I just got back from steamy New Orleans where every street drips with stories like the moisture in the air. Just look at the photo above of a building under construction in the French Quarter. You know that building has seen at least 100 years of life, joy and adversity. The streets have seen floods and parties. Wedding and funeral parades. Everywhere you look New Orleans is full of life and people living it their own way.
One night we had dinner at Antoine's, a restaurant that has been in business since 1820. If a business has been running for more than 150 years, you know they have to be doing something right. The food was fabulous and the portions we just right - you have to wonder if they stuck to those 1800s portions and if that's really what we should be eating.
Antoine's knows how to put on a show. Check out their flaming coffee in the process of being made.
The waiter at Antoine's told us that the chef there invented the dessert Baked Alaska in the 1800s. It's ice cream inside meringue that's baked quickly so the ice cream doesn't melt. They fancy it up with whipped cream and it is super delicious.
I was in New Orleans for the world's largest mystery convention, and I was lucky enough to get a story accepted in the anthology for the show. My story is called, Blowhards on the Bayou, and it's about a Mardi Gras float. Here is an interview with the editor of the anthology, Greg Herren.