I hope everyone is starting the new year of 2013 well. I am trying to put the troubling parts of 2012 away, but I am afraid many will linger. I prepared the proper New Year’s Day foods with a nod to ritual, culture and legacy. Swiss chard – money. Black-eyed peas – eyes on the future. Rice – easy transition. Pork roast – luck. We make traditional food every year, but I think the menu nurtures a mind set rather than actual good luck. I also made a red velvet pound cake which has no meaning, but it makes one feel good! Happy New Year!