March 22, 2018



Once again, to my friends with snow on the ground, I'm sorry!! My herbs, pepper plants, and tomato plants are flourishing, and we're making good use of the grill. My bratty cat goes outside to bask in the sun, then comes in and spreads out as flat as he can on the floor to cool off, while inviting a belly rub that invariably turns into a pounce.

He's not the only one with spring fever. Earlier this month a possum stopped by, at first just grazing on the cat food out side -- but later in the morning it strolled in, settled down at the indoor food dish, and made itself at home. When Jim found it, he said the possum looked up at him, practically rolled its eyes, and kept on eating. And then waddled out the door. While I don't want them in the house, I do like having them around outside; they eat all kinds of bugs, including any and all ticks they come across. Nature's lyme disease prevention.

A little housekeeping: Charter Subscribers, the March/April issue is likely the final issue on your current subscription; we've been sending out renewal notices over the last week or so. Keep an eye on your email inbox for renewal notices. I know you don't want to miss an issue. The next six years are going to be even better!

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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March-April 2018

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Last Week's Recipes: • Corned Beef and Cabbage Gulf Fish over VegetablesWhite Bean Chicken Chili

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World's Best Seafood

Crispy Fried Shrimp

Crispy Fried Shrimp

This super-easy, super-crunchy fried shrimp preparattion is also super-tasty, so you'd better go ahead and make more than you think your family could possibly eat!

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Spicy Fries

Spicy Fries

If you have a potato spiralizer by all means use it; otherwise, slice as directed. The key to the process is quickly cooking the fries at a lower temperature, allowing them to rest, then battering and frying off a a higher temperature. These include salt and vinegar chips in the batter; sub in any of your favorites.

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Macaroni and cheese

Macaroni and Cheese

This is a classic mac and cheese recipe, from Molly O'neill's fascinating cookbook, One Big Table: A Portrait of American Cooking. She gathered up recipes from all over America, representing some of the country's finest home and professional cooking. This is an American classic.

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Peanut Brittle

Peanut Brittle

This recipe is so good, and so addictive, Jim has forbidden me from making it for a while. I made the batches in quarter sheet pans; it will fill two. One I topped with a mixture of milk and dark chocolate, both I sprinkled with sea salt. This recipe is available to paid subscribers and newsstand customers only; you'll find it on page 72 of the March/April 2018 issue of Louisiana Kitchen & Culture. Subscribe today, and get your copy next week.

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