tag:blogger.com,1999:blog-80008896014665856512011-07-08T11:32:58.528-05:00Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.comBlogger221100tag:blogger.com,1999:blog-8000889601466585651.post-11618307833722976362010-06-18T19:52:00.000-05:002010-06-18T19:52:04.450-05:00

Hello noone, I have come to the conclusion that my writing is not good enough to be out there for the world to potentially see. Thus, I will be suspending this blog until further notice. It is fun to blog but if I want to be a real writer one day I think I need to focus on developing my skills. It's been real, Natalie

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com2tag:blogger.com,1999:blog-8000889601466585651.post-20737943338849965712010-04-25T12:50:00.001-05:002010-04-25T12:50:42.692-05:00

I am transitioning from the food service industry to the legal realm in the next few weeks and things are nuts. This happened not a moment too soon because waiting on people is the most stressful, tiring job in the world and I am thisclose to punching somebody out. I now understand why most of the people in the restaurant industry are serious alcoholics. All I think all day is "I need a drink."

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-17797866182059590692010-04-08T14:16:00.001-05:002010-04-25T12:54:03.483-05:00

Here is a cool New York Times article for you to read about the newest food trend. And here is another one with a few tips on taking pictures of your food. I do it a lot and I like it. I feel weird in restaurants doing it. It doesn't stop me. Send in any cool pictures of food you may have taken and I'll post them. Pretty please with a cherry on top.                                    Happy

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-45728386197548305372010-04-07T13:01:00.004-05:002010-05-05T16:00:36.072-05:00

Inspired by the current state of the job market, “Broke and Hungry” is the much anticipated series on this blog focusing solely on dining out on the cheap. On this inaugural post, I will venture ten blocks from home to the inconspicuous Mediterranean delight, Babylon Café.   Right under my nose this whole time, I had always skipped Babylon Café, instead picking up some Mona’s or Lebanon’s when

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com2tag:blogger.com,1999:blog-8000889601466585651.post-42164891154814848882010-03-26T18:54:00.000-05:002010-03-26T18:54:33.757-05:00

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-14329424275290403172010-03-12T11:53:00.000-06:002010-03-12T11:53:47.545-06:00

There is nothing tastier than a berry cobbler just like Mom makes. I made this quick, single serving version the other day for a snack and it came out perfect. More of a crisp than a cobbler, this dessert has all key aspects of delicious, comforting food: crunch, sweet, and fat. Yum. Preheat oven to 375'F. Place a cup and a half or so of blackberries (or blueberries or any other berries) in a

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-20208930323200710032010-02-21T10:36:00.002-06:002010-02-21T10:47:32.976-06:00

 Chicken noodle soup, french baguette, and C Monster Smoothie from Whole Foods, Arabella Station. Just what the doctor ordered (not really, you know the doctor ordered three unnecessary prescriptions). Full of flavor with gorgeous chicken chunks. The seafood courtbouillon is also highly recommended.

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-37041951074687171192010-02-18T10:35:00.002-06:002010-02-18T10:42:52.801-06:00

What a day! What. A. Day! The day before yesterday, otherwise known as Mardi Gras Day, was one for the record books. Like the Saints, we closed this crazy, amazing, glorious election/football/carnival season out with a bang. Walking in the St. Anne Parade for the day, my friends and I danced, skipped, laughed, ate, drank, and generally enjoyed the hell out of being alive as we meandered down

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-26105372241814408952010-02-11T18:57:00.002-06:002010-04-08T15:00:50.353-05:00

I emailed this to Rouse's Supermarket today: <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt;

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-68408009592257600782010-02-05T14:49:00.002-06:002010-05-05T16:05:04.204-05:00

Start this momentous weekend off right with the perfect low key (let's pace ourselves please, you'll thank me at 5pm on Sunday) evening at Swirl, a wine store in mid city. Here is an email I received from them earlier this week: Show Your Saints Pride Tonight! Put on your Saints gear and your game face and come to the shop this evening to kick off the Super Bowl Weekend! Gabe Daigle will be

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-4571228275659215862010-02-02T10:45:00.005-06:002010-02-02T10:57:23.033-06:00

From 3 to 7 in the evening each Thursday the parking lot of the American Can Company turns into a lovely little outdoor food market. With only about 12 booths, two rows of 6 each, you will be surprised by the variety. There is one of everything: a vegetable booth with tomatoes, greens, bell peppers, broccoli and other vegetables, some fish "fresh from Lake Pontchartrain," grass fed meats, goat

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-63761028152482620752010-01-27T12:26:00.000-06:002010-01-27T12:26:00.438-06:00

