Dana

I spoke to several people here at work. All say "boil them". Season well, add onion and bell pepper and garlic, and boil for a long time. Serve with rice, cornbread and greens. No one acutally eats them now, but they all said "my momma could cook them". They all called them "hog maws" not pork maws.

Must be a Kansas thing- I grew up in El Dorado as did my husband, and both of our mothers made the stuff you're describing, Kent D, and both called it goulash. Not a speck of paprika anywhere.

Sounds like you did ok. Boudin is not firm like a traditional sausage, and does have a 'mushy' texture. Well, really more soft than mushy as it is rice based rather than meat based. We have so many good ones around here that I've never tried to make it myself. Another serving idea - Remove from casing, press into a medium ball and roll in bread crumbs. Deep fry. Dare I say it.....yummo.

jgm hit the nail on the head. At this point in my cooking life, there is not really much to learn from the demo-type classes available at my local kitchen shop, (for $35-50) but the interaction with the restaurant chefs (usually local) is very interesting and informative, and the whole reason I attend as often as I can. They offer restaurant tips and inside info that is really a lot of fun. Occasionally, I get to Central Market in Houston where they have nationally known chefs, authors, etc. Their classes are more expensive - usually$65-80.

When you recognize another poster's photo without reading their name, whether it's the food or the way the photo is taken.

I can't add anything to what's already been said. A lovely piece.

Andrew Fenton, if you take that stew, add some chicken thighs, smoked sausage, let that cook for 45 min, then add some small shrimp and serve the whole mess over some frice, you will truely have heaven on a plate.

If I were teaching a class, I'd want to go for a more authentic approach and omit the ham hock. I think the sausage add just enough smokiness. You'll need to taste for seasoning, a little cayenne and black pepper might be needed. Otherwise, your recipe looks fine to me. Make some red beans to use that ham hock. Serve with rice and plenty of sausage.

We have made tamales with the dry masa and never had a problem following the package directions. This is something I would not attempt on my own. Tamales are a considerable amount of fuss, and having a partner in the kitchen is nearly essential. They freeze very well, so while your kitchen is already a mess from 3 or 4 dozen, you might as well make 20 dozen. The recipe on the back of the Fiesta brand husks is delicious. I have a recipe for chicken/chile tamales somewhere. I dig it up tomorrow. It doesn't make that many - 4-5 dozen, but they are terrific.

I do the plasitc bag thing as well, when having to take items to be prepared on site. We often rent a home - beach or mountain- and cook out meals there. Taking just the amount you need is really a time/space/life saver. I don't make a spreadsheet on my computer - I'm just not that literate, but I do make handwritten lists, including cooking and serving vessels. I tape it up on the cabinet so that it doesn't get food-stained. I don't save it from time to time, though. Making this list is part of the fun!!!

There are several good breakfast 'casseroles' out there - most bake for at least an hour, if you could work that out (maybe a neighbor could pop it in for you?). Otherwise, keep the fruit salad, but nix the pastries unless you're going to make them yourself or have access to a really good bakery. I'd get some good rolls and make a bowl of chicken salad, maybe a spiral ham and some good cheeses for a make your own sandwich station. Add a vegetable salad, some homemade muffins and a couple of juices - something a little different from just OJ. Don't forget the coffee!!! An assortment of cookies for dessert - unless there will be cake. This sounds pretty pedestrian, but you can make everything ahead, and nothing's too complicated - I'm sure with a new baby, you don't want anything too fussy.

We went to Tuscany in 2001 and brought back a bottle of Vin Santo, Lemoncillo, and 4 bottles of Vino Nobile. I just wrapped them in dirty clothes, and packed them on the inside of the suitcase, and they were fine, all the way to Houston.

Why don't you get several cartons of different kinds of olives - maybe start with 5 or 6. Take them home and taste them. I will almost guarantee that you'll never buy those canned things again. Notice I didn't call them olives.

I have been reading about the Montignac Method, which is low GI. Very interesting. For two weeks, I've followed this pretty closely and have lost about 6 pounds. It's so easy to follow, and I am not hungry all the time. - The best part about it is Cheese!!!!! There is a long thread on low carb diets somewhere. Maybe some enterprising searcher can find it for us.

I bake it in the oven - not a very good solution given the heat we are experiencing this summer. Heat your water, add the rice and salt, cover tightly and bake for an hour. I read this in Cook's Illustrated a couple of years ago. Works like a charm.

Torakris was kind enough to share her Grandma's recipe for Zucchini Frittata, so I made it for breakfast. So easy and delicious. I see a lot more in my future. Thanks, Kris.!!!

That is just stunning.

We have gotten so much rain here on the Gulf coast that I have decided to build an ark. Your kids have grown so much since you first posted pics of them. Duh, that what kids do. Kids are the greatest. I noticed the Snyders pretzel bites. Have you tried the jalapeno flavor? We love them. I usually get 3-4 bags at a time. You are a great blogger - thanks so much for all the time you've given us while you are on vacation.

I am afflicted with this disease as well, however I'm glad I have such good company. Last year, in the aftermath of Hurricane Rita, a friend was talking to my boss who offered for us to pick up food at work (food was provided for any employee who needed it). She told my boss, "I don't think food is an issue". She knew what my pantry looked like. We ate very well, with a wide variety of dishes -and fed several neighbors as well as ourselves. I might add that we didn't have electricty for 16 days. Right now, I'd serve: apps - new potato slices topped with sour cream and caramelized onion and ham bits, stuffed celery. main - roast turkey (I think there are 2 in the freezer - I really need to cook those) sides - cornbread dressing, gravy, green beans dessert - sweet potato pie Come back tomorrow and I'll make some jambalaya, or fried chicken, some tuna salad sandwiches, chili over baked potatoes.....

I'm an El Dorado Wildcat!!! And I'm right there with you on the canned corn issue. Kansas cuisine to me is farm food. Lots of fresh or home-preserved vegetables, beef and pork, and a lot of chicken. That's what my folks were raised on and that's what they fed me. And that's what I fed my kids. Even though we moved 700 miles south when our daughter was 5, she never lost that love for Kansas. She returned for law school, married a Kansas boy and is raising her family in western Kansas. It's a great place.

Check into Central Market. The Houston store gives classes often, and I'd bet Dallas does too.

I have had really good luck keeping herbs by trimming the stems and placing them in a mug of water, then putting a plastic produce bag over the tops - a green house effect. Parsley and cilantro especially like this trick. NEVER put basil in the fridge - it hates cold. You can give it the same treatment minus the bag and it will stay fresh on the counter for several days. Walking out to my backyard and trimming what I need is like I did this morning for my omelet is definitely the best.

Here's what I do: Brown the well-seasoned chops in a large skillet or dutch oven. Remove them to a plate, add more oil to the skillet if necessary, and add a large sliced onion, some celery, bell pepper and garlic. Let the vegetables brown and pick up the brown goodies on the bottom of the pan. Season with whatever herbs you like with pork - I like thyme. Deglaze with some white wine, add some stock, either chicken or beef, and the juice from the chops that has accumulated on the plate, then thicken with a flour/water slurry. Add chops back to pan, cover and let simmer over low heat for about an hour. Or, bake them in the oven at about 300 degrees for the same time. Enjoy

By request of my husband, German Chocolate Cake.

Did you use the recipe in the eG Condiments lesson or did you have your own? I think I'll try making my own ketchup this summer.