Our first night we ate the best piece of pecan pie I have had (and I don't say that lightly) at Brigtsen's (actual pecan pie recipe here). Somehow placing the slice of pie in a pool of caramel sauce enhanced it and didn't make it too sweet. It was the perfect conclusion to a near perfect meal including sweet breads, soft shell crab, rabbit, and oysters.
Our third night we had a disappointing chocolate pudding pie after an otherwise phenomenal meal that included head cheese, crawfish pie, boudin balls, and oysters at Cochon.
Somehow the day in between included neither oysters nor pie, although it did include two variations on sno-balls (not the same as a snow cone), one after kayaking on Cane Bayou and one as a bonus course in the homage-to-foods-New Orleans tasting menu at Coquette.
I did not see them until the airport (and after I had bought the boys over-priced pralines), but once I identified them, I knew I had to carry home the Haydel's New Orleans Hand Pie Hubig replacement (although Haydel's are baked and not fried). We split the cherry and the coconut cream six ways when we returned, and they were tasty enough, although nothing for which I will return to New Orleans.
|7, 45, 5 May 20, 2017|
So I'm another year and seven pies wiser (and experienced in all kinds of things, from packing by candlelight under a tornado watch to kayaking to changing transportation plans because of the Lee statue coming down in Lee Circle) than I was last week, and my small basement tornado shelter has now been used (by my parents and my sons).
It's a good adventure.
|Rhubarb from Colorado May 2017|
|I plan to use this photo of my lovely mother|
for the People of Pie series, but just in case I never
post that series, you can see how great my mother is.
*I am aware of the irony/condescending privilege/silliness of learning about tragedy, resilience and and soul from watching an HBO series before a three day trip with every meal planned out. None the less, I appreciated the town a great deal more from having watched and learned.