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I love cooking authentic Mexican dishes - no not tacos and nachos - but real Mexican. The problem I am having is finding epizote (an herb used widely) and good Mexican cheeses. Any good websites or ideas?

Two things -1. No good deed goes unpunished! I am also the kind of person who does more than is expected, only to find it is then expected plus some. 2. Never expect praise. Just be happy with the job you are doing and know that you can't do anything about anyone else's attitude. If you...

If the organizers know what they are doing, they should get you going in the right direction. Usually they will set up the event as Andy stated, starting with the lightest white wines and hopefully the foods that match well with each one all the way through dessert wines. Have fun and learn alot!

I too am from NJ. I had no idea there were sooo many of us! Welcome!

I think that because the recipe includes a whole cup of red wine, the acidity will probably be fine. Just use a nice dry wine.

The last thing that made me smile was this: There is a stray cat who has taken to jumping up on my back deck (about 15 feet high) and looking in my back sliding glass door. I have been feeding it leftover turkey, or whatever and dry dog food. For about 3 weeks now, I couldn't even get close...

SixSix210 - Thanks I owe you a big one. I had to make two foccacio breads and a dozen strombolies for a local restaurant, and your trick worked like magic!

Thanks SixSix210, Since you are in NJ like me and all we get is rain anymore I'll give it a try.

AuntDot's recipe sounds really good too!! Anything with ginger and soy and a little sweetener is always tasty.

Does anyone have any hints for getting yeast to activate in rainy weather. Every time I try to make a yeast bread in the rain, I can't get it to rise. Help:ohmy:

Maybe try a wasabi mustard sauce - mix wasabi with some lemon or lime and a little white wine - it's incredible!

Thanks so much, right now I'm just finding my way around!!

I have just registered and am looking forward to many lively, informative discussions. I have recently started teaching cooking classes, both private and group, and would appreciate any advice.