Tasso and shallot tart, melon salad and to BlogHer '15 I go

At 10am this morning, I still had little more than undies, jam and all hair-styling products packed in my suitcase, but I'm on the train now, so there you have it. I work well under pressure.

Dinner last night was so wonderful- way to leave on a high note, Em! 

caramelized shallot, cabbage and tasso tart

caramelized shallot, cabbage and tasso tart

This tart never disappoints and was pleasantly lightened just the right amount by a terrific papaya and cantaloupe salad I concocted (and am about to post the recipe for). As many of you know, papaya loves citrus juice -particularly lemon or lime- but cantaloupe appreciates that same zing and so should not be relegated to just your basic fruit salad. 

I made a sprightly vinaigrette of lime juice, olive oil, a bit of honey and a dash of cardamom, whisked that with salt and pepper, and tossed it with the fruit and some shredded mint. Beautiful, healthy, and I'll admit to you that I drank the remaining vinaigrette because it was so tasty.

I'm sitting in a window seat barreling towards New York. New York, New York, you have a huge chunk of heart and soul, and I never feel anything but thrill as I head your way. 

As soon as I arrive in the hotel, I'm going to a happy hour and then the BlogHer '15 kick-off keynote featuring the #blacklivesmatter founders and Melinda Gates. Yes, that Melinda Gates. Then to a speaker at the 92nd St Y and finally to dinner with an oldie/bestie. What a day!

A bit of beauty in food and sky

I should have finished packing by now but instead am procrastinating like it's my job. Have I mentioned to you that I hate packing? Loathe it? Yes, likely a million times. 

In any case, I've got underwear, business cards, a nightgown and toothbrush packed, so clearly I'm in good shape. If BlogHer has changed significantly and all we do is hand out cards from our hotel rooms whilst dressed in pjs.

Alas. It'll happen.

Keeping this short because of the above, but I wanted to share a few bits of beauty with you. The sky some nights back, and last night's dinner: my lovely Manchego and Rosemary Risotto

manchego and rosemary risotto

manchego and rosemary risotto

On tap for tonight, the always divine Caramelized Shallot, Cabbage and Tasso Tart. Gotta leave T with some leftovers because #men.

Boys on delay; instead, dinner

I am just crushed, y'all. Mom's and the boys' flight out of Lake Charles was so late that they'd have missed their connection in Houston, so they had to change everything to return tomorrow. Of course I am glad that they found this out while still in LC, but I was desperately excited to see them tonight. It was a pretty crap night all around, really, and so I am calling it a day, eager to see them tomorrow. When unhappy, what do I often do but cook. T benefited from this in grand fashion tonight because I made one of my best dishes: a caramelized shallot and cabbage tart with tasso (a cured ham that's a specialty of southern Louisiana food. It's long been hard to find around here but of late seems to be on a popularity kick, and I now buy excellent tasso from Eco Friendly Foods at the Dupont farmers market.) Yee-howdy.


This plus two episodes of House of Cards (I know, I'm behind; just started it two days ago.) and some wine has taken me down a notch, amen. Off to bed I go.