Cuisses d'oie et cornilles font un bon et heureux nouvel an

Happy New Year to all. Bonne année. Here's what we'll be eating today to start the new year off with a bang
and some good luck for the next 12 months. I'm not sure whether my meal plan was based on these:

Or on these:

I noticed these goose legs (cuisses d'oie) in the display case at the poultry vendor's stand in the Saint-Aignan market
the other day, and they looked too good to pass up. How often do we get to enjoy eating goose?

As you know, however, black-eyed peas are traditional with many of us for a New Year's Day dinner.
These are imported from Portugal and are usually available in the supermarkets.
I cooked them and the goose leg-and-thigh pieces in the slow-cooker overnight.

I also have some saucisses de Toulouse to cook and serve with the black-eyes and the goose. Toulouse sausage is fresh,
not smoked, and it's pure pork. It goes into cassoulets in France. My pot of black-eyed peas is a fusion cassoulet.

And also some of this: smoked belly — poitrine fumée in French. Smoked pork breast.
I think I'll just chop up some of the lean pork and add it to the beans, along with some cooked onions and carrots.

It's already been 2021 here in France for six hours. It already feels better than 2020.