A mala roast is one of the most popular dishes at New Year's Eve and New Year's Eve consolations, as folklore has it that it will be the pledge of success and abundance for the coming year. But it's also important to remember that you shouldn't eat pigs on New Year's Eve, because then the pigs won't be digging up your luck, but will be pushing all the woes of the year behind them into the next year.
A roasted animal the most important part of the game for luck is the nails, the hocks, the tail and the ears, so it is important to be alert and well positioned at the table. Even if you can't get them all, at least nab a piece of them, because it's more than nothing. It's important to know that there is no substitute for a roast malacot ham, sausages or fried meat, although it is true that these are much easier to prepare. However, if you want to be on the safe side, find a four-leaf clover and put it in the animal's mouth, as this will bring even better luck to whoever eats the meat.
As a preface, it should be said that in the last hours of the New Year and the first hours of the New Year, no one should concern themselves with the otherwise important issue of modern and healthy eating. For once, this should not be the goal in these days, but the foundation for a successful future. Tradition has it that what we eat at this time of year is of great importance, because these famous foods have a profound influence on our destiny.
Almost everyone knows that the pig has become a mascot animal because it pokes its nose forward, some say even through the door, on its way into the house. In other words, it points into the future and even turns your luck out of the ground, unlike birds, which can catch your luck, so chicken - or fish that swim away - should not be eaten at this time. It's also said that the fatness of the animal, its back, is an important consideration, and a fat, fatty piglet can only be good for you. It is also a symbol of abundance that the pig is able to devour and utilise everything.
When we say someone has a pig, we know they are a lucky person. The key elements of the New Year's Eve menu are the dishes that bring abundance, luck and wealth. As well as the inevitable lentils and sausages, a crispy and fragrant roast pig, preferably with a four-leaf clover in its mouth, should be on the table.
However, not only the for pork has an important role to play this festive season, but also other small, round ingredients. So beans, peas and lentils are also very important, especially in the form of soups and stews. When we have finished eating, we don't wipe our plate with a piece of bread even if we really enjoyed the meal. If we leave some of the food we have, we will always have something on our plate and in our pantry.
As for other peoples„ customs, many people in the United States keep pigs indoors, walk them and train them like dogs. Yet in South Carolina, peas, rice and pork are on the table on New Year's Eve. The custom dates back to the 19th century traditions of coloured slaves, who had to wait a long time for the pig to bring them their coveted good luck. In parts of Pennsylvania and Ohio, slow-cooked pork and sauerkraut are eaten on New Year's Day. There, too, the evidence is that pigs are the way forward, while the long strands of sauerkraut lead to wealth, prosperity and long life. It is also round, and therefore lucky, and green, like the ”greenback' dollar bill. But Dutch customs are also present in America today: the old Pennsylvania settlers must have been very rational, eating pork and cabbage at this time of year because it was the winter pig slaughter and the time of the cabbage harvest. #
