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I'm originally from Kansas City, Missouri and have been in the south since 1997, so southern food was foreign to me. I'm used to potatoes for breakfast and not grits, however, I've adjusted. I also had a hit with the mango-orange mimosa's I served. They went over so well I think most of my...

Well... ...I don't have a favorite recipe per se, but I threw a fabulous brunch the other weekend and the dish that was a hit, and that my guests ate all of and left none for me the poor hostess was Brunch Shrimp: 1 pound medium shrimp, peeled and deveined 2 tablespoons fresh lemon juice salt...

Hello everyone. Before I jumped into discussions on the board I thought it would be polite if I introduced myself. I'm an African-American female that resides in north Florida and I'm an avid cooking enthusiast. I look forward to corresponding with you all on the boards.