It's been one of those weeks. Culminating in me probably having to have my car towed because I didn't crank it in 4 months because I didn't have time to get new tires and the battery is deader than a dead thing from deadville. And the trunk where the battery is opens electronically, the easy workaround isn't working, so it may have to go up on a rack so a tire can be removed so the real emergency open-the-trunk release can be accessed. No one to blame but myself. Blergh.

On a positive note, the first in a series of "The Sound (and taste) of Music begins at Commander's Palace here in New Orleans this Saturday night; seats are still available, reservations are required. I've got my cocktail dress picked out and I'm living on salads until Saturday night.

Also, if you live in Louisiana, check this out- Matthew Noel, a very talented photographer, videographer, magician, yo yo master, and juggler, is performing around the state this summer. Click here for a video compilation of some of his acts, and to access a schedule for the summer performances.

Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind. 

New Contest!

Win Louisiana Crabmeat! 

How would you like to win a shipment of Louisiana crabmeat?  Plus the fixings for a delicious crab dip, and other goodies for a summer party.

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Spicy Boiled Shrimp

In my mind, there's not much better than a plate of cold, perfectly boiled shrimp and some well-seasoned cocktail sauce. Lots of food out there as good, but not much that's better. This recipe is from Ralph Brennan's New Orleans Seafood cookbook, one of a handful of books that live on the counter in my kitchen.

Bacon Cheese Basil Tomato Sandwich

Okay, I admit that this is one best enjoyed in moderation. Like maybe once a month when tomatoes and basil are at peak flavor. If brie isn't your favorite cheese, try Saint Andrew, fresh mozzarella, or any other soft, melty cheese. It really is decadently delicious and not your ordinary BLT.

Fresh Corn Cakes

One of the first things my mom did when her summer kitchen garden started producing was make a big pot of vegetable (sometimes with beef) soup, and a stack of corn cakes to go along with it. This version has shredded mozzarella in it, to add another dimension of deliciousness.

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