Leo Delibes composted “The Flower Duet” from his work Lakme.  It is one of my favorites!  Raised in the world of opera by my mom, a beautiful soprano and performer, I have definite likes and dislikes when it comes to opera.  The flowing beauty of this piece always takes me to a place of inner peace.  I hope you’ll enjoy it as well as you begin a peaceful Sunday!  There is so much beauty to enjoy as the seasons change.  I’m searching for my favorite comfort food recipes and getting ready for a power packed week of scheduling and taping shows for The Permanent Tourist podcasts.  Life is good here in beautiful Louisiana!

Melissa | Out&About | 09 9th, 2018 | 4 Comments »

This is one of my favorite warm weather menus.  I think you’ll enjoy it!  Pair this with a good, crisp white wine and you have a delicious meal!  Have a safe weekend and enjoy!

Pan Seared Salmon with  Miso/Ginger Glaze

Sauteed Cucumbers and Fennel with Grape Tomatoes

Jasmine Rice with toasted Sesame Seeds and Fresh Chives

Vanilla Ice Cream with Candied Ginger, Toasted Almonds and Caramel Sauce

Pan Seared Salmon with Miso/Ginger Glaze

This recipe serves 4.  It can easily be increase to serve 8 by doubling the ingredients.

4 – 6 ounce wild salmon filets

1 tablespoon good olive oil

1/2 cup miso ( available at Island Natural Foods or any Asian Market in your area)

1/4 cup Mirin (Japanese rice wine) or Dry Sherry

1 tablespoon shredded, fresh, peeled ginger root

1 tablespoon low sodium soy sauce

1 tablespoon good olive oil

French or Celtic grey salt and white pepper to taste

Heat oven to 350 degrees.  In a heavy, heat resistant pan (I used a cast iron skillet), heat the oil until it is sizzling.  Lightly salt and pepper both sides of each filet.  Place the filets, skin side down in the hot pan and sear for about 3 -5 minutes.  In a medium bowl, mix the miso, Mirin, ginger root and soy sauce.  Spoon this mixture over the top of each filet and put the pan in the preheated oven for 15 minutes.  The salmon continues to cook even after you remove it from the oven and it is best if left a bit rare in the middle.  Serve with Jasmine rice (see recipe below) and a crisp, sauteed vegetable mixture (recipe below).

Jasmine Rice with toasted Sesame Seeds and Fresh Chives

1 cup Jasmine Rice

2 cups water

1/2 cup toasted sesame seeds

1 tablespoon butter

sea salt and pepper to taste

2 tablespoons chopped, fresh chives

Bring the water to a boil and add the rice.  Cook 20 minutes, or until tender.  Remove the rice to a bowl and toss with the remaining ingredients.  For serving I always like to use a large, professional ice cream scoop to put a nice mound of rice on each plate before placing the salmon next to it.  Additional chives, uncut, can be used for garnish.

Sauteed Cucumbers and Fennel with Grape Tomatoes

You read that right….sauteed cucumbers.  They are simply delicious and a perfect accompaniment to this meal.  I love to add shaved fennel to this dish and lovely grape tomatoes.  A bit of fresh dill and all you’ll say is yum! Note:  if you are not a fennel lover, that ingredient may be omitted.

2 cucumbers, peeled, seeded and thinly sliced (cut the cucumber in half lengthwise to take the seeds out leaving crescent shapes to saute.)

1 fennel bulb, top removed and the bulb thinly shaved, with a mandoline, preferably.

1 pint grape tomatoes, washed and patted dry

1 tablespoons good olive oil

sea salt and pepper to taste

2 tablespoons fresh dill, finely chopped

Heat the olive oil in a saute pan.  Add the cucumbers and fennel, tossing to heat through yet, still crisp, approximately 5 minutes.  Add the tomatoes and toss over the heat briefly.  Remove the pan from the heat and season with the salt, pepper and dill.  Serve with the salmon and jasmine rice for a delicious combination of tastes and textures.

