How To Have Prosperity Good Luck In 2010

From the days of Pharoah, it is believed that black-eyed peas are a symbol of luck, and fortune.

Yet they are neither a bean nor a pea, they are a lentil. See, you've learned something already. Superstition tells us that when people ate these very inexpensive "cowpeas," as they are also known. They showed their humility. Which would save them from the wrath of Heaven, because of the vanity they may have had.

Getting back to the term, "cowpeas." This is when the story starts to take shape. During the Civil War, when the battle of Vicksburg was taking place. The town was under seige for 40 days.

Everything they had, including their food was taken. Nothing came in, nothing went out. Near starvation, they were left with only one option. To eat those humble cowpeas. Which in the South had solely been used to feed the cattle.

For over 300 years this has been a staple in the South. And, has long been associated with good luck, and fortune. Traditionally eaten on New Year's Day.

"Rice for riches and peas for peace," is a Southern saying for eating a dish of Hoppin' John on New Year's Day.

As I said earlier, every New Year's Day, Mom would serve up a bowl of black-eyed peas. She told the story of when she was little. Her Mother, (Granny, I miss you) and Grandmother, would tell all the kids to eat their black-eyed peas. "Why, they will bring you all prosperity, and good luck," they said. Mom remembered asking them what prosperity meant? "Just eat, Josie, you'll see." And she did, and she still does.

During these past few weeks, she told me about the year she didn't eat black-eyed peas. It was the year they had been in two car accidents, and their house had been broken into. I am not trying to scare you by no means. Just sharing with you what she told me.

She believes very much in this tradition that she faithfully continues.

Yet, through my research. I must tell her what else she needs to add to her dinner to make it complete.

If we are following tradition. The meal isn't truly done unless you include greens. Collard greens, or cabbage. Greens are thought to symbolize money. Some believe black-eyed peas represent copper.

Perhaps Mom has been satisfied with her, "cowpeas." But I'm looking at the bigger picture. So, along with black-eyed peas, I will be adding some greens.

Let's move on to see some mouth watering dishes. So we can start planning that New Year's Day menu.

A few ideas, along with the recipes for that tasty New Year's dinner. If you're feeling adventurous, try all of them.
I'll begin with the most popular way to serve black-eyed peas.
First, where did the name for this meal come from? Wikipedia tells us:
A rich Georgia land owner had a slave/waiter with one leg. This caused him to hop around the table. This slave served a meal of rice and black eyed peas. The people eating this meal liked it so much they named it after him, they called it hoppin' John.



Hoppin John

2 tablespoons butter
1 small onion, chopped
1 small red bell pepper, chopped
Garlic powder
2 cups black-eye peas, cooked
2 cups cooked rice
House Seasoning, recipe follows
8 sprigs fresh parsley, for garnish

Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Add House Seasoning, to taste. Garnish each serving with sprig of parsley.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Hold on, I have another recipe for Hoppin' John by the very famous Bobby Flay. Here's what he had to say on the subject. Flay told co-anchor Tracy Smith, "Southerners swear by the fact that the first thing you eat every New Year's is 'Hoppin' John,' which is black-eyed peas and rice."
Bobby Flay's Hoppin' John recipe

Personally I have never tried collard greens. If I were, I would want to know that the recipe came from someone who knows what they are talking about.

Who better then Paula Deen.



Collard Greens

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.



Barbacued Cabbage

Perhaps you would rather not try collard greens. Consider something with cabbage. I have included this recipe from Paula for those who may be doing a little grilling on New Year's Day.

5 slices bacon, cut into 1/4-inch slices
1 cup chopped onion
1 medium green cabbage
1/4 cup barbecue sauce
1 tablespoon butter
1 teaspoon House Seasoning, recipe follows

Add bacon and onion to skillet and cook until just beginning to brown (about 3 to 5 minutes). Drain bacon and onion in a strainer over a bowl and reserve the drippings.
Crumble a piece of aluminum foil into a ring about 3-inches in diameter.

