A good way to start is by looking at what you already have on hand -- sort of taking a visual inventory.

Next,it's helpful to list on a piece of paper, all meals for coming week. For example, list all days, then Breakfast, Lunch, Dinner, etc.

On this list of meals, write down a main dish and a couple of side dishes that you want to make, keeping in mind what staples are on hand in cupboard and in freezer. Try to come up with as many meals as you can with what you have on hand.

Remember to write down some of extras you think you might like to make during coming week -- such as cookies, snacks or desserts.

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One of Mark Twain’s finest novels is “Life on The Mississippi", chronicling his younger days piloting — steamboatin’ on Mighty Miss. Originally, Twain was on his way to Amazon River to create a epic about riverboat life in Brazil, but obviously Emile Commander’s restaurant at corner of Washington Avenue and Coliseum Street, in Creole Garden District of New Orleans’ Vieux Càrre, or French Quarter, convinced him to stay.

Since 1880s when Louisiana officially joined Union, Commander’s Palace has been in same location and still operating, serving such celebrated diners as Confederate President Jefferson Davis. But locals still love their fine dining establishment as much as tourists. The land it sits on at one time was part of J.F.E Livaudois Plantation and Faubourg of Lafayette. The plantation grew into becoming New Orleans, and by 1900 Commander’s Palace was attracting gourmands from all over world.

During Roaring Twenties wild rivertown was known to be a little spicier, with riverboat captains frequenting Prohibition (ahem . . . Bourbon please) restaurant, and even high society dining in private salon upstairs (with separate entrance).

It took 125 years for Commander’s Palace to jump over Rockies and land in Las Vegas, but it did, with a great location on Strip in Aladdin Hotel and Casino, within Desert Passage Shopping Mall.

In 1944, Frank and Elinor Moran bought Commander’s Palace, and carried on its tradition of excellence with an expanded menu, including many recipes still used today in both Commander locations.

In 1974, Ella, Dottie, Dick, and John Brenan supervised restaurant and they gave old landmark an overhaul with redesigned rooms, seating indoors that complemented outdoors garden setting, all planned for a light, breezy ambiance.

The Las Vegas Commander’s Palace is trimmed in dark woods, and entrance opens up into a room that is a little Arabesque in height and style and subtle lighting — well of course, you are at Aladdin! Dining was certainly casual, and then I noticed immense Persian rum hanging on wall.

Crisp linens and quick service with intelligent wait staff makes this a happening winner. I couldn’t get in for Mother’s Day but following Sunday was Jazz Brunch at noon (every Sunday is Jazz Brunch at noon).

Sharath, our captain, has an advanced degree in Culinary Arts in Switzerland, and while traveling with his India ambassador father polished his food presentation skills as smooth as teak on a steamer deck.

From our gabled window perch blue Nevada sky stretched to mountains. So before I fork on over to tell you about dining, let’s talk about Commander’s Palace Las Vegas awards:

Winner of Best Restaurant on Strip Las Vegas Life Epicurean Awards

Winner of Best Restaurant of Year Taste of Las Vegas

Winner of Best Service Las Vegas Life Epicurean Awards

Winner of Best New Restaurant on Strip Las Vegas Life Epicurean Awards