied walnuts using a recipe from Natasha’s Kitchen. Sweet and simple.
1 cup walnuts + 1/4 c sugar + 1 T unsalted butter at medium heat in a non-stick pan for about 5 minutes, stirring constantly then cool on parchment paper
Hopefully this would suffice to make 2023 a sweet year for us.
Happy New Year!!