Cut the core out of the cabbage about 3-inches down towards the center and in a circle about 3-inches in diameter.

Add the bacon and onion mixture to the barbecue sauce. Prop the cabbage upright on the aluminum foil ring (cavity facing upright). Spoon some of the reserved bacon drippings into the cavity. Place the bacon and onion mixture into the cavity along with the butter. Brush the outside of the cabbage with the remaining reserved bacon drippings and season the cabbage with House Seasoning. Have the grill set to medium heat and place aluminum foil ring and cabbage on top of grill.

Cover and grill the cabbage until tender. When it's done it will be easy to pierce with skewer, roughly 1 to 1 1/2 hours.

To serve, peel off any of the charred outer leaves and discard. Cut the cabbage into wedges and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Ham is very popular for the main course.



Fresh Ham

1 whole fresh ham (uncured), 10 to 15 pounds
Soy sauce
House Seasoning, recipe follows

Preheat oven to 325 degrees F.
Rub ham well with soy sauce and then thoroughly coat with House Seasoning making sure to cover all surfaces. Sprinkle seasonings liberally until the ham is completely covered (don't worry about over-seasoning). Place uncovered in the oven for 18 to 20 minutes per pound, or until the internal temperature reaches 160 degrees F on a meat thermometer. When done, let the ham rest for a few minutes before slicing.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

If we're going to do this right, we have to have cornbread on the menu.



Paula's Cornbread

Ingredients
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings

Did you know? Some Southerners have been rumored to eat one pea for each day of the year to insure good fortune!

A selection of the most popular desserts to add the finishing touch to your New Year's Day dinner. Which one will you make?



Sweet Potato Pie

Even pumpkin pie die-hards will be won over by this pie -- it's rich, creamy, and full of flavor, with a super-flaky crust that won't get soggy. It's the classic holiday pie in its best-possible form. And the whiskey whipped cream and candied pecans would make anything spectacular, but they're especially good with this.

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar

Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Special equipment: 9-inch pie plate, glass preferred

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)

Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.

Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.

Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack

When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Busy Bakers tips:
Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month.

Candied pecans can be made and stored in an airtight container for up to 2 weeks.

To make dough by hand: Whisk the flour, sugar, and salt together in a medium bowl. Rub the shortening completely into the dry ingredients with your fingers. Then rub the cold butter into the mixture until it resembles cornmeal mixed with pea-size bits of butter. (If the mixture starts to get warm and sticky, refrigerate it to chill.) Beat the egg yolk and vinegar together and then drizzle it evenly over the dough. Lightly stir the dough together with a fork or by hand. The dough should just hold together when you squeeze it, with some dry crumbly bits around the ball. If the dough is dry, sprinkle up to a tablespoon of cold water over the mixture.

Candied Pecans
1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
Yield: about 1 cup



Individual No-Bake Strawberry Cheesecakes

12 strawberries
12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts, available on baking aisle

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.



Savannah Chocolate Cake with Hot Fudge Sauce

Chocolate Cake:
2 cups brown sugar
1/2 cup vegetable shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Hot Fudge Sauce:
1 (4-ounce) bar German chocolate
1/2-ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Preheat oven to 350 degrees F.
To make the cake, cream the brown sugar with the shortening in an electric mixer. Add the buttermilk and vanilla then the melted chocolate. With the mixer running, add eggs, 1 at a time. Sift the flour with the baking soda, and salt. Add the dry ingredients to the sugar mixture and beat for 2 minutes.

Grease and flour a 13 by 9 by 2-inch rectangular cake pan. Pour the batter into the prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes. Allow the cake to cool for 10 minutes then turn it out onto a rack to finish cooling.

To make the sauce: Melt the 2 chocolates with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Serve slices of cake topped with warm fudge sauce.

I know, it will be hard to choose, they all look so good. Mark this page in your favorites, so you can come back and try all of them.

