...they say you gotta make lemonade . Well, I don't have any lemons, and I'm all out of taco shells. Sometimes you have to improvise--in this case, by using nacho cheese corn chips to make some truly splendiferous nachos!  What does any of this have to do with that poor, misused '63 Mercury up top? Heck if I know, but hop in and get over here, these nachos are delicious and while we're eating, you can tell us all about  your day--after all, it's Open Post, darlings! Photo Credits: AK

Are you happy? You should be! Today Is National Gumbo Day, and honestly, I'm happy for any eatin' holiday and ready to celebrate at a moment's notice. No one knows where the hell gumbo first came from, but basically, it's a happy collision of Spanish, African, French and Caribbean influences - though for our purposes, let's just say that a Spanish person banged an African person who banged a French person, and so forth, with a lot of cooking and experimenting and flip-flopping and spooning in-between. You doubt this theory? Name me a professional chef who's not a complete hor. You can't, can't you? I rest my fanny. Food is usually Madame Fleurette's game - Peckerwood Cafe is her beat! -  and I don't want to bump up against that, but I don't think she'll mind if I share this dee-licious New York Times Seafood Gumbo recipe, which yours truly has tried and had much success with. And, yes, I've varied the ingredients each time I've ...