PopsicleToze

I didn't know that. Why is it problematic to put up? I checked my Stocking Up canning reference, and the peeled cloves are only preserved by a hot water bath, not even a pressure cooker. I know garlic put in vinegars and even chopped and put in olive oil, not properly processed is a problem, but I've never heard pickled garlic is a problem. I hope someone enlightens me because I am sooooo in the pickling frame of mind and want to do some garlic, and then some pickled green beans with garlic, too, but I don't want to kill anyone with my cooking... at least not this week

Shelby, I have a recipe I'm dying to try, but I couldn't find any dill either. I'm going to town tomorrow, so I hope to find some there. Meanwhile, I went ahead and made bread and butter pickles today. The cucumbers were really big, but they looked good, and they were pickling cucumbers and hadn't been waxed. Had to salt them for 3 hours. The pickling liquid and spices before bringing to a boil. Mix them together. Remove from fire just before they come back to a boil. And pickles...

Scallops Devilled eggs and pickled shrimp

Shelby, thanks. It's a tradition here. When someone passes away, the family has more food than they know what to do with -- typically for the wake and then people bring food to the home for when everyone goes to the family's home after the service. We cooked early -- the day they were making the arrangements -- so that's why we cooked a complete meal. Nikki, thanks! They're dear people, and it was an unexpected loss. The cornbread is an old comfort food favorite from Mom's recipes with sour cream, cheese and jalapenos. Since I'm posting, here is another meal around we had, steak with mashed potatoes and asparagus. The steak was a little over-cooked. I can hear Gordon Ramsey screaming, "@#$% me now!" But it was still good.

Mom and I cooked for a family who lost someone in a tragic accident. Nothing fancy and things that would reheat well: stuffed bell peppers, fresh corn, mexican cornbread and a homemade peach cobbler. We were pressed for time, and as I was peeling the fresh peaches, I thought, "Why did I insist on a fresh peach cobbler? We don't have a lot of time." Then I smelled the peaches again, and I remembered why. They were delicious! The best peaches in the farmers market were from South Carolina, and you could smell them before you even picked them up.

Where to eat in New Orleans can be a daunting question. My friend asked me, "Do you remember that little restaurant we ate at a few years ago maybe a few blocks from here?" ROFL -- NO! Anyway, he described the location and the bartender at the hotel thought it might be Louisiana Bistro, and in his words, it's 'the best kept secret in the French Quarter.' So, we went there, and there are maybe 10 or 12 tables in the entire place, and it is one gem of a place. I sure won't forget it anytime soon. They had a chef's special where he cooks up something for you, 4 or 5 courses, but I was the guest, and we didn't get that. Still, the table beside us did, and when they received their seafood-stuffed mirlitons for the starter, and their pan-seared snapper dish for the entree, I was elated and just enjoyed them from afar. The chef would come out and tell him how their dish was prepared, and I just wanted to hug him. We had boudin balls for an appetizer, and they were amazing. I can't put my finger on why they were so special, but they were. I've had hundreds of boudin balls, maybe thousands, but these were special. The sauce was so good, that if he would have poured it into a coffee cup, I would have drank it! The blue cheese salad and the paneed frogs legs I had were good, but the star of the show was the Dirty Duck special. It was confit of duck with dirty rice in goo (chef's words). I asked the waiter what was goo, and he told me it was a special sauce the chef called goo. Well, one thing about that man is that he can cook! It was amazing!! I had to make myself only eat off my plate and not have the duck. Oh, and about not remembering the place the first time, that mistake won't happen twice. I love/love/love this place.

Kay, at Cafe du Monde, you're just a block from it. if Cafe du Monde is 12:00, then Stanley is at 6:00. Walk straight across the street at Cafe du Monde and keep walking straight. You'll be walking on the side of the park with artists everywhere. Stanley is at the end of the alley. It's just before you run into Muriel's. Bon appetit! Rhonda

I think it's not something specific for the region, but their own version of the sauce, which is much thinner and lighter than a regular hollandaise. Also, it tasted like it had a little hot sauce in it -- not much, but just a touch.

Breakfast at Stanley's in New Orleans. It's in Jackson Square and overlooks St. Louis Cathedral -- you can see its vague outline through the watery windows. I had the Eggs Stanley, which was delicious. The oysters were cooked to perfection, and so were the eggs! It was terrific. This place is great. I believe La Madeleine was at this location. I'm thankful Stanley's is here now. Definitely a spot to visit when you are in town.

