Weekday Rambler

An Unconventional Valentine Day

2012-02-14T19:51:00.000-06:00

The day started quietly with a review of Facebook and emails. Later my Valentine and I went out for lunch. We rambled on over to Parrains, one of our favorite destinations, and enjoyed our food on the patio. We observed that the "over the hill crowd" had decided to celebrate the day in similar style. The springlike weather was perfect with plenty of sunshine to go around. We dined on gumbo, grilled fish and bread pudding. Yum! But alas our appetites for dinner were spoiled by the late lunch.

As supper time approached, I looked around the kitchen and found nothing of interest to cook. We have long since given up on eating dinner out on Valentine Day as the crowds are too much for us. So....I had lots of eggs. I remember a recipe from long ago that I thought would be a pleaser. I would like to share it with you. I used to prepare it for my kids for breakfast when they were young. I think they liked it and I know that hubby loves it. It's Eggs a la Goldenrod.

Here is the recipe and the secret ingredient revealed in this post.

Dot's Eggs a la Goldenrod

4 eggs, boiled
1 cup milk
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices of toasted bread (we like Pepperidge Farm Double Fiber Wheat)
dried parsley, paprika and the secret ingredient: McCormick Salad Supreme Seasoning*

1. Boil the eggs. (cover with cold water in a small saucepan, cover and cook over medium heat for 30 minutes)
2. Peel eggs while holding them under running cold water. Slice them in half long ways and scoop out the yolks. Mash the yolks with a fork and set aside.
3. Chop the egg whites into small pieces and set aside.
4. Melt the butter in a small saucepan and add the flour. Stir until smooth.
5. Pour in the milk and stir constantly over low heat until the Béchamel sauce is smooth and thick.
6. Season with salt, pepper and McCormick Salad Supreme Seasoning (secret ingredient) to taste.
7. Stir the chopped egg whites into the sauce.
8. Cover two pieces of toast with 1/2 of the sauce and top with mashed egg yolks.

9. Sprinkle with parsley, Paprika and more of the McCormick Salad Supreme.

Makes two generous servings. Garnish with sliced tomatoes and add some cooked bacon to the plate.
Enjoy a peaceful meal without all the hustling and bustling for a table at a restaurant on Valentine evening.
This pairs well with a crisp, dry white wine. Our house wine (was on sale at Sam's) is Cupcake Sauvignon Blanc.

*ingredients of this product: Romano cheese; salt; sesame, celery and poppy seeds; garlic; paprika; black and red peppers

My sous chef was exhausted from her fun Valentine celebrations of yesterday and today and did not join us this evening. She enjoyed her Valentine present the most for the prettily wrapped box. It could have been empty. She loved the wrapping and exclaimed: "Wow" with enthusiasm.

A Simple Crowd Pleaser

2012-01-20T11:10:00.001-06:00

Since it's January, I have been staying home a lot. The weather is too dreary to gad about. I have been a prolific cook in the past couple of weeks. One dish of which I am particularly pleased is my Chicken Marinara sauce. I can't take full credit for the recipe, because I got the idea from Holly Clegg's Trim and Terrific Meat Sauce recipe.

It all started when I asked my husband what he wanted for supper. In the past week I had cooked a pot roast, white beans with ham, lemon pie, meat loaf with mashed potatoes, garlic cheese grits and eggs. He said: "spaghetti with chicken." So I got out my cookbooks and searched the Internet for a good recipe. When I couldn't find one I liked, I improvised. I took Holly's tried and true Meat Sauce recipe and added a few touches of my own. I substituted chicken for ground beef and made an entirely different tasting main dish.

I posted a picture of this huge pot of Chicken Marinara on my Facebook wall and had requests for the recipe. It is repeated here in case you want to try it. I have included all the details to make it a success. If you are tired of staying inside because of bad weather, you can try this. I guarantee that your house will smell wonderful while this is simmering.

Dot's Chicken Marinara Sauce (adapted from Holly Clegg's Meat Sauce recipe)

-Saute' 2 cups of chopped onions in 2 Tablespoons of olive oil. (I used Pictsweet frozen seasoning blend) and a generous 1 Tablespoon minced garlic.
-Stir in one 28 oz. can diced tomatoes, one 28 oz. can crushed tomatoes (I used Cento), 1 6 oz. can tomato paste ( I used Shurfine) and one cup of chicken broth ( I used Swanson's reduced sodium)
-Add dried Italian seasoning mix to taste. I used 1/4 cup and added about 1 Tablespoon dried basil as well. About a cup of red wine is an optional ingredient, but one of my diners doesn't care for food cooked in red wine, so I left this out.
-Meanwhile, sprinkle pepper and coarse salt on chicken pieces ( used 4 drumsticks, 6 thighs, and 3 breasts all "bone-in" and with skin)
-In a separate pan, brown the chicken pieces in another 2 Tablespoons of olive oil. (Tip: don't crowd the skillet....brown a few pieces at a time)
-As the chicken pieces are browned to a golden color, add them to the tomato sauce.
-Stir in about 1/4 cup granulated sugar to cut the acid taste of the sauce.
-Simmer covered for about 2 hours or longer if you want the chicken to fall off the bones.
-Serve over boiled pasta and garnish generously with fresh grated Parmesan Cheese.

Add a salad and some hot bread and you have a meal.

Here's an easy salad recipe idea that I stole from Darcy, my sweet neighbor:

-Combine butter lettuce pieces, sliced fresh (or canned pears) and crumbled Goat Cheese.
-Dress the salad with a vinaigrette. I used Brianna's Blush Vinaigrette.

Enjoy. Have a second helping and skip dessert.
This is enough marinara to serve 8 ravenous appetites.

By the Way: I have been shopping at Zachary's newly remodeled LeBlanc's Food Store. Thanks to those folks for upgrading the grocery shopping experience.

P.S. my sous chef didn't help. She was too busy getting to know Mike the Tiger!

Uncle Robert

2012-01-18T16:53:00.000-06:00

My Mom's brother, Uncle Robert, died this week. He was almost 90 years young and had Parkinson's and Alzheimer's. They said he died peacefully. His last days were spent at the VA Medical Center in Prescott, Arizona and his ashes will be spread in the National Cemetery there. I began thinking of snippets of memories of his life. I didn't know him very well as he always lived afar.

As a young man, he enlisted in the Army during WWII. Nothing unusual about that as that was what one did during that time in history. He saw combat in Europe. My Mom told the story of one of his foxhole mates being shot as Uncle Robert lay beside him and prayed for his own life. I am sure there are many people alive today who heard stories about such from their parents. My Mom said the war changed my uncle and not for the better.

Somehow, during his war service, he became a cook. He grew up on a dairy farm where there was lots of home cooking, so I suppose that's where he got the idea of cooking. He became an Army career man and somewhere along the way he learned to bake. He married a young woman from Armenia whom he met while in Europe. They moved back to the states and had one son, Jack. He got a job as a baker in a fancy Miami Beach hotel. That marriage didn't last, but he married again. He moved across the continent to Nevada and married Blanca, whom we adored, and who was his wife for over 40 years at the time of his death.

My details are sketchy, but he ended up in Las Vegas with a job as a Pastry Chef at the Stardust Hotel. His claim to fame was that he baked at least two wedding cakes for Wayne Newton. He said that Mr. Newton was a good guy, but couldn't keep a wife. I remember being told this story at a very young age. I was so impressed about the wedding cakes. There may have been some pictures, but they have been lost. The Stardust was demolished in 2007, but I can imagine it was a grand place at one time.

Uncle Robert and Blanca did visit Louisiana and his birthplace of Greensburg occasionally. Once I cooked a meal for them when they came to Baton Rouge. It was thirty years ago, but I remember it very plainly. I served them Shrimp Creole and corn muffins. The dessert was Pecan Pie. They thought I was a pretty good cook. On that visit he shared his famous cheesecake recipe with me. Of course it was for about 6 cheesecakes and I had to cut it down quite a bit to bake for my family.

In retirement, Uncle Robert and Blanca moved to Prescott, Arizona. My brother, Mackie, and his wife, Karen, accompanied my Mom to visit them a few years ago. He was somewhat of a celebrity in Prescott. He treated his visitors to meals at restaurants and the waitresses knew him by name. My Mom was so impressed. She said that he lived the "Big Life" and enjoyed it! The picture shows my Mom, Karen, Uncle Robert and Blanca.

He was very generous and sent us a Christmas card yearly. When we didn't hear from them this year, we knew something was wrong. When our daughter was married in 2006 he and Blanca sent a beautiful gift of brightly colored bath towels and table linens. Odd, how such details are remembered. I think the cards and the gifts signified a desire to remain in touch and part of the family even though miles separated us.

As a young man, he loved to stay at the Hotel Monteleone in New Orleans. This hotel has undergone a renovation to restore it to its former glamorous state and I was sorry that it was under renovation during his last stay there. Each time that Uncle Robert visited Louisiana he made a Monteleone stop. It was his Louisiana headquarters. I think it is wonderful that he was able to revisit and relive some great memories of his youth. I hope he got to sit at the Carousel Bar on that last visit.

The last time he came to Louisiana my Mom declined a visit from him. In her very structured life, she told him that she had to "have her hair fixed" that day. I have often thought that was such a loss of opportunity. I guess she thought they would live forever and there would be other opportunities. But that was not to be as she preceded him in death by four months.

Here is the Cheesecake Recipe. (This makes about 6 cakes and the recipe is near to his own words. )

-Beat together: 2 pounds of cream cheese, 4 cups of sugar, and several spoons of vanilla.
-Add 16 eggs, one at a time.
-Stir in 6 cups of sour cream.
-Pour all into pans lined with graham cracker crumbs and bake at 325 degrees for 40 minutes or until center is set.
-Top each cheesecake with about 1 cup of sour cream that has been combined with a little sugar.

Lemons and Lagniappe

2011-12-20T11:25:00.002-06:00

My last post on Lemon Pie made from fresh Louisiana lemons created quite a stir. (no pun intended!). I received many comments and some recipes for further use of this seasonal (for us) fruit. I believe the variety of lemon is Meyer, but am not sure. That seems to be a common variety that grows well in our climate. This post is dedicated to the further use of the quart of lemon juice we still have in our refrigerator.

In September we were served a delicious meal prepared especially for us by our Oregon friends, Judy and Steve Carroll. We are lucky to have their children and grandchild as neighbors. The entire menu is featured in another post, but the dessert features lemons. Lemon Pudding Souffle' is a delightful recipe that uses fresh lemon juice and peel. As the name would suggest it is light a fluffy and very satisfying at the end of a perfect meal. Judy was kind enough to share the recipe:

Lemon Pudding Souffle' ala Judy

3/4 cup sugar
2 Tablespoons melted butter
1/4 cup flour
1 teaspoon lemon zest
1/4 cup lemon juice
3 egg yolks
3 egg whites
1 8 oz. carton lemon flavored yogurt
1/2 cup milk
salt, pinch

1. Beat egg whites until stiff peaks form and set aside
2. Combine sugar, flour, pinch of salt, melted butter, lemon zest and lemon juice.
3. In another bowl, beat egg yolks and then add yogurt and milk.
4. Stir in lemon mixture and then fold in egg whites.
5. Pour into a greased 8" by 8" baking dish.

6. Baked in a water bath (larger pan of water with souffle' dish set inside it)
7. Bake at 350 degrees F for 40-45 minutes. Best served warm with whipped cream and fresh berries.