Marinated Louisiana Crabmeat Salad with Creole Stuffed Egg and Cherry Tomatoes at One Restaurant & Lounge. At $14.50, the real splurge was the $9 Onetini I had with it. This is one of my favorite restaurants in town. Everything on the menu is delicious. The crabcakes, chargrilled oysters and gnocchi are nothing short of spectacular. And that is just from the starters list. It's also a lovely

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-86913714548683277172010-01-21T10:41:00.000-06:002010-01-21T10:41:41.916-06:00

Watch out Reginelli’s, Slice’s new Uptown location is doing it well.  In the name of research, I recently dined here twice. First, as a solo diner at the bar and later in the week on a date with my old man. I did not regret either. For a neighborhood with a serious need for mid-range restaurants, Slice is a much appreciated addition. Yes, it is just a pizza joint, but it’s good pizza in a great

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-2470391721488610162010-01-17T19:31:00.001-06:002010-01-17T19:32:02.495-06:00

Domino's pizza is NOT better than it was before. I know, I know. What was I thinking? I know they're just trying to sell me something and I still believe their lies! The only consolation is that possibly someone will read this, learn from my mistake, and be saved from the disappointment and pain that is Domino's Pizza. Never again. Don't let those extremely convincing ads trick you. Instead,

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-75999231077889396972010-01-07T11:14:00.002-06:002010-01-07T16:45:02.657-06:00

They are appreciative. In his most recent blog post, Chef Chris DeBarr takes time to thank the fans: "Of course, the biggest thanks goes out to all our guests, not just at the NYE Gala, but to those who found us thus far in the remarkable course of connecting our ideas with the dining public in New Orleans. Without our hungry customers coming in and plunking their hard-earned money down for our

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com1tag:blogger.com,1999:blog-8000889601466585651.post-43110193699408721312010-01-07T10:50:00.005-06:002010-02-06T16:56:10.046-06:00

Here it is. Your first "cook by picture." Let's see how this goes. I'm excited! You will not be sorry you took the time to make these biscuits. They are better than regular biscuits because they have vitamin and fiber rich sweet potatoes! That is my excuse for eating them with every meal, anyway. Make a lot and freeze them. I made one batch last week, gave about 10 to my mom, and only have about

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-50620006127499672122009-12-30T12:00:00.002-06:002009-12-30T15:34:32.751-06:00

7 1/4 qt. Le Creuset French Oven. Thanks, Santa!

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-51250194989234032572009-12-17T17:56:00.001-06:002009-12-17T18:00:53.800-06:00

I recently had dinner alone at the bar at Mat and Naddie's and was reminded of the sheer joy that a good soup can bring to a person on a cold rainy night. The chef takes great pride is his daily soup selection and this evening's beef and vegetable was no exception. The consistency was spot on - not too runny or too thick. The beef, carrots, onions and mushrooms were all cut up into smaller pieces

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com2tag:blogger.com,1999:blog-8000889601466585651.post-72521992830493278832009-12-08T15:18:00.000-06:002009-12-08T15:18:59.488-06:00

My new favorite snack. It's just so friggin easy. I'm thinking of wrapping up bags of this stuff and giving it as Christmas presents. I'm broke, ok! 1 cup pecans (halves or in pieces) 1 tbsp. of balsamic vinegar 1 tbsp. of olive oil 1/4 cup of brown sugar Heat a frying pan to medium heat. Stir together the vinegar, oil and brown sugar in the pan until it becomes a bubbling syrup and the sugar

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com3tag:blogger.com,1999:blog-8000889601466585651.post-159833335399926722009-12-02T15:53:00.000-06:002009-12-02T15:53:35.396-06:00

Last night I decided to try something from the first cookbook I ever purchased, Tom Fitzmorris's New Orleans Food. As has been the case with quite a few of his recipes, I skipped a couple steps. Because two sticks of butter for enough fish for two was already way too much. The actual recipe, intended for six, requires about a pound of the stuff. I guess it is not that bad since a lot of it is

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-21519849505880960812009-12-01T13:56:00.001-06:002009-12-08T17:20:31.027-06:00

After watching last night's domination of the Patriots, I was in the zone this morning with my breakfast choice. Coulis is a new breakfast joint that has gotten a lot of buzz for opening in the old Bluebird Cafe building on Prytania near Touro. I have never been to the Bluebird (scared away by their notoriously long lines) but I can confidently say that Coulis is definitely filling those shoes

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0tag:blogger.com,1999:blog-8000889601466585651.post-73871305477021784672009-11-16T11:05:00.000-06:002009-11-16T11:07:40.304-06:00

Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.com0