peeled cooked crayfish tails.

But of course, I feel a little bit of like, "What have I been telling you?"I was saying this 10 years ago, I was saying this 15 years ago.

And honestly, I feel like I got a fair amount of press.for what we were, which was a very small neighborhood restaurant.Some of it was because of Glenn, some of it was just happenstance.I got a lot of attention from kind of the food cognoscenti, but I don't feel like it necessarily trickled down to the regular foodie people as much as it might have.. We were a neighborhood restaurant, so maybe that wasn't everything, but I certainly would have appreciated—not even just from a business standpoint, but just from a standpoint of advocacy and expertise—some of the attention that's going to rice in African American foodways right now.

I still fee; kind of regretful about it.I'm not mad, but I'm very regretful, and I feel like I still have this knowledge base, this experience but because I don't have the showcase of the restaurant anymore, I'm way farther off anybody's radar.

It's hard to remember somebody that had a restaurant that closed six years ago.

But as for rice?Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes.

Transfer the polenta to a bowl and serve right away..Originally appeared: March 2013.Whether it's a hearty.

potato-leek soup.to warm you up in.