Vanilla Ice Cream with Candied Ginger, Toasted Almonds and Caramel Sauce

I have to confess that I am a Ben & Jerry’s addict.  I control this addiction by not buying it too often, but for special occasions, I indulge myself and my guests in the fabulous flavors of their line.  For this dessert I choose their plain vanilla although I am a closet “Late Night Snack” and “Chubby Hubby” junkie.

Two pints will provide two nice scoops for four.  Place the two scoops in a bowl or serving piece of your choice.  Top with crumbled, candied ginger, a teaspoon or so per serving, sliced, toasted almonds and drizzle with caramel sauce.  There is a caramel sauce that I can almost faint over:  King’s Cupboard’s Three Chili Caramel Sauce.  Beware!  It does pack a bit of a “heated zing”, but I love the flavor sensation it creates when topping this recipe.

Melissa | food & entertaining | 09 7th, 2018 | 2 Comments »

My life in Louisiana is finally taking off.  All of the equipment for the podcast & YouTube channel is arriving.  It’s like Christmas morning unpacking cameras, mixers, microphones and more!  This is a dream come true for me as the team puts together shows featuring the amazing food and culture of this beautiful state!  Stay tuned for announcements and exciting news.  In the meantime read a bit about the history of food in the state.  I have to practice the small amounts of delicious things rule in order to stay in shape!  One visit here and you’ll know why.

I never realized what an impact so many different groups of settlers had on the food we enjoy today.  Originally the French, then Spaniards, Germans, Acadians, African Americans, Italians and those who settled here from the Caribbean.  Each of these groups of people brought their country’s cuisine with them and integrated it into what has become one of the most extensive offerings of culinary delights of any state in this country.  The late chef, Anthony Bourdain, once stated that New Orleans has the best cuisine of any place he ever visiting in the entire world.  I agree whole heartedly!

African slaves brought their native dish GOMBO.  Originally Gombo was an okra stew.  Meat and seafood were added as years passed until the dish became what we know as Gumbo.  Okra is a staple in Louisiana cuisine. It’s many health benefits are coming to the fore making me want it even more.  Fried, stewed with creole tomato and sweet onion….there are so many delicious ways to prepare okra!

 Italian immigrants introduced their “red gravy” to the New Orleans area creating quite an impact on the already established Creole cuisine.  In fact, the difference between Creole and Cajun cooking is tomato.  You won’t find tomato in authentic Cajun cooking yet Creole dishes use it in many sauces and other dishes.  One of my favorite times of year here is when Creole tomatoes are in season.  Big, juicy fruit that smells and tastes so exquisite.  There’s nothing quite like a good Creole tomato.

The whole state of Louisiana has various specialties introduced by settlers.  Germans brought dairy farming and sausage making while Acadians shared their delicious one pot meals.  Jambalaya is actually what the Spanish would call Paella.  Of course each of these dishes has evolved and the flavors updated as various cooks have had their way with recipes passed down through families.

A visit to Louisiana is a must!  Not only is the state beautiful but the food is unforgettable!  We really do let the good times roll here.  So do come visit and don’t forget your dancing shoes!

Melissa | Out&About | 09 5th, 2018 | No Comments »

Time for another one of my favorite musical pieces.  Today I’m sharing Dvorak’s “Going Home”.  I have many fond memories of growing up in Texas, fishing with my dad and dangling my feet in the cool water of a river.  Enjoy this day and the music of life!  Peace.

Melissa | Simple Sundays | 09 2nd, 2018 | No Comments »

It’s finally Friday and I’m featuring a favorite recipe for a casual weekend dinner.  I first made Picadillo when I found the recipe in, of all places, a Suzanne Somers diet cookbook.  It is so delicious.  I’ve served it to family and guests over the years and never had a negative response!  I’d love to know if you try it!  Pair this with a good Cabernet, some warm tortillas and perhaps a crisp green salad for a delicious meal!

