Tomato Aspic With Pickled Stringbeans & Other Adventures

Did you think I was all talk and no action? If so, you're gravely mistaken.

No matter how vile the notion of Tomato Aspic sounded to my fragile Yankee ears, I was bound and determined to whip up a version for my recent Bayou boys supper. A particularly fine Bayou boy had made the request and I hate to disappoint anyone with a Southern accent.

And, there it is above, in all it's Creole-seasoned glory, accompanied by Pickled Stringbeans, Chilled Baby Shrimp and a dipping sauce of mayo and creme fraiche. I also provided guests with a cold shot of vodka to go with. Sorta like a deconstructed, wiggly, jiggly Bloody Mary.

Will I brave the concept of aspic and gelatin molds again? Probably not.

But, I will most certainly brave my evening's dessert again -- Bananas Foster. In fact, fire extinguisher at my side, I daringly set it aflame. I wasn't exactly a flambe goddess that night, but it did spark a nice blue flame for a moment. Plus, it was decadently delicious -- and didn't wiggle or jiggle even a teeny, tiny bit.