That's just for starters.
Thank you, Bubbles and Kirby, for helping me see just how far I've fallen.
On the diet and weight front, I now tip the scales at 219 pounds, more than at this time last year. Last time I was in New Orleans on vacation with my family, in August 2004, I gained 7 pounds in 3 days, while training for a marathon.
And what did I fatten up on? Well...here's just a little something for you. Please forgive me if some of the photos are a little...blurred. In an effort to avoid looking like either a rube or a voyeuristic freak, many of my vacation snapshots were taken with a cell phone camera.
Chopped pork shoulder sandwich and barbecue spaghetti at Interstate B-B-Q in Memphis
Fried dill pickles at the Praline Connection on Frenchmen Street.
And of course, my beloved Sazerac. First with lunch at the Napoleon House
Did I mention beignets? Forget Krispy Kreme, Dunkin Donuts, Lard Lad and all the rest of them. This is the ticket: fried dough covered in a mound of powdered sugar. Beats the hell out of any elephant ear or funnel cake you've ever had at any county fair. Served up all day and all night at Cafe Du Monde on Jackson Square.
Let's just grab one more order to go
Wait, I almost forgot--there was also bacon involved in this trip. Oh yes.
At one point, my stomach full, enjoying an expansive feeling of well-being toward my fellow humanity, my senses and speech only slightly impaired by intoxication, I suggested to MizBubs that it was in fact entirely possible to design an entire cuisine around oysters, bacon and a deep fryer. Yes, there was a lot of bacon. The most glorious example was this gem, served as an appetizer at Elizabeth's on Gallier.
Behold, praline bacon:
That's all for now. I'm off to cook dinner, some clear broth and a few pieces of spinach, followed by a piece of fruit. For now the bacon will stay in the freezer, and no deep-fried food or delicious cream sauces will cross my lips.
See y'all later.
Wait, I almost forgot--there was also bacon involved in this trip. Oh yes.
At one point, my stomach full, enjoying an expansive feeling of well-being toward my fellow humanity, my senses and speech only slightly impaired by intoxication, I suggested to MizBubs that it was in fact entirely possible to design an entire cuisine around oysters, bacon and a deep fryer. Yes, there was a lot of bacon. The most glorious example was this gem, served as an appetizer at Elizabeth's on Gallier.
Behold, praline bacon:
That's all for now. I'm off to cook dinner, some clear broth and a few pieces of spinach, followed by a piece of fruit. For now the bacon will stay in the freezer, and no deep-fried food or delicious cream sauces will cross my lips.
See y'all later.
0 Yorumlar