We're back in the comforts of our own home today after a week and a half excursion to Taos, New Mexico. Although I did not make my weekly report last week (busy between skiing and recovering), there was a whole lot of cooking going on in our ski valley lodge. Being how we were with Lauren's father, his wife and her family, 5 of the 9 people staying in the house were Korean, which allowed us many opportunities to observe the preparation and sample the flavors of korean cooking. Spicy soup broth, pickled kimchee and bean cakes quickly became part of our daily diet. But my job was not to merely enjoy korean cuisine but to also offer a slice of my culture, a taste of New Orleans. Everyone wanted gumbo, so I gave them gumbo. Not just gumbo made with andouille sausage, but andouille sausage I transported from Jacob's smokehouse in LaPlace, where you will find the best andouille anywhere, seriously anywhere. The gumbo was a hit and served as a nice change up in our daily offerings of soup. Koreans eat soup everyday, which I must note is an added bonus on a cold, ski vacation. I hope everyone enjoyed the New Year's holiday and we look forward to seeing you next weekend at Hollier Hills.
Tuesday, January 01, 2008
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