Hi everyone,

My name is Midori Bastien, but a lot of people call me Dori for short. I graduated from West Los Angeles College in 2013 with two AA degrees and transferred here Fall 2015. I am majoring in Interdisciplinary Studies in the concentration of American Studies as well as minoring in Communications; and I am graduating in Spring 2017. I’m not sure if I am continuing my education Fall 2017 (I don’t have the time to really get together applications for graduate school and maintain all my course work). Also, I’m not sure if I want to major in Communications or Social Work. My main focus after graduation is getting a job in my career field area, whether it is a non-profit organization of mass communications.

On to my food selfie, this was taken about two years ago one of my date nights with my partner. She took me to The Melting Pot in Torrance (it’s closed now but there other locations), but this ending up being an unforgettable night to me. What you see here is at the end of our meal (dessert is the best part if you pace yourself)! Anyways what you see here is the chocolate fondue, we choose the “Ying & Yang” which is dark chocolate and white chocolate. The items on the other plate that you dip into the chocolate are: fresh strawberries, blondies, bananas, pineapple, marshmallow treats, pound cake, and brownies.

I promise I like other food besides Creole such as: Mediterranean, Italian, Japanese/Korean, and Mexican but now I’m like food deprived with my Creole items. Therefore, I’m going to stress my habit to you once again. There are several items I like such as, gator bites, frog legs, gumbo, jambalaya, scampi, étouffée, po’boys, etc. I used to work at Harold & Belles and every year they host a crawfish boil and a Fat Tuesday celebration. However, the item I would like to describe you (the thing I wish I could’ve done for my food presentation) is a crawfish boil. In a crawfish boil, you must first boil water and all the seasonings, you just kind of start putting stuff in: salt, black pepper, cayenne pepper, chili powder, garlic, and a special crab-boil liquid. It’s all in the seasoning! You have to let that cook for a while and let it come to a boil; then you add in the corn-on-the-cob, potatoes and smoked sausage. After a while you add in fresh live crawfish. Then you cool it off and drain it. Cover the table with newspaper and dumb everything on the table and eat! There’s always something to drink too, mostly beer.