click to order ^^ June 12, 2026 We've just finished up our first year in Southern California, and are really enjoying it. This week the coast is seeing monster sets of waves coming in from the south, and the surfing beaches are hopping with excitement. Very interesting, nothing like the Gulf of Mexico I grew up on. Our beach here doesn't usually get much surf because of a protective jetty built around the harbor during WWII, but even we're seeing and hearing some decent waves. I've always loved the ocean, and am v ...Continue Reading

click to order ^^ June 5, 2026 We splurged, calorie-wise, on fried chicken a while back and I threw the leftover bits in the bag with a rotisserie chicken carcass that was in the freezer. I made a pot of stock with it all yesterday in the Instant Pot. The stock was a little cloudy because of the breading but not nearly as much as I'd figured it would be; I guess because the liquid doesn't boil under pressure? Anyway, it tastes really good, so I'll continue saving the occasional fried chicken bone in with my o ...Continue Reading

click to order ^^ May 29, 2026 It's hard to believe, but Monday is the last day of May, leaving us just 3 weeks away from the official start of summer. Our tomato plants are producing, we got a good watermelon earlier this week, and the corn we grilled last weekend was sweet and delicious. Much as I like cozy soups and stews on cold winter days, meals centered around fresh summer produce are my favorite. Or at least that's how I feel today! For the recipes this week, first up, grilled oysters a la the formid ...Continue Reading

May 22, 2026 Memorial Day Weekend is here, marking the unofficial start to summer, at least for me. We're planning a feast on Monday. I'm making the ribs linked below, we'll grill some corn, wings, a few skewers of shrimp, and a yet to be determined selection of sides.  Viva la summer! For the recipes this week, first up, Chef Paul Prudhomme's "Best Damn Grilled Chicken I ever Ate!" that I've shared here before, and forget about until summer rolls around. I need to get it into our dinner rotat ...Continue Reading

click to order ^^ May 15, 2026 There's a Louisiana-style crawfish festival about ten miles south of me this weekend; I'm debating on whether or not to go. Jim doesn't like crawfish; I could have him drop me off and go to the bookstore while I eat to my heart's content. We'll see what the weekend brings. For the recipes this week, first up, a dish from Martha Hall Foose featuring catfish baked in a paper bag (new, of course; you could use parchment paper). Next, this is a must-make if good tomatoes are in the ma ...Continue Reading

click to order ^^ May 8, 2026 Old friends we've not seen in years are in town this weekend and we're meeting them for lunch Saturday. The weather's going to be fine and I have a reservation looking over the Redondo Beach marina. Sunday we're meeting family for a Mother's Day lunch, so a no-cook weekend for me.  For the recipes this week, I'm starting with a favorite, a crawfish hash with eggs benedict. Sub in shrimp if crawfish aren't your thing. Next up, a delicious shrimp taco dish with versatile Pico de ...Continue Reading

click to order ^^ May 1, 2026 My forecast says abundant sunshine, low, humidity, and afternoon highs of 70F. We'll be grilling this weekend, and watching the Congressional Cup this weekend. Chores, as per usual, but not too onerous. Perfect.   For the recipes this week, first up, fiery grilled chicken. Do invest the time in making the Abercrombie Sauce; it's good, and it will keep in the fridge for adding a little sweet heat to your grilling this summer. Second, a delicious recipe for Italian Barbecue Shri ...Continue Reading

click to order ^^ April 24, 2026 I got good artichokes earlier this week, one of our favorites when they're in season. I generally cook them like Jim's mom taught me-- trim the stems (peel and cook them if they're not tough), trim the leaves, and stuff a good bit of Asiago cheese slivers between the leaves. I steam them, sprinkled with a little salt and pepper and drizzled with olive oil, for about an hour. We eat them just like that, but some melted clarified butter with some added lemon juice would be a great sa ...Continue Reading

click to order ^^ April 17, 2026 It's a girl! We have a great-niece on the way this fall. It's the first baby in this side of the family in 11 years, and the first girl in more years than my niece Cara would want me to publish here. She's also going to be the first grandchild for the mother's parents—as you can imagine, they're over the moon. Let the shopping commence! For the recipes this week, first up, catfish puffs from Chef John Folse. They're addictive; serve with tartar sauce, cocktail sauce, or rém ...Continue Reading

click to order ^^ April 10, 2026 Jim's family has exciting news: Our nephew and his new wife are expecting their first child this fall! We got the news over Easter weekend, and are looking forward to a gender reveal party on Sunday. We haven't had a baby in the family in more than 10 years. I'm going to take my gingery spicy slaw and a batch of deviled eggs, and today I'm making a big batch of rich chicken stock that I'll freeze for them to take home-- an easy, nutritious meal isn't far away when you hav ...Continue Reading