― In 1973, I was working for the Texas Railroad Commission in an office with several talented cooks. I was in my twenties, just finished college, and was still living at home, so my cooking skills were still being developed to say the least. Once a month we would have a birthday celebration for the employees of that month. Everyone would bring a covered dish of some sort. When you hear "covered dish", you already know what I mean about the kinda of food we got to labor over. You know it had [...].