Picadillo

2 tablespoons olive oil

2 medium onions, fionely chopped

1 large bell pepper, finely chopped

1 large can chopped tomatoes with puree

sea salt and freshly ground pepper to taste

1 teaspoon minced fresh garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 pound lean ground beef

1 pound pork

3/4 cup good balsamic vinegar

2 tablespoons capers, drained

Garnish:

Sour cream, chopped cilantro (fresh), shredded iceberg lettuce, a wedge of lime, shredded Montery Jack cheese, chopped scallions

Heat the olive oil in a large skillet over medium heat.  Add the onions and peppers.  Cook until they are brown and tender, 10 to 15 minutes.  Then add the tomatoes, salt and pepper to taste, garlic, cumin, and coriander.

Turn the heat up to medium-high and add the meat.  Brown the meat, using a wooden spoon to break it into tiny pieces.

Add the balsamic vinegar and capers.  Reduce the heat and simmer, covered, for 1 hour.

Serve in bowls with garnish of your choice.  Enjoy!

Melissa | Finally Friday!, food & entertaining | 08 31st, 2018 | 2 Comments »

Last week I alluded to the fact that there would be news in regard to The Permanent Tourist.  I think it fitting to share a very special announcement today, my daughter’s birthday.  I don’t know where 22 years have gone but we’re celebrating her all week!

Eddie Budd and Me

I am so very proud to announce the beginning of The Permanent Tourist Podcast and YouTube channel.  It’s time to grow and I’m in just the right place to do that.  The most amazing team players have shown up, cast their vote of YES where this project is concerned and we’re about to launch in a big way.  Producer/Director/Co-Host, Eddie Budd brings his expertise as a film producer and director to the table as well as a life long love for radio broadcasting.  Eddie’s company, Neauregard Entertainment keeps him busy behind the camera for such shows as NCIS New Orleans and Preacher.  In his own words he describes himself as “Director and assistant director of film and television.  Former chef and award winning craft mixologist, lover of wines and women!  Traveler and writer”…how good is that?

Tony Cimino and Me

Anthony, “Tony” Cimino joins our team as Co-Executive Producer which includes all facets of The Permanent Tourist You Tube Channel, Podcast, Blog and Webpage.  Tony has produced over 100 live stage performances as Executive Director of Murfreesboro Tennessee’s Center for the Arts.  A graduate Of Loyola University, Tony has worked both behind and in front of the camera.  He hosted a restaurant review show, produced by award winning producer/director David Silvian which aired on Public Radio, WYES, in New Orleans.  A talented actor, singer and dancer, Tony brings so much talent to this project! I can’t wait to work with him.

Sky and Me

Sky Lee is the next team member.  As Production Coordinator she’ll work closely with Eddie Budd, learning the business from the ground up.  And there’s me…Executive Producer and Host.   The Permanent Tourist is my baby.  I am so thrilled to see what is happening with it now.  I began this journey on St. Simons Island, GA in February of 2013.  I’ll be finding interesting guests and locations to share with readers and listeners.

As my readers know I am passionate about all things culinary and any of the arts.  I live in the perfect place to capitalize on that as well as the rich culture here in New Orleans and on the North Shore.  Our show will tape at various restaurants throughout the area.  We will enjoy a meal with wine as we talk with restaurant owners, chefs and a special guest on each show.  Artists, musicians, authors, local celebrities and so much more.  The world is our oyster and we’re moving forward!  So get ready!  I’ll announce the first show as soon as we’re ready to fly.  We have four on the schedule already as the excitement and momentum builds.

Melissa | Out&About | 08 29th, 2018 | 7 Comments »

Get a cup of coffee or tea, sit back and relax while you enjoy one of my favorite works by the composer, Faure.  “En Priere” is such a beautiful piece for flute and piano.  It has a feeling of nostalgia, sweet and romantic.

Wishing you a wonderful Sunday doing whatever brings you joy!  Lots of good news and announcements coming up in the week ahead. I’m beginning to “Get” why I moved to this amazing place. Peace!

