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I’m making tomato jam tonight (lots of garden tomatoes these days)!! One question, cutting the crusts off is important enough to highlight in the story, but the picture has crusts. I’m so confused, do I decrustify or go au natural? This is shaping up to be a tough day.

I almost always share. The only exceptions are 3 recipes I have received from different restaurants with the proviso, I would not share, and I have kept my word. A BBQ shrimp po-boy from New Orleans, Sangria from McMinnville, OR and a poppy seed salad dressing from Portland. I have been asked for all three recipes at some point and had to politely say no. Everything else is fair game.

Pig Trotters are my secret ingredient. I add them to everything. When I make Gumbo I simmer pig feet in the stock and it gives the gumbo an unctios quality that cannot be matched. Tossed in with beans, sublime. These things make me look like a much better cook than I am. I’m concidering adding them to my morning oatmeal.

For Father's day my 8 and 10 year old children gave me a pig head and 4 trotters. We made head cheese, or Copa de testa, for the squimish. Farmers don't raise baby back ribs, they raise pigs. I try to teach my children and friends respect for the animal by using it all. Tonite we're having Tongue tacos, or Tacos de Lengua for the squimish. We try and make it fun in our house, God forbid my children figure out we're trying to teach them something.

First, I'm with @Chgoeditor and@mrstkack, mellow out and make some brownies.
Second, the only mexican brownies I've ever made were with "Acapulco Gold" quite a few years ago. As I recall, everybody liked them.

The family goes to the Saint Paul, Oregon Rodeo (biggest 4th of July redeo in the country) Race home to McMinnville and for the third year in a row we will host a crawfish boil with 75 lbs of crawdads, 30 lbs of home made anduille sausage with all the fixins. Corn and mushrooms in the boil. Pimento cheese, boiled peanuts and crawfish cheesecake for appetizers. Red velvet cupcakes for dessert. All the while drinking cold beer and Sangria. The cost of admission is a bottle of everyday wine for our cellar. We expect around 100 people. This is the one day of the year that we fly the flag that ardorned my father's casket. Is this a great country or what?

Rack of Lamb and encourage him to use his fingers. It's fancy, easy and tactile. A good Oregon Pinot Noir should help seal the deal. This time of year, think strawberries for dessert. All guys like a good rack. Good Luck!

Went home and had this for dinner, fantastic! Miso butter may be my new best friend.

Huevos Rancheros!