Home Home Biography Home Products Contact Home
The School of Flaunt Handbook!


Blog Roll & Resources

Follow Our Blog

Subscribe to RSS

Subscribe to our RSS Blog with one of these popular web-based RSS feed readers:
  • Subscribe to our RSS Blog with Google RSS Feed Reader
  • Subscribe to our RSS Blog with Yahoo! RSS Feed Reader
  • Subscribe to our RSS Blog with AOL RSS Feed Reader
  • Subscribe to our RSS Blog with NewsGator RSS Feed Reader
  • Subscribe to our RSS Blog with NetVibes RSS Feed Reader
  • Subscribe to our RSS Blog with Rojo RSS Feed Reader
  • Subscribe to our RSS Blog with Pageflakes RSS Feed Reader
  • Subscribe to our RSS Blog with Blog Lines RSS Feed Reader
Or...subscribe with your stand-alone RSS feed reader; copy & paste the following RSS feed URL into your reader:

The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

Share this Article:

Hoppin’ John from Vicky Minz Barrier

Category: Entrees  |  Permalink

Published: Monday, December 31, 2012




Hoppin' John from Vicky Minz Barrier

2 cups dried black eye peas

1 sm onion

1 sm green pepper

1 stalk of celery

1 bay leaf

1 heaping teaspoon Cajun spice or Tabasco

1 ham hock ( get one from your butcher)

2 cups long grain rice

Saute onion, pepper, celery in a little oil until lite brown..set aside

Cook the 2 cups of rice according to directions - set aside

Combine in a pot with 4 cups water: peas, bay leaf, Tabasco ( I prefer) and ham hock....cook until peas are tender, about 30 to 60 minutes...check them...don't want them all mushy!! Once cooked, drain the liquid, remove ham hock...

In bowl combine (turn this tenderly-don't want to mash up the peas) peas, the onion, pepper, celery....

In a pretty serving bowl, put a heaping amount of rice and ladle the pea mixture over and top with green onions if you like....

I serve with pork roast, turnip greens, corn bread and sweet tea - is such a staple in the South.

PS: REAL sweet tea is when you cook the sugar and lemon and add to the hot tea - makes all the diff in the world on the taste!


In the southern United States, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money. Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year.[

During the late Middle Ages, there was a tradition of eating beans on New Year's Day for good luck in parts of France and Spain. The European tradition mixed with an African food item to become a New World tradition.

One tradition common in the USA is that each person at the meal should leave three peas on their plate to ensure that the New Year will be filled with luck, fortune and romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that the diner will have in the coming year.

Other Recent Articles

Blog | Biography | Products | Terms & Conditions | Contact
© Copyright 2019, School of Flaunt. All rights reserved. Infinity Arts - Website Template, CMS Web Hosting