Another use for all that lemon juice was sent by my cousin Melanie Mitchum. She offered it as a simpler method to my Lemon Meringue Pie. I haven't tried it yet, but wanted to share it with you. In her words: "That's it! Super easy and really delicious!" Melanie adds that when her husband, Mark, prepares it, he doubles the filling recipe to make the pie extra thick.

Melanie's Lemon Pie

1 can condensed milk (10 oz)
2 egg yolks
1/2 cup lemon juice

1. Stir all ingredients together and pour into a graham cracker crust.
2. Bake for 15 minutes at 350 degrees F or until pie is "set" and egg yolks have cooked.
3. Chill before serving with dollops of whipped topping.

The last recipe I will share with you was given to me by my friend, Lydia Cook. Lydia and I have known each other for years, and have since reacquainted through the Third Tuesday Book Club of which we are both members. At our club's recent Christmas lunch, Lydia brought this recipe to me. She had read the blog about Lemon Meringue Pie and had this recipe that also features the bountiful lemons. Haven't tried it yet, either, so am picturing it with a version I found on Google Images. It's Sue Tweedy's Lemon Curd. The making of Lemon Curd is not uncommon as I also had some earlier in the year that was prepared by my friend, Kaye Hurst. Hers was delicious, so I am anxious to try this.

http://jacobskitchen.wordpress.com/

Lemon Curd

1/2 cup melted butter
2 cups sugar
Zest of three lemons
Juice of three lemons
4 eggs, well beaten

1. Combine all ingredients in the top of a double boiler saucepan.
2. Cook on medium heat, stirring constantly for about 20 minutes or until thick and smooth.
3. Refrigerate and use as desired on scones, biscuits, pound cake, etc.

Now for the Lagniappe. In another post I mentioned "tenting" a pie crust with foil. Several readers contacted me to know more about the tenting method. It is used to prevent excessive browning of a crust while a pie is baking. Estimate a length of aluminum foil about half the circumference of the pie. Tear that length in half. With the shiny side out (to reflect heat best), shield the crust of the pie. When there is about 15 minutes of baking time left, remove the tent to allow the crust to brown.

Thanks for reading and Merry Christmas! My helper was busy today learning to play the piano with her Paw Paw, so she didn't assist me with this post.

Lemon Pie Time of Year

2011-11-28T16:12:00.001-06:00

My sister-in-law, Donna, brought to us a huge bag of lemons from the tree in her backyard. In Louisiana, this is the time for the lemons to produce. This was the perfect gift since my hubby loves lemon in his iced tea. He got industrious and squeezed the entire bag and saved the juice for later use. This morning he requested that I help him "use up" some of the juice by baking a Lemon Meringue Pie like my Momma used to do.

My first thought was: "Oh boy, what a request!" I remember my mother working for several hours at a time to produce this delight, but my Dad loved it and she persevered. I dug out the cookbook that she had used and got to work. The recipe stated that it takes about an hour to make the pie, so I wasn't too discouraged. It's been about two months since we laid my Mom to rest in the cemetery next to my Dad, so I thought about her as I prepared my pie. I remembered some tips she gave to me as I watched her bake when I was a kid. It is important to note that the cookbook was published in 1953 and was the only one I ever remember her using. I laughed as I opened it. It was full of handwritten notes and newspaper clippings. For such an old book, it is still in pretty good shape. She used it for baking, but for everything else she had her own recipes, so I am supposing this book was taken care of well. I don't ever remember that she bought books, so I am thinking this might have been a gift. That question will remained unanswered.

Here is the recipe for Lemon Meringue Pie by Elise with a few adaptations by Dot along with the thoughts and tips that came to mind as I was preparing it.

The first step is to organize all the ingredients. Once beginning the filling, the timing is important.

The Better Homes and Gardens book supplies detailed instructions for making a pie crust. I do know how to make a pie crust and am pretty good at it, but I have a secret that I will now share with you. I use ready made crusts that can be found in the refrigerator section of the grocery store. I always use Pillsbury brand. They cost a little more than the store brands, but they are worth it. I have passed them off as my own for many, many years! They can be frozen, too, so you can always have them on hand.

Prepare the crust and bake at 425 degrees F for about 15 minutes. Remove from the oven and allow it to cool while making the filling and meringue. Make the crust appear to be homemade by crimping the edges between your fingers. My mom taught that crimping technique to me as she made her own crusts, but it works for me on my cheater crusts as well! Reduce the oven to 350 degrees F.

Filling: (differs slightly from the recipe found at the link given above, but this is how my Momma made the pie according to her notes)

-Squeeze enough lemons to get 6 tablespoons of juice. Before juicing, however, use a microplane or zester to remove the peel that will be used in the filling. (My Momma didn't have either of these, so she used the fine side of a grater)

-Separate 4 eggs. The tool I use to separate the eggs is shown in the photo. It is a Tupperware product and I don't know if they still sell it, but mine has been used many times. It is a foolproof way to separate eggs. Place the whites in a small mixing bowl and reserve for the meringue. Place the yolks in another small bowl and beat them slightly. (Very important: Use a separate bowl for separating the eggs because any hint of yolk in the whites will cause the meringue to FAIL! That is the gospel according to my Momma and she was right about that!! )
-Combine 1 cup of sugar with 1/3 cup of cornstarch and 2 cups of water in a medium sized saucepan. Cook and stir over medium heat until the mixture is smooth and bubbly. This takes about 10 minutes (A Momma tip: start with cold water to avoid lumps in the filling caused by undissolved corn starch)
-Remove from heat and stir about 1/2 cup of the hot mixture into the egg yolks. Then pour the yolk mixture back into the saucepan and stir until well blended. Use low heat this time.
-Add 2 Tablespoons unsalted butter to the mixture and cook and stir for about 5 more minutes.
-Pour in lemon juice and zest and stir well. Remove from heat and make the meringue.

Meringue:

-In a small mixing bowl, combine the egg white with a pinch each of Cream of Tartar and salt. Use the highest speed of your electric mixer and beat the egg whites until frothy.
-Gradually add 1/4 cup sugar (granulated or powdered) and continue to beat on high speed until the egg whites are glossy and will hold stiff peaks when the beaters are removed. This is very important. An "underbeaten" meringue will "weep" as the pie cools. (another Momma tip)

Assemble the Pie:
-Pour the warm filling into the prebaked crust.

-Top the filling with the meringue and use a spatula or table knife to spread it over the edges of the filling. Momma always used the table knife because it was easier to manipulate the meringue with the skinny surface of the knife. Also, you can "pretty up" the pie by flipping the meringue with the knife to make small peaks on top. I have tried using a spatula, but resorted to the knife. Again, she was right!

Finish:
-bake the pie for about 10 minutes or until the meringue is golden brown. Allow the pie to cool and then place it in the refrigerator until serving time.

Enjoy and as you eat the pie, remember that it is a special dessert and is served as a special treat for special people!

A Pow Wow with Wow!

2011-11-19T10:14:00.003-06:00

It was a beautiful day in September. In Louisiana, that means it was not 100 degrees F outside! Via Facebook, about 400 Istrouma High School Indian alums had reconnected after 40 some odd years. About 100 of those including spouses, that we graciously allowed into the "Teepee", gathered for a "Pow Wow" at the beautiful country home of Frank and Kathy Parker for a Cochon de Lait!

Cochon de lait, translated strictly, means "sucking pig," but in Cajun land it means roasting a whole pig and partying! Cochon de lait is one of Acadiana's most famous and most delectable dishes -- marinated, pit-roasted young suckling pig, sliced thin and served with gravy, on a plate or on a po-boy. The Master Chef, Frank, was in charge and did not disappoint. The roasted pork was the best I have ever tasted. Each of the "IHS Indians" brought a side dish to share. What a feast! Pictured is the huge pit where Frank and his helpers cooked the pork.

The eating was not the only highlight of the day. We wore name tags because some of us had not seen each other in person since high school graduation. The hair styles were different, but the smiles and friendships were still intact! Of course we said to each other: "You haven't changed a bit!" Our group was happy to be together and remember the mid sixties with fondness. Swapping stories and catching up with each other was so much fun. We shared sorrows and happy times and those times have bound us even closer. There were lots of hugs and handshakes all around!

Before the feast, the US Armed Services Veterans gathered around flags representing the various branches of the military. Ours was the generation of Vietnam and we wanted to show our appreciation for all those brave ones that served us well. There was a toast and a round of applause for all those present. We also paused to remember those who didn't make it back. This was a very touching experience for those of us present. It brought tears to my eyes.

A blessing was said as we stood in a circle and held hands and then the eating began. We thanked our Creator and Lord for the blessings we had and continue to receive through His graciousness. There was pork aplenty, gravy, beans, corn pudding, green beans and on and on. And the desserts were to die for! I have never seen so many pies and cakes in one place. We also had generous servings of Baskin-Robbins ice cream, courtesy of an Indian and her Bulldog spouse! Those of you from the Baton Rouge, LA area will understand the significance of that particular bond. What good cooks we had become over the years since existing on the "Reservation" as we referred to our high school campus!

Many of our classmates are musicians and some had played in organized "bands" back in the day. After consuming our fill of the goodies, we adjourned to the back porch for a little "jammin'". Our music makers played some oldies but goodies and they still could put together some good tunes. They kept apologizing for not sounding better, but to me, the music was wonderful. There was a lot of toe tapping, applause, requests and even some dancing! One thing that can be said is the Indians of Istrouma still have that school spirit and cohesiveness that kept us together in spirit throughout the years.

As the day waned, we began to pick up our folding chairs and what was left of the "fire water" and said our goodbyes. But not to worry....our Pow Wows have become more frequent and we pledged to see each other on Facebook!
and......Thanks to Pam Pennington-Firmin for most of the pictures!

Can't Keep a Good Woman Down

2011-09-18T09:42:00.006-05:00

Elise was born on December 8, 1922 in Greensburg, Louisiana and died on September 12, 2011 at 3:45 a.m. in her “apartment” at Ollie Steele Burden Manor in Baton Rouge, Louisiana from complications after multiple strokes. Elise saw much in her almost 89 years. She was a Baptist and her last church membership was Emmanuel Baptist Church of Denham Springs where she was known as the “flower lady.” She grew beautiful roses and was quite accomplished at arranging them. Every Sunday she would provide a beautiful arrangement for the pulpit. She and her husband, Maxwell, Sr, raised their children in Baton Rouge, “retired” in Denham Springs, and before moving to Ollie Steele she lived 7 years at Lake Sherwood Village. During her Denham Springs years, she and dad grew a huge garden. Some of the grandchildren helped her with harvesting and the blueberries were the favorite crop! That acreage is now the site of a small subdivision named after her.

She and my Dad eloped in 1938. She was 16 and dad was 20 years old. She told her parents that she was going to spend the night with her cousin. She and dad drove to Woodville, Mississippi where you could, at that time, get married without parental permission. After World War II and following the births of their four children, Elise went to night school to receive her high school diploma. How she got four children fed, ready for bed and still had time for classes and study is beyond me. That diploma was a valuable commodity. She valued education more than anything. She often stated that no one could take an education from you. When I received my master's degree, she insisted on throwing a fine party to celebrate. She told everyone that I was a teacher!

She took her children to church each Sunday and sometimes twice a day. We all went to "Training Union" at night. She was a Sunday School teacher at Istrouma Baptist church in the 1950’s. Two women who were influenced by her teaching were in attendance at her funeral. Our childhood Saturdays were spent getting our Sunday clothes ready. She made sure everything was clean and we were responsible for polishing our shoes and preparing our lesson.

She was an immaculate housekeeper. The Baton Rouge home, where my three siblings and I grew up, had wood floors. These floors were not like the new ones that are permanently finished when installed. On a weekly basis she got down on hands and knees to apply paste wax. Before she purchased an electric buffer, we kids assisted her in shining the floors with soft cloths in hand.

