Connie Jo Kirk is a lifelong East Austin resident, and a professional jazz and blues singer. But she’s also a long-time cook; Kirk has perfected her own barbecue sauce and is planning to publish recipe books. This New Year, she cooked some of her favorite recipes – meals that are part of her family’s African-American culinary tradition.
“You have to have black-eyed peas to start the year off. I have glazed carrots, I have collard greens – I ain’t braggin’ but my collard greens are to die for … collard greens to make you slap your momma, your daddy, your cousin, your uncle, your dog, everybody up the street; you just go on down the street slapping people.”
“These are old Black recipes, the way we cook.”