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I LOVE it when they say a wine has a good "nose" or "Bouquet"

My mom took the time and had the patience to show me that I, as a male, could cook just as well as any woman did. She still has favorites that she expects me to make her several times a year. I would not be near the cook I am if it were not for her willingness and patience with me in the kitchen. She gave me the confidence to branch out and experiment.
I also had a couple of favorites that I watched on PBS growing up. I know his career went down in flames because of personal problems, but I couldn't tear my self away from Jeff Smith's "The Frugal Gourmet." He and Martin Yan's "Yan Can Cook" showed me that cooking could be a fun and joyous experience. Today, Alton Brown fills that void in my television education. I love the scientific knowledge and history that he imparts with every episode.
All those people helped me get where I am today, but if it hadn't been for mom, I would never have taken my first step on this journey. Thanks mom. I love you and the Natchitoches meatpies are on the way.
Tommy

Okay, this method can be used with any baby-variety vegetable but I love it with cabbage, red or green.

Cut the cabbage into quarters, cut out the root and then chop the cabbage until it shreds. You don't have to cut it too fine, just chop it up.

Throw it in a large skillet with a half cup water, quarter cup melted butter and quarter cup honey. Add a small bag of baby or matchstick carrots. Heat on high until the water boils then cover, turn down to medium and let cook, stirring occasionally, for 10 minutes.

After 10 minutes, uncover and crank the heat back up. Cook until the water evaporates, the cabbage takes on color and the honey and butter form a glaze.

Add another teaspoon of butter, salt and pepper to taste and serve.

You can also substitute a half cup good balsamic vinegar for the honey and melted butter. It is also DELISH with Brussels sprouts. Experiment with your favorite vegetables and tell me what you think.

Tommy

I haven't really worn an apron since I worked in the food service industry DECADES ago. I do have a few commercial grade red ones around, "just in case," I suppose. The funniest one I ever saw belonged to Martin Yan. Yan had a cooking show on PBS before the food network was even a twinkle in anyones eyes. It was called "Yan Can Cook" and was one of my favorite shows. He always wore an apron with a saying on it and one day, he put one on that said "50 ways to Wok your dog." I laughed my ass off when I was that and have always wanted one like it. Thanks for the trip down memory lane.
Tommy

Um, yeah ... uh, NO! I love my pets, but definitely not enough to cook for them. Does that make me a bad person? I hope not. That being said, I do give them the fat and bones that I cut out of meat during prep time. I am an animal lover (3 dogs, one cat and a rat) but I have enough to worry about making sure my kids get fed a hot meal without worrying that the dogs are eating gourmet. LOL
Tommy

Meals, Ready to Eat and other emergency rations left over from Hurricanes Katrina and Rita. It's like an adventure! Either that or we fire up the grill where almost anything goes.
Tommy

JEP: I don't think I could ever go back to making rice without my rice cooker and they come in small sizes for those who only need a cup or so. I cook for me and two grown boys, and have for the past 20 years so I'm not real good with single-serving meals. Let me think about it and I will see if I can cut down the recipe so you will only have a days worth of leftovers. I promise I will get back to you with that. I would definitely suggest the cooker though, they are well worth the money.
TG

Any flavor Zapps, most brands of Vinegar and Salt flavored chips (bonus points if they make me cough or catch my breath when I smell the bag) and, I don't know if any of you might consider them chips, but in Louisiana, fresh cracklings are KING. I love eating them like chips. As for tortilla chips, I make my own and you can't beat that.
Tommy

Kelly: ROFLMAO! You are TRULY my kind of person! And as an aside, isn't Yellowtail just luscious? I love it!

Alm35: I totally agree.

caley: sounds awesome. I don't think I've ever eaten Norwegian food but that borlotti beans and leeks on toast sounds intriguing. I might have to whip that up one day and give it a try. Thanks.

JerzeeTomato: I love a good salad and that sounds perfect! Thanks

Cheffy: Thank you. *high fives you back* The recipe is below.

BaHa: Normally I make a simple Bechamel-type sauce to go over it, but yesterday I just gave in when I saw the can ... sitting there ... calling my name. I don't like a lot of pre-packaged stuff either andif I do use it, it's in the vein of semi-homemade. I definitely add my homemade touches to it. Thanks.

Mich23. Sounds delish. It's on my "things to try list." Thanks.

Jep: I agree. You can't beat a good omelette, French toast or pancakes for supper. Thanks.

Amandarama: While I could TOTALLY nosh out on that, my boys would revolt. I mean not find it revolting, they would just finish the platter and then ask "Okay, so what's REALLY for dinner?" Thanks for responding.

Here you go Cheffy and don't be afraid to tinker. This one is VERY versatile. Enjoy!

1 pound pasta (your choice)
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
1/2 pint cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound peeled shrimp, cubed chicken breast or other meat of your choice

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and meat. Cook until the spinach wilts, about 2 more minutes and meat is done. (just keep an eye on it) Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

I totally agree with all of the above advice. I always think the simplest recipes are best. Let us know how they came out.
Tommy

Something simple for me ... the smell (or sight) of onions and garlic sauteeing. I know if that's on the stove, something good is on the way. Not to mention (*cough*) that I could take said onions and garlic, put them in a bowl, grab a fork and be in Utopia. Yeah, I'm weird but damned I eat good!
Tommy