She cooked three meals a day and was an excellent cook. Having lived through the Great Depression, she was very thrifty. When she was a young wife, she earned extra money for Christmas gifts one year by baking pies and selling them to friends. Today I am known for my pies because I often assisted her with pie baking. She did not use "convenience products". Everything was made from "scratch". If she made a coconut pie, she began with a fresh coconut. She would drain the coconut milk, break the shell with a hammer, cut the meat of the coconut away from the hard shell, then grate it into a usable size for the pie. A lemon pie always began with fresh lemons. My dad's favorite was Lemon Meringue Pie and she was an expert at preparing it. One sister often joked that she didn't know you could purchase precooked baked goods until she married and started buying her own groceries.

Momma also preserved fruit and honey. We had a huge fig tree in our backyard and dad had two beehives. She peeled the figs before canning them. I have never seen anyone else do that. We kids shelled numerous bushels of peas and beans until our fingers were raw from the task. These were frozen for consumption during the cold of winter. She is the only person I ever knew who "tipped and scraped" fresh corn for creamed corn. Grandchildren vied to see who could get the most of that delicacy on their plate for holiday meals. You would have thought that corn was gold!

I compiled her simple recipes one year, had them printed in a booklet and gave a copy to each relative. Her dumplings were the best you ever tasted. She also made a salad of Jello, carrots and raisins that no one really liked, but it was always included in the menu. We didn't have the heart to tell her we didn't like it. Every meal had either homemade biscuits or a pan of hot cornbread to go with the meat served with rice and gravy and the precious vegetables they had grown and preserved.

She kept abreast of world affairs by reading the newspaper “cover to cover” each day. She admired and loved to read Smiley Anders' daily column in The Advocate. When the newspaper moved to a different type style and format she was outraged that she had to turn to another page to finish reading Smiley! In her later years, she got to meet him three times and cherished her pictures with him. She loved to cut out articles of advice on life and housekeeping and pass them along or stash them for later use. My sister and I spent yesterday going through some of her remaining belongings. We chuckled as we discovered news clippings she had stashed in her jewelry box. We wondered what possessed her to save some of these articles and laughed that she had highlighted every word of one clipping. When she was living at Lake Sherwood Village she would set her clock for 5:30 am each day to retrieve and begin reading the newspaper. It was that important to her.

She loved watching musical programs on the “idiot box” as she referred the her television, even though she was not particularly musical herself. I shall miss those phone calls of her alerts about the times and station of programs she knew I would want to watch. It was like having my own personal TV Guide via telephone! Louisiana Public Broadcasting was her favorite station. She respected the educational value and the quality of programming. Once I took her to see Andre' Rieu and that was a highlight of her cherished memories. My husband and I gave her front row tickets as a Christmas gift that year. The picture here is of that evening. We attended a reception before the concert and she was thrilled.

She loved classical and gospel music and admired those who could sing or play an instrument. In her last years my sister spent many Saturday afternoons with her just to watch the Gaither Brothers and Lawrence Welk. There are several musicians and vocalists among her surviving family and several played or sang at her funeral. She would have been so honored and we know she was listening from heaven.

Her family is fond of remembering some of her eccentricities including the fact that she advised everyone to work hard, get an education and to avoid those left turns in life and in traffic. She would drive a mile out of her way to find a traffic light with a left turn signal. She never went a day without her makeup and nice clothes. She advised her daughters to do the same. She could never bring herself to play Bingo with the other old folks because she considered it “gambling”. Her family teased her endlessly about that. We thought she would enjoy it, but could never bring herself to try it! The wager was $1.00 and I thought it was an inexpensive way to enjoy an afternoon, but she stuck to her convictions on that.

In her time, the wife of the family bore most of the chores of house and child rearing and she diligently accepted those responsibilities. It wasn't an easy life. Her work effort was Puritan-like . When she was 82 years old we kids encouraged her to leave the five acres my Dad had intended for her perpetuity and she moved to Lake Sherwood Village for independent senior living. She loved her small apartment and we made it as comfortable for her as we could. She gave up her big Cadillac (aka "The Land Yacht") and began enjoying the conveniences and amenities of her beautiful surroundings.

Early this year she began having strokes and was hospitalized several times. It became necessary for her to have around the clock care so she moved to Ollie Steele Burden Manor. We arranged for her to have a private room and brought many items of her own furniture and her comfortable chairs. She never thought of Ollie Steele as a nursing home. She told the nurses it was her "apartment without a kitchen". We would like to remember that she was happy there...as happy as she could be, was more the case. The staff took good care of her and we appreciate that. Some were genuinely fond of her and she felt the same about them.

Her long life on earth was filled with the blessings of a large family. She is survived by four children and a multitude of grandchildren, great grandchildren, and great great grandchildren. She will be missed. In the last conversation I had with her, she thanked me for taking care of her. She ended every conversation with me by reminding me that she loved me. I love you, too, Momma!

Elise's Chicken and Dumplings

In a large Dutch oven, boil 2 or 3 chicken breasts with celery, onions, and carrots. Use a combination of chicken broth and water to fill pot about 2/3 full. When chicken is cooked, remove it and chop or tear into bite size pieces. Mash up the vegetables in the broth and strain the liquid. Return the liquid and the chicken to the pot. (A couple of chicken bullion cubes can be added to water if you don’t have canned chicken broth.)

Use one package of Mrs. B’s frozen biscuits for the dumplings.* Roll biscuits thin between sheets of waxed paper that has been floured lightly. Cut into thin strips.

Return broth to a boil and drop biscuit strips one at a time into pot. Don’t stir. They can be poked down with a fork. Reduce heat to medium and cover. After about 20 minutes of cooking remove lid. Dumplings should be tender.

Stir in about ½ stick butter and a 5 ounce can of evaporated milk. You can also stir in a can of cream of chicken soup. Serve over hot cooked rice.

*If you don't have access to Mrs. B's, then prepare a biscuit recipe with less water to make it stiff. Roll into thin strips and cut into 2 inch pieces. That's how Elise prepared dumplings in her younger years.

Cooking and Memories

2011-09-03T12:41:00.000-05:00

I was asked to bring a dessert to a football watching party this evening. I immediately went to my collection of "old, but tried and true" recipes. A few years ago, I got industrious and organized my favorites in an album with plastic sleeves to protect the original copies of cherished concoction secrets. Many were already stained by spills, but were still readable. In the dessert section, I found myself walking down memory lane because the recipes included the names of those who shared them with me.

My mom was a great cook and never used convenience products. I have a vivid memory of watching her "singe" a chicken over a gas flame to rid it of the pinfeathers missed during the plucking stage of preparation. One of my siblings used to quip that she didn't know you could buy ready made cookies and cakes until she got married and started doing the grocery shopping for her family. Our generation, however, has learned to embrace cake mixes and foods that just need a little help to become your own.

In perusing my album, I found names of recipes attached to the names of people who had an impact on me. There is Ruth Sylvest's Orange Chiffon Cake." Ruth was my graduate school major professor. I also saw Pam Janousek's "Fruit Cake Drops." Pam was a yankee who came to LSU to earn her master's degree in Journalism when my husband was also a candidate for that degree. I haven't seen her since 1970, but I remember her fondly each time I see her name on the page and I often wonder what happened to her after she left Louisiana. Too bad we didn't keep in touch. We didn't have Facebook and email then. The most advanced technology we had then was an electric typewriter. By the way, My husband typed his own thesis on a manual typewriter. He also used carbon paper, because he had to have a copy of it for the LSU Library. We have the original still. Sorry about the digression!

When we were young marrieds with a limited income and small dwellings and apartments we often had potluck dinner parties as entertainment for weekend nights when there wasn't a football game to attend. Susan Atherton made the best Chocolate Pie I have ever tasted and I have kept that recipe, too. Its main ingredient is Hershey bars! Skipping ahead to more recent years, I found Priscilla Brewers's "Apple Cake" and Lenora Brown's "Christmas Rum Cake." I also found a delectable "Bread and Butter Pudding" from a beloved former neighbor, Ruth Firesheets. I still use that recipe, but add a whiskey sauce. Miss Ruth would never have poured sugared alcohol over her pudding. Those who know her would agree that she didn't keep that kind of spirits in her home!

A recipe written by hand on an old envelope by my husband's Grandmother, Hortense, is a treasure. It's her rendition of "Divinity Fudge". I loved eating it when we visited her during the holidays. I watched her make it and she wrote the directions for me. It's probably the trickiest recipe I have ever tried. She verbally told me to make sure the weather was cool and dry if attempting Divinity Fudge. The humidity has a lot to do with the success in candy making.

The dessert that I chose was based more on what I had in my pantry today in the way of ingredients. It's Jean Stockner's "Sock-It-To-Me Pound Cake." Jean was a substitute teacher when I taught at Kenilworth Middle School in the 70's. She often brought delicious cakes to share with the faculty. We taught her kids and she was wonderful about filling in for me at a moment's notice. Those of you old enough to remember the "Laugh In" television variety show of the early 70's will know the origin of the name of the cake. I changed the ingredients just a little and added a maple flavored glaze to the cake, but here is the recipe:

Sock-It-To-Me Pound Cake (in Jean's words)

1 box yellow cake mix
3/4 cup oil
1/2 pint sour cream
1/2 cup sugar
4 eggs
4 T brown sugar
2 t cinnamon
1/2 cup chopped nuts

1. Mix the first four ingredients, then add eggs one at a time beating well.
2. Mix the brown sugar, nuts and cinnamon.
3. Grease and flour Bundt pan.
4. Pour a layer of cake mixture, top with brown sugar mixture, and pour remaining cake batter on top of this. Then sprinkle brown sugar mixture over the top being careful not to let brown sugar touch sides of pan.
5. Bake at 350 degrees for 50 to 60 minutes. (I must add my cake was done at 45 minutes)

Zucchini Bread Glorified

2011-06-03T09:59:00.000-05:00

My friend, Bruce Efferson, recently gave me some zucchini squash. We have enjoyed vegetables from my husband's garden this year, but we had no zucchini. We really appreciated the gift that was among several other squashes and cucumbers!

I never ate zucchini as a child. My mom and dad never grew it and now I know why. According to www.about.com this combination squash/melon was introduced to America only about 30 years ago. The article I read went on to state that Columbus brought zucchini seeds from the Mediterranean area to the New World, but that the food was eaten for thousands of year in Central and South America. American cooks have learned to love it because of its versatility and ease of growing. The green elongated vegetable gets its name from the Italian word, zucchino, that interprets to "squash." I love to prepare it along with yellow crookneck squash in a "medley" seasoned with butter and cheese, but I also love zucchini bread.

Several years ago I received a gift from my son. It was Mark Bittman's How to Cook Everything. Mark is a television chef and is also the author of "The Minimalist," a food column in the New York Times. The book is huge....I am talking almost 1000 pages. It has received awards including Julia Child Cookbook and James Beard Foundation honors. I like the simplicity of it and the numerous appendices including menu ideas, a glossary, and a list of "Fifty Cookbooks I'd Rather Not Live Without." The Washington Times reviewed this book and named it "The hip Joy of Cooking." When searching for the perfect zucchini bread recipe, I consulted Mark. After all, the book cover proclaims that it contains "Simple Recipes for Great Food!"

