2013

Appetizing Event: New Orleans Marches On, Part II

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Deanies Fried Seafood Platter
Deanies Fried Seafood Platter

{This is a three part series. Read “How New Orleans Marches On, Part I” here.}

It’s been several years since Hurricane Katrina and an oil spill wrecked havoc in the gulf. Most recently, there was flooding from the Mississippi river, spilling fresh water into many saltwater oyster beds. The oysters in the gulf–American or Eastern varieties–are one of the few places in the world demanding a precarious mix of fresh and saltwater. Other oyster varieties in the world, including regions in the United States, only live in salt waters. With numerous disastrous hitting the the gulf states, one might think the seafood industry is in decline. It isn’t, and it’s determined to return to their worldwide number one status.  Read more →

Ecclesiastes Three

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skittles

1 To every thing there is a season, and a time to every purpose under the heaven:

2 A time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted;

3 A time to kill, and a time to heal; a time to break down, and a time to build up;

4 A time to weep, and a time to laugh; a time to mourn, and a time to dance;

5 A time to cast away stones, and a time to gather stones together; a time to embrace, and a time to refrain from embracing;

6 A time to get, and a time to lose; a time to keep, and a time to cast away;

7 A time to rend, and a time to sew; a time to keep silence, and a time to speak;

8 A time to love, and a time to hate; a time of war, and a time of peace.

In Memory of Trayvon Martin

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Appetizing Event: New Orleans Marches On, Part I

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Shrimp Salad at the Gumbo Shop

When I think back on my trip to New Orleans, the one dish I won’t forget is Chef Susan Spicer of Bayona Restaurant’s Oyster Rockefeller with ramps. There are no pictures, because I chose to experience the moment of savoring the flavor of sweet oysters cooked with mild garlicky, fresh ramps. It was truly divine. As mentioned here, I flew to New Orleans for a two day-trip to learn how the gulf states are moving forward after an oil spill and hurricanes courtesy of The Gulf Seafood Marketing Coalition. It was a trip to learn about one of the world’s most competitive and regulated seafood industries, a bit about marine wildlife and mostly about eating abundant fresh seafood.  Read more →

Beautifully Serene Lavender Fields

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Strawberry Lavender Sorbet

After weeks of resting well and looking at the four corners of my apartment, a good friend suggested we drive two hours to Lavender by the Bay in East Marion, New York. They have a booth in Union Square’s farmer’s market selling lavender bunches, dried lavender for cooking, lavender sachets and more. After reassuring the boyfriend the trip is mostly sitting in a car, walking around the fields for less than an hour and driving another two hours back to the city, my friend and I  left Brooklyn one foggy, mild Thursday morning. We picked a weekday, because the crowds would’ve been too stressful for me (I’m not in the condition to stand in line). We also took a chance, because the weather stations predicted t-storms starting around 1 pm. We started our trip at 7:30 am, so we can return to the city before the heavy rains.  Read more →