Dana

I think most bean-y salads are good to make ahead - add the salt just before serving, otherwise they get watery.

We had brunch on Saturday at Max's, on Washington near Shephard. Really good food and super wine prices. They were having a tasting and I tried 5 wines for $9. Great retail prices on their wines as well. Good food, fun vibe, what more can you ask for? Max's Wine Dive

Leftover pizza and diet Coke is the breakfast of champions. Meatloaf sandwiches are almost as good, but not quite.

GLad you had a good experience at the Schooner - it can be pretty iffy. Pappadeaux, though it's a chain, has the best seafood, IMHO. Sartins was devestated by the hurricane, they are opening up another location, but I can't remember where it is right at the moment. Excellent Vietmanese at L&T on College and Thai on E. Lucas.

We like Pappas Brothers for splurge steaks, however Churrascos is pretty good too. My husband got a terrific buffalo steak at Marks, though they don't specialize in steaks.

I didn't want to risk someone not getting me this, so I didn't put it on my list, I bought it for myself. Am enjoying it a lot. I really feel like I'm there.

I would add some grated onion to the pimento cheese and omit the pickles as well. Is there a particular reason for the ham spread? I would just slice the ham thinly and let folks make their own sandwiches with the biscuits - mayo and mustard required. If you're set on the ham spread, grind it in the food processor, add mayo, sweet pickle relish, finely chopped onion and a squirt of mustard. stir well. It should be pretty smooth.

Alexander's is really nice, they used to have live music, etc. as well. I don't know if they still do, though. Yia Yia Mary's is more casual, although still pretty good.

Brooks, if that was my story I'd stick to it as well. What a fine memory. My mom made Red Devil Dip out of deviled ham, mayo, ketchup and probably pickle relish. We rarely had dip - it was quite a treat. I had forgotten about those commercials with the red headed boy. Those were very cute.

I thought I'd be grossed out by field dressing, but when it came down to it, I was facinated. All the organs, how they're 'hooked' together, it was really interesting. The first animal I shot was an antelope in Wyoming. I was all in the way trying to watch my hubby dress it. He uses the skin-it-with-a-knife method. We usually hang the carcass on an old swing set for easier skinning, but employeed the hang-in-the-garage method when we lived in a colder climate. Here in south Texas, we take it to the butcher immediatly.

I attended a cooking class (Central Market) given by Jaime Zelko, formerly of the Lancaster Hotel, and soon to open her own place in the Heights. Zelko Bistro should have been open by Christmas, but Hurricane Ike has pushed back her plans, and she isn't sure now - hopefully by Feb. She was and entertaining presenter and the food was really nice. It will be a small place with a cozy, first name, open kitchen atmosphere. I'm looking forward to her opening.

I've found Bella Sera pinot gris to be servicable for needs such as this. We were out of power 11 days (Beaumont) How about you?

Best Stop makes their own seasoning blend that's just great. We drive 2 hrs each way to stock up.

Chicken noodle, chicken veg, beef veg, french onion, butternut squash, the list is endless. I haven't met a soup I didn't like. Sausage with beans and greens.....

I will always choose to sit outside. Sometimes we select a restaurant soley on whether we can sit outside. Here in SETX, we can sit outside maybe one month out of the year. The humidity is horrid, and the mosquitos will carry you off if you're not careful.

I have bought them from the olive bar area at CM in Houston. Several times. If you don't see them, ask someone.

I had the pleasure of having lunch with Jenny a couple of years ago, and her patate and recs are 'spot on'. Haven't lived near Wichita for many years, but have family who live close. Cibola is terrific, as is Saigon. N&J's for middle eastern at Edgemore and Lincoln is super, too.

Willie Ray's (Beaumont) as made several 'best' lists in the last few years, including David Rosengarten's. From Houston, take the Calder/Harrison exit and circle under IH 10. Call me when you hit Beaumont, I'm about 6 blocks from Willie's. Sauce is a little sweet- is served on the side -they'll ask- and the carrot souffle and dirty rice are both super. We usually get chicken and ribs. They also have a buffet (all you can eat)for about $14.00 or so. Crawfish in season

I've done these about 10 years as well, but I don't add any additional vinegar, just the sugar. I don't drain them too dry, though. These are great on ham sandwiches. I've also used Splenda when cutting back on sugar for low carb dieting. Still good.

There's a CI method that instructs you cut cut it down the middle the long way, salt it and let it sit overnight. You then sear it and slow roast at like 250 degrees for 30 min, let sit in the oven another 30. Slice very thin - it's really good that way. Maybe someone else has done this - I'm at work and can't check my recipe.

WOW Kim, I am so flattered that you included my potatoes in your blog!!! I use 2 lbs red potatoes, so they would absorb less cream than your potatoes did. They are very rich, and I don't serve tham often - we call them Christmas potatoes as I always have them for Christmas dinner along with my rib roast. They are very nice with a roast beast of any kind. When my son is cooking for a girlfriend, he always makes these....

Perfect apple cuts, Kim!! WOW!! I'll bet that water in your casserole came from the spinach. If you'd blanch it first, the squeeze it, I'll bet you'd get much less. Do you always use gloves when you cook? If I put on gloves, my family would think I was ill. I loved Nancy Drew, as well. I see several other titles that are in my 'library' also. Some times it's important just to 'have' them, isn't it?? As Charlton Heston said, ".... when they pry them from my cold, dead hands..." or something like that.

I have a book called, The People's Home Book, 1916, which has in it, not only recipes and tips (how to make rancid butter sweet again), but home remedies and good health tips. (be sure to take a bath once or twice a week and never during mensus.) Gah.

Seems like I made it once or twice with a recipe from Southern Living. It was fine while it was cold, but separated when heated - it contained cream cheese and butter, I think. I'll see if I can find the recipe tomorrow.

Slice 2 lbs of red potatoes thinly. Place half in a baking dish. Season. Combine 1 cup cream and your boursin in a small saucepan and heat until the cheese melts. Pour half of the cream mix over the potatoes, top with remaining potatoes, season, and pour on the remaining cream mix. Bake in 350 oven for 1 hour, uncovered. I make these for Christmas dinner every year. They are fabulous.