The recipe is basically a quick bread. That's one that doesn't require yeast and is composed by combining all the dry ingredients and then pouring in all the liquid ingredients. I tweaked it a little to suit my preferences. I am sorry that I did not take a snapshot when it came out of the oven. When I got up this morning to take a picture of it, I found that someone at our house had made a midnight snack of my creation! I am so glad he liked it. To me, that is the real pleasure of cooking....to see someone enjoy eating it! The menu for the evening included roasted pork tenderloin, green beans, rice and fresh tomatoes. I did use the oven, so it was a little hot in the kitchen, but multitasked by baking the bread alongside the pork roast. Here is the recipe (with a few of my own touches)

Ingredients:
2 cups all purpose flour
1/2 cup whole wheat flour (didn't have so used more all purpose flour)
1/2 cup corn meal
1/2 teaspoon salt
1 Tablespoon baking powder
Pinch of each: cinnamon, ground cloves, ground nutmeg, ground ginger
1 (or so) cup grated raw zucchini with green left on
1/2 cup nuts (used walnuts, but pecans would work, too)
1/4 cup melted butter
1 1/2 cups milk (skim used)
2 eggs

Method:
1. Preheat the oven to 350 degrees F. Butter a loaf pan. (or spray with vegetable spray as I did.)
2. Combine all the dry ingredients. Beat the egg with the butter and milk. Make a well in the center of the dry ingredients and pour the wet ingredients into it along with the zucchini and nuts.
3. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping a soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth.
4. Pour into the prepared loaf pan and bake about an hour or until a toothpick inserted in the center of the loaf comes out dry (clean) Cool on a rack for at least 10 minutes before removing from the pan.

Note from me: The premise of a quick bread is that the baking powder starts to react when the wet ingredients and combined with the dry. Therefore, you must have everything ready before beginning to produce the ultimate product. Mark's book also includes many variations of quick bread. He has suggestions using apples, pumpkin and carrots.

My sous chef, Olive, wasn't much help today. She has begun to crawl and has found our dog door. I have visions of her toppling out the back door, so had to quickly snatch her up before she had a head injury.

Summer Suppers Have Returned

2011-05-30T14:02:00.002-05:00

I love light suppers that include fresh vegetables and herbs! I especially like meals that I can prepare without heating up the kitchen with the oven. Recently I made a trek to Whole Foods to purchase some salmon and whipped up one of my favorite recipes using this delicacy. Holly Clegg, local and very famous cookbook author and chef, gave me permission to publish her recipe on my blog. The recipe for "Glazed Salmon" is found in her book, The New Trim and Terrific cookbook.

If you don't know about Holly's cookbooks, be sure to take a look at her website. You might also catch her appearing on television from time to time around the country. She has also been on nationwide networks. See what I mean? She is famous! What I particularly love about her cookbooks is that she includes nutritional information and normally uses ingredients that are easily procured. Most of the time I have most of the things needed for her concoctions in my pantry. Holly also has an app for your IPhone. It's free and is called Mobile Rush-Hour Recipes. On the app you get suggestions and shopping lists. Love this app!

I have digressed.....This simple supper consisted of three menu items. We feasted on Glazed Salmon, steamed asparagus, and Caprese salad. The asparagus spears were seasoned very lightly with a touch of sea salt and some melted butter. It is almost shameful that such delicious foods can be put together in such a short amount of time and have such visual appeal as well.

Glazed Salmon by Holly Clegg

1/4 cup honey
2 Tablespoons low sodium soy sauce
2 Tablespoons lime juice
1 Tablespoon Dijon mustard
4 (6 ounce) Salmon fillets

In a small bowl, whisk together the honey, soy sauce, lime juice and mustard. Marinate the salmon in the sauce in the refrigerator for several hours, or until ready to cook.

In a non-stick skillet coated with non-stick cooking spray, cook the salmon on each side, 3 to 5 minutes, until golden brown, crispy and just cooked through. Transfer the salmon to a platter.

Add the remaining honey glaze to the skillet, and simmer, stirring, until the mixture comes to a boil. Return the salmon to the pan, heat thoroughly, and serve immediately.

You will have to buy her book to get the nutritional information. She is also on Amazon!

A note on the salmon: Ask the fish guy to cut your fillets in the center of the piece of salmon, so they are the same thickness. Then have him use his very sharp knife to take the skin off. If you live a long distance from Whole Foods, as I do, ask for a bag of ice to keep the fish cold as you drive home.

A few years back, hubby and I dined at Ristorante Del Porto in Covington, LA and enjoyed a wonderful Caprese salad. Ever since then I have been trying to recreate that taste. This year I noted that the restaurant was up for one of the James Beard awards. Here is my version of Caprese salad:

Caprese Salad a la Dot

2 medium home grown tomatoes, sliced thinly
3 ounces fresh water Mozzarella cheese, sliced thinly
8 or 9 fresh basil leaves (I pick mine from the pot on my patio)
4 Tablespoons (or as much as you like) Olive oil
1 Tablespoon balsamic vinegar (aged variety is best)
Black pepper to taste

Layer the tomato and cheese slices in a serving bowl. Sprinkle with chopped basil leaves (A divine fragrance is released when the basil leaves are cut).

Whisk the olive oil and vinegar together and pour over the salad. Sprinkle with black pepper. Best served at room temperature.

This supper is so easy to prepare that I can even accomplish it with the help of my sous chef, Olive. The photo proves that she and her Paw Paw are a big help in the kitchen.

Tiptoeing Through the Tulips

2011-05-04T11:21:00.003-05:00

I have waited a while to begin this post since I don't know quite how to wrap it up in one story. So, I have decided to start from the very beginning. We were looking for a trip when the weather would be pleasant, the accommodations excellent, the food superb and the sights exquisite. We chose a Tauck Cruising experience from Holland to Belgium in the Spring by small ship. We have traveled with Tauck before and knew that this adventure would be topnotch! Tauck tours are of the highest quality and include the very best of tour directors. There were three tour guides with us on this trip and each was an expert!

We began in Amsterdam. The architecture of this city combined with the canals makes it very intriguing. Our first impressions were of the bicycles, old houses, canals and houseboats. We booked an extra night at the Sofitel Grand Hotel in order to have some extra time. Our goal was to visit the Van Gogh Museum since this museum was not on our itinerary. The collection is so vast that a tour could take several days to see it all, so I understand why it is not included. After riding the streetcar and walking a short distance, we were there! A history of Van Gogh art was laid before us as we never could have imagined. No photos were allowed, but there were pencil sketches, letters to his brother and world famous paintings we had never seen before. It was well worth the extra time. We enjoyed the street cafes of Amsterdam, but were warned to stay out of the coffee shops, unless our intent was to purchase the legal soft drugs! I don't believe that John ventured to the "red light" district after I was tucked in and sound asleep. He said, not, but he did have the opportunity had he been so inclined. That, too, is legal.

Our riverboat was the Swiss Jewel. It was very lavish and the passengers numbered 109. This allowed us to get to know many of them very well and we hope to keep up with them through Facebook and emails. Tauck made sure that our food, drink and activities were the best! This trip was all inclusive for the most part and we were so relieved not to be "tipping" every time we had a guided city tour or an extra cocktail! Another perk of riverboat travel is that you can unpack once and you are set for the remainder of your vacation time. I even had a massage onboard one afternoon after some rigorous walking. What an effortless way to travel! We steadily cruised several waterways and canals including the Maas, Rhine and the Albert Canal.

While in Amsterdam, we had a city tour via canal boat and saw the "Night Watch" by Rembrandt at the Rijksmuseum. But the highlight of this part of our tour was Keukenhof Gardens in Lisse. There we saw the blooming tulips. We literally saw millions of these blossoms!

In addition to the tulips, there were pavilions scattered around the 56 acres of plantings and each highlighted a different theme or flower. Flowers are big business in Holland they supply over 80 percent of the cut flowers sold in the world. Seeing the tulip fields from atop a windmill will be an image imprinted in my mind forever. In this picture, the stripes of color are tulips! Magnificient!! And the weather on this day was "bluebird perfect."

Next stop was Hoorn which is an ancient (centuries old) fishing town. We had a walking tour of this area and learned about the trading centers of Holland, much of which was based on fishing. Some of this trade ended with the process of damming the North Sea which in the past regularly inundated the area. In the afternoon we visited the Enkhuizen Zuiderzee Museum which featured costumed characters to tell the story of Holland of old times. The buildings of the museum were transported there and reconstructed in their authentic manner. In America, there are some historic buildings but nothing compares to the old buildings we saw in Holland.

On another day we saw more famous paintings in the Kroller-Muller Museum with the De Hoge Veluwe National Park. The park is a nature reserve and was donated along with the art by Helen Kroller in 1939. This art from her personal collection included more Van Goghs and other masters such as Picasso. There is also an outside sculpture garden on the site. The original of "Cafe Terrace at Night" is housed in the museum. Very impressive, indeed!

Maastricht was another city of interest. A walking tour included seeing more ancient buildings and experiencing the casual ambience of this busy place. All over Holland, one must watch out for bicyclists and it was not different in Maastricht. The Swiss Jewel provided bicycles for those who wanted to venture out on two wheels. That evening we dined "off the boat" with some fellow travelers with whom we had a great camaraderie. Turns out that they were both natives of our city! Can you imagine going half-way around the world to meet folks who live in your home town! Indonesian food was on the menu and we thoroughly enjoyed an authentic Rice Table dinner!

A rather solemn occasion was walking the hallowed grounds of the Netherlands American Cemetery which is the burial place for over 8,000 World War II soldiers. Many of these soldiers were lost during the semi-successful "Operation Market Garden" of WWII fame. Each grave has been "adopted" by a local resident family who makes sure that their "soldier" is visited and thanked for his service to our and their country. They appreciate their freedom very much and appreciate Americans for helping to preserve that freedom. President Reagan visited this site on the 60th year of its existence and the plaques and statues paid tribute to that visit.

Antwerp was on our itinerary. Following a quick city bus tour, we embarked on a rather ambitious walking tour of Antwerp. We saw chocolate in the making, the Peter Paul Rubens House and the very old Guild Houses. Our walking tour ended with a lunch in town. The weather turned extremely warm that day, so we were a little exhausted after this busy morning. Rubens is best known for his work that is housed in Italy, but his home was in Antwerp. Visiting his studio, we learned that he outlined many of his paintings and had apprentices to finish them. He was a successful artist who actually sold many of his paintings during his lifetime.

Then...on to Belgium. The Swiss Jewel negotiated the Albert Canal and we sat on the top deck as our tour guide entertained us with stories of the building of the canal. We were also warned to "duck" as we went under low bridges. The wheelhouse of the boat was lowered for these occasions. On the duration of the voyage we passed through no less than 26 locks and bridges. All of these were for the control of water levels. Holland is below sea level and they are constantly fighting water.

Once in Belgium we left our beautiful Swiss Jewel and its wonderful crew and headed to Bruges! Bruges is the "Venice of Northern Europe" and canals encircle the old part of the city. It remained untouched by the Nazis in World War II because it was not an industrial city. The main products produced there include lace and chocolates and the enemy did not find these items strategic threats. Bruges is a tourist city and again we had to be very careful of the bicycles. Getting hit by a bicyclist is a constant threat to pedestrians! We were able to view the second century buildings and had we been physically able, could have climbed their famous tower. The lines were too long to enjoy a canal boat ride, so we have to return there to do that. We did, however, try some Belgian Waffles. We asked for the ones with the least sugar and the waitress laughed out loud!

Our last night was dinner on our own in Brussels. We stayed in the Amigo Hotel and it is only steps from the Grand Place. This evening was marred by a little rain, but we were unstoppable! We walked along a busy street and were "pulled" inside street cafes promising free drinks and appetizers if we selected their establishments. We felt as though we were on Bourbon Street in New Orleans being pulled into strip clubs! We did select a restaurant and had great paella with fresh mussels and lots of other seafood. So...we had mussels in Brussels!

