Part of the good news that developed is the announcement from Knoxville's (probably) newest beer mart, The Casual Pint on Northshore, that it is going to start carrying Brooklyn Brewery productions, and will begin introducing them beginning tonight. That's Tuesday, Jan. 31, if you're tuning in late, and expect Brooklyn Brown Ale and Lager, starting at 4 p.m.

But what culinary delights is Stacey being deprived of? Let me tell you, if I remember correctly.  I really like the edamame dip that Martha serves up of an afternoon, especially with a collection of hot tea--that combo was introduced to me by Jackie Kittrell. Then there are the deep fried brussel sprouts. Seriously, they're awesome, as are the beets + gorgonzola, any served alongside my favorite chopped steak or on a veggie plate or mayhap with some delectable chicken. Oops, just remembered, Stacey was denied brunch. So guess he didn't get any red-eyed gravy, or scrambled eggs with goat cheese, or these sinful things known simply as "home fries." Sorry for you, man.

As for this giveaway, here's the story as told on Knoxville Green's press release:

Gordon Ramsay's one, Rachael Ray another, and there's also a pre-diabetes announcement photo of Paula Deen's place. Get an eyeful, and not to spoil things for you if you're going to view them in order, with the #1 pick last, but that Sandra Lee has a Very Good Thing with that Semi-Homemade schtick of hers. Or is independently wealthy, you decide. Here's Emeril's dining room:

Do Black-Eyed Peas really bring luck in the New Year? 

I'm a little nervous, because I do believe in their power on some level, and I'm pretty sure I only ate three peas on--gasp!--New Year's Eve, at a Dean Hill bridge gathering, and neglected to eat any yesterday. Yeah, guess that will have to be an experiment. To make up, I think I will try out the Blackberry Farm recipe for Black-Eyed pea hummus on my board game buddies in the next few days. If ou'd like to do the same, here's the recipe from 

The Blackberry Farm Cookbook, one of my absolute favorites.

Black-Eyed Pea Hummus

Makes about 6 cups

Ingredients:

2 cups dried black eyed peas

1 1/2 tablespoons chopped garlic

3/4 cup extra-virgin olive oil

1/4 teaspoon cayenne pepper, or to taste

grated zest and juice of 2 lemons

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons chopped chives

4 teaspoons kosher salt, or to taste

1. Soak the black-eyed peas overnight in 8 cups of water. The next day, drain the peas and transfer them to a large pot. Add enough  water to cover by 1 inch and bring to a boil over high heat. Reduce the heat and simmer the peas, uncovered, about 45 minutes, until tender.

2. Drain the peas, immediately transfer them to a food processor, add the garlic, and process until smooth. [Note from Rose K: I just use a large bowl and a potato masher, works great.] Add the remaining ingredients and pulse until combined. Transfer to an airtight container and refrigerate until chilled. Serve with bread, crackers, or crudite. The hummus will keep refrigerated for about 5 days.