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Why Do You Have To Cook After Working All Day???

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The Awe Inspiring JoelleDrees 1
Lea 16
SagaciousSighFiGurl 2
Joe Blow 1
TinktheSprite 3
MyOpinion 1
DVaz 1
mutton 1
The Odd Job Specialist 1

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Lea --- 130 days ago -

From My Kitchen To Yours is a home based business I started after many of the flood victims that I was cooking meals for suggested I do it. I have always loved to cook so i thought it was a great idea.
I am an AUTHENTIC CAJUN from South Louisiana so most of my meals do have that Cajun kick. I can cook just about anything and quite frankly most of what I cook is just stuff I make up. I grew up in the very Southern part of Louisiana close to Fourchon. It is almost a world away from where most people describe themselves as Cajun. We used to consider them Northerners.
My business can be found on Facebook. I cook on Mondays, Wednesday's & Fridays however I do accommodate special events.

Please take a moment to check it out and try some good old fashion Cajun homestyle cooking. All dinners are 5.00 per plate and the menu changes every week. 

TinktheSprite --- 130 days ago -

What is your FB name? I searched From My Kitchen to Yours and found someone in Illinois, Ohio, Natural foods, and recipe sharing. 

Lea --- 130 days ago -

I'm sorry, I have a friend coming over in a couple of days to help me figure out how to promote it on Facebook but my name is Lea Courr? 

Lea --- 130 days ago -

Lea Courr? 

TinktheSprite --- 129 days ago -

Well, you're not on FB either!
"We couldn't find anything for Lea Courr"
Or maybe I am not looking right. Just get your FB page going and send us a link, please? 

The Odd Job Specialist --- 128 days ago -

Well Lea, I hope you get us some information soon, I would sure like to order some of your food to try it. I am full blooded Cajun from Elton, Louisiana and I lived in Lake Charles 4 years and New Orleans for 9 years. 

Lea --- 128 days ago -

I hope this works. 

Lea --- 128 days ago -

I hope this works. 

Lea --- 128 days ago -

I am really trying. I really know how to cook but I am very technically challenged 

The Awe Inspiring JoelleDrees (Mod) --- 128 days ago -

Try this link? 

SagaciousSighFiGurl (Mod) --- 128 days ago -

Good luck! Do you include deserts and baked goods? 

Lea --- 128 days ago -

Yes, every dinner comes with dessert. Thank you 

Joe Blow --- 128 days ago -


TinktheSprite --- 127 days ago -

$5/plate is a great deal for a No-Cook Night! Can't wait to try it! 

Lea --- 127 days ago -

This is next weeks menu. Remember, EVERYTHING is made from scratch.

Monday's Meal
Chicken & Sausage Jambalaya, peas & brownies

Wednesday's Meal
Ground Beef Spaghetti, Potato salad & Spice Cake

Friday's Meal
Pork Chops With Potatoes, Corn & German Chocolate Cake

Please give me a days notice so I will know how much to cook.

Thank you, I appreciate your business

The best way to reach me is to text me at 713-962-3765 

Lea --- 127 days ago -

Tuesday's & Thursdays I serve a large company so I can only cook for them on those days.

Thank you very much 

Lea --- 126 days ago -


Lea --- 126 days ago -


Lea --- 126 days ago -


Lea --- 125 days ago -

Please let me know today if you are interested in meals for tomorrow. Thank you!!!! 

Lea --- 124 days ago -


Chicken & Sausage Jambalaya, Peas & Brownies
Only 5.00 per plate

From My Kitchen To Yours 713-962-3765 

MyOpinion --- 121 days ago -

I do not do facebook so I will never know anything more about your business. Best of luck to you. 

Lea --- 120 days ago -


Lea --- 120 days ago -

***************FRIDAY'S DINNER**************

Pork chops with potatoes, Corn AND Home made German Chocolate Cake.
'Please let me know as soon as possible if you will be picking up and how many. You can email me at or call 713-962-3765. Thank you very much. I really really really appreciate your business!!!
Cost is 8.00 per plate. 

DVaz --- 120 days ago -

How large are the portions?


SagaciousSighFiGurl (Mod) --- 120 days ago -

Sounds good, Lea! good luck! 

mutton --- 120 days ago -

I could use a nice one. DH been kinda lazy lately... 

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