Next day was home! I love traveling, but there is no place like the good ole USA! In this post, I pointed out the highlights of the trip. There were many more interesting things that we saw or experienced, but space prohibits them from all being shared. I didn't even mention the beautiful cathedrals and basilicas we entered or the great cuisine we enjoyed. Needless to say, we need to go back. I am now spending my daydreaming time perusing www.Tauck.com to plan for our next adventure!

Eighty? Can't Believe it!

2011-03-13T21:45:00.000-05:00

Today we attended my husband's Godmother's 80th birthday party. Mary Ann McKearan was 80 on March 10, 2011. We were honored to be included in the festivities and made the trip to Harahan, Louisiana with my husband's only sister at the wheel. Mary Ann has a nickname of which she is not fond, but that's how I know her from her Godson. It's "Aunt Dut" and lots of people call her by that name. I would love to know the origin of her nickname, but no one seems to remember. By any name she is a very young octogenarian and a beautiful person inside and out! She and I share a birthday week, so it was fun to attend a grand celebration.

Aunt Dut is one of nine children born to Edmond and Hortense LeBlanc in Morganza, Louisiana. Morganza is a village near Old River, near False River and near the Mississippi River in south Louisiana. New Roads is the largest town near Morganza and it is also a small place. In 1950, as a young woman, she left the small town on a bus by herself with less than $100 in her pocket and went to New Orleans. Her bus was met by one of the nuns of the Sisters of Charity who ran the nursing school where she was to study and become a Registered Nurse.

While in school, she fell in love with George McKearan, the brother of one of her classmates. She married George and they had four children: Pat, Kevin, Kathleen and Maureen. George passed away several years ago. After receiving her RN Degree she was employed by Ochsner Health System in the New Orleans area for 40+ years. Retired now, she continues to lead an active life with 11 grandchildren and 2 great grandchildren who see her often. I asked her daughter how Dut stays so young and her reply was: "activity." Dut gardens, sews and loves to play cards. She is a member of St. Rita of Cascia Catholic Church Altar Society and volunteers at the Senior Center in Jefferson Parish. She also volunteers her time for the Jefferson Parish Performing Arts Society serving as an usher or doing whatever duties required of her. She doesn't have time to be old! I think it's interesting that this octogenarian volunteers her time at the Senior Center helping the "old folks!"

Among the guests were four of her surviving siblings and she was delighted to see them all. In the photo the brothers are John, Cleve and Jack. Seated next to Aunt Dut is her sister, Barbara. Another living brother, Ed, was too ill to attend. The afternoon was spent eating some really good food prepared by her children and friends. We young folks (I am 63!) were mesmerized by the stories of the old days in Morganza.

I learned that my now deceased father-in-law (married to Linda LeBlanc and known to us as our "Granny") became a town hero because he was able to extinguish a fire in the school attic. While everyone else panicked and ran around hysterically he found a bucket, filled it with water, went to the attic and doused the flame. One party guest who was a classmate confirmed that he was present that day and that the teacher wanted them to climb a banana tree to get to the fire. He laughed as he retold the story, because according to him, one cannot climb a banana tree.

Not sure how my father-in-law got to the fire, but with one bucket of water and common sense he saved the day and the school house. As the incident was remembered, we missed him and our beloved "Granny." They both so loved parties! The picture is of the Old Morganza High School which is still being used as an elementary school.

A recent tale was about another deceased sister, Milda. She was the oldest sibling, a little opinionated, and had been a widow for many years when she invited some of the brothers and their wives to spend the night with her. The plan was to visit the New Orleans casinos and have some fun gambling. She warned them to return before 10 p.m. to avoid being locked out. Ten was her bedtime and she couldn't be waiting up later as it was not per her routine.

On their way back to Milda's house at about 9:45, they noticed that the donut shop had a red flashing light indicating hot pastries. They stopped for some of those freshly cooked delicacies and were delayed for their "curfew" set by Milda. She had locked them out. They knocked and begged to enter. She let them in with much scolding, but being the health nut that she was, she forbade them bringing the donuts into her house. They are still laughing about that experience to this very day! There were other stories, but this entry would be way too long if I recounted all the stories I heard. Those LeBlancs (and their mates) really did and still do know how to have a good time!

The cooks for the day really outdid themselves. We dined on Marinated Cheese, Layered Mexican Dip, Muffaletta Sandwiches, Italian Spaghetti and Meatballs, assorted finger sandwiches, a salad that contained about 20 ingredients, veggies and dip, fresh fruit and a huge pot of Jambalaya cooked by one of Aunt Dut's son-in-laws. The melding of various New Orleans cultures was evident in the varied cuisine.

And then there was dessert. A fresh Strawberry Cake was the main attraction. It was adorned with candles and strawberries and white chocolate sticks. The strawberry filling and whipped cream icing were divine. To add just a little more sweetness, someone also baked brownies. And that's not all...I haven't even mentioned the nuts and mints and the wide array of ice cold beverages. Needless to say, "A Good Time Was Had By All!!" and no one left the party feeling hungry.

Hosting the soiree were all of Aunt Dut's children and her oldest son and daughter-in-law welcomed us to their home! I am including a recipe that was prepared by the hostess, Shirley. Her husband, Pat, is Aunt Dut's oldest son. She confided to me that she got the recipe from the Internet so here it is with the link. It's Marinated Cheese. This recipe originally appeared in Southern Living magazine, but I don't know the date and issue. I do want to credit the magazine for this luscious appetizer. I like three things about this recipe: 1) Can be prepared ahead and refrigerated and 2) Looks very pretty and 3) it tastes wonderful! It's a real crowd pleaser. I hope you will try it!

Marinated Cheese
8 ounces sharp cheddar cheese
8 ounces cream cheese
1 teaspoon sugar
3/4 teaspoon dried basil
dash salt
dash black pepper
1/2 cup olive oil
1/2 cut white wine vinegar
1 (2 oz) jar diced pimentoes, drained
3 tablespoon chopped fresh parsley
3 tablespoons minced green onions
3 garlic cloves, pressed

1. Cut cheeses into 1/4 inch slices and then cut them into small squares of the same dimension.
2. On a small dish with a rim, stand the cheese slices on end alternating cheddar and cream cheese.
3. Combine remaining ingredients to make a marinade. Pour this sauce over the cheese and marinate in the refrigerator until ready to serve.
4. Serve with crackers of choice and enjoy.

Did I mention that I am so lucky to to have married into this family 43 years ago? The family ties are so strong that it is remarkable. Happy Birthday, Aunt Dut! May you have many more and may you continued to be richly blessed with family, friends and good health.

Soup Supper with Gibbies

2011-01-13T22:24:00.000-06:00

I seem to be doing a lot of cooking now that the weather is cold. My ramblings have been confined to my kitchen. I so dislike being out in the low temps we have been experiencing this week. I got a late start today, so I searched my pantry and refrigerator for ingredients that would make a good soup. This soup supper took less than one hour from start to finish and proved to be very satisfying.

The accompaniment to the soup was Gibbie sandwiches. Gibbie is a term coined by my mother when we were kids. Mom just celebrated her 88th birthday, so this term has been in my family for many years. Gibbies can be made from any sandwich. My mom, who was a great cook in her time, would simply cut the sandwiches into bite size pieces so that we kids could eat them easily. She always told us that they tasted better when served this way! I have no idea where she got the term, but it has been passed down to my children. Gibbies are always better than plain sandwiches!

I made grilled cheese Gibbies using double fiber whole wheat bread with Taleggio, mozzarella and cheddar cheeses. I happened to have the Taleggio (an Italian, soft, cow's milk cheese) from a recent trip to Whole Foods. The other cheeses are a staple in my kitchen. The combination of cheeses worked very well. The blend of the three proved very tasty!

Bean and Sausage Weeknight Soup from the Pantry

Coat a Dutch oven with Pam and saute' about 1 cup each of chopped celery and onions. When these are tender, stir in about a teaspoon minced garlic and a handful of slivered carrots. Stir constantly over low heat until the carrots are tender.

Add about 1/2 pound sliced sausages of your choice. I had some low-fat chicken sausages, so I used those. Allow the sausages to brown and then add about 3 cups of chicken broth.

In the meantime, open two 16 ounce cans of Great Northern White Beans. Pour these into a colander, rinse with cold water and drain off the liquid. Stir the drained beans into the pot. Allow the mixture to come to a boil. Turn the heat to low and simmer for about 15 minutes.

Just before serving, tear a handful of fresh spinach leaves into small pieces and add to the pot. Stir to mix and cook just until the spinach wilts.

While the soup is simmering, prepare the Gibbie sandwiches as described above or use your own combination of cheeses. Use what you have in your refrigerator. Don't get out in the cold weather to collect the ingredients.

I don't know the nutritional values for this recipe, but I believe it is very healthy with the beans, spinach, low fat chicken sausages and the sauteed vegetables. The cheese sandwiches are rich in protein and fiber. Instead of butter for the grilled sandwiches, I used a butter substitute spread. The best part is that the entire meal can be prepared in less than an hour. I must mention that we drank a couple of glasses of a wine we also had on hand. It's one of my favorites: Ferrari-Carano Fume' Blanc. What a great way to dine on a cold winter night!

Gumbo-Step by Step

2011-01-09T20:18:00.003-06:00

Woke up this morning to a very gray day in south Louisiana. Rain and cold temps were predicted. As the day wore on the weather got worse, so I decided to stay home and cook. Gumbo was on the horizon. Many folks cook gumbo on cold, rainy days and I am sharing my recipe and method with you. I searched the internet and found that gumbo always contains some sort of meat and a thickener. I use a traditional roux to thicken my gumbo. Today I used chicken and sausage as the meats. I am including pictures of the recipe in stages as I cooked it. The finished product is served over cooked rice and with a scoop of potato salad in the bowl.

You will notice that I used some convenience products when I cook this delicacy. I think it is smart to save some time by using these products that save on preparation time. The results are delicious! Try it...you will like it!

Dot's Gumbo for a Cold, Rainy Day

The roux and the stock are the only ingredients that I measure: 1 cup flour, to 1 cup oil for the roux and 6 cups of chicken stock are the proportions to perfect gumbo. This is important for a good consistency.

Combine 1 cup of flour and 1 cup cooking oil (preferably canola) in an iron skillet. Stir constantly over medium heat until the mixture is dark brown. This may take 30 minutes or so and patience will be rewarded in a perfect roux.

When the roux is the correct color, pour it into a stainless steel dutch oven. Stir in about 2 cups of chopped onions, celery, bell pepper and some minced garlic. (confession: I cheat and use a frozen mixture of these ingredients.)

Simmer the roux and the seasoning vegetables for about 30 minutes on low heat until the vegetables are soft.

Add 6 cups of chicken broth to the mixture and simmer for about 1 hour. I used Swanson's reduced sodium broth.

Meanwhile, sliced about 1 pound of sausages (Andouille or your choice of smoked sausages). Stir sausages into the pot. Simmer for about 1 hour.

Meanwhile, slice raw chicken thighs and breasts (about 1 pound total) into small, bite size pieces. After the sausages have simmered for about 1 hour, stir in the chicken pieces. Cook for about 1/2 hour on low or until chicken is cooked.

At this point, taste the gumbo and adjust the seasonings. You can add pepper, hot sauce, worcestershire sauce and a small amount of tomato sauce if you like. Dried parsley is also a nice addition. Be careful with the salt. The sausages are salty and lend salt to the gumbo as they simmer.

