At what point in the English language did lemons become a metaphor for life? Eggs in my opinion make more sense. My life has become scrambled, or things are going over-easy. Maybe life has become deviled or hard boiled? We’ll go with lemons though.
NOLA, an Emeril Lagasse restaurant located in the French Quarter of New Orleans is the first stop for Sunday brunch of a four day work/play adventure.
Just a few blocks from our hotel on Bourbon Street, the decor is a mix of crumbling brick walls and modern chandeliers. An ancient glass-enclosed elevator is both fun and inventive artistry and it’s also the only way to the second floor.
My palate is stuck in Paris…while my body is still happily enjoying what we call local summer at the Jersey Shore. This is the moment when most of the tourists and summer denizens have gone back to where-ever-they-live and the traffic returns to something we consider normal. After living here for a quarter of a century I can attest to the fact that this is truly a time to rejoice. But why are my taste buds wishing to hang out at a true Parisian café?
While many food writers are publishing recipes deep in cultural roots, others are taking the tried-and-true to new levels with a creative, almost impertinent approach. Such is the composition of Casey Barber’s new cookbook Pierogi Love.