I asked a very smart TT over in England named Mo Mo (www.tibetanterrier.me.uk ) and she explained gourmand as "greedy feeder, glutton" and gourmet as "connoisseur of table delicacies; judge of good food."
Well my question is is it possible to be both a gourmet and a gourmand? I guess it is. I mean I know it is because I love delicacies, but lots of them. When it come to my pups I only want the best. I guess I'm thinking about this because it's getting time for me to think about weening the pups. I mean "the girls" can only take so much. For about a week now, my parents have been giving the pups plain whole fat yogurt on the tips of their fingers and they have been lapping it up. I mean really lapping it up. And today, we tried just a little bit of a puppy formula that is used to transition the pups to a more solid puppy food. Again, my parents put the puppy formula on the tips of their fingers and the pups seemed to enjoy it. I got the leftovers and I REALLY like it. Gourmand? We will give them a little more each day until they are ready for puppy food.

If you ever decide to transition your puppy or dog to a new food at any time, please do so gradually. At first add just a small amount of the new food to the existing diet and over at least a seven-day period slowly increase the proportion of the new food included in their daily diet. I don't recommend that you change a puppy’s food in the initial transition period when they are introduced to their new home.
Since I am going on about food today, I guess it's as good a time as any to share my dad's oven roasted tomatoes recipe. They are great as a side with eggs or anything for that matter. Sometimes my dad spoons the tomatoes over pasta when he's craving a healthy and easy meal.
Dad's Oven Roasted Tomatoes

1 tablesoon sugar
1 teaspoon salt
1 teaspoon pepper
Preheat the oven to 350 degrees F. Combine sugar, salt and pepper in a small bowl and set aside. Lightly coat the bottom of a large baking dish with olive oil. Drain the tomatoes in a collander and discard the juice. Cut the tomatoes in half and and place cut side up in a single layer in the baking dish. Sprinkle evenly all over with the sugar-salt-pepper mixture. Cook for 1 to 2 hours or more until the tomatoes are well cooked and a bit carmelized. Remove from oven and cool. Dad likes them best at room temperature.
Oh, dad just reminded me, after sprinkling the sugar-salt-pepper mixture on top some people like to dab just a teeny tiny dob of butter on top of each tomato before placing in the oven. Gourmands I would guess.