Ten Things I Want to Eat in Lafayette Before I Make My New Year’s Resolution to Eat Better in 2013

I didn't eat cracklins until a few years ago. I always thought, "You'd just as soon cut your chest open and stick it directly into your heart as you eat it, it'll kill you just the same." Those greasy little bags on the counter by the cash register never appealed to me. But then I had some good cracklins, when they were fresh and still warm from the fryer at Best Stop.

Yes, I'm the one eating the brown snowball. It's chocolate and it's delicious. Forget ice cream. Forget yogurt. If I'm on Johnston Street, I have to consciously restrain myself from turning down Rena Drive.

I don't know what they put in it or on it or under it, but I'm eating it. I know it can't be good for me. But it's good. Very good.

It's true, you can get better food at a gas station in Louisiana than in fine dining restaurants in most of the rest of the world. This is a prime example. The fish filets are always fresh and thick, the batter is perfect, and their oil is hot, hot, hot. All of these must be in place in order to make fried fish this good and they do it every day at lunchtime.

This is one of the finest desserts I've ever tasted. The light and flaky layers of pastry crust surrounding the almond cream filling... I like it warmed in the oven just enough to make the crust even flakier. How do you say perfection in French? Oh, yes, "perfection!"

Three of my favorite things served together- oysters, bacon and bread. SO good!

Jumbo lump crabmeat, mushrooms and pimientos, gently cooked in a rich cream sauce and baked to a golden brown. Need I say more?

I love cake. Pretty much any cake. Red velvet, German chocolate, Royal Mardi Gras from Anjo's (boy, do I miss that cake!) If I could only eat one kind of cake for the rest of my life, though, it would probably be old-fashioned almond wedding cake. It's what we had at our wedding, so I also have some wonderful memories associated with it.

Very basic ingredients, but the crust is something extra special. I didn't think they could replicate it when they moved across Moss St. or when they expanded to Kaliste Saloom, but they did.

Theirs is the closest to they way my Mom used to make it. Breaded and pan-toasted veal medallions topped with capers, served in a lemon butter sauce. (Mom served it with lemon and buttered noodles on the side.) I loved it as a child and still love it. I've tried to make it a couple of times, but with the price of veal, I'd rather leave the cooking to a professional!