I may have opened Pandora's box. I'm one of those people who loves bread more than chocolate, and that is exactly one of the reasons I've never learned to bake bread, and why I rarely bake biscuits. I know that I would eat until it was all gone. But, on the flip side, it's a little embarrassing to admit that I know next to nothing about working with yeast bread. Plus, someone mentioned Cafeteria Lady Rolls, which brought on an envie...

So, I googled, found some recipes, and gave it a try. Not good. Clearly I needed something a little ambitious. Back to the basics. Good bread is simply flour, water, salt, and yeast, and I did know that the longer you let it rise, the better it is. Oh my, sweet success! I produced rolls so good we had to put all but what we planned to eat with dinner (after we'd scarfed down four already) in the freezer. I pulled out a few to thaw last night to go with spaghetti and meat balls, and finished the last two for lunch today. Now I'm plotting when to try another batch...

How would you like to win an ample selection of Louisiana crab meat for Louisiana Blue Crab Dip, Ralph Brennan's New Orleans Seafood Cookbook (autographed!) and some beautiful serving dishes? All delivered in time for a holiday party. Click here to enter - it's free!

See our list of what's happening around Louisiana below and find something to do this weekend, even if it's just staying cool. Whatever you decide, enjoy the recipes this week, share them with family and friends, and, as always,let me know what's on your mind.

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Susan's Red Beans and Rice

When I was a small child, my Cajun babysitter made red beans on Mondays. I loved them. I learned to make them from Richard and Rima Collin's classic, The New Orleans Cookbook, when I lived on the West Coast. I used ham hocks and smoked sausage because I couldn't find tasso and andouille; a ham bone is a nice addition if you have one. You can cut this in half, but leftovers freeze beautifully. 

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Huevos Rancheros

If you have cooked black beans and good salsa on hand, this popular breakfast dish comes together in a hurry. Top with a combination of peppers, salsa, green onion, and cheese. Makes a great breakfast-for-supper, too!

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Ralph Brennan's Barbecue Shrimp

I've run this recipe before, but it bears repeating. It's so good it's made grown men lick their plate. I serve this a couple of times a year, not changing a thing, always with plenty of French bread for sopping up the sauce.

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        To Add or Correct an Event email: Jim

Usually, we list activities for the coming two weekends, so that readers have time to make travel plans if something tempts them. There is so much going on, though, there isn't room to list everything for this weekend, let alone for next! The weather is going to be beautiful; if you don't see something below that interests you, click here for a more comprehensive list.

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