Nola shrimp and collard greens and rice with lemon and cilantro.

Crab hush puppies with tangy, lemony-mustard sauce.

Vegan beignets dusted with melting powdered sugar and dipped in perfectly salty chocolate sauce.

I am thankful for The Bad Seed, and Christina’s culinary brilliance– and that my co-workers have so many February birthdays and we get to order out for lunch!