“Beat Me or Eat Me.” That’s the tagline for the Food Experiments that are currently taking place all around the U.S. Looks like they’re doing a Pork Experiment in Austin on March 13, but right after that, they’re coming to New Orleans (April 3) to conduct the Brunch Experiments. I am SO getting in on this action. I’m planning to speak with one of the founders later today, and when I get more information I’ll post it here on Blake Makes.

I blogged about it once, but the one dish I have absolute confidence in is my classic preparation of Eggs Benedict (I’ve perfected my Hollandaise). How perfect for brunch! May need to sex it up a bit. Stay tuned!

This is a food blog after all, and dinner with the President of the United States surely qualifies as food content. Obama is one thing, but look at who attended. Mark Zuckerberg, Steve Jobs, Larry Ellison (Oracle), Eric Schmidt (Google), Twitter, Yahoo, Netflix, Cisco and a few other biggies.

Ton’s of people are wondering what they talked about. I just want to know what they ate.

I love the X-Men franchise. It’s had some missteps, but First Class looks good and strong. I’ve got an idea for a batch of cookies inspired by X-Men. Let’s see if I can pull it off.

Today’s been a great day. First, it’s Saturday, and Saturdays are rarely mundane. I knew it was going to be a good day when we stepped out the front door, and sensed a hint of Fall in the air. Granted, it was still 88 degrees, but in New Orleans, that’s almost crisp.

Beez and I decided to go to Cafe Degas for lunch. It’s a small, French restaurant in Mid-City. It’s on Esplanade, but if you didn’t know where it was, I bet you’d miss it. The whole building is surrounded by lush, over-growth, which makes sitting in their quasi-outdoor dining room pleasant in the middle of Summer.

Beez liked the chairs with their comfy cushions, and full backs. A mimosa for Bridget, and a Bloody Mary for me, then we each ordered a bowl of French-onion soup to start. The soup was ok, a bit under-seasoned, and I’ve had a deeper, darker broth before.

For our mains, Beez got quiche with Swiss and brocoli, and I got an omelet with grilled shrimp and bacon. Both were perfectly pleasant. We finished with dessert. I ordered green apple mint sorbet, and Beez got vanilla chocolate chip ice cream. Mine was really tart, and got a little too intense. Her’s was better.

What I liked more than the meal, however, was the conversation. Bridget and I can talk for hours, and over lunch we discussed what we were going to make for a baby shower Bridget’s hosting in a few weeks. We really liked these palmiers I made earlier in the week for, coincidentally, a shower at work. They were filled with sun-dried tomato pesto, and, admittedly, the flavors were really strong. Perhaps fresh tomatoes would make it a little less so.

We make a summer tomato tart with nearly the same ingredients, puff pastry, fresh tomatoes instead of sun-dried and cheese, so I’m testing a new preparation tonight, and will let you know how it goes.

Back to Today

After lunch, we went to see Julie & Julia, and I loved it. It was joyous. I love how free Julia Child seemed. She spent some time looking for what she wanted, stumbled upon and went for it! It made me want to do that same thing. Maybe I already am, but I keep feeling what I call a “food calling.” I’m convinced it’s the same thing Peace Corps volunteers, nuns and musicians feel as they are starting their lives.

It feels a little like I’m about to cry, but not in a sad way. It feels open and right. My heart flutters and races. It just feels like something I’m supposed to do. What it is, exactly, I’m not sure. Am I supposed to be a mere food blogger, or a chef, a food writer, a food photographer or something else? Or, am I not supposed to be in food at all? Maybe I’m just misinterpreting my love of Nutella for a true calling.

I’d rather go on believing there’s something bigger at work. I do think I’m meant to do something in food, but I haven’t discovered it, yet. For now, I’ll be patient. I’m on a path, and in pursuit of something. But I’m also patient, and know it will come in due time.

Sounds a lot like faith, doesn’t it? Maybe it is a calling after all.

Chopper

Before I go, I have to mention something weird and cute that Chopper just did. He’s had this little lion toy since he was a puppy. Over the years, it’s been, um, worn-down. A few months ago, it got ripped in two while Chopper and I were playing a game of tug-of-war. I remember when it happened, I felt Chopper’s heart break a little.

Today, we were playing another tug-a-lion game, and a tiny piece of the toy ripped off. It was very small, maybe an inch. Chopper dropped the lion remnant that was in his mouth, and stared at the little stitch on the floor. Another broken heart. But then he did something very peculiar. He snatched the little bit in his mouth, and swallowed it. Swallowed it! A few undulating head movements, and down it went.

I guess that was Chopper’s way of making peace. Poodle closer.

Hello, Blake Makers. I’ve got a new philosophy on blogging. I’ve always been a believer in doing what you love, blogging what you love. You know that I love food, but I also love ideas. From time to time, I’m going to share my latest ideas with you, like this one.

It’s called, TweetMyBumper.com, and it’s a site that makes bumper stickers that feature your twitter username. Its tagline is, “Follow me in traffic. Follow me on twitter.”

Springwise loved us today. I love them back!

Nope. I’m not going into the cereal business. That clever title was sent to me, jokingly from one of my beloved readers. The worst thing a blogger can do is stop blogging, and that’s just what I’ve done. As we all know, life can be crazy at times. My life has been a little crazy for a while, but things are settling back down. I’m ready to come back, and live up to my tag line, “ONE AMBITIOUS FOODIE.” But, instead of the usual you-ain’t-seen-nothing-yets, and i’m-about-to-change-the-worlds, let me go back to basics and start cooking, eating and blogging.

If you’re still with me, it’s nice to see you again. For those who may have drifted away, I’m coming back for you.

bk

I’m testing blogging from my iPod. Bk

I can honestly say, I don’t know. I’m fighting desperately to figure it out. A significant promotion at my day job is to blame. Stay tuned.