Stir some chopped green onions (about a cup or so) into the mixture. When you have adjusted the flavor to your liking, let the gumbo simmer and make some rice. We also like to eat our gumbo with potato salad. This can be prepared while the gumbo is cooking. Enjoy the feast and be glad you are inside on a cold and rainy day.

Today, as I cooked, I had a sous chef! She didn't contribute much to the cooking process, except smiles all around. You would be lucky to have such a helper in your kitchen.

Who Says Diet Food Can't Taste Good?

2010-11-22T19:28:00.000-06:00

Another confession. I have gained too much weight! The high life has to stop. I joined Weight Watchers at the worst possible time of the year. Thanksgiving and Christmas are the biggest eating seasons on the calendar. In an effort to stay "on program" as they say in "WWese", I have been searching for recipes that use ingredients that we love and are diet friendly, too. I think I found a winner. I have prepared this dish three different ways, but finally hit on the version that we like best.

Poisson en Popillote

4 (6 oz.) fillets of fish ( I have used catfish and drum)
4 Tablespoon olive oil
Sprinkles of : parsley flakes, dried basil, Italian Seasoning, black pepper, coarse salt
Paprika (enough to cover fish lightly)
4 onion slices
4 tomato slices or several halved cherry tomatoes
4 teaspoons butter
Juice of a lemon

1. For each fillet, layer on your counter top, a piece of foil, shiny side up, and a piece of parchment paper on top of the foil. Place one fish piece on each "packet"
2. Preheat the oven to 425 degrees F.
3. Whisk together the parsley flakes, etc. with the olive oil.
4. Sprinkle each fillet generously with paprika.
5. Brush each fillet with the olive oil mixture.
6. Place tomato slices and onions on top of the fillets and top with a tiny pat of butter and lemon juice.
7. Fold the packets to seal across the top and on the ends. You don't want them to leak while cooking.
8. Bake on a cookie sheet at 425 degrees F for about 20 minutes. Remove from oven and let the packets sit for about 5 minutes.

9. Serve the fish in the packets and be careful opening them because of escaping steam. Serves 4

Enjoy this dish and don't feel guilty about overeating. It's a treat that will make you feel that the meal is very special! I have also tried it with artichokes and black olives. Another version featured fresh lump crab meat. You can prepare the packets early in the day and refrigerate them until baking time. If you do this, you should increase the baking time because they will be cold when they go in the oven. Let me know if you have other ideas on this French classic!

Thanks, Aunt Audrey!

2010-11-18T10:54:00.000-06:00

When I was about 12 years old, I wanted to learn to sew. My Mom, bless her heart, was not talented in this area. We owned a sewing machine, but Mom's talents lay in the culinary arts and not the art of creating clothing from fabric and thread. My Aunt Audrey was the expert with thread and needle. Her specialty was not clothing. She owned a business at home and made slipcovers and draperies for homes all over the Baton Rouge area. Her clientele were referred to her by interior decorators. Out of her converted garage, she created beautiful home furnishings for years.

I was persistent in wanting to sew. I viewed the skill as a vehicle to an expanded wardrobe. I was sent to Aunt Audrey to learn some basics. She gifted me with scraps from slipcovers and draperies. Most of the time her clients were not interested in keeping left over snippets of fabric. Some of the pieces were large enough for me to make a skirt and that's where the instruction began. She taught me to design, cut and sew with those scraps that the wealthy ladies of Baton Rouge were casting away. We decided on making box pleated skirts. After all, I was on the chubby side and gathers were not slend-ah-rizing! (Thanks to cousin Mitzi, for this term!) A lot of skills can be learned from making a skirt. Measuring, pleating, sewing on a waist band, matching patterns, working with the grain of the fabric, etc....

To finish off my ensemble, she taught me to make simple blouses of solid colors. That way I could mix and match my skirts. I also constructed long ties to be worn around the neck to "pull" the outfit together. I was so proud of myself. In hindsight, I wonder how I really looked wearing those clothes from drapery fabric??

In high school I signed up for the Home Economics classes. I excelled at sewing. When I went to college I wanted to major in English and my professor told me in my freshman year that I had no talent for writing. I had a roommate who was studying Home Economics and she persuaded me to do the same. Luckily I also selected a second major, Science. Those of you who know me are aware that I taught Science for 25 years. The Home Economics training has served me well over the years. People used to tease me and say that I had learned to bake huge cookies by majoring in Home Ec. These days folks depend on the cooking channel and the home and garden channel on cable tv for their Home Ec training. Same information, but different source of instruction. Here I am, rambling on again...

Back to the subject. Over the years I sewed. I made my wedding dress and the bridesmaid dresses. I sewed ties, shirts and jackets for my husband and clothing for my children. At one point I earned extra money by doing alterations for a dress shop. (That was an eye opening experience!) I even made slipcovers and draperies. Then I put my machine away for about 15 years. I had grown tired of sewing.

Then the grandbaby arrived. I have dusted off my machine and begun to create again. I found this really cute idea to make dresses with onesies. For those of you who don't have babies, a onesie is a bodysuit for babies. There is a neat website that gives detailed instructions on converting onesies to dresses for infants. It's http://barefootinthekitchen.blogspot.com/2009/06/onesie-dress-tutorial.html. I have never met this blogger, but have bookmarked the site and recommended it to others. If you can't or don't want to sew a onesie dress, you can purchase them from my friend's Etsy shop, Squirrelly Girl Boutique . She takes custom orders.

I have also found that sewing dresses for special occasions is exciting and even economical. In addition to the onesie dresses I have made a Christmas dress for my granddaughter. What pleasure this new obsession with sewing has brought me! I am including some photos of my creations thus far. I have become a sewing fool and can't stop!!!

I suppose this blog is turning into a confessional/brag/informational one. Thanks for reading and thanks to my wonderful Aunt Audrey, who is no longer with us. I hope she is smiling from heaven as she knows I am thinking of her each time I take a stitch!

A Bluebird Day

2010-09-29T18:29:00.003-05:00

My husband has a saying. If the weather is cool, crisp and sunny, he proclaims it a "bluebird day." Today was one of the first bluebird days of the fall season, such as it is in southern Louisiana. Not wanting to pass up an opportunity to enjoy good weather, we headed to New Roads, Louisiana. We drove to St. Francisville and took the ferry across the Mississippi River. The ferry is operated by the Louisiana Department of Transportation and is free for cars. I did, however, see the operator collect money from truck drivers. On the St. Francisville side there is always a person selling homemade pralines. I have found this to be a very entrepreneurial endeavor! We bought some today and they did not disappoint. The praline vendor has gone high tech in recent years and has added a label to the candy with information about phone orders and mail-outs for those who can't get enough sweetness. Emily's Southern Pralines is the business name. The phone number for orders is 225-635-3377 if you are dying to taste these treats and can't get to the ferry departure site. I recommend buying some pralines while waiting for the ferry.

The trip across the river takes just a few minutes. Today the view was enhanced by seeing the progress of the construction of a new bridge connecting the two sides of the river. It is said that it will be the country's longest suspension bridge. Another year will pass before it is finished and I am sad to think that the ferry will be closed when the bridge opens. After all, driving across is much faster and more convenient that the ferry, but not as much fun!

Once on the Pointe Coupee' side we drove into New Roads and to Ma Mama's Kitchen. The restaurant is owned by the chef, Donna Ewing. An interesting note is that Donna is also an artist. Her work is exhibited in the restaurant and can be purchased. The decor of the restaurant is very appealing. It is adorned with carved arches, corbels and stained glass salvaged from old homes in the area. For those who like antiques, the restaurant is a treasure trove. We were very taken by the architectural accents added to the very old building.

We arrived at the end of the lunch service, but were greeted warmly and offered hot fresh bread that had just come from the oven. I wondered if they knew we were coming! We expected sandwiches and fried food and did see those items on the menu, but were pleasantly surprised to find some gourmet delicacies from which to select. The waitress suggested we order Creole Shrimp and Jalapeno grits, but we decided instead on their special version of Caprese. The standard mozzarella salad was topped with a creamy dressing that tasted of blue cheese. The garnish was Calamata olives. Delicious! What an interesting twist on this favorite. She also suggested a Spinach Salad that we did try. The Spinach leaves were tossed with sundried tomatoes and tomato basil vinaigrette with shrimp, mushrooms and bacon. The garnish was a hard cooked egg. This was a meal in itself, but we ordered something else, too. We tried the Shrimp and Eggplant Casserole that was superb. This generous portion was baked in a ramekin and hot from the oven. The melted cheese topping made it irresistible and very filling.

Then there was dessert. I spied the tall cakes in a cooler just off the dining room. The cakes were about eight inches high and frosted to perfection. We chose one slice of Strawberry Cake. It was enough for four people, so we brought some home. What began as a quick lunch turned into a feast! We have some special occasions coming up this month, so we plan to go back. Our waitress was so friendly that we felt welcome and felt that we should return again, soon. The address is 124 W. Main Street in New Roads.

From the restaurant we traveled a little further down the highway to Bergeron's Pecan Company. Bergeron's has been selling pecans in the area for many more years than I can count. These can be purchased locally in the grocery stores, but they have a very special variety that has to be purchased at the company home in New Roads. This is the Elliot variety. Each pecan half is about one inch in length. These are perfect for pies and for toasting with spices for the cocktail hour. They cost about a dollar more per pound than the normal size nuts, but are worth it. I had to laugh at the sign on the door of the store. It read: "Eat Pecans, Millions of Satisfied Squirrels Do." Too funny! The pecans from Bergeron's come from pecan groves in the area. The story is that people harvest their pecans and make a good bit of money selling them to Bergeron's for processing. They do mail them out if phone ordered, but they do not have a website. I asked for a brochure to learn that prices were going up and they would mail the new list to me very soon. I feel that I got a bargain by buying mine today. I stocked up. The pecans freeze very well. I have enough to last a year.

On the return trip, we missed the road to the ferry, so decided to travel the River Road aka La. 1. I felt transported to another time as my iPhone could not make a connection to the internet, so I could download a quick route back home. I decided to abandon the internet and enjoy the scenery of the levee on my left and almost ready to harvest sugar cane on my right. I knew eventually we would end up in civilization, but this day would be almost gone by then. So glad we enjoyed the bluebird day to the fullest.

New Baby in the Neighborhood

2010-08-10T12:25:00.000-05:00

Our first grandchild was born last week. Her name is Olive Marie. Olive's parents are our daughter, Gretchen and her husband, Jeremy. She weighed 7 pounds 15 ounces and was 19 1/2 inches long. She's a cutie! Indulge me by taking a look at some of her first pictures.

Olive was born at Woman's Hospital in Baton Rouge. The care was phenomenal! Thanks to the doctors and staff who made the occasion an unforgettable experience. I will be back at my regular blogging in a few days. I have been consumed with an infatuation for this precious bundle of joy. Thank God for his blessings and this precious life.

Boston, MA Second Installment

2010-07-16T14:56:00.005-05:00

Today we hopped on the “T” and headed to the Museum of Fine Art. I love using the “T”. I get a sense of freedom that comes from not having the burden of a car and parking. It costs less than $2.00 for each ride and you can buy a card that is swiped on the gate or the ticket machine on the train car. There are even special rates for senior citizens, but an application must be completed before that rate is granted. The card can be “loaded” at several locations in town including convenience stores and kiosks in the stations. What a way to get around!

