conversations.from: human
conversations.value: What could be a title for a book about Savannah, Somehow, Bobby with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A title for this book could be 'Paula Deen's The Deen Family Cookbook'
conversations.from: human
conversations.value: Do you know the first five paragraphs for this book?
conversations.from: assistant
conversations.value: Paula Deen's The Deen Family Cookbook
  And, of course, my gratitude goes out every day to my tried-and-true staff at The Lady & Sons, especially Dora Charles, Rance Jackson, Dustin Walls, and Scott Hopke. And thanks, also, to everyone at Uncle Bubba's Oyster House, especially Lisa Jackson.
  And to all the rest of my darling family: my husband, Michael; my boys, Jamie and Bobby; my daughter-in-law, Brooke, and grandson, Jack; the Groover kids, Anthony and Michelle, and Michelle's husband, Daniel Reed; my baby brother, Bubba; my niece, Corrie, and my nephew, Jay; Michael's brothers, Father Hank and Nick; all the many dear cousins, aunts, and uncles; and to my beloved Aunt Peggy Ort. I hope you all know you mean the world to me.
  I have the privilege of working with people so special to me that they've become part of what I consider my extended family. So not only have I got my darling husband, Michael, wonderful sons and grandson, and beloved brother, aunts, uncles, nieces, nephews, in-laws, and children by marriage, I've also got my assistants, my publicist, and my dear agent, Barry, who makes me feel like I have a daddy again. All these people have become so important to me that I can't imagine they won't be a part of my life forever. One thing that's become clearer and clearer over the years: Family is not about being blood-related, it's simply about love.
  And food! Many of the bonds my family has were forged over the dinner table and through the sharing of recipes. Cooking is the way we express our love for one another. We celebrate just about everything that happens to us down here with a meal. It's a grand old Southern tradition! I remember as a young girl going to family reunions, and, oh my gosh, everybody would just try to outdo each other with their best dishes. It always felt like the good eating was lined up for blocks on those tables. To this day, bringing my family together means piling up a plate loaded with everybody's favorite recipes.
  Those family recipes are the very soul of everything I do. On my restaurant menu, you'll find my Grandmama Paul's fried chicken and collard greens; you'll find Aunt Peggy's meat loaf and her sweet potato soufflé. And if you've ever sent one of your family recipes to me or my Web site, it might just end up on TV, where I love to share all the tasty tricks I learn from the people around me and beyond. My life is my cooking, and none of it would be possible without my family, and yours, too.
conversations.from: human
conversations.value: Do you know five more paragraphs?
conversations.from: assistant
conversations.value: I love vodka sauce—it's got cream, garlic, and tomatoes in it. How can you go wrong? So when Bubba first served me his seafood pasta, I saw just where he was coming from. And I wasn't surprised to see that he'd loaded it up with seafood. He loves going fishing and crabbing and he never misses an opportunity to add the day's catch to his cooking.
  BUBBA SAYS: **Every now and then I like to switch things up and have folks over for a pasta supper, and I love any kind of pasta that's got some kick to it. Make sure to have yourself some bread with this meal to soak up every bit of that good, spicy sauce. You know I never forget to have the bread, and it shows!**
  We have such an excellent Thai restaurant nearby, and we just love to get take-out for a change of pace. Michael got hooked on pad thai years ago, and after ordering it in for the billionth time, he up and made his own one night. Bless him, he can cook even better than he lets on.
  PAULA'S TIP: **To get every last tasty ingredient cooked at the right time, it's easiest to just make this recipe in two batches. But don't worry about the first batch getting cold while you do the second; the cooking goes quick.**
  NOTE: Tamarind concentrate, also sold as tamarind paste, is an extremely tart flavoring with a citrusy tang made from the podlike fruit of the tamarind tree. It's commonly used in Southeast Asian cooking, but is becoming more and more popular here in the West. You can find it in the international section of large supermarkets.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: You can find it in the international section of large supermarkets.. It's commonly used in Southeast Asian cooking, but is becoming more and more popular here in the West.**
  NOTE: Tamarind concentrate, also sold as tamarind paste, is an extremely tart flavoring with a citrusy tang made from the podlike fruit of the tamarind tree. But don't worry about the first batch getting cold while you do the second; the cooking goes quick.
  PAULA'S TIP: **To get every last tasty ingredient cooked at the right time, it's easiest to just make this recipe in two batches. Bless him, he can cook even better than he lets on. Michael got hooked on pad thai years ago, and after ordering it in for the billionth time, he up and made his own one night. You know I never forget to have the bread, and it shows!**
  We have such an excellent Thai restaurant nearby, and we just love to get take-out for a change of pace. Make sure to have yourself some bread with this meal to soak up every bit of that good, spicy sauce.
  BUBBA SAYS: **Every now and then I like to switch things up and have folks over for a pasta supper, and I love any kind of pasta that's got some kick to it. He loves going fishing and crabbing and he never misses an opportunity to add the day's catch to his cooking. And I wasn't surprised to see that he'd loaded it up with seafood. How can you go wrong? So when Bubba first served me his seafood pasta, I saw just where he was coming from.I love vodka sauce—it's got cream, garlic, and tomatoes in it
conversations.from: human
conversations.value: Do you know the last four paragraphs?
conversations.from: assistant
conversations.value: The boys make this every year, and they leave the liquor on the side for those who want it. It's a dessert in a glass and I always look forward to sipping a cup by the tree.
  PAULA'S TIP: **If you don't want to waste egg whites and you don't have a problem with raw eggs, you can beat the egg whites and fold them into the eggnog in place of the cream. It makes it lighter, too. Just remember, raw eggs should not be eaten by the very young, the very old, pregnant women, or anyone with a compromised immune system.**
  My hardworking, chocolate-obsessed friend Oded Brenner, who with Max Fichtman started the Chocolate by the Bald Man restaurants (and created "Max Brenner"), made this deliciously thick and creamy hot chocolate on my show. I make it as a treat whenever we have children around—and adults love it, too.
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conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: The boys make this every year, and they leave the liquor on the side for those who want it. It's a dessert in a glass and I always look forward to sipping a cup by the tree.
  PAULA'S TIP: **If you don't want to waste egg whites and you don't have a problem with raw eggs, you can beat the egg whites and fold them into the eggnog in place of the cream. It makes it lighter, too. Just remember, raw eggs should not be eaten by the very young, the very old, pregnant women, or anyone with a compromised immune system.**
  My hardworking, chocolate-obsessed friend Oded Brenner, who with Max Fichtman started the Chocolate by the Bald Man restaurants (and created "Max Brenner"), made this deliciously thick and creamy hot chocolate on my show. I make it as a treat whenever we have children around—and adults love it, too.