Melissa | Simple Sundays | 08 26th, 2018 | 2 Comments »

One of my goals, as I return to blogging on a regular basis, is to share experiences I have survived and grown as a result of.  The question I have been asked repeatedly is…”How are you surviving what you are doing?”.  Many people have told me they couldn’ t possibly have been a caregiver for both a father and husband for three years.  My answer is that I can’t imagine having done anything else.  No, it wasn’t easy, but love sees us through the most challenging of times and this certainly has been one.

Over the years various people have come into my life not only as friends but as teachers.  I am a very open minded person and have always worked and done my best to reach out and learn whatever I could from someone.  I believe the most important lesson anyone has ever taught me is the importance of positive thinking.  The fact that “Thoughts are Things” has been proven time and time again yet so many of us continue to allow our minds to wander aimlessly, captured by random thoughts, feelings, emotions….a sort of mental clutter that really has no place in our lives.  It is not who we really are.  I have spent hours in silence, turning my thoughts off and allowing a calm peace within me to fill the space in which random, mindless thoughts had been running wild.  And YES! you can control your thoughts.  Or you can be the victim of them.  Being able to work through the difficulties my family has faced has been a challenge for each of us in our own way.  My choice has been to realize the thoughts are not who I am and I have the power to release them and simply be the space through which they flow.

You may be scratching your head now and thinking I’m a bit off but this technique has served me well.  It is how I survived the loss and dealt with what each day brought into my experience.  I will never be the same person I was prior to 2015 when our lives were turned upside down.  I have learned to let go and, let me tell you, being a control freak most of my life made that quite a task for me!  The moment I realized I had absolutely no control over what was happening other than my response to it was a life changing event.  I had the choice to flow with what was happening or I could make myself miserable fighting against it.  And I also had let go and allow both my father and my husband to make their choices and to respect those choices.  Boundaries were created and we worked together to make life as pleasant as possible.

Just as thoughts are things, we are our choices.  By practicing the exercise of quieting the mind and listening to the silence our choices will be made clear.  Answers flow in the softest voice, a whisper of knowing what the right choice is.  When I feel a sharp twinge in my solar plexus at the thought of something I now stop and listen.  That feeling is a warning!  It’s saying look at what’s happening here, don’t rush, don’t push, take your time.  The peace that comes from that is so calming and filled with love.  Practicing the same habit of stopping before speaking has also served me well.  To stop before reacting and look at whether our words are necessary or not is so powerful.  We become conscious of life rather than pawns or victims of it.  We begin to experience a flow in all areas of our lives and this flow opens our hearts to the pureness of love for ourselves and everyone we come into contact with.  I, personally, began to feel a connection with everyone  as our home filled with hospice workers, medical equipment, pharmacy delivery services and friends who stopped by to help.  I could sense the connection we all shared in the care giving.

Life is about change.  I would not have chosen the sadness and loss but I had to accept it.  And I had to choose how I handled all that happened on a daily basis.  I am no saint, I have a temper and I get frustrated.  But by doing my best to control my reactions and let things be what they were I survived well over a year of very difficult challenges.  I have a sense of peace now that I have never experienced in my life.  I believe it stems from the fact that I truly and deeply loved for the first time.  I will never look at the people in my life the same after experiencing profound loss.  Each person has a uniqueness and a loving core, whether they have activated it or not, that I connect with.   A friend talked with me a few months back and spoke of what an honor it was to have the opportunity to care for my dad and for “Mr. T”.  She said that I was walking them home.  Tears flowed during that conversation but she was right.  The entire time created a depth of feeling in me that nothing can replace.  Life has a new perspective now.  I am thankful for each new day and I work to do my best no matter what I am faced with.  This is how I handled all that had to be done.  And this is why I now have a firm I CAN attitude.  Life is a gift and love is the power behind everything that is authentic, good and pure.  Many doors are opening for me now that I never could have imagined before 2015.  I’m working on my visioning book and creating what I want my future to be, knowing that I will have to go with the flow if the Universe has something else in mind.  Speaking of visioning books, that’s a whole blog post in itself!  Stick around and watch what happens.  I hope my experiences may benefit my readers as I work to be the change I would like to see in this world!

