My husband and I just returned from a research trip to Louisiana. I say research, but of course we wanted to spend a little time in the city of New Orleans. We both loved it. New Orleans is an incredible city and an unforgettable experience.
One of the things we did after I finished my work was take a Creole cooking class together. This was such an enjoyable way to spend an afternoon, learn about the region, and learn a new dish for my repertoire that will last us a lifetime. I can't recommend vacation cooking classes enough.
At our class, we learned how to make gumbo, chicken Creole, and pralines. They were all delicious, and I wanted to try and remake them before I forgot what I'd learned. So, tonight, I made chicken Creole. My first time making a proper Creole roux, and using lard instead of butter to cook! (Who would have thought lard was better for you? I'm going to use it more often now.) It turned out quite well. I love this dish, and so does my husband. We'll definitely be making it again, especially when it turns colder. I imagine this will be a hearty winter dish.
I served it with the avocado-onion-chickpea salad I keep making. I can't get enough of that salad this summer, although it was a strange combination with this dish. I enjoyed it though. A great meal!!

Continuing the quest to finish the avocados. I took the mango-avocado salad from yesterday and added chickpeas, which worked surprisingly well. After hearing about avocados and tofu from a friend, I also smooshed some avocado and served it on top of tofu, garnished with katsuobushi and soy sauce. I'm starting to get a bit concerned about eating avocado every day, but it's so delicious, and so good for you... and I have to use them before they go bad! I don't think avocado would freeze well, so there will be more avocado here tomorrow, I'm sure.

My parents have been here visiting, so I haven't been fussing with taking pictures of the food I made (we've eaten a lot).
This afternoon, they returned home, and we wanted something light and simple for dinner.
They'd brought some fruit and avocados with them, and we hadn't managed to eat it all while they were here. Some of the avocados and mangoes they brought needed to be used as soon as possible. So I made an avocado-mango salad, similar to my grapefruit-avocado salad: some chopped up mango, onions, and avocado drizzled in olive oil, salt and pepper, with a kick of habanaro. The spice was just what this dish needed--a great kick. I had been worried the texture of the avocados and mangoes together would be too much mush, but the onions helped. I may add tomatoes and make this salad again.
I also made a simple pasta salad. I just threw in some pesto, asparagus, carrots, and pine nuts, then topped it with a bit of cheese. Quick, easy, and fairly light apart from the avocado.