Jake

I'll PM the chicken enchilada recipe to you, and to anyone else that wants it. For some, um, reason, I've decided against posting any more of my Mexican recipes. I have enough stress in my life right now. Thanks, Jaymes. I'm sorry for any added stress in your life, that is NOT what you need at this time. Your posts on Mexican food, way of life, and your recipes are what made me want to cook Mexican. Prior to that first recipe, it was never something I attempted, although I dabble in many other cuisines. I think I can safely speak for a lot of people when I say "Please keep posting and answering all our Mexican food questions! Your help is invaluable and the recipes are great!" Your salsa recipes have become staples in my kitchen and my SO thanks you.

Okay, Jaymes, you know I have to make carnitas now!!! Hopefully I'll have a chance this weekend. Now....about that chicken enchilada recipe you mentioned upthread..???? (must make do with smilie faces, there is no begging icon.)

You are more than welcome. I'm going to be spending some considerable time in Mexico sometime during the coming year, at least several months, and will post back as I learn more. Love that Mexian cuisine is so popular on eGullet. It deserves it. Maybe I'll post my recipe for chicken enchiladas next. That should give EMSG another "project." Waiting with baited breath for the recipe, Jaymes!! So where in Mexico?? Will you take in waifs and borders and cook for us?

Sunday night (likely the last time I'll be able to cook this week!) Wild mushroom and duck risotto Shanghai bok choy A fabulous California Pinot Noir that I can't recall the name of.

Grilling without the shell could lead to very dry lobster. My favourite method? Butter poached. Easy. Delicious. What time's dinner?!?

Marlene, we tried them the other night, too. Very impressed and we'll certainly buy them again. Maybe we need to start an eG campaign to get the Cdn. Prime Rib. I am going to ask my butcher at the market when I pop down later if he can get this for me.

Looks wonderful calimero, but your stove top looks even better!!! I'm envious! Welcome to eG!

Welcome William! Please tell us a little about your life and your favourite foods in China.

It was a beautiful day here so we were inspired for dinner. Organic Irish Salmon with a lemon/dill/dijon glaze White Asparagus (Hollandaise on the side ) Fiddleheads Fruit platter to pick at later (Watermelon, pineapple, grapes, strawberries)

Montone looks beautiful! Perhaps I'll have a chance to see it. My SO and I are planning a trip to Italy for a couple weeks in late August or early September and haven't yet decided on our route, although it will likely include Montalcino as my family has friends there.

Jumbo shrimp or the tiny salad size???

What town in Italy, hathor?

Cdn. Prime steak bbq'd perfectly Wilted spinach with leeks Mushrooms in a brandied/cream/glace sauce Cheese course Really nice Shiraz that I've now forgotten the name of!

It rather resembles pond scum too, hathor!

My SIL. Awful. Really awful. She did dinner for the family one night. Barbecued polish sausage. Cooked for so long it was hard as a rock and salty as hell. Served with basmati rice. Cooked on the stovetop for almost an hour. Way too much water, could have been wallpaper paste by the time it was done. Served with green beens in a sauce comprised mostly of ketchup! Whole family sat there stunned and pretending to eat. Thankfully when we are invited to their house my brother does most of the cooking now. Worst part is, she told us they were her mothers receipes, and her favourites!

Looking forward to the blog, hathor. I have a number of different preparations for fennel and I always blanche or parboil first except when doing a long braise. Enjoy the turkey!

Pricing on that site was not readily available. Would would it cost to get one of those sweet sweet hams? Ben Under whole hams, click on the letter (top left, in the photo) corresponding to the item you're interested in. Description, weight and price come up in a pop up window.

I've been doing one for a number of years topped with garlic and sundried tomatos in EVOO. Sometimes wrapped, sometimes not. Had unexpected company about 15 years aga and those were the only things in the fridge!

Marlene, how did you know I was craving a good steak. Will have to try it tonight or tomorrow for sure. Please report back on your meal.

Ingrid, what a fabulous article. You sum up perfectly that special feeling one gets in a HOCUS establishment. It reminded me of why my favourite regular restaurant is my favourite. The food is excellent, but it is the way we are made to feel when we're there that makes all the difference. Thank you. I hope to see more articles from your magic pen.

Fresh corn tortillas Grilled corn & black bean salsa (spicy) Jaymes' salsa Avocado Leftover spicy shredded pork Lime wedges Yummy

Let me guess.....followed by a cigarette?!?

Grilled chipotle and herb marinated pork tenderloin Grilled corn on the cob with lime butter Grated zucchini drained and pan fried with EVOO and lots of pepper

I can relate. Quick run out to the grocery store the other day as the SO had forgotten to pick up cilantro. In produce section, produce person putting lettuce out. "Excuse me, do you have any fresh cilantro?" "Umm, yeah, sure, hang on." Proceeds to other end of aisle and points out green and yellow beans!!!! "Errr, no, cilantro is an herb, usually with the parsley...." "Try the baked goods section then" Left and went to small (expensive) market -- that had cilantro!

Sunday night: Tostadas with black bean mango salsa, strips of seared tuna topped with an avocado lime vinaigrette.