Talk About Food

Easter has come and gone.  Our family gathering lasted all day and we ate just about everything from the ham and brisket, to potato salad (with homemade mayonnaise), rice dressing and assorted cakes and pies,

Now we’re into spring, a beautiful season in south Louisiana.  The bald cypress and willow are leafing out along the Bayou Teche, and I’ve spotted a few Louisiana irises in bloom here and there.  I’m waiting for my first crawfish boil of the season—maybe this weekend!

On a drive through my rural neighborhood I noticed that several home gardens are getting planted and my mouth is already watering for tomatoes, cucumbers, eggplant, bell peppers and summer squash.  The local farmers’ markets are featuring Louisiana strawberries—ideal for strawberry shortcakes, strawberry muffins and strawberry jam. 

My husband has dusted off the barbecue pit and his grill, and we’re anxious to enjoy the longer, warmer evenings on the patio.  Tonight we plan to make chicken kabobs to serve with rice pilaf and fresh asparagus.  Tomorrow night I’m looking forward to big and juicy burgers on the grill, and later in the week I’m going to fry up some shrimp and catfish. 

Yesterday I found globe artichokes for 99 cents so I came home with several that will be delicious steamed and served with mayonnaise tweaked with pressed garlic, lemon juice and freshly ground black pepper.

What are you cooking?

Goodness, I’ve been very remiss in updating my blog.  Here is it almost Easter.  Lent has certainly flown by.

Crawfish is coming into season after a slow start.  I have had boiled crawfish only once so far—prices are a bit higher than we are used to—about $40.00 for 10 pounds of boiled crawfish—oh for the days of old when crawfish was a bargain!

I have been visiting local vegetable gardeners and they seem to think it’s still a bit early to put in their spring/summer crops of tomatoes, eggplant, bell peppers, squash and zucchini.  My winter herbs have just about played out so I’m anxious to put in basil, oregano, tarragon, and thyme to liven up spring and summer meals.

I’ve handed in a manuscript to LSU Press on wild birds of Louisiana.  The photographer, Charlie Hohorst, has done an incredible job and I’ll let you know when the book will be published—probably not until fall.

Have a grand Easter celebration.  My family is getting together and so far the menu will include baked ham, barbecued chicken, potato salad, asparagus casserole and lots of chocolate candy from our Easter Baskets!