Pulled pork BBQ beef Little Smokies in bbq sauce Guacamole Salsas Onion dip Mexican Pizza - On a large flat platter or pizza pan layer 1 large can refried beans, 3 or 4 mashed avocados, chopped green onions, small can of green chilies, some taco sauce or salsa, chopped olives, chopped tomatoes and cover the whole thing with 8 oz. of shredded cheddar. Serve with tortilla chips. Most guys like foods that familiar and simple. Sweet mixed with salt and too many veggie ingredients are snack killers.

A lady from Hong Kong was a care-giver to my then 99 yr old grandmother about 2002. She prepared a durian for us - quite a production. It seemed to require elbow length gloves, a machete, knives, a very well protected table and a variety of scooping tools. We tried it - it tasted good smelled funny. She went home for the weekend and we had a bowl of durian in the fridge. The next day the whole kitchen stank of it - not appetizing - neither of us was inspired to eat it or anything else in the kitchen. The next day I triple wrapped it and trashed it. When she returned she figured out what I had done and was deeply offended. Oh dear.

While it is only good on Tuesdays after 5 pm, Bar Louie has a $1 hamburger special. It is their standard big burger, served with a bun and lettuce, and you build from there for a small charge. Fifty cents for cheese, another 50 for onions or toms, etc. Dinner for 2 with an order of fries or tater tots (shared, it is huge) has been running us about $7.50. I can 't buy, prep, cook and clean up for that price! Some are free stnding but many are in Holiday Inns, so here is a link to locations...... Here is a link that might be useful: Bar Louie locations

Celebrate spring with this light and nutrient-rich meal. It scores big on flavour, simplicity and speed. For ease, pick up a rotisserie chicken from the grocery store. Roasted Vegetables and Chicken Penne (Foodland Ontario) 500 g (1 lb) asparagus, trimmed 2 sweet greenhouse peppers, seeded 30 ml (2 tbsp) olive oil, divided 1 ml (1/4 tsp) each salt and pepper 375 ml (1 1/2 cups) greenhouse grape tomatoes 375 g (12 oz) penne or other short pasta (about 1 l/4 cups) 500 ml (2 cups) cooked chicken 30 ml (2 tbsp) red wine vinegar 2 cloves garlic, minced 125 ml (1/2 cup) crumbled aged white cheddar cheese 50 ml (1/4 cup) slivered fresh basil 2 green onions, thinly sliced 1. Slice asparagus diagonally into quarters and chop peppers into bite-size pieces; place in a medium bowl. Add 15 ml (1 tbsp) of the oil, salt and pepper and toss. Spread on a rimmed baking sheet. Roast in a 220 C (425 F) oven for 7 minutes. Add tomatoes and shake baking sheet; roast for 8 minutes or until asparagus is tender-crisp. 2. Meanwhile, in a large pot of boiling lightly salted water, cook penne according to package directions until tender. Drain pasta, reserving 250 ml (1 cup) of the cooking water. 3. Return pot to medium heat. Add cooked pasta, remaining oil, roasted vegetables, chicken, vinegar and garlic; toss to combine, adding enough of the pasta water to moisten to desired consistency. Cook, stirring, for 2 minutes or until chicken is heated through. Remove from heat. Stir in cheese, basil and green onions. Makes 4 servings. Nutritional information per serving: 612 calories; 77 g carbohydrate; 39 g protein; 16 g fat; 6 g fibre. Note: For a nutritional boost, try whole-grain pasta, or read the label and select pasta that has been enriched with B-vitamins and iron.