Jaymes

And I see you're still making squash like I posted so long ago. That recipe came from my grandmother who owned a "meat & 3" restaurant in South Texas back in the 1920s. And that's still how I make it today. It really makes me smile to think you're carrying on the tradition. Thanks!!

Love this info!

Thanks everyone! So many wonderful suggestions. Son had birthday this week. Gave him a gift certificate. He's really happy, & going to select something himself. So thanks again!

Thanks! And, just so happens I gave him a boning knife for Christmas. He's building his collection. But you're right about one thing - he does love his boning knife. I kinda think the best plan here definitely may be the gift certificate.

Actually, this looks really good!

That's really a good idea. Thx.

He has a chef's knife. This is next on his list.

Probably right. But I asked, and that's what he said he wanted. So, I'm giving it a go.

I need to buy my son a good all-purpose cleaver for his birthday. He doesn't need it to cut through bones, though. Just a good one for other kitchen cutting & slicing tasks. I'm looking to keep the cost under $150US. Any suggestions?

Me, either. A tradition of which I am really not fond. At all.

Great idea!

Our Asian markets in Houston have fresh mangosteen. I was so hopeful. But they were horrible.

Or woman's....

That sounds great. Kind of like the classic Texas dish, chili & eggs. Which you top with grated cheese & chopped white onions. I've got a few bags of my chili in the freezer, and always plenty of my salsa, of course. Think I'll give your omelet a try really soon. 🙂

My favorite omelet is the classic uncheffy 'foldover style.' I always have a vat of my salsa (recipe on egullet somewhere from an earlier eon) in the fridge. So I drop a generous handful of grated cheese onto my omelet, fold & finish, slide it onto the plate, ladle about a half-cup of my salsa on top, and Roberto's your tio.