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').