Well, Diane Morgan has done it again. There are some cookbook authors that you just know can hit the ball good and solid every time. Diane Morgan is just such an author. She seems to have found a formula that just keeps working.

That’s because she is a sensible cook and a straightforward writer. Diane’s approach to food is practical. She seems to know just what her audience expects, and she delivers exactly that. Yet somehow, without ever straying too far from the tried and true she manages to bring something fresh and modern to her work as well.

When I first picked up her latest title from Chronicle Books, The New Thanksgiving Table, I was a little confused. After all, I considered her previous book The Thanksgiving Table to be the definitive guide to this particular holiday.

But I have to admit, I was taken with just how easy this new book is to read. Which to me translates into a cookbook that is easy to use as well. It is laid out with plenty of space between the text and recipes. The useful information is highlighted with simply shaded boxes. The ingredients are in bold type, which makes list making a breeze. So despite my pre-conceived notions of redundancy, I found myself already liking this book.

I like spicy food. I like spicy hot food. So it goes to follow that I like Mexican food. But I'll tell you something. Mexican food does not have to be spicy hot.

Here in Los Angeles we get some of the best Mexican food in this country. As much as I like spicy versions of authentic Mexican cuisine. I have eaten enough really great Mexcican food to know that the best of it uses heat in a very beguiling way. That's because there are all sorts of chilis used in Mexican cooking and not all of them are blazing hot.

In fact the best recipes layer the flavors of more than one chili pepper in complex ways in order to build a ceratin taste sensation.

I am going to attempt something like this today. I am making quesdaillas. But rather than starting with and emphasising the heat in chili I am going to use three different chili peppers and bring a distinctive chili flavor, but it's not going to be overtly "hot".

Though it will be spicy and there is a difference.

Feeling glum?

Well there is no better spirit than rum to lift your "spirits". It can bring a little sunshine to that dark mood of yours.

Now, I have spent quite a bit of time in the Caribbean. So I know a thing or two about rum. First off it's not just for coke. Rum is very versatile. People don't really believe me when I say that, but it's true.

It's made from cane sugar and is the drink of the islands. It comes in many shades, from clear to almost black. Each offering something special. This chromatic diversity is a big part of its versatility, because the color affects flavor. It makes rum work in so many situations.

The color depends on the aging process and how caramelized the cane is during processing. Rum has a complex nose and is usually described as having fruity aromas.  There should be a good balance between alcohol, sugar and spice. The flavors often run the gamut. White rums can be soft and floral. The golden hues bring honey and vanilla to the mouth, with a nice balance of tropical fruit flavors like banana and orange. The very dark rums can taste like roasted toffee. Good rum should be smooth and soft. Like velvet. Which means tropical Technicolor machinations are not the only mix that works. In fact some rums should be sipped and given the same respect as a fine cognac.