Just ordered seafood lasagna from Louisiana Pizza Kitchen at the recommendation of a coworker. I hope I am not disappointed. Never eaten there before.
What I cooked for the lunch special today at the restaurant: Fried softshell crab with a side of shrimp etouffe over rice, stewed okra and tomatoes choice of salad or cup of crabmeat and corn bisque. $11.95 What I actually ate for lunch: Fried eggroll with honey mustard from the BP gas station, washed down with a 22oz. budweiser (on the way home). When I'm working, I lose my appetite completely. When I get home, the last thing I want to watch is the food channel. I can't stand the smell of food in my house when I'm trying to sleep. It wakes me up because I smell the food and think I have to stir something or get an order out. ( I'm glad I'm not an ObGyn.)
By the way, for those of you who like stewed Okra and Tomatoes use a little chicken base and add some apple cider vinegar to cut the slime of the okra. Then to counteract the vinegar, add some Steen's cane syrup. That's the real Creole way, both in New Orleans and in the French Carribbean. 1 med onion (small dice) 4 or 5 Pods of garlic (brunoise i.e. minced) 1 Tbs thyme 1 or 2 Tbs chiken base or 4 or 5 bouillion cubes 2 oz water few dashes of hot sauce (I like to use sembal olek - Habanero paste) 1 lb cut okra 2 large fresh tomatoes (med dice) 2 oz apple cider vinegar 2 oz Steens cane syrup or dark brown sugar S and P to taste sweat thyme and vegetables (except okra and tomatoes) add liquids and chx base simmer 10 mins or so add okra and tomatoes simmer till okra changes color adjust for salt and pepper Don't really measure, do everything to taste
Lunch today was a WhataBurger #2 with no pickles. Yum. WhataBurger, like Wendy's, understands the phrase "no cheese".