When planning your holiday dinner, you will want to include a bottle of wine. I have chosen wines from Wine.com
Why, you ask? Because Wine.com, is the #1 online wine store since 1998.
This is why they are number one.

Our mission is to make it fun, easy and risk-free for you to discover great new wines from all over the world, whether shopping for yourself or sending a gift.

It starts with our wine list. Our sommeliers scour the globe to be able to present you with thousands of the highest quality wines representing all varietals and regions. A list we're particularly proud of is our "90+ point rated wines for under $20." This brings you the highest rated wines (according to independent wine critics such as Wine Spectator and Robert Parker's Wine Advocate) at affordable prices. Our sales figures tell us our customers appreciate this feature, which can be sorted by popularity based on our sales over the last 30 days, or by price, region or varietal. And for the real connoisseurs out there, we've got our list of 94+ point rated wines which can make impressive gifts or additions to your cellar.

Here you will find a small sample of the many wines they have to offer.


Hall 2003 Kathryn Hall Sacrashe Vineyard Cabernet Sauvignon - Red Wine


Chateau Simard 1995 Saint-Emilion - Bordeaux Blends Red Wine


Hedges 2005 CMS Red - Red Wine


Bonterra 2006 Organically Grown Viognier - White Wine


Lucien Albrecht 2005 Reserve Pinot Gris Romanus - Pinot Gris/Grigio White Wine


J 2002 Brut - Champagne & Sparkling

To view their complete line of products, click banner below:

Looking for new cookware? What about the latest from Rachael Ray. Maybe the new year finds you needing a mixer? What about a new DVD from the Food Network? We'll start you off with Rachael Ray.

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Rachael Ray 10 Piece Hard Anodized Orange Cookware Set

Product Features

Versatile 15-1/4-inch deep cast-iron skillet for large cooking tasks
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Measures 2-1/4 inches deep; lifetime warranty

Lodge Logic Pre-Seasoned 15-1/4-Inch Cast-Iron Skillet

Product Features

10-speed stand mixer with all-metal construction and powerful 575-watt motor
6-quart stainless-steel mixing bowl; direct-drive transmission with all-steel gears
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KitchenAid Professional 600 Series 6-Quart Stand Mixer, Licorice

Product Features

Egg-and-muffin toaster makes a breakfast sandwich in about 4 minutes
Toasts bread while simultaneously cooking a soft or hard-poached egg
Hard boil up to 4 eggs at a time; individual toasting or poaching option
Wide slots accommodate bagels and croissants; auto shut-off for safety
Measures 14 by 7 by 8 inches

Back to Basics Paula Deen Egg-and-Muffin Toaster

Spice things up with Paula's special seasonings. Whether you want to add a little kick to your chicken or shrimp salad, or jazz up ribs, chicken or pork with a little dry rub, these seasonings are sure to please. Includes Silly Salt, Seasoned Salt, Butt Massage and House Seasoning.

Paula Deen Collection (Paula's Spices)

Entertain your friends with ideas from the Lady herself. This collection includes Paula's own Biscuit Mix, House Seasoning, Byrd's award-winning Key Lime Coolers, and a copy of 'Paula Deen and Friends.

Down Home

Designed for Food Network star Rachael Ray and branded with her name, this 7-inch Gusto Grip East/West knife is a cross between a cook's knife and a vegetable chopper. The knife features an ultra-thin blade with an exceptionally sharp cutting edge that slices through fruits, vegetables, and meats with more simplicity than the thicker cook's knife. Plus, its scalloped edge minimizes food's ability to stick to the edge, which makes for more efficient slicing. Crafted from a single, seamless piece of the finest CrMoV German stainless-steel alloys, the knife is then hardened and tempered for maximum edge retention, ease of sharpening, and long-lasting durability. The knife also offers a forged solid bolster and heavy tang for enhanced strength. The knife, which should be washed by hand for best results, measures approximately 11 by 2 inches and carries a limited lifetime warranty.
The Gusto Grip line was created specifically to meet Rachael Ray's recommendations. Rachael wanted a grippier handle in her favorite color - orange. The knife had to be cutting edge, attractive and feel comfortable and secure in her hand.

