Mama Mia! Que bella!

Isn't this the finest piece of kitchen hardware you've EVER seen? This is the Mercedes of pizza cutters... found at the kitchen supply house on 17th street between Broadway and 5th ave (you know, the one that burned down a year ago...) I plan to christen it this weekend, and I expect precision slices of pizza! Its also small enough to fit in a purse... perfect for going out to Franny's where the trend is to NOT slice the pie before they bring it to you. What a pain to dig into a pizza with a friggin steak knife!

Honeybee Doormat

I was recently asked by my friend if I take vitamin supplements, to which I answered "no, they are a waste of money." This was not a completely truthful answer. I forgot that I do eat bee pollen, aka "beer bread", daily. Why bee pollen instead of vitamins? Because I believe that the bees and flowers can do it better than the humans.

Pollen is collected by placing a screen under the entry to the wooden bee hive which acts as a doormat. When the bees walk over it, the loose pollen falls off their legs onto the screen.

Bee pollen contains the following nutrients [the location and source of bee pollen can cause variability in the vitamin and mineral content of bee pollen]: All essential amino acids, minerals, including phosphorus, potassium, magnesium, calcium, copper, manganese, iron and zinc, some trace minerals, all B vitamins, including B-12 [one of the few vegeterian sources of B-12], Folic Acid, Panthothenic Acid, Rutin, Lecithin, RNA, DNA and enzymes. It also contains anti-oxidants, including flavanoids, beta-carotene, Vitamins C and E, and Lycopene.

Take care when you are eating bee pollen, it is very potent, so start with a small amount (1 teaspoon) to test your tolerance. Generally its best to eat a small spoonful per day.

Brooklyn Black-eyed peas

Brooklyn Hoppin John (New Years Black-eyed Peas)

* Prepare on New Years Eve so it is well-flavored on New Years Day

Black-eyed peas
Onion (Sweet)
Garlic
Smoked pork shank (Flying Pig Farm)
Roasted tomatoes in their juice (Did you freeze any this summer? If not, canned will do)
White Wine

Well beforehand, soak and pressure-cook your beans. At the same time, braise the pork shank for one hour in the oven in white wine and water until the meat falls off the bone. Now that you have your beans and meat prepared, chop the onions and garlic into fine pieces and in a separate pot, sautee over high heat (in a tiny bit of lard or olive oil) for about 3 minutes. Add the roasted tomatoes to the pot and bring to a low simmer. Add seasoning to your liking: salt, black pepper, and cayenne. After the sauce has a good consistency, add the beans, and stir gently with a wooden spoon. Lastly add the pork, including the skin, to the pot. Do not over-stir, or you will destroy your beautiful black-eyed peas! The smoked shank and skin will impart all of the flavor. Separate the skin out before serving, if you wish.
Eat with steamed collard greens and rice.