I try to post new recipes as I cook them so that the details are fresh in my mind. Rather than just reading my notes and reciting the ingredients, I find that writing up a recipe right after I've cooked and eaten it allows me to include tips and details that you won't find in an average cook book.
For this reason, I'm afraid that I've been cooking a lot of reruns or really basic things the past few weeks that in my opinion don't warrant listing here in The Redneck Gourmet. I did make cornbread twice this week and have made some modifications that produce good results, so I might get enthusiastic and write cornbread up later.
Keep checking back, I'm cooking Prawns tomorrow--six shrimp that weight 3/4 pounds (total.)
The Redneck Gourmet