Füri Rachael Ray Gusto Grip 7-Inch East/West Knife

With small-town life as her inspiration, Paula Deen brings uncomplicated and delicious home cooking to a series dedicated to the American tradition. Each disc contains three episodes of Paula's Home Cooking as well as "An Extra Spoonful of Paula" bonus DVD.

Paula's Home Cooking with Paula Deen - Sure To Please

"Good Eats" with Alton Brown is the most fin you can have watching TV while still learning something. It's cooking meets chemistry meets recess. (In fact, if you had this guy for chemistry you'd never want to leave high school.) Mix in his quirky personality and random jabs at pop culture and you have great TV. Or, as Alton would say, "Good Eats." DISC ONE: MORE SUPER SWEETS No Pan Pear Pie, Cocoa Whipped Cream, Gold Cake, Buttercream, Ganache, Writing Chocolate DISC TWO: FAMILY FAVORITES Broccoli Casserole, Curry Chicken Pot Pie, Garlic Shrimp Casserole, Mashers, Potato/Portabello Gratin, The Baked Potato, Baked Macaroni And Cheese, Stove Top Mac-n-Cheese, Next Day Mac And Cheese "Toast" DISC THREE: SAY CHEESE Fondue Vudu, Big Cheese Squeeze, Broiled Chokes, Cheese Souffle, French Onion Soup

Good Eats With Alton Brown: Volume Five - More Super Sweets, Family Favorites, Say Cheese (3 Disc Set)

Volume 6 of The Food Networks "30 Minute Meals" DVD. This one features Rachael Ray with Quick and Healthy Meals.

30 Minute Meals with Rachael Ray Quick and Healthy 3 Disc Box Set

I absolutely love cookbooks. Here you will find a wonderful selection to choose from.

John Martin Taylor offers a tempting display of homes and food with this sumptuous treasury of recipes and photographs. From shrimp Creole to black-eyed pea cakes, the unique flavors of southern cuisine are as old and treasured as the charming mansions of Charleston, Beaufort, and Savannah. 150 full-color photos.

Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

"I've gone through all my books and put together this collection of my most treasured recipes and memories for the holiday season to share with you...You'll find a few new dishes, a sprinkling of new holiday stories, and some family pictures you might not have seen before."

There's no holiday Paula Deen loves better than Christmas, when she opens her home to family and friends, and traditions old and new make the days merry and bright. Filled with Paula's trademark Southern charm and happy reminiscences of Yuletide seasons past, Christmas with Paula Deen is a collection of beloved holiday recipes and stories interspersed with cherished family photographs. Included are Paula's most requested homemade gifts of food; a collection of cookies sure to become your family's favorites; easy dishes for a Christmas breakfast or brunch that will let you enjoy the food and your guests; impressive fare for Christmas dinner and holiday entertaining and, of course, spectacular cakes, puddings, pies, and other sweet things.

"So Merry Christmas, y'all, and best dishes and best wishes from me and my family to yours."

Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday

Want to cook like a TV chef? Food Network Favorites takes you backstage and shows you how it's done. Impress your friends and wow your taste buds with more than 110 favorite recipes from the celebrity chefs you know and love, along with tips, tricks, and 10 extra recipes from Food Network Kitchens, the behind-the-scenes staff at the Food Network. Hardcover, 264 pages.

Food Network Favorites: Recipes from Our All-Star Chefs Cookbook

Christmas In Texas Cookbook is a collection reflecting the multicultural mix of Texas' diverse heritage, recipes include flavors from Spain, Mexico, Germany, Poland, and Scandinavia, as well as delightful dishes from other cultures that have exerted their influence on Texas cuisine. Contributors of the more than 120 appealing recipes include local food companies, retail establishments and accomplished cooks throughout Texas. Examples of the many Texas-style dishes and confections are Sugarplum Cranberry Punch, Jalapeno Cheese Bake, Holiday Mexican Steaks, Cowgirl Lasagna, Green Bean Ole, and Christmas Sweet Potato Pie. From beverages and appetizers, salads and main dishes, and on through to desserts and candies, Christmas In Texas Cook Book provides a cornucopia of tastes and festive new dishes to enliven the table year round. Christmas In Texas Cook Book is a wonderful asset to the cookbook shelf for novice and experienced chef alike.

