Yes, I realize that Memorial Day is right around the corner, but it's never too late to start spring cleaning. It was hard to get motivated with the chilly weather, but now I've rolled up my sleeves and in one fell swoop, three important letters have been answered in a timely fashion.

Q. Please send me a recipe for mozzarella sticks with sauce - the kind you can order in a restaurant. It's the only dish that everyone in my family agrees that we all enjoy. Regards.

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Q. Please send me a recipe for mozzarella sticks with sauce - the kind you can order in a restaurant. It's the only dish that everyone in my family agrees that we all enjoy. Regards.

- Terri F.

A. I'm not exactly sure which restaurant you are talking about, but one menu item that doesn't vary greatly from kitchen to kitchen is mozzarella sticks. After making these Mozzarella Sticks for your family, at least they should agree on one more thing - that Terri is great!

Q. I saw the episode of your TV show when you were grilling shrimp kebobs, but I wasn't able to write the recipe down quickly enough. Could you provide a copy of it in your column?

- Arthur P.

A. I'm hoping that the Spicy Shrimp Kabobs is the recipe you wanted, especially since you were nice enough to say that you didn't get it because you aren't quick enough. There are a few people out there (the list begins with my TV producer, my radio producer, my wife, my kids) who actually think I talk too fast.

Q. I love grilling and barbecuing, and I am looking for some sauce recipes other than the standard barbecue sauce for grilled meats and fish. I look forward to hearing from you.

- Tired of BBQ Sauce Bob

A. So, you're tired of working hard on all that great grilling only to have everything taste like gourmet ketchup? I'm going to give you a few very versatile sauces - Salsa Verde, Black Bean Mango Relish and Gorgonzola Cream Sauce with Caramelized Onions - that should shake up your barbecue routine and wake up Tired Old Bob. And stay tuned, because I've gotten a lot of mail about barbecuing lately, so I'll be offering more on grilling in the next few weeks. *