Dana

I put mine in raw(or frozen) and let them cook a long time.

Gumbo shrimp are just small shrimp. You wouldn't want shrimp bigger than the bowl on a spoon. The crabs we use are blue crabs.

I've been using a Champagne/Walnut vinegar from W-S for my arugula/walnut/ blue cheese salad, and it's really nice - almost buttery.

My 2 cents: MM's seafood gumbo sound pretty similar in quantity of roux and basic prep as the ones I make. That pot should serve 10-15. Make sure you've got a big enough pot. It's a real hassle to transfer hot gumbo. And you MUST use the crabs, even if you don't eat them with your gumbo, although I can't imagine why you wouldn't. The crab adds so much to the overall flavor, and simply can't be omitted. In SE TX, we prefer a locally grown rice called Doguets (doe-gays) (wonder where they're from? ) All the jambalyas I've eaten contained some sort of sausage, and nearly all, some sort of ground meat--kind of a catch-all for any meat you might have leftover. A friend of ours from Kaplan, LA served us okra gumbo with no meat at all, before a delicious dinner of pot roast. She says when times were hard, and they always were, a gumbo helped fill up all the kids, so the little meat available went farther. Makes sense to me.

Welcome Rachel!!! Don't be intimidated, at least you're cooking and not eating some tasteless fast food. Nearly every body uses some form of pre-made product occasionally, even if they don't say so. You gotta start somewhere.

My husband and I dined at T'afia on Saturday evening in celebration of our birthdays (last week). We started with the "fries" of haricot verts and squash blossoms. They were deep fried in a light tempura batter and just divine. (who'd have thought of deep-frying green beans?) He ordered the halibut with quina(sp), and I selected the mixed grill - tuna, hanger steak and shrimp. We both enjoyed our selections tremendously. Chef Pope came to our table and visited for a moment - a nice touch. Dessert for husband was creme brulee and I got a duo of baklava and pecan pralines with creme anglise. We ordered a McPherson Merlot, (from Lubbock) but the wine list was pretty short - only 3 merlots with big price variances. The noise level was pretty high, but given the stark bareness of the decor, I not surprised. I had read about the minimal interior, but I really wasn't prepared for just how minimal it was. Exposed brick walls, concrete floors, no tableclothes and exposed heating ducts seemed odd given the level of the food. We will go back again, but with different expectations.

I made a chicken salad this week. Didn't have any celery, for some odd reason - usually I have it on hand. Anyway, I added chopped zucchini instead and it was terrific. I prefer walnuts instead of pecans.

If someone complains that you're too slow, tell them to get their rear end into the kitchen and help out!!! Next time, they'll keep their mouth shut and appreciate you!!!

The only tripe I've ever tried was in menudo. It was awful. Like trying to eat human skin. GAK

I agree with Mottmott with regard to the 'process' eating crawfish. It's not just the edible portion of the tail - it's the company, atmosphere, sitting outside in the sunshine, getting messy, and all the other fun stuff that goes along with eating crawfish.

Arugula with toasted walnuts, pears and creamy gorganzola salad Sea Bass with chardonnay sauce (from Sauver mag) broccoli with lemon butter homemade rolls from my Grandma's recipe (1945?) with Plugra Blue Bell Homemade Vanilla Ice Cream and nectarines and ameretto

Garden salad with champagne/walnut vinegar dressing Dried Porcini Risotto Green beans from the garden (3rd picking) Roasted Chicken Strawberries and Homemade Vanilla Blue Bell Ice cream

I injected a turkey last Christmas and hubby put it on the smoker. The 'marinade' was one that came in the kit with the injecter. We didn't like it at all - the marinade gave the meat a funny texture, and didn't really get all thru the meat like brining does. Save your money and brine.

Central Market is indeed heaven in a grocery store. My hubby and I travel 90 miles about once a month and stock up on all sorts of veggies, prime beef, wines and various other stuff. I love the 9-grain honey wheat bread, and the cheeses are to die for. Great blog. I see some spring rolls in my future....

