Warm chocolate cake with a nut-encrusted chocolate sheet.
Cheesecake with candied pears.
Shared amongst the family: bread pudding.
Desserts: Mocca noisette with dark chocolate.
Main course: Fried drum over fried potatoes and haricot verts.
Appetizer: blue fin tuna tostada salad with hicama, red pepper, jalapeno, and an avocado-chipotle dressing.
A few Maker's Marks on the rocks (gotta go for the bourbon in Nola).
My dinner: wheat rolls and jalapeno corn bread with butter.
There's mom and Gina at Nola.
Dinner: We went to Emeril Lagasse's restaurant Nola for dinner. Luckily, we had a lot of food in our stomachs (as per usual) because my friend Natasha (nicknamed Downtown Natasha Brown, and a most well-earned nickname it is) showed us around town that night. We hit up about seven different bars.
Snacks: some of Nola's signature pralines (and some of that massive pile of candy Gina and I purchased at the airport, as we were expecting a meal between dinner and brunch and we cannot go more than an hour or so without food).
Brunch: a few cups of java, some bread and butter, and a jambalaya omelette (rice, beans, chicken, cheddar, with creole sauce) and grits.
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