I have now had several days at home to recover and begin to contemplate the spontaneous weight gain that my trip to New Orleans provided me. I feel detoxed enough to write today considering that I felt like I needed to mainline heavy cream to avoid the shakes since returning. I finally feel like my blood alcohol level has receded in accordance with local traffic laws, so I drove my car today. I have eaten some salad. I’ve been to the gym. I’m ready.
In the next few entries I will share with you my venture into the heart of truly American cuisine. My travels took me from a re-built New Orleans during Mardi Gras, to Cajun country to meet a French Knight and back to the subdued post-carnival vibe and the kitchen of one of The Crescent City’s most renowned Creole chefs. I am not sure non-Louisianians can actually eat this way for longer than a week but if I was willing to be a Jenny Craig spokesperson I would love to try.
Crawfish, redfish, po-boys, cracklin, boudin, gumbo, jambalaya, etouffee, bisque, cayenne pepper and Tabasco all play a major role in Louisiana’s culinary landscape and will all get their due over the next few days. So, sit back, grab an ice cold Abita Amber and enjoy the ride through The Big Easy with me.
