A few months ago Bo (http://www.bos-bowl.com/) gave me a verbal tutorial about grits and then did the extraordinarily gesture of sending me both some "quick" grits and some "slow" stone ground grits. They are one of the most magical things to happen this year. Peter and I ate them date after day, polishing off the quick grits and we still have some stone ground ones in the fridge. It was not only a tremendously generous gesture on Bo's part, but opened a window in our culinary consciousness we didn't even know was closed.
The "recipe whisperer" is still available for requests to alter, improve things you may have an aversion to. For my part I still want to know if there is a secret to making whole wheat pasta edible, and, more ambitiously, I'd like a simple recipe for homemade menudo. I received a recipe for red cabbage this morning from pegasuslegend which is absolutlely going to appear on my table very soon.