Louisiana in the spring brings the blooming azaleas, beautiful mild days and an urge to get out of the city and into the country. Last week Karen and I met Kaye in St. Francisville for some lunch and retail therapy. Kaye is from there and was the perfect tour guide for some unique spots.
St. Francisville is a plantation town, but we were not interested in touring any on this day. We were more interested in food and spending our green. Kaye and her daughter, Shannon, met us at Magnolia Cafe near the center of town on Commerce Street.
The other people at the table tried the Quesadillas with chicken and the Magnolia BLT on wheat toast. The food was not complicated, but the taste was superb. Our waitress was excellent and kept the iced tea glasses filled. She was not perturbed by our request for separate checks, either. Good food, good company and good service made for a pleasant experience.
The highlight of the day was our final stop: Kaye's house! Kaye lives in an area deep in Audubon country called The Bluffs. We drove through a heavily forested area to reach it. The area has a golf course and is very secluded and is a lovely setting for homes. Coffee and English Trifle awaited us. As we enjoyed our refreshments, we were also served a taste of Irish Cream liqueur. Kaye's grandmother had a tradition of having a small sip of liqueur with her afternoon coffee, so the tradition was passed down to us on our visit. Good tradition, if you ask me! Kaye shared her trifle recipe with me and I am sharing it with you.
I hope to be able to visit St. Francisville again and again. There is so much history there dating to pre-Civil War times. Look for more posts on the topic. Maybe next time I will visit a historical site and leave the shopping off.....or then again, maybe not!
1 (12 oz.) carton Cool Whip
1 cup sour cream
1 prebaked angel food cake
1 (4 serving size) package instant vanilla pudding
3 kiwi fruits, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 oz.) can crushed pineapple, drained
- In a medium bowl, blend the sour cream and pudding mix into the whipped topping.
- Cut the cake into thirds, horizontally.
- Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. Refrigerate until ready to serve. Garnish with reserved fruit.