Wow, thanks ablesentinel! I logged on today after being gone for over a week so I just got the recipes. I will be definitely using them soon. I can't wait!

In the gumbeo recipe, is the chicken left on the bone? How big are the pieces - pretty big as if you were making fried chicken, or smaller? Also, what kind of things are in Creole seasoning - can I just make my own?

Nothing wrong with that. I frequently use Italian and Ranch together. And cheese is awesome!

Tonight I have a 'massive' pork joint roasting in the oven . Soon, appx 1 hour, it'll be done . I shall then have to engage in fisticuffs with my better half over the crackling. There are roast potato's, veggies, stuffing, gravy and all that, not to mention the tender meat; I shall offer her all this, but I know that as I slice off the crispy, succulent and sizzling crackling that she will attack in a feeding frenzy.
I may be away for quite some little time .

I have many favorite foods. Here goes my list>>>>>>>>

Steak, Ribs, Veal Parmagian, Spaghetti with garlic and butter or with sauce, Spinach pie, Moussaka, lo Mein, Fried Rice. Sesame Chicken, Egg foo young,Lasagna, Mac and cheese.

Of course most of these have carbs like crazy, but I am a carboholic.