poche, that sounds so, so, so, so good!  You always surprise me with the variety of your foods!

You have once again inspired me to try my hand at cooking.  Yesterday for dinner I had smoked beef shoulder clod and brisket, potato salad, six-bean hotdish and cornbread, all washed down with a good porter (or two ).  For dessert, trés leches!

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Is this at your house or is this in a restaurant? 

Is this at your house or is this in a restaurant?

Oh poche, you're too funny!  You're always making me laugh. Of course the answer is in my post.

Today for dinner I had red rice with black eyed peas.
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poche!?  Really!?  EIGHT!!!  How do you do it!?!?  You're AMAZING!

So, you've once again inspired me to go out and see if I can even come close to accomplishing your epicurean feats.

First course: Applewood smoked shrimp, cornmeal crusted catfish, fried pickles, pimento cheese point and fried green tomato, all paired with a Rhubard Collins.  
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Second course: Greens and smoked pulled pork tossed with bacon vinaigrette, red onion, cherry tomatoes, blue cheese crumbles and soft-boiled egg.
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Third Course: Smoked brisket with blueberry BBQ sauce, & maple bacon fried chicken slider, all paired with a rum Old Fashioned.
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Finally, for dessert: Southern-style strawberry shortcake.
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That's not how I was taught to make strawberry shortcake.  

Today for dinner I had potatoes with red rice, collard greens, and two pieces of fried chicken.
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Today for dinner I had two pieces of fried chicken and three bananas.
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poche, how so interesting!  What a palate you have.  I'm sure you're making everyone here at CathInfo jealous!  Good for you!

Your determination in keeping this thread alive has again inspired me to seek out ways to impress. 

My latest outing included:
Appetizer: Fried Cauliflower, consisting of panko crusted cauliflower in chive cream sauce, and Mussels Mariniere, consisting of PEI mussels, white wine, butter, shallots and grill bread, all paired with a Duvel Belgian Ale.
Main course: Seafood Risotto consisting of safron risotto, mussels, shrimp, calamari, scallops, grilled bread and red pepper rouille, paired with another Duvel Belgian Ale.

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Today for dinner I had five Krystal burgers and two apple cinnamon muffins.
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poche, now that's klassy!!!  You're the best! 

So, you've once again inspired me to go out and see if I can even come close to accomplishing your epicurean feats!

This time around.... Spanish style.

First course: Queso Frito--fried manchego cheese served with fennel slaw with Sherry glaze.  Paired with Ostatu Viura from Rioja, Spain.
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Second Course: Carne Brava--Pimento crusted tenderloin served with oyster, mushrooms, asparagus and demi glaze.  Paired with Breca Garnacha from Cataluna, Spain.
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Third Course: Albondigas--Spanish-style meatballs served in saffron-tomato broth. Paired with La Zorra Tempranillo from Salamanca, Spain.
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Fourth Course: Paella sevillana--Pork tenderloin, beef tenderloin tips, pimentos, chicken, spicy sausage and peppers cooked in saffron rice.  Paired with Gota de Arena Tempranillo from Castilla Leon, Spain.
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Finally, for dessert: Churos--chocolate ganache and cinnamon ice cream paired with White Port from Portugal.
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