On our way we stopped and had a tasty lunch at La Verdad Taqueria. It’s across the street from Fenway Park and I can just imagine that it is packed on Red Sox game days. A sign in the restaurant touts that it is “like a night in Tijuana.” The tortillas are made fresh each day and the sauces are authentic and home made. We ordered guacamole and chips and were served a trio of sauces and warm chips seasoned with a grated soft white cheese in addition to the freshly made avocado dish. We also ordered an assortment of soft tacos that included some traditional flavors such as pork and fish and an unusual one made of tongue. All were excellent.

We then set out on foot for the MFA. It’s just a few blocks away and the walk is very pleasant. Boston is very much a walking town. You don’t see very many obese people on the streets. I think it must be very healthy! Greg has a membership to the museum and we didn’t have to purchase tickets, so we entered at a rear entrance near the Japanese Garden. I have been to the museum several times, but had never seen this portion of the grounds. It was designed to mimic serene sites of Japan. The sculptures and plantings combined to create an inviting setting for reading, relaxing and meditating. It was an amazingly quiet space in the otherwise hectic background of the traffic noises from the street.

Once inside Greg showed me some of his favorite paintings and galleries. Since he purchased his membership he spends quite a bit of time walking around and exploring. I loved seeing the Talouse Lautrec’s Paris exhibit and the Egyptian exhibit. The Egyptian exhibit included mummies, but also gave the history of how the tombs were excavated. Amazing stuff! In the gallery with Impressionist art, I was treated to viewing Van Gogh’s The Sower displayed adjacent to Millet’s similar painting. The Van Gogh piece is on loan from the Van Gogh Museum in Amsterdam as part of the museum’s Visiting Masterpiece project. Van Gogh knew of the Millet painting and created his own version of the idea many years after the original painting. This is the first time that the two paintings have ever been exhibited together. It was impressive. I am now wondering which Visiting Masterpiece will be next.

I have always loved the work of the Impressionists and the MFA has a wonderful collection including Monet’s painting of his wife, Camille, dressed in a kimono while wearing a blond wig. It's entitled La Japonaise. Monet was fascinated with the art of Japan and many have said that this painting was his way of creating art that Europeans would like while using an Asian theme. It’s a very large canvas and one of my favorites. In the gift shop, I purchased a miniature stained glass reproduction for my office at home. I love the way the sun shines through it to remind me of the lovely visit to the MFA with my son.

Sauntering back to the “T” stop we walked through the Back Bay Fens. The Fens was once a swampy area and over time was transformed into a park area. It is maintained by the Emerald Necklace Conservancy in cooperation with the Boston Parks Service and includes a beautiful rose garden. I had seen the Rose Kennedy garden downtown the day before and was impressed that this site has also been maintained for the public. The Kelleher Rose Garden features over 200 varieties and 1500 plants. There are walking paths and benches. The summer is a great time to see the garden as most of the bushes were in full bloom.

We had a full day, but decided to go back to Greg’s place and rest up for an evening in the North End. We had dinner at Nico Ristorante on Hanover Street. Hanover Street is on the Freedom Trail route and is a very busy tourist destination. The restaurants were packed and we were sans reservation, but were able to find a nice table at this place. The food was very traditional and satisfying. I really enjoyed the seafood risotto. We enjoyed the ambience and the service was good. No visit to the North End is complete without tasting some Italian pastries. We made our way to Modern Pastry which is on Salem Street. Modern and Mikes are the standards for the area. We stood in line for several minutes, but it was worth the wait. The cannolis and strawberry napoleon were delicious and a perfect way to finish our North End dining experience.

What a day we had! Next time I will detail the third day of my Boston visit. Greg is quite a tour guide. It’s another one of his undiscovered talents!

Boston, MA First Installment

2010-06-29T12:03:00.004-05:00

I visited my son, Greg, in Boston for five days. It was not my first visit and he and I were considering some of the sights we should see. Of the offerings we found we had already done the Freedom Trail, the "Pru" and the Common, so finding new things to experience was the challenge. Even shopping on Newbury Street and seeing the JFK Library had been accomplished in past visits, so we really had to dig deep!

I arrived early in the afternoon on a somewhat on time flight and after getting rid of the car we loaded our T passes with money for riding and headed out! After a simple lunch of Pizza at Upper Crust on Harvard Street at Coolidge Corner we sauntered down to Serenade Chocolatier for some chocolate. Serenade is in Brookline Village and is known for hand made confections in the Viennese style. We went in for a "piece" of candy and were tempted by the idea of a chocolate dipped Oreo ice cream bar. It was explained that the ice cream was that of a local purveyor, JP Licks. Decadent is the only way to describe this treat.

We then hopped on the T and went to the harbor area. A walking tour included seeing Faneuil Hall and the somewhat new Rose Fitzgerald Kennedy Greenway Conservancy. The Greenway, as it is known to the locals, is a mile long strip between the city and the harbor in the downtown area. When the elevated highways of the area went underground in the Big Dig project, the area was renovated by the Conservancy. It is 15 acres in size and rambles for a mile. The goal of the the Greenway is to bring together the diverse neighborhoods of Boston with a public space to be enjoyed by all. There are festivals and parties throughout the year. The landmarks include a carousel, a rose garden and a unique fountain where kids of all ages can take off their shoes and frolic in the Boston sunshine. It was entertaining to watch the children play and enjoy the space.

The highlight of the day was a sunset harbor cruise. There are several companies that offer these adventures, but we selected Boston Harbor Cruises which operates from revamped Coast Guard vessels. The ninety minute excursion was narrated by a loquacious guide. He pointed out the buildings of interest and told us several historical anecdotes about the harbor. On this day there was a Spanish tall ship anchored in the harbor and we were able to get some great photos. The tall ship is on a training maneuver and will be in the harbor for most of the summer. What a beautiful sight, indeed! Another exciting part of our cruise was watching and listening to the retirement of the colors on the USS Constitution that is docked in the harbor year round. Our vessel stopped close enough for us to hear the bugle and hear the commands. I was interested to know that every day at sunset on every US Naval vessel this same ceremony is observed. A cannon is fired and the display is spectacular!

The sunset cruise left us hungry. There must be something about a cool breeze on the water that stimulates the appetite. We walked to Legal Seafoods where we shared a large stuffed, baked lobster. Side orders included the polenta and broccoli with cheese. A lovely bottle of wine complemented our meal. Good thing that we shared as we had a hard time consuming this gastronomic delicacy! I passed on the clam chowder but normally I like to order that, too! Legal Seafood has been serving fresh seafood in Boston since 1950. Fresh is the key word here. I try to get to Legals at least once when I visit.

It was a day filled with new experiences, delicious food and excellent company. I always enjoy my time with my son. This is the first of several posts about my trip. I am sharing more of the photos here.

At the Beach

2010-06-06T22:10:00.002-05:00

It was a mid-week outing for three friends. We had not seen each other in a year, but when we were together, it felt as if we had never been separated by time. Our destination was Gulf Shores, Alabama and the beach. We had several beach trips during the years that we worked together as teachers, but it had been many years since our last trip. Needless to say, there were lots of things to discuss. Rain was predicted and the Alabama shore was threatened by "The Worst Oil Spill in History," but we didn't care. Our trip was more about friendship and total relaxation. The rain and the oil held off long enough for us to enjoy our time together. We were lucky!

On the way we made a couple of stops that were tradition to us. First, there was the stop in Loxley, Alabama for the Burris Farmer's Market. This is where we picked up tomatoes and fruit for our leisurely "at the beach" dining. We made mental notes of which veggies were available and planned to stop back by on our way home. The market is on the highway and a huge inflatable peach marks the spot. Behind the market is a bakery and they also serve plate lunches, but the real appeal for us is the produce that is stocked fresh daily. Silver Queen corn, Kentucky Wonder green beans, Yellow Crookneck squash and Calhoun County peaches were the outstanding picks of our stop. We hoped they would be available when we returned a few days later. I purchased some of the peaches on the return trip and made a delicious cold peach soup this weekend. I am posting that recipe.

Another traditional stop for us is Dick Russell's Bar-B-Q Restaurant. We decided to have lunch there on the way back home. The menu changes a little each day, but there is always a plate lunch that includes barbecued pork or beef, two sides, bread and dessert. The price is less than $6.00. When we did stop on the way home, I ordered a vegetable plate of turnip greens, fried okra, a baked sweet potato. It was accompanied by corn bread and a slice of luscious bread pudding. My bill totaled $5.45. I don't know anywhere else that has such good down home food and cheap prices as Dick Russell's. It's not a fancy place, but if you like fried dill pickles you can find them on the menu. The service is friendly and quick. People are normally lined up out the door waiting for a table at lunchtime.

There is also a huge outlet shopping mall on the way to the beach. We each picked a store that we would like to visit, but we did not linger since the beach was calling us. We did manage a bit of retail therapy, but....we could always stop by there on the way home, too!

Our condo was conveniently located just off the main highway into Gulf Shores. We rented it through Brett-Robinson Vacations and were pleased with the location and amenities of Island Winds East. There was ample parking close to the building. Unloading our stuff was easy as there were carts and luggage racks readily available. We were also happy that our "premium" rated unit was clean and stocked with hotel sized toiletries and a starter kit for the kitchen. We had brought paper towels, garbage bags, etc. but there were some there. This is good to know the next time we book through this company. For our short stay, we could have avoided bringing all the extra stuff since it was provided. We had a two bedroom/two bath apartment that was furnished tastefully, was very very clean and it overlooked the beach. Good friends and a good place to stay...What more could one want from a vacation?

Our view from our Gulf Front home away from home was breathtaking. The beaches of Gulf Shores, Alabama are some of the prettiest in the world in my opinion. The clear water and powdery white sand is the stuff of memories. When our children were small we spent many summer vacations on these beaches and those of the nearby Florida panhandle. Our all-time favorite spot was Navarre Beach, Florida. Navarre was a very small community with out -of- the- way beaches before it was discovered. Many years ago there was one Holiday Inn with a covered swimming pool and an arcade for the kids. There was also one apartment complex, Navarre Towers, and a few ramshackle beach houses. Now Navarre is dotted with motels, tall apartment complexes and luxurious beach homes. Hurricanes Gustav, Ivan and Katrina made their marks on these beaches, but all have recovered nicely.

I have digressed. My friends and I rented chairs and umbrella for our time in the sun. We basked in the pure glory of sun, sand and friendship. We reminisced and laughed as though we were children. The relaxation and togetherness are to be treasured. We brought food so we would not have to take time to "go out." I brought creamy enchiladas that I had learned to prepare in a class at Beth Burleigh's Simply Southern Cooking School. With Beth's permission, I am posting it for you. I promise that it will become a favorite if you try it.

We also feasted on peach daiquiris (with and without alcohol) made with the Calhoun County variety, fruit salads, guacamole, warm bean dip, sliced tomatoes and Pretzel M & M's. We also had cheese spreads, sandwich fixins' and breads...but we couldn't eat everything! This trip was also about the food, in case you haven't gathered that!

We hated to leave on the third day, but the rain was rolling in as we pulled out of the parking lot. That was on Thursday. On Friday morning, news reports stated that oil had arrived on the Gulf Coast. What a disaster for such a beautiful spot! Hopefully, this won't be the last time we get to enjoy Gulf Shores. I am praying that the spill will not cause lasting damage. We have vowed to take more beach trips in the future and not to let time and distance prevent us from enjoying our valued friendships.

