Leslie Bartosh, CEC, AAC, FMP

  Following up on the theme of Po-Boy sandwiches; I offer this meatloaf Po-Boy. In the spirit of the South and New Orleans, I hope; the meat loaf was baked with ketchup on top and is sauced with Creole Sauce.  #LifeLongLearning #LIfeLongTeaching #FamilyFood #PoBoy #Meatloaf #CreoleSauce   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh  

  Tasso   As I play catch up, this photo of tasso showed. Normally tasso is made from Pork Butt. We like it pretty lean, so this is made from pork loin.    Highly seasoned and smoked tasso is traditionally used as a seasoning meat. We like to snack on it. This recipe came from  http://www.nolacuisine.com Until next time, Bon Appetit Y'all Leslie Bartosh

 Food Photography and Lighting A Chef, I know, was kind enough to offer some professional advice on lighting for food photographs. The following photo is my first attempt at utilizing his suggestions. A step in the right direction I think.  Amazing how nice a Ritz cracker and peanut butter sandwich can look!    Until next time, Bon Appetit Y'all Leslie Bartosh

 New York Style Everything Bagels New York style Everything Bagels are one of the breads we bake.   We like the texture and flavor.     Even after making this bread for some years, I still get a kick out of making a bread that is boiled before it is baked! Quite the transformation! Until next time, Bon Appetit Y'all Leslie Bartosh