February 26, 2021

Susan Ford




Much to my relief, I got my first COVID-19 vaccination earlier this week with nominal side effects. I was a little tired in the afternoon, and my arm is a little sore, but that's it. My second round is scheduled for mid-March, so by the end of March I'll feel much better going about my business. Jim's fully vaccinated—I dreamed of puppies and kittens a sure sign that my mind is fairly untroubled!

What are you going to do with your extra day this year? Monday is leap day; I think I'm going to take it as a vacation day. That doesn't mean a whole lot since I work for myself, but a long weekend will be appreciated.

The February/March issue, pictured above-right, is in the mail; I'm told that the postal system still hasn't recovered from the holiday rush, so it make take extra time to reach your mail boxes. We haven't received our copy in New Orleans yet, so please continue to be patient.

Enjoy the recipes below, stay safe, warm, and healthy, and, as always, let me know what's on your mind

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!


In the Mail:

Feb-March 2021

Taste Tammany

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

I have a list of "favorite" meals that is quite lengthy; this is one of them. Sirloin tips are so tasty and tender. My cheese of preference is Point Reyes Blue. Even better, it can be prepared in under 30 minutes.

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Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad

Garlicky Broiled Shrimp with Napa Cabbage and Orange Salad

If you're not brining your shrimp for a few minutes before cooking, you should be. These are left in the shell for the flavor the shells add, but are butterflied down the back so the brine penetrates as does the potent mixture of aromatics. With this bright, flavorful salad on the side, you've got a really tasty, health lunch or light supper on the table in about an hour.

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Creole Chicken with Field Pea Succotash

Creole Chicken with Field Pea Succotash

From What's for Dinner? from the editors of Southern Living, this recipe combines a selection of frozen vegetables with Creole seasoning, tops them with seasoned chicken thighs, and cooks it off in a slow cooker. Hands-off dinner in a hurry!

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