Goodbye Love Month (and Hot Soups for the Most Part - it's Time for Some Chillin')

February is a favorite month of mine, not only because of Valentine's Day (my favorite "holiday" - it's all about the LOVE, folks!) but because it's COLD - used to be the coldest month of the year in Cincinnati, and we used to get a good pile of snow at LEAST once in the month.   I love snow, and hearts, and love itself for that matter.  It's such a pure emotion, putting someone else's (or your dog's!) desires and needs above your own.

I try to wear my heart on my sleeve both figuratively (which gets me in trouble sometimes because my heart is usually reflected on my face and it's not a perfect heart) AND literally, now that I have my heart pin back from my mom.  Some of you have been reading my newsletters for years, and you might remember that one VD a few years ago I wrote about the gold filigree pin that my mom gave me on Valentine's Day when I was about 10.  It was stolen in college and I've grieved the loss ever since.  I always wore it on my sleeve.  If you want to find out what happened to that heart click here .

Before mom died she bestowed upon me her pearls - an opera length strand that I would never wear.  Sentimental, yes.  Valuable, yes.  But I don't wear necklaces, so they sat in my jewelry box until my light came on.   I will break the strand and make hearts for the ones I love!  And I finally get my pin back!  I immediately rushed to Hug Jewelers who have been designing jewelry with me and hand making it for me for years, and showed Steve (the owner) my strand and said "FINALLY!  I KNOW WHAT TO DO WITH THESE PEARLS!  HOW MANY HEARTS WILL THEY MAKE?!?"  So, later that year, several family members got some of mom's pearls.  I had my heart made last and because I'm narcissistic and selfish, I naturally had to have some diamonds put in that I had been collecting from used jewelry.  I had been wondering how I was going to use those trillions and it was just meant to BE!    What the HELL does this have to do with food you ask?  Nothing.  Except I might point out that food can be just as beautiful as diamonds and pearls (see below).  One of my favorite dishes to make for others is Roasted 5-Spice Quail Breast in Puff Pastry Hearts with WIlted Mustard Greens and Spicy Apricot Mustard, called "Hearts Afire"  I had NO IDEA I have been practicing my jewelry design for years through my food!  Also below you can see the soup "stock" Lula's has this week for pickup or delivery on Wednesday or Thursday!  We'll still make whatever you want, but after some much needed R&R (Research and Revivification) in New Orleans in the early part of March, I'll put some chilled soups back in rotation as the weather warms up.

FOOD HE”ART”!

OK, so now that you agree with me that food can be just as beautiful as diamonds and pearls, let's talk about SOUP. The kitchen is filled with aromas of Loaded Chicken Noodle, Creamy Turkey Tarragon and Wild Rice with Haricots Verts & other Veggies, and Sherried Wild Mushroom Bisque. Want some? Just email lori@Lulasforlunch.com or call 859-360-0251!

Click here to visit our website!