We've landed in New Orleans and all is well. We were able to check into our hotel room early, which was a
blessing. It is very conveniently located in the French Quarter and we have already consumed a few good meals. There's just something about the South. The atmosphere is laid back, the people are friendly, and the food is good. What more could we ask for?
Actually we're having a bit trouble sourcing ingredients for our class on Monday. It's a minor blip and I'm sure we'll work things out one way or another, The class may have to evolve according to circumstances. On the bright side we've had quite few "aha" moments since we've arrived, thoughts that will definitely translate into new dishes for our kitchen. For example, one of the items at dinner tonight was barbecued ribs with pickled watermelon rind. The pickles were unusual in that they were very tender and deeply spiced, actually reminiscent of apple pie filling, so much so that the couple next to us who recommended the dish actually thought they were apples at first. It was our first fall pickle experience, a day early, and it's making us look at pickles from an entirely different angle. We're ready to move away from light, crunchy summer pickles into something a little deeper and richer for the cooler months. Who says pickles have to be crisp and light? Our next pickle will definitely be something a little bit more.
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