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Anna, all the best to your darling Miss Jess, and hopes for the quickest and smoothest of recoveries.

Todd, I'm a couple of hours southwest of New Orleans, but I've seen those little packets of dried shrimp for years and years and only ever bought my first a bag a few months ago. I tasted one shrimp and decided I'd eat the rest later. Later never came. Perhaps it's an acquired taste. I really don't know many people who eat them or even know what to do with them, but SOMEBODY must be eating them. I did have one co-worker a few years back who said that she always used dried shrimp as an additional bit of seasoning in her seafood gumbo. I can't say I've tried it in my seafood gumbo, though.

Fifi, I adore Marcelle Bienvenu's writing and miss her dearly since she no longer writes a food column in our local Times of Acadiana. From a few of Mayhaw Man's posts, I gather she now writes for the New Orleans Times Picayune. Definitely our (Acadiana's) loss.

Sure, a boudin sandwich on good french bread! Slice it open and scoop it out of the casing and spread liberally on the bread. Yummy. My father used to dip it in Steen's Cane Syrup. I don't think any other brand of syrup will do, though.

I grew up in South Louisiana and we had margarine, not butter, for daily use. We were neither poor nor rich, simply middle class. I have no idea why my mother preferred to serve us margarine because I never questioned it. (What did I know?) I would venture to guess that most of our friends and relatives also used margarine. I serve butter at my house, but it has not always been so.

Thank you, how sweet of you to say. Is your name a clever play on the old song title, Johnny B. Goode?

Yes, you can buy bags of individually frozen boneless chicken breasts with the skin still on. I don't recall the brand, except to say it's not Tyson. Are you Wal-Mart averse? I bought them there or Albertson's.

I agree. While it's a novelty, it's not a sublimely delicious novelty, and I'd rather spend my time and effort on something else. Not that I've made or even cooked one, but I watched my mother make herself a nervous wreck one Thanksgiving, and she was only concerned with the cooking, as she'd bought the thing from specialty meat shop. It was tasty, but not spectacular.

Mine is only 12 bean soup, but I use a ham hock, too. Divine. No crackers for this soup, but cornbread really hits the spot. BTW, what's billy bread? My homemade vegetable beef soup is another favorite, perfect for a cold and rainy day. Saltines will do just fine, thank you very much.

Yum, your dinner looks delicious! Is there anything more gorgeous than well roasted potatoes? And the tilapia and the cauliflower casserole? It all looks good. I'm enjoying your blog very much. Thanks for the effort.

Diana, George Stella, from Food Network's "Low Carb and Lovin' It" has developed a low carb pumpkin pie recipe (it uses canned pumpkin, though). I might give it a try for Thanksgiving. Here's the recipe: http://www.foodnetwork.com/food/recipes/re...6_27075,00.html Low Carb Praline Pumpkin Pie Recipe courtesy George Stella Show: Low Carb and Lovin' It Episode: Deceiving Desserts Praline Crust: 2 tablespoons hot melted butter 1/2 cup finely chopped pecans 1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt 1/8 teaspoon ground cinnamon Pie Filling: 1 (15-ounce) can no sugar added pumpkin filling 3/4 cup sugar substitute (recommended: Splenda) 1 tablespoon plus a dash pumpkin pie spice 1 1/4 cups heavy cream 4 eggs Preheat oven to 350 degrees F. Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven. Preheat oven to 425 degrees F. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream. Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Diana, yes, butter is okay on Atkins. How nice of you to make an Atkins friendly dessert for your guest. If you work out a good recipe in your trials, would you care to share it?

I don't drink coffee on a daily basis, but the coffee I always buy and have on hand at home is Community Coffee, Between Roast. In order to capitalize on the gourmet coffee market, Community has another line called CC's (which is the name of their coffee shop, as well). Have you tried Mello Joy? It's an old Louisiana brand that has recently been revived, amidst a bit of controversy.

I occasionally eat at a nearby Chinese buffet place, and follow these guidelines: No rice, noodles, or sweet 'n sour, and nothing batter fried. Even then, I'm sure I'm eating some things that have some added sugar, but I haven't had a bad result this way. I start with a small cup of the hot 'n sour soup and then follow up with a variety of tasty chicken, beef, and shrimp dishes. I try not to do it too often, but it's a nice occasional treat. For supper tonight I made meatloa(d) and roasted cauliflower. Mmm.

Carolyn, My sincerest condolences for the recent loss of your beloved mother. I was very touched by your poignant tribute, and like many of the others, I cried, too. I hope you find strength and inspiration in your wonderful memories of her. All the best.

I vote for red laminate counters and butcher block on the work station you're creating with your found piece. However, my opinion is suspect.

The pork medallions look very tasty, indeed. What kind of seasonings and spices did you use?

Mmm, the quesadillas look yummy. Rachel, you've already been offered great advice for cutting up a mango. In case you're like me, and like to see a picture, here's a link (scroll down about midpage): http://freshmangos.com/aboutmangos/

I baked an acorn squash, topped with butter, cinnamon and a sprinkling of Splenda. Yummy! Then I googled acorn squash and discovered that it's only summer squash that's low carb. Grrrrr! Maybe my husband will be interested in the other half of the squash, all tender and baked and sitting in the fridge.

Oooh, the price is right, the size is good, and there's storage, to boot. Great score! Do you have any changes in mind for the piece? The cabinet paint job sure did the trick for sprucing things up. The kitchen is really looking good.

Hi, Rachel. I look forward to seeing and reading your blog. I can relate to a lot of things you post on the cooking front. Oh, Malt-O-Meal! I haven't made it in a few years, but I used to make it daily for our handicapped son. I also added peanut butter to the chocolate malt-o-meal for added calories (and flavor) for him. I'd also add lots of butter and jam or jelly to the plain kind. He couldn't talk, but we knew he liked it by the way his tongue would come out for more, more, more. It's good stuff.

Hello, Kristin. I haven't previously commented on your blog, but it certainly wasn't due to lack of interest. More like slack jawed awe. Thanks for the commentary, the photographs (of food & family), the information, and the fun. It was all very enjoyable.

I was once an avid garage sale hound and I know you can find anything and everything you want, but it can take some time when you're looking for a specific item. In addition to yard sales, you might want to check out flea markets and antique shops. I find antique shops to be an excellent source for well-made old things that are useful to use, wonderful to look at, and often much less expensive than brand new. (I'm not talking about high-end, fine antiquities, which are a whole other story.) Down around these parts, the antique business is mighty slow right now, and there are bargains to be had and deals to be made. Long farm tables, old library tables, sideboards and buffets, as mentioned by Fat Guy, just a nice variety of things that you might be able to find at a much more reasonable price than you can imagine. Good luck with your endeavor!

LeSueur Early June Peas. At one time the can said 'petite pois' but no longer. This one is a holdover from my childhood.

Thanks for that, Fifi. It was struggle to remove the seeds without losing some pulp, and I was wondering what the best method might be. I'll do it your way next time.