Laissez le Bon temp rouler

We enjoyed another dinner with our friends Lynnis and Larry. This time, our theme was 'Mardi Gras'--a few weeks late, but delicious just the same! Our 'parade of food' featured shrimp and grits, spice-crusted pork tenderloin with andouille sausage gravy, asparagus and chocolate yummy (from one of our favorite cookbooks, Donald Link's 'Real Cajun').

blogged down

It has been a long time since the blog has been updated--so long that the idea of trying to 'catch up' is just too overwhelming! We'll update you on some highlights from the past few months and then try to resume regular blogging in the future.