Friday, December 19, 2014
Thursday, December 18, 2014
a fish with ocean sauce I had while in New Orleans this early spring.
I have made may be 4 batches of fresh pasta in this couple of weeks. I have now developed a work flow that is efficient and least fuss. Once you tasted good fresh pasta, it is very difficult to lower yourself to eat those made from dried, except for the reason of expedience. It will continue to eat dried pasta occasionally, especially when camping with Brunnhilde.
Wednesday, December 17, 2014
a greasy spoon for breakfast. I curbed my expectation as it was a all you can eat buffet. They have one kind of boudin amongst other mostly pork dishes. The boudin was dull with not a whole lot of taste. I would have to wait until I get to the real Creole and Cajun restaurants much later to taste the real boudin.