Melissa | people | 08 22nd, 2018 | 6 Comments »

I love Sunday mornings.  Quiet….hot French press coffee with chicory and soothing music.  The music I am sharing this morning is a personal favorite.  Thomas Tallis’ “Fantasia on a Theme.

Over the past few months I have searched for entertainment that would stimulate my mind and distract me from a bitter reality.  I have always subscribed to The New York Times  Sunday newspaper for home delivery but it isn’t available in our area and I don’t want to get dressed and drive to the Whole Foods in Mandeville to get a copy.  I am an avid crossword puzzle fan.  Mr.T always kidded me because I work puzzles in ink….just as my grandmother taught me to do.  I so missed my weekly puzzles that I went on-line and ordered a book of New York Times Sunday Crossword puzzles.  Little did I know it would be almost three inches thick!!!  I hear the laughter in my ear as I type these words and it makes me smile to think my lovely husband is getting a kick out of my crossword ritual…still!

Enjoy your Sunday!  Hold those you love closely…tell them you love them.  It matters!  Peace!

Melissa | Simple Sundays | 08 19th, 2018 | 1 Comment »

Eating Well

SUMMER SQUASH AND CORN CHOWDER

One of my favorite parts of blogging is sharing my passion for good food.  Dishes made from scratch, well maybe a few exceptions, using fresh, seasonal produce…locally grown.  As any of my regular followers know, I rarely follow a recipe.  I may take a glance at one to get inspiration but that’s about it.  When you have cooked for as many years as I have you innately know a thing or two about what flavors blend to create a delicious meal.

I love yellow crookneck squash.  It isn’t available all year so I make use of it as often as possible while it’s in season.  We have several local farm stands and farmer’s markets that we take advantage of year round.  Since Louisiana is warm most of the year our growing season is longer than other parts of the country.  I am still in search of a direct connection with a local farmer.  You can be sure that when I find one I’ll be posting about them….singing their praises and using their produce exclusively.  I might even be found in their fields helping tend the plants as they grow.  I feel strongly about eating healthfully, especially since I realize how important to practice daily “self care”.

So I took at look at the pile of yellow squash on my kitchen counter and thought how easy it would be to make a yummy summer soup.  I’m pretty sure this would be delicious warm or slightly chilled.  The recipe called for one ear of fresh squash, which I did not have on hand so I substituted a cup or so of Trader Joe’s delicious fire roasted corn from their vast frozen section.  I make a trip “across the pond” to Metairie and shop weekly and may be one of the most vocal supporters of TJ’s opening on the North Shore.

Without further ado….here’s the recipe:

4 large yellow crookneck squash, cubed

2 shallots, peeled and chopped

1 tablespoon extra virgin olive oil

1 teaspoon pink salt

1/2 teaspoon ground white pepper

1 box organic vegetable broth

1 teaspoon fresh thyme leaves

1 tablespoon fresh flat leaf parsley, chopped

1 1/2 cups frozen fire roasted corn or one ear of fresh corn, kernels cut off

1/2 cup heavy cream

1/2 cup crumbled goat cheese

Saute the squash and shallots in olive oil until just tender, about 7 minutes.  Add the salt, white pepper, broth, thyme and parsley.  Turn the heat to low, cover and simmer for a half hour.  Remove the cover and puree the mixture with a hand held blender or food processor.  Add the corn and heavy cream and heat through for five minutes or so.  Ladle the soup into bowls and crumble goat cheese and extra chopped parsley on top of each serving.

This recipe makes enough soup for 4-6 servings.  If you are serving it chilled you might consider a dollop of creme fraiche in place of the goat cheese.  A simple butter lettuce salad with fresh, sliced tomatoes and french vinaigrette dressing completes this delicious meal!

Melissa | food & entertaining | 08 17th, 2018 | 3 Comments »