Oysters, Street Parties, and the Hardest Pill to Swallow
My New Orleans highs, an awkward dinner moment, and the truth about consistency (plus Mother’s Day gift ideas + recipes!).
May 02, 2025
Hi friends 👋🏼
Fresh off New Orleans — sun-kissed, soul-fed, and carrying a little more perspective this year.
This was my fourth Jazz Fest, but my partner’s twelfth. He introduced me to it, and now it’s our shared tradition, every year, on his birthday, you’ll find us in NOLA. This year hit differently — not just for the music and the food (though they delivered), but for the reminders it gave me about consistency, hospitality, and showing up.
Somewhere between oyster happy hours, dancing ‘til 4 am, and sweating it out under that NOLA sun, I got a reality check that applies way beyond festival season:
Giving and receiving feedback is hard, but how you handle it defines everything.
🍤 Festival Days, Street Nights, and Epic Bites
Jazz Fest does what only New Orleans can: it brings you alive.
A few highlights from this trip:
Trenasse oyster happy hour → Massive oysters, clean and sweet. Hot sauce + lemon = perfect.
Gris-Gris BLT appetizer → Crispy, salty, and the ultimate recovery snack.
Fourth Wall Coffee → Consistent, high-quality, and our daily ritual.
Harry Connick Jr. → Left Lil Wayne early (the sun was brutal!) and Harry delivered. Smooth, timeless, somehow ageless.
Late nights: Prince tribute + Grateful Dead night at Café Istanbul → Danced until 4 am, hearts full.
But not every bite or moment lands perfectly...
🥄 When It Doesn’t Land — and Why That Matters
Our dinner at Eat Manola was... complicated.
After reaching out (and understanding the chef was too busy during Fest), we went in ready to support. Unfortunately, the food wasn’t for us. We only ate a few bites and kindly shared our feedback.
That’s when it got uncomfortable. The chef came out, clearly frustrated, though she did say she was sorry we didn’t enjoy it. Still — no real effort toward resolution, and we left having paid in full, with most of the meal untouched.
It wasn’t my proudest or favorite moment, but it was an important one.
Here’s the lesson — in food, life, and business: Not every guest, client, or collaborator will love what you offer. And that’s OK.
How you receive feedback matters. How you give it matters too (kindness + clarity = the move). Detaching from ego, staying gracious, and focusing on connection is where the magic lives.
We ended the night at The Will & The Way and Arnaud’s French 75 Bar, grateful for the reset — and the grace to move forward.
📝 Why I’m Writing Again (And Why I’m Sticking With It)
A best friend who tells it like it is said something that keeps echoing in my head:
"You can’t just do it for 3 months. You have to keep showing up. It takes at least a year."
Yep. Not sexy, but true. Whether it’s writing, healing, growing a business, or just showing up for yourself, consistency is everything.
So here I am — committed to sharing the real stuff, not just the highlight reel. Thanks for reading and letting me meet you here.
🍴 This Week’s Recipes — Inspired by New Orleans (and Spring)
French 75 Twist — Lavender & Lemon → A floral, fresh riff on a classic.
Classic Italian Stuffed Artichokes (Optional Sausage Upgrade) → Tender, garlicky, and packed with herby breadcrumbs — my favorite spring dish.
French 75 Twist — Lavender & Lemon
Serves 1 (but you’ll want to make a few)A floral and fresh riff on a classic — soft, bright, and just fancy enough.
Ingredients
1 oz gin (botanical works best)
½ oz fresh lemon juice
½ oz lavender simple syrup (recipe below)
3 oz chilled dry sparkling wine
Lemon twist or edible flowers for garnish
Lavender Simple Syrup
½ cup sugar
½ cup water
1 Tbsp dried culinary lavender
Combine sugar and water, heat until dissolved, add lavender, and steep 15–20 minutes—strain and cool.
Cocktail
Shake gin, lemon juice, and syrup with ice. Strain into a coupe or flute. Top with sparkling wine. Garnish. Sip slowly and enjoy.
Classic Italian Stuffed Artichokes (With Optional Sausage)
Serves 4Ingredients
4 large artichokes
2 cups Italian breadcrumbs
½ cup Parmigiano Reggiano
4 garlic cloves, minced
¼ cup parsley, chopped
½ tsp crushed red pepper (optional)
½ cup olive oil + extra for drizzling
Juice of 1 lemon
Salt + pepper
½ lb cooked crumbled Italian sausage (optional)
Method
Prep artichokes, steam until tender. Mix breadcrumbs, cheese, garlic, parsley, oil, and seasoning. (Add sausage if using.)
Stuff artichokes generously. Bake at 375°F for 25–30 minutes, removing foil for the last 10 to brown. Finish with lemon and serve.
💐 PS — Don’t Forget Mom.
Mother’s Day is next weekend.
So let’s not wing it. Here’s what I’d want (and trust me, I’ve earned the right to say so):🌸 Atelier Belladonna → My favorite for gorgeous, thoughtful flowers that always feel special.
🍫 Exquisito Chocolates → Handmade in Miami — I adore their chocolates, and they feel like a little luxury without being too much.
🩴 Birkenstocks → Always a yes for me — preferably in a fun color. Hippie vibes, but fashion girl approved.
👜 Chanel bag or Hermès belt → If you really want to win the day... you can’t go wrong here. (A girl can dream!)
🌳 A handwritten card and a picnic — easy, thoughtful, and perfect if you’re on a budget. Pack some snacks, take her to Fairchild Garden or the beach, and make it all about her.And honestly, more than gifts?
Don’t let her lift a finger. Take care of HER for once. That’s the best gift of all.
✈️ Next stop: NYC
I’m heading back to New York next week — ready to eat, reconnect, and bring back stories. Expect more bites, more inspo, and a little behind-the-scenes from one of my favorite cities.
Thanks for being here, for being curious, and for coming along for the ride — whether we’re talking oysters, artichokes, or the messy middle in between.
Until next week,
xx
Nicole
Mom, Chef, Entrepreneur, Explorer of Flavor & Life
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