The worst margaritas I've ever had weren't in TX, but in Colorado. In Silverton, there's a place called Goerge's, right on the main drag. They make 'em with Wylers lemonade mix and some kind of rot-gut tequila that I've never seen before. The altitude along with the alcohol is lethal enough to make you forget how bad it is. My advise - have a Corona.

Another thing about Shirley's biscuits is that they are very wet. You'll almost think they're too wet, but that's part of the deal. You'll also keep from overworking it if it's wet - it's just too sticky to mess with. I attended a class given by her several years ago - she is a hoot. I could listen to her talk all day long. She gets so excited about the science of food!!!

Last weekend, our daughter graduated from law school at KU. She wanted to go to Lidias' in KC for dinner on Friday night, so 8 of us (in-law's, etc) had a late dinner there. Our table was ready for us even though we were about 15 minutes early -right down to the high chair I'd requested. I really love the decor there, the 3 huge blown glass grape clusters that from the light fixtures are just awesome. The old, exposed brick walls really give a feeling of history to the place. I ordered a bottle of Pinot Grigio, a Nebbiolo and a Vino Nobile, as I knew there would be meat eaters as well as fish eaters. I ordered a salad of arugula, pear, walnut and gorgonzola with a white wine dressing that was just delish. My daughter's MIL ordered the Ceaser, which she liked very much. The special was halibut with creamy polenta and morel sauce, which was just exquisite, and enjoyed by 3 of us. Four had the bistecca(20 oz!), which they loved as well, all perfectly med-rare. My SIL got the pasta tasting, which he always gets, and particularly enjoyed the orechette with sausage. I tasted his ravioli with ricotta and pear, which I will be attempting, as soon as I perfect the salad!!! We were all so full, the we split 3 desserts, one of which was a lemon sponge cake with strawberries and strawberry sorbet, that was to die for, smooth and full of strawberry flavor. It was a terrific evening.

I have to work Monday, but we're having a Mexican pot luck (my idea) and I 'm bringing Jaymes enchiladas. I'm sure they'll be a big hit!!!

Take yourself, or send one of the kids, to the grocery store and buy a bottle of Frank's Hot Sauce. Follow the directions on the back of the bottle, adding some more cayenne if ya'll like them hot. They are easy, delish, and the boys will love them and you.

We eat, at least 2 Saturday nights out of the month, often 3, at Brad's Place, and cool, local joint, with the best food in town. We sometimes get appetizers or a salad on the house, usually a chit-chat with Brad, and always a chat with Nicole, the waitress/dishwasher/hostess/anythingelse that needstobedone. Hubby got a hat last time we were there. I will be happy to pay extra for any service, if the staff remembers me, whether dog groomers, check-out staff, or whatever. Customer service is the name of the game.

snowangel, I do the same thing, so I'll be interested in the replies you get. This past weekend, I did a cook-out for may daughter's law school graduation. Had a ton of potato salad and way too many chips. Additionally, I don't have a scale - what's 2 oz? I usually go by the amount of servings called for in the recipe, but often it seems those are large portions, or maybe just too big when other sides are offered. If guests are taking 1/2 portions of 2 sides, then you'd less of each, but how do you know??? It would be awful to run out!!!

Got to be something with the acid. For my daughter's wedding, I added some garlic to some good jarred green olives , and they turned green, too. What's up?

The less you think about on that day, the better. I thought I had everything under control on my daughter's wedding day, and we did, but my blood pressure went as high as a kite. I can't imagine what it would have been if I'd actually had to do something. Even if you love your prospective in-law, which I do, and totally support the wedding, there's something very stressful about your child getting married. The only dessert to serve with BBQ is banana pudding. Catered.

I ain't 'fraid o' no lard!!! Does it get rancid? I bought some to make tamales at Christmas and have some left over. I guess I could just smell it???

The previous menus sound exquisite!!! My only suggestions might be a French-inspired bistro menu - certainly plenty of wine choices there - or Scandonavian-inspired ala Marcus Samuelson. Be sure to let us know what you decide.