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February 17, 2012 No Comments
Mardi GrasNew Orleans
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Though she was born in the San Francisco Bay Area, Kim Ranjbar felt New Orleans calling her home as soon as she hit puberty. A graduate of granola U (a.k.a. Sonoma State University) with a BA in English and a concentration in Creative Writing, Kim took her passion for the written word and dragged it over 2000 miles to flourish in the city she loves.

After over seventeen years as a transplant — surviving hurricanes, levee failures, oil spills, boil water advisories and hipster invasions — Kim hopes to eventually earn the status of local and be welcomed into the fold.

Feel free to contact her at kimranjbar@gmail.com

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sucktheheads

sucktheheads
My kimchi fried rice problem is almost as bad as m My kimchi fried rice problem is almost as bad as my ratatouille problem 🤣 #twiceaweek #kimchifriedrice #nolahomecooking
When @emmymade made Jacques Torres chocolate chip When @emmymade made Jacques Torres chocolate chip cookies, I just had to make them myself 🍪🍪🍪
#newfavoriterecipe #chocolatechipcookies
A pretty sidehall that desperately needs railings A pretty sidehall that desperately needs railings 🤣 #inmyneighborhood #algierspoint #homeimprovements
After twelve dishes, my phone was running out of j After twelve dishes, my phone was running out of juice.Thankfully @kellymassicot graciously offered the use of her portable charger, and I was able to capture many of our final dishes. The images that came out best were all desserts -- I wonder why? 🤔🤭

🍫 Chocolate Truffle, chocolate ganache, whipped cream, creme anglaise and raspberry coulis @annunciationnola 

🍋 Yuzu & Raspberry Opera Torte with yuzu ganache, raspberry buttercream, cocoa nib nougatine, and fresh raspberry @thewindsorcourt 

🌺 Toasted white chocolate cremieux with hibiscus tea sorbet and coffee liquor ganache by Chef Suelen Peira @hyattneworleans 

#NOWFE #nowfeculinaryawards2023 #desserts #nolarestaurants #nolaeats
The Rib Room's new head chef Ronald Proano wasn't The Rib Room's new head chef Ronald Proano wasn't blowing smoke with his "Surf & Turf" -- A5 Wagyu 🥩 atop a fried rice cake with Cajun caviar and torched bernaise AND pastry chef Autumn Heckman sweetened the deal with her Royal version of Peach Melba - vanilla bean Bavarian cream, warm peach bourbon compote, raspberry coulis and rosemary shortbread 🍑
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#NOWFE #nowfeculinaryawards2023 #ribroom #frenchquarter #nolarestaurants
Seafood ravioli with shrimp, crawfish, and crab w Seafood ravioli with shrimp, crawfish, and  crab with Monica sauce and shaved parmesan at Annunciation. #nolarestaurants #NOWFE #nowfeculinaryawards2023
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suck the heads

Slurping wetly and noisily at the nourishment that is New Orleans

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