Thanks to everyone for the recipes. I look forward to trying many more of them. Doucanoe, I made your alfredo chicken pizza and it was wonderful. Rusty, I made your hot chicken salad and it was great! I didn't take pictures but I wanted to let everyone know that both recipes that I tried are keepers!! I look forward to having more left over chicken soon. LOL Karen

That's strange - I see you as a member since May 28. What happens when you go to the URL? I can remove you and have you join again if you want. I approved you again, maybe that will trigger it but you might have to leave and rejoin. https://www.goodreads.com/group/show/615019-kt-book-club Or do you mean Goodreads in general? I found this link about how to get another confirmation email. I added another email address to experiment and it said it needed to be verified and had an option to resend, though it wasn't in red. https://www.goodreads.com/help/show/283-how-do-i-verify-my-email-address

Hi everyone, I started the discussion threads for August. Unfortunately I haven't finished either book yet but I can look up some discussion questions when I get home. If anyone wants to jump in and get it going, please feel free!

I had a bag of cooked, frozen shrimp in my freezer and on Monday night, I fixed the shrimp. I used a NYTimes recipe that is actually a New Orleans recipe. It's called barbecued shrimp, and is rather misnamed as it includes neither a grill or barbecue sauce!! Put about 4-6 Tbs butter in a skillet. Add garlic to taste. Add about 2-4 Tbs Worcestershire sauce. Add shrimp. All of this is done quickly at a high heat. Since my shrimp were already cooked, I put them in still with a few ice crystals in them so they would not over-cook. I cooked them about 2-3 minutes per side. I then added a drizzle of lemon juice and salt and pepper. I poured the entire mess over a crusty roll that had been warmed and buttered and had the best sandwich I've ever eaten in my life. Yes, it's messy as all get out - a bib is required and a lot of napkins! But on my, that flavor. So simple and easy and quick and full of flavor. I think in New Orleans they serve this is a bowl with the shell and heads still on the shrimp. My shrimp were headless and had been shelled except for the tails. I removed them prior to cooking. If served in a bowl, be sure you have plenty of sauce to dunk a crusty roll or bread into. I'm having the rest of the shrimp tonight. Doing the "bowl" version this time as no crusty rolls at my market (I was late!), only french bread which I will heat, split and butter.