Above: one of the tastiest parts of the year: Alon Shaya's charcuterie and relishes.
It was just over a year ago that I decided to get to work. I mean really work, and I mean on this here blog. I started it in 2008, but I tended to just piddle around on it every few months. Last summer, I had a break from work and a need to do something creative and writerly for myself, and I channelled just about all my energy into blogging. It's been an amazing year, some parts of which still make me pinch myself.
Dear readers, thank you so much for coming along for the ride. Thank you for reading my blog, for commenting and sharing your thoughts. Thanks for directing your friends and coworkers here, for recommending it to travelers looking for good places to go. Thank you for inspiring me with your own awesome blogs and food photos. Thanks for following Food Orleans through Facebook, Twitter, OnSugar, email, Pinterest, and RSS feeds. Cheers!