Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch large enough to accommodate a family reunion.
New Orleans is a country unto itself; a city of jubilant excess where less is never more; a city that suffers fools gladly, especially when they’re three sheets to the wind with a wad of ready green. And Mardi Gras is in the air.
It’s in the purples and greens decorating the Creole cottages, shotgun houses and palatial mansions in the Garden District; in the waft of spilled rum on Bourbon Street; in the outstretched arms, begging for beads flung down from floats parading down Charles, and strewn from iron lattice balconies. Certainly it’s in the salty chew of mortadella in a muffaletta sandwich as big as the Mississippi. Mardi Gras, 2015, is in the slideshow below…
I’ve visited this city many times through the years. Every time the plane glides down the Louis Armstrong airport runway, I check my common sense—indeed, my brain—at the gate, allowing myself to be swept into the Bacchanalian vibe with abandon. A culture unto itself, New Orleans has its own brand of music, speech, worship, and certainly its own brand of cooking.
It’s said that New Orleans is a city with thousands of restaurants and only one menu. That’s far from the reality, but if the statement holds a kernel of truth, oh what a menu the landscape has created.
I made the following recipe before I left Ann Arbor, the ingredients a gift from Stephanie and Tom Teague, former Ann Arborites who now call Nola their home (lucky ducks).
This Sunday evening in Houston, Lady Gaga performs on the world’s largest stage. She crushed the national anthem this time last year–I had goosebumps for days–and this year it’s rumored her act will be over-the-top. Literally. The Patriots and Falcons will bookend her show (-: The Falcons are the underdog rookies. After all, this is the ninth Super Bowl … Full recipe post »
Taking care to practice what I preached in my last blog, I remain tasered into beans. (Been researching tasers for the current novel I’m writing. A cool word. It can be used as a noun: He’s running down Nine Mile, grab your taser! A verb: You tasered the wrong guy, man! Even an adjective: His eyes, a knee-buckling shade of … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...