This past week he about chopped off the head of the woman who made etouffee in 30 minutes and served it over saffron rice (way to go -- I always add a little saffron to crawfish etouffee, and it is a perfect fit). He told her that there is no way to do a roux in that amount of time, and in the end he let her go because he was disappointed in her discretion to attempt a dish in 30 minutes that should take four (4) hours to make. What? Now, I wouldn't bash someone who just had a misconception about a dish, but he put himself out there as an expert on the dish, and that's just not the case. First of all, if it takes you 4 hours to make crawfish etouffee, then you're doing it wrong, unless you count peeling the crawfish. This lady had fresh Louisiana *peeled* crawfish tails shipped in (and the little packages contain the crawfish fat, which is what makes crawfish etouffee). Then, he went on and on about a roux needs an hour to develop flavor in a dish. Okay, that may be the case for gumbo when you're using about a cup of flour, etc, but THAT IS NOT THE CASE FOR AN ETOUFFEE! Traditionally, an etouffee doesn't require a roux. "Etouffee" means smothered around Louisiana, and that doesn't necessarily mean a roux. In a nutshell, etouffee means smothered, and if it has a dark roux -- that is a stew. If it is a stew that contains cream, then that is a fricassee. So, if one has peeled crawfish tails with the fat, chopped trinity, some seafood stock (preferred) or a good seafood base, then, YES, DEAR ROCCO, IT IS VERY POSSIBLE (AND PROBABLE) TO MAKE AN ETOUFFEE IN 30 MINUTES! If, dear Lord, el Rocco thinks it takes four (4) hours to make an etouffee, then he doesn't know what he's talking about. --------- ETA: Bless his heart.

Loved/loved/loved it!

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Produce at a $0.99 store -- whatta deal! I love your mid-morning snack, too. Such great produce and healthy eating.

I do admit, however, that being a gentile I had to look up the verse.

I think it's in the poking his nose in other people's business way. I have wondered why he doesn't reform the school foods of his own country before tackling those in the US. I smell a marketing ploy. he did. He always mentions this on his ABC show. I like Jamie, and teaching children a proper diet is a noble goal. However, I'm beginning to wonder if all of UK sees Americans as obese people. I'm reading 'The Year of Eating Dangerously' by Tom Parker Bowles, and he describes 2 Americans he sees in New Mexico as, 'a couple of waddling American flesh mountains.'

You totally nailed that one on the head. Spice Coast menu looked like a Chipotle menu with tacos and carnitas. Glad Soul Daddy won, but the Spice Coast concept was one that I would be most likely to frequent.

They were successful in closing so many mom/pop grocery stores, that now they're gunning for the pharmacies. The thing of it is, now that so much of the competition is gone, WM is raising their prices on groceries; some articles have the percentage incrase as much as 60% on some items. Plus, they have squeezed out many brands. Often, there is only their 'Great Value' brand (which may or may not cost more than other brands) with a few very limited other brands to compete. However, the lure of $4 prescriptions is a big one. When so many citizens, especially the elderly on fixed incomes, this is sure helping ends meet.

Lola, your Easter Tea spread looks fantastic!

Great pictures and report from the market, Heidi. Everything looked wonderful. I'm amazed by the huge avocado tree, too, and the wild fennel. Never heard of the fish you bought, so I'm really looking forward to seeing how you cook it. Huge fan of iced tea, too. I've almost eliminated Diet Coke from my life now that I take the time to make iced tea everyday.

Heidi, I am sooooo looking forward to this blog! What an amazing start and what fantastic photos. Oh to go outside and pick your own citrus for juice in the morning. And your garden is gorgeous! (Is that a basil plant sitting in your birdbath?) I was pleased to see that we have the same fish sauce and bitters in our fridges. This will be a great week!

That's a pretty harsh statement, and you must realize that you can only speak about locations that *you* have personally visited. The one in Metairie and the one in Baton Rouge have all served me wonderful steaks, and my taste buds are just as good as anyone else's.

I love it.

Pam, fantastic week and fantastic blog. I'm amazed at how you fit everything in your schedule! Also, please post pictures of your new condo's kitchen and the stools you ordered. I'm excited for you ))

W.O.W. That was some serious spread, Kay. Looks like you had a blast! Any crocs in the mote?

Kay, your sandwich looks fantastic. Haven't found any decent tomatoes yet here.