Christmas in Texas Cookbook: Recipes, Traditions and Folklore for the Holiday Season

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Southern Living Our Readers Top-Rated Recipes

At first, Donna Marie Williams resisted the title that her editor gave this book before it was assembled; she feared that it would seem like a rip-off of Chicken Soup for the Soul. Yet as she gathered inspirational stories from African Americans she began to see the wisdom in the title. "Black-eyed peas are not a comfort food like chicken soup," Williams explains. They are a hearty bean, representing grit, determination, and wisdom, "an excellent metaphor for the sojourn of the Africans in America." This collection of real-life stories, which includes contributions from Zora Neale Hurston, Maya Angelou, and Andrew Young, has the heartiness of unstrained truth while still managing to be satisfying and uplifting, just like a steaming bowl of hoppin' John.

Black Eyed Peas for the Soul

From the report I read, the answer is, yes!

A few tidbits from an article written by: Dennis Sherer

Black-eyed peas are New Year's tradition

Mike Kissinger, manager of Wal-Mart in Muscle Shoals, said the demand for black-eyed peas begins picking up in November.
"From Thanksgiving to New Year's, our black-eyed pea and hog jowl sales typically double. The last few days of the year, right before New Year's, they just go through the roof," Kissinger said.

"Around New Year's, our black-eyed pea sales are probably five or six times what they are the rest of the year," said Jason Vinson, co-manager of Piggly Wiggly in Red Bay. "Our hog jowl sales really pick up, too."

In addition to providing flavor, many Southerners consider the addition of hog jowl or other pork a key to making black-eyed peas bring good luck to those who eat them on New Year's Day.

Salena Collier, front-end manager at Big Star supermarket in Lexington, said sales always boom during the final few weeks of the year.
"It's the best time of the year for selling black-eyed peas and hog jowl."

Gerald Baggett, vice president of sales for Saraland-based Marshall Biscuit Co., which produces dried beans and peas under the China Doll label, said 70 percent of the company's black-eyed pea sales for the year come during December.

"From Texas over to Georgia about as far north as Tennessee, sales are really strong. But you get north of Tennessee, most people don't know what you are talking about when you mention eating black-eyed peas on New Year's Day," he said.

That may have been true had I not done this article on Squidoo. Now the whole world will be adding black-eyed peas and greens to their New Year's Day menu.

I was thrilled when President Bush wanted to share his opinion.

What if we didn't eat them?
New York Times
Wednesday, January 2, 2008
Vertamae Smart-Grosvenor is a culinary historian, poet and writer. By VERTAMAE SMART-GROSVENOR

You can take them out of the South but you can't take the South out them on New Year's Day. An ounce of Southern blood three generations back makes you a Southerner on New Year's. The tradition transcends class and race. Rich blacks and poor white folks eat the same thing on Jan. 1: black-eyed peas and rice, a.k.a. Hopping John. It is unthinkable not to. I am black and when I was growing up in South Carolina our family never missed Hopping John on New Year's, even when we couldn't afford a waltzing jacket for a flea.
And Southerners tend to eat it no matter where they are or what's going on. Ed Bradley was a correspondent for CBS during the Vietnam war but he had his peas on New Year's Day 1972. I know that's true because I sent him the peas - in October - so he wouldn't have that worry.
Do black-eyed peas - as the tradition says -bring good luck for the coming year? How is it that we believe this, considering our present circumstances? Consider that if we are in this condition after centuries of eating black-eyed peas, what would our condition be if we didn't eat them?
To read more.