Recently I have had the great fortune of writing for Louisiana Cookin’ Magazine. Not only has it led to a variety of interesting research projects on the culinary roots of Louisiana and its inhabitants (perfect for this nerd), but it has also been a fantastic kitchen challenge. I have had fun developing recipes with simple ingredients such as peppers and citrus, but have also been challenged by coffee based recipes. As an avid and rather aggressive anti-coffee partisan, I do not have a whole lot of experience with the little beans. The bitter, jitter inducing juice does not agree with me or my hubby.

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