WIAW: NOLA Edition

New Orleans saw a college senior roll in for Mardi Gras…and limp out. And we can say that my body and health are still recovering from those four days. Nonetheless, I came back to the scene of music, humidity, and food. I’d like to underscore food many many times. I did a lot of running (indoors I might add, in order to avoid heat stroke hospitalization) to counter the NOLA tastings over countless days.

There was a successful balance between cooking and eating out.

 

 

Breakfast:

Birthday buckwheat pancakes par moi. Banana, just like dad used to make (cough, cough)

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Brunchers:

New Orleans must. Isn’t this what everyone eats post yoga class?

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Lunch:

Hidden neighborhood juice bar. Is that not the most amazing menu design??

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I’ll keep the lunch portion short and sweet. Let’s just say it involved starvation scavengingĀ  a male fridge for something edible. Feat in itself, ladies and gentlemen.

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Din:

Is there anything better than a peasant dinner? Bold red, hearty wheat bread, pungent cheese, guacamole (game time decision), and an amazeball greek salad. Can I get an amen?

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And there were also restaurant tapas. Four times as expensive and not as delicious as our hodge podge snacks above. Some say I’m a cheap date when I’m not ordering lobster

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TheĀ  denouement was the birthday dinner. Steak, mashed potatoes, and peas for the boy. Fish, peas, and a yellow heirlooms for me. Wine x5. Could you have guessed?

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Oh, and let’s not forget dessert. Withold too much judgment please, as this baby was created in a kitchen sans pie pan, flour, sugar, butter, or anything relevant to baking.

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I may have had my face buried in some goat cheese right before this was taken. Please forgive.

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Any memorable meals in New Orleans?

WIAW: Weekend Edition

As I mentioned, I took time to sleep in and enjoy my weekend. Leisurely moment by leisurely moment. This was clearly spurred by homemade breakfast for me and Richard. It was nice to take the time and whip something up in the kitchen, rather than rush around from obligation to errand to appointment. Perfect fuel for my ten miler that afternoon.

 

Breakfast:

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Egg scramble for me and banana flambee pancakes for him.

 

Lunch:

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Loving my big salads recently. Including falafel and hummus. You can go ahead and swoon now

 

Dinner:

Make this now. Not sure where my muse came from, but I was inspired to make nut encrusted fish. Hence, my pistachio salmon was born. I love the flavor of pistachios and per Richard’s request for flavorful fish opposed to a delicate white, we chose salmon.

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Pistachio Encrusted Salmon:
1) Drench filets in egg mixture (think egg and breadcrumb process)
2) Crush pistachios to fine/medium consistency
3) Pat pistachios onto both sides of filet
4) Season with lemon, herb mixture, salt, and pepper
5) Bake at 400 degrees for 25 minutes. Or less if smaller filet

 

Hopefully this means that spring has reawakened the chef in me. I’ve been slacking on the creativity and home cooking front.

 

Happy Wednesday!