Everyone who sits down at a sushi bar is offered “sunimono,” a gratis appetizer, which here in New Orleans, has lately been a tangle of skinny vermicelli noodles coated with spicy mayo and tossed with rubbery octopus. Fortunately for me, the sushi chef whose restaurant I frequent, knows I prefer fresher flavors so sometimes I get thinly sliced cucumbers in a rice wine vinaigrette and on some occasions I get this tiny bowl of Hijiki seaweed salad.

Hijikiis a brown sea vegetable that grows along the rocky coastlines of Asia. When dried and seasoned, hijiki becomes black. Hijiki is typically reconstituted and prepared with cooked carrot, soybeans and bits of fried tofu.

This is a typical lunch for many New Orleanians - a fried shrimp po-boy on French bread, dressed. Fresh, super sweet Gulf shrimp enrobed in a crackly, black pepper flecked crust, a swipe of butter on one side of the lofty bread, a swipe of mayo on the other side; crisp, cool lettuce, sunny tomatoes…the food here is grand.

This is a profile shot of a Berkshire pig (Kurobuta) being raised on a “restaurant farm” north of New Orleans. He’s kinda cute don’t you think? While I do believe it’s imprtant to make the connection between what we eat and the source, I was a little uncomfortable thinking I might be feasting on this cute guy’s brother or sister. Sometimes too much knowledge isn’t a great thing. Call me over-sensitive, but there’s a huge difference between knowing something intellectually and being with it up-close and personal.

This was a gift from some UK pals who know how I adore Marmite. I’ve long eaten the regular, became addicted to the Limited Edition Guiness Marmite (I still have a jar stashed aways) and now this new Limited Edition…The salty, yeasty, beefy, soy sauce taste of this spreadable paste is just delicious and the hint of champagne is ever so elegant. Some use Marmite to enrich sauces, some, like Nigella Lawson mix it with butter and spread it on white bread for a sandwich and some get a wee spoon and eat it straight from the jar…okay, I’ll fess, that’d be me.

Are you a fan of Valentine’s Day? I’m a lover of the color red, chocolate and love, but these kind of Hallmark-inspired holidays…not so much. However, a rumor has been circulating that this year the color of love is different, new. This morning, tucked next to me, in the warm and cozy sheets of my bed, was this little packet of all green M&Ms. I may not be a big fan of card-driven holidays, but this small treat sure made me smile and in keeping with the urban myth of green M&Ms and love…sweet.

A friend and I were soothing our stuffy sinuses with big bowls of aromatic and comforting Vietnamese beef Pho (soup), when we spied this case of roasted pork, chicken, duck and quail being set up. Once done with our soup, we rushed over to the check out the situation and ended up buying a spatchcocked (butterflied) Peking duck, cut into portions (no head) and packaged with a small container of duck jus. Crackly skin, tender, rich meat to dunk in the juicy, herb flecked brothy sauce…man oh man was that good. The guy hidden behind the curtain of duck (see photo above) is the master of the delectable roast. It was nothing short of sheer genius to watch him chopping, saving juices, wrapping meat packages, talking, smiling and nodding as women fought for the last quails, or debated between buying bbq or Peking duck. He sold through everything he had and all was right with the world.

I know, I know, I’m supposed to be recovering, but I couldn’t resist the allure of blood oranges (regular navels too), good quality maraschino cherries, a hefty pour of Jim Beam, Fee Bros. bitters and a splash of soda. I love Saturday nights. Time to go grill fajitas and relax on the porch, cradling my cocktail, on this beautiful cool night in New Orleans. Wish you were here.

I LOVE this bacon scarf and was so sad to learn it was sold out. Then I found this one that’s cute, but not quite as warm and wonderful as the first. If I find a source for more bacon scarves, especially the one pictured, you’ll be the first to know. Oh, wait, here you go - more bacony things that have me reaching for my bacon wallet.

Today and for the next few days I’ll be all about eating light soups and watching repeats of “No Reservations” New Orleans episode where Bourdain at his mellowest, views the city, takes a disaster tour, eats a fried shrimp, Swiss and brown gravy po-boy at Domilise’s, carouses with local industry folks at a late-night bar, goes oystering and sits down with Emeril to chat and eat - good show.

I’m so conflicted! This cheeseburger looks good, but when you think “cheeseburger” do you think, “Mmmm, let me crack open a can?” Grill, yes; campfire, absolutely, but can? Not so much. Leave it to the genius of Swiss Outdoor company Katadyn. The cooking method is pretty interesting and easy - boil water, throw in the can, “give it a minute or two, fish it out, open the lid, and eat.” Next up? Some say canned pizza. I’m hoping for tacos.