Southern Caviar

Last night, our ladies' Bible study started up again! We were together all summer studying Esther (under the tutelage of our beloved Beth Moore), and now we're studying David for the fall. Throughout our Esther study, it was so encouraging to see how God brought 13 women together at just the right time... we were all in different places with different backgrounds, but somehow, the book of Esther was the perfect study for each of us. I am excited to see how the fall comes together, too!

While the study of God's Word is my favorite thing about our group, the fellowship is right behind. And by "fellowship," I mean a) watching reality TV afterwards (seriously? Jake as the next Bachelor?!) and b) eating. We've had Haman cookies - Danielle's unfortunately included Viactiv chews, but we're trying to forget that ;) - and normal fare like brownies, guacamole and hummus. Last night, though, I made a recipe from friend Leslie Davis, and it was quite a hit! Seeing as I only have 4-5 edible recipes to my name, I figure I should share the love when I make a good one:

"Southern Caviar"

1 (16 oz.) can black eyed peas, drained
1 (small) can shoepeg corn, drained
1 Onion, finely chopped
1 Bell pepper, finely chopped (JLM: I leave this out, but only because I hate bell peppers)
1 Jar red pepper relish
1 Small bottle zesty Italian dressing

1. Rinse peas and corn after draining.
2. Mix all ingredients together.
3. Serve with corn chips.

Bon appetit!