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The July/August Issue is beginning to come out of production, and it's fantastic. There's a barbecue shrimp recipe that will knock your socks off; peach ice cream that's so rich and creamy people moan when eating it; and a Cajun Bacon Burger you'll cook all summer. Subscribers will see their copy after the July 4th weekend, and it will hit newsstands shortly after that.

Meanwhile, just as the summer heat settles in, I'm finishing up plans for our fall issue and delving into the holidays. I've been working on this kind of schedule for at least 20 years, but it still seems surreal sometimes to start thinking about holiday gift guides, covers, and menus at this time of year.

We're also starting preliminary plans for the 2014 publishing schedule; many of you have sent me story ideas over the last few months and I thank you for that. Please continue to do so. You know best what's most interesting in your area. You can email me any time at this address; take a moment to answer a few questions on this short survey.

Below, I've included a recipe from my friend George Graham's new food blog, Acadiana Table. He updates content every Monday morning, and is extremely knowledgable about the Cajun Creole cuisine you'll find in the Acadiana region of the state.

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

Both the Trial Subscription (three issues for $10) and the Collector's Bundle (ten issues; all of 2012 and 2013 for $45) are proving to be very popular with readers. The trial offers an inexpensive look at the magazine and doesn't require a full year commitment. The bundle is a bargain, delivering at least two cookbooks worth of recipes, most of them with lush photography.

Susan Ford, President

Our Kitchen & Culture, LLC

http://louisiana.kitchenandculture.com

susan@kitchenandculture.com

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Louisiana Seafood Salad

My friend George Graham is a confirmed foodie; he lives over in Lafayette, and celebrates the Cajun Creole food you find all over the region. He's adapted this recipe from a seafood salad served at Regatta Restaurant, and it is the perfect entree for these hot summer days. It is packed with shrimp, crab, and crawfish atop a bed of a selection of greens.

Shrimp with Cajun Cabin Butter

This was the cover recipe for the July/August 2012 issue of the magazine; it sold like hot cakes on the newsstand. You make a zesty tasty compound butter; cut the shrimp shells down the back and peel away from the body. Stuff the shrimp with the compound butter, skewer them, and grill off to perfection. The butter bastes and flavors the shrimp in the shell; they're irresistable.

Get the recipe here.

Marinated Louisiana Crab Claws

These tasty crab claws are versatile. They're perfect as a passed hors d'oeurve, in larger portions make a summer entrée, and make a great topping for a mixed green salad.

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