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Thelma's

Special Egg Foo Young and Shrimp with Lobster Sauce from our favorite Chinese takeout place. Of course, since there will be no room in the fridge, we'll have to eat it all, somehow!

My dad taught me how to wield a knife (he was a butcher), how to cook with charcoal, how to make gravy, and how to use a wok. He also taught me that it was sometimes OK to step back and let someone else (like my mom) take charge in the kitchen.

Egg Foo Young, made with diced Chinese barbecued pork, bean sprouts, lots of green onions, and smothered in homemade brown gravy. Sprinkle of chopped peanuts and more green onions, drizzle of soy sauce.

The bar at The Stables in Houston (now closed) used to serve really big, really cold martinis. So did The Briar Patch, but it's closed too. Sigh. Now I might have to go make myself a big, cold martini to reminisce!

Pappas Downtown Houston

Supperclub series, Vols 1, 2, 3, 6, 7, 8, and "Addiction."

cooking blind

Quail with lime butter, guac, beans and rice at Teala's in Houston. And ask for a side of the sauce from #3. You'll be glad you did!

Was cooking smothered pork chops for a dinner date one night, and running late. Decided to make the gravy in a hurry so the chops could simmer while I was finishing getting dressed, and ended up in boxers at the stove. The whisk caught on a stubborn browned bit, and splattered hot roux...everywhere.

It was a long, painful date - in more ways than one.

the thing that got me through Ike? Vodka

Depends on the size of the bird and how "mellow" your coals are. Ideally, with say, half a four pound bird, I would use coals that are moderate, then cook for about an hour; hour and a half.

Brining, of course, is another story! :)

LOVE the combo. Give me a good, dense, dark, gooey chocolate cake/pie/brownie and a good merlot (Meerlust from South Africa comes to mind) and I'm in heaven.