We talked frogs legs and food rationing and Commander's Palace.

A report on the spaghetti and meatballs at New Orleans Food and Spirits. And paella.

Duncan Hines, spinach, spinach and artichoke dip.

Thursday means we hear from Nicole Dorignac. After her shortages report, we talked about stuffing crawfish heads for bisque..The Tichborne Dole, stuffed crust pizza, Ray's Pizza, the importance of crust, and the way to eat pizza.

Stuffed Crab, pita bread, and a few places we almost ate.

Melba toast, restaurant drinkware, and cookbooks.

Red beans and Rice Day. We talked about red beans and rice, Coq Au Vin, tikka, and French bread.

Chef Byron Halliburton from SoBou called in to talk about Mudbug and Jenga Madness.

Jude's last day of guest hosting. Nicole Dorignac called in for her usual report from the store.

Jude talked about his passion for St. Patrick's Day. We talked about Irish pubs and corned beef.