Simply Southern Cooking School Creamy Enchiladas

1 pound cooked chicken in pieces (may use deboned rotisserie chicken)
8 oz. sour cream
2 cans cream of chicken soup
small can chopped green chiles
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
4 green onions, thinly sliced
12 to 14 soft round 8 inch flour tortillas
2 cups grated Pepper Jack Cheese

1. Preheat oven to 325 degrees.
2. In a medium bowl, stir together sour cream, green chiles and soup. Add chicken, cumin, cayenne, salt, pepper and 1/2 of the green onions. (May add a bit of milk if the mixture is too thick.)
3. In a baking dish spread 1/2 cup of the mixture over the bottom. Place about a 1/3 cup of the filling on a tortilla, rollup and transfer to the baking dish with the seam side down.
4. Repeat the process for the other tortillas. Pour any remaining mixture over enchiladas, spread to coat all of them.
5. Sprinkle with grated cheese over the top. Prepare up to this point if you desire to prepare in advance.
6. Bake for 25 minutes or until hot and bubbly. Sprinkle with remaining chopped green onions and serve warm with tortilla chips. 8 generous servings.

Cold Peach Soup

1 pound ripe peaches, peeled and coarsely chopped
2 Tablespoons honey
2 teaspoons cinnamon
dash grated nutmeg
1/2 cup sour cream (not low fat variety)
1/2 cup cream sherry

1. Combine first four ingredients in a medium size saucepan and heat through.
2. Using an immersion blender, puree the mixture until smooth.
3. Chill.
4. Before serving, fold in the sour cream and cream sherry.
5. Garnish with mint leaves and cinnamon. 4 appetizer servings

Signs of Summer Foods

2010-05-28T20:56:00.004-05:00

It has been too hot to get on the road, so I have been staying at home for a couple of days. I have been doing the obligatory laundry, dusting and vacuuming and lots of cooking. Today I prepared a couple of old favorites: Stuffed Green Bell Peppers with Cheese Sauce and Vidalia Onion Pie.

When I was pregnant with my second child (1980), I entered a recipe contest sponsored by a local newspaper. To my surprise I won the summer vegetable category for my Bell Pepper recipe. The dish had its beginning in a huge paper sack of the largest bell peppers I had ever seen. My husband, an Exxon employee at the time, bought the peppers from a colleague who had a garden. He purchased them for $1.50. Thinking back on this makes me sad that I had to pay $1.00 for two peppers at the grocery yesterday. My chore was to "do something" with all those peppers! Thus the recipe. I even had a picture of myself in the newspaper for winning the contest! I am sure there was some sort of prize, but I can't remember what it was. What I do remember is a feeling of accomplishment. I usually double this because it is just as easy to make 10 stuffed peppers and freeze some for consumption during the cold winter ahead.

Dot’s Stuffed Bell Peppers

4 or 5 large bell peppers (cut in half and parboiled for 5 minutes

½ pound ground pork

½ pound ground beef (or use all ground beef)

chopped onions (use as much or as little as you like)

minced garlic (about 2 cloves)

2 cups cooked rice (I use leftover rice)

1 8oz. can tomato sauce

chopped parsley

one handful of chopped raw spinach leaves

one handful of grated raw carrots

about a tablespoon of Worcestershire sauce

about 2 tablespoons catsup

salt and pepper to taste

Italian seasoning to taste

Parmesan cheese to taste

1 egg

breadcrumbs

1.Brown the meat and add vegetables. Cook until vegetables are wilted. Stir in all other ingredients and mix well. (Use enough bread crumbs to bind the ingredients together. The egg will help with this, too.)

2. Spoon mixture into peppers. Freeze at this point or bake for about 45 minutes at 350 degrees. Add a little liquid to the bottom of the pan to keep peppers from drying out as they bake. Cover for the first 30 minutes with foil and then remove foil and finish baking.

Cheese sauce: (Simple Bechamel with a little cheese stirred in)

Melt 2 tablespoons butter and stir in 2 tablespoons flour. Gradually add 1 cup milk and stir constantly until thickened. Add cheese (whatever type you like) Prepare this at serving time. Don't freeze.

Serve sauce over baked bell peppers. This recipe seems like a lot of trouble, but it is worth the effort!

Another sign of summer in Louisiana is the appearance of Vidalia onions in the grocery store. These onions are a large, sweet, white variety grown in Georgia. They first made an appearance on the market in the 1930's. In 1986, the Georgia State Legislature passed a law that only onions grown in certain counties of Georgia can be called "Vidalia Onions." The brand I selected was Bland Farms, the producer responsible for about one third of all Vidalia Onions marketed in the states. (www.blandfarms.com) I normally buy a large package and use them for several weeks in my summer suppers. My friend, Jo, gave me a recipe many years ago for an onion pie that was very simple and easy to whip up as soon as the Vidalia onions made an appearance. Over time I have doctored that recipe until I had the seasonings adjusted just right for me and my husband. Here is the latest incarnation of the Vidalia Onion Pie that I prepared for tonight's supper . It can be served as a main dish or as an accompaniment. It would even be good for breakfast!

Vidalia Onion Pie

1 baked pie crust, in a deep dish pan

2 Vidalia Onions, sliced very thin into circles

2 Tablespoons butter

2 beaten eggs

3 Tablespoons all purpose flour

¾ cup milk

1 cup sour cream

½ cup grated parmesan cheese

½ teaspoon McCormick Salad Supreme seasoning

dash Tabasco

2 slices cooked bacon, crumbled

Paprika

1. 1. Sauté the onions in the butter until they are clear and golden in color.

2. 2. Preheat the oven to 325 degrees.

3. 3. Place onions in the prebaked pie crust.

4. 4. Combine remaining ingredients except for bacon and Paprika. Whip with a wire whisk until bubbly. Pour mixture over onions.

5. 5. Top with bacon and sprinkle with paprika.

6. 6. Bake for 23 minutes or until a knife comes out clean. Cool slightly before slicing into 6 servings.

No summer meal is complete without sliced fresh tomatoes. We are growing some in pots on our patio, but those are not ripe, yet. We were able to purchase some Creole Tomatoes at a local produce market. They were from Liuzza Farms in Tickfaw, LA. (www.louisianastrawberries.net) The Creoles are an heirloom type that are medium in size and large on taste. These are only grown in Louisiana and in 2003 the State Legislature declared them the Louisiana State Vegetable. I have fresh basil growing, too, and I love to serve the sliced tomatoes with julienned fresh basil leaves. It's also tasty to serve them Caprese style where they are sandwiched with fresh water mozzarella and a dressing of olive oil and balsamic vinegar. I have a cherished bottle of Vanilla Fig Balsamic Vinegar and it is my favorite. I also have a bottle that we bought in Florence, Italy last summer. We use it sparingly. It's evokes such good memories. When purchasing balsamic vinegar, look for the Modena type. Aged Balsamics are the best tasting and they can be pricey. Such a small amount is needed for taste that it is a good idea to get a good one that you like. Think beyond the supermarket on this purchase. Fresina's Italian Specialties (http://www.fresinas.com) in Baton Rouge has some excellent choices in Balsamic vinegars. I recommend the varieties that they stock.

T If it's too hot to get out on these summery days, stay home and try the recipes above and think: SUMMER!

A Remarkable Woman

2010-05-27T23:00:00.015-05:00

I am honored to be counted as a friend of Mildred, a remarkable woman. Recently, I received an invitation to her birthday party. This was not an ordinary party. It was a commemoration of 85 years and 40 years cancer free living! I arrived early and had the privilege of congratulating the honoree and meeting her family members who came in for the celebration. It was a lovely party. I am including some pictures of the refreshments and the flowers that graced the serving tables.

Initially I was surprised to learn that "Millie", as she is affectionately known to many, has her 85th birthday this year. If you met her, you would also be surprised. She is the youngest looking and youngest acting 85 year old I have ever seen. I have played many bridge games with her and she is smart and funny. Her positive outlook and busy schedule belie her chronological age.

I wanted to know more about her than I could find out at a bridge table where concentration on the game is mandatory, so I conducted a "cyber" interview with her. Here, in part, is what I discovered:

Mildred was born in Alsfeldt in Ontario, Canada and lived in Canada until she married. As a young person, she was selected to represent her church at a youth conference in Oslo, Norway. En route, her passport and money were stolen, so she never got there. However, her luggage was not held and it went by boat to Norway without her. She joked for years about her clothes that had a wonderful trip! She was a teacher for five years. Her marriage to husband, George, was 62 years ago and is going strong! He is a retired LSU professor. Mildred earned a degree in psychology and sociology in 1976 at the same time as one of her daughters!

She is the mother of four living children. There was another child, a son, who died in infancy. She has eight grandchildren and she is very proud of all their accomplishments. Among the children there are two attorneys, a journalist and a CPA. One of the attorneys decided to become a teacher. Her adult grandchildren are also very accomplished. I met a few of them at the birthday party and found that they have also have a zeal for education. All are devoted to her.

She is a member of University United Methodist Church and is proud to be a member of this close church family. The church "adopted" a school and Mildred volunteered as a mentor, a prayer partner and a teacher encourager at the school. She has also had several positions of leadership in the church during the years.

In 1968 she was involved in a train accident. The signals were not working and she hit the engine. Her car was totaled and she was trapped in the vehicle. The policeman and firemen who came to her assistance remarked that she must be a "church lady" to have survived. It was not her time. She had lots of living to do!

Since I met Mildred through a bridge club, I asked her about this hobby. She admits to playing in seven groups that play regularly. No wonder her mind is so sharp! It's so fun to be around her that I suppose she is invited to play for her good company and her excellent card skills! When Mildred hosts the bridge party, she always has wonderful desserts and snacks to serve. A couple of her recipes are shared below.

She also loves to garden and feels close to God in her flower bed. She is also a bird and butterfly enthusiast. Added to her talents is singing. She has, in the past, been a soloist for her church.

Mildred was honored by Mary Bird Perkins Cancer Center as the Outstanding Volunteer for 2005-2006. She volunteered there for 25 years. As a cancer survivor she could relate to patients receiving treatment for the dreaded disease.

I wanted to know the secret of her full life and this is what she said: "It probably is no secret that my faith has brought me through the wilderness--the loss of a baby, colon cancer, a Down Syndrome grandchild--each one of these experiences help me to get things into perspective and to get my priorities in order. Each moment is a gift from God--given to me to spread His love. I thank my wonderful parents, salt of the earth people, for bringing me up in the Christian tradition." She added that her friends are an important part of her life. She is very happy to be living in St. James Place where "every one here falls over backwards" to take care of the residents and sees to it that each is living life well.

Mildred is a beautiful person...inside and out! As I left the party, there was a huge crowd of people gathered to celebrate this special life. What a tribute to a wonderful lady! Happy Birthday, to a truly remarkable woman!

Mildred's Olive Surprise Appetizers (Mary Lou's recipe)

1 large jar of pimento stuffed olives

1 small jar Old English Cheese Spread

1 cup all purpose flour

3/4 stick butter

1. Using a knife, cut cheese spread into the flour and add melted butter to form a dough.

2. Shape balls of dough around individual olives.

3. Freeze for best results.

4. To Bake: place balls on ungreased cookie sheet and bake at 400 degrees until golden brown, about 15 to 20 minutes. These are convenient to pull out and bake for Happy Hour.

Nancy's Black Forest Cherry Trifle

1. Bake a brownie mix. Let cool and cut into cubes for layering in a trifle bowl.

2. Spread one half of a can of cherry pie filling over half of the brownie cubes.

3. Mix one small package instant chocolate pudding according to package directions. Chill for a few minutes.

4. Spread half of the pudding over the cherry layer. Top this with half of an 8 oz. container of whipped topping.

5. Repeat the layers. Grate some chocolate to sprinkle on top! Pretty and delicious make ahead dessert and perfect for a bridge party.

A Relaxed Afternoon at Avery Lane Salon and Spa

2010-05-19T18:30:00.004-05:00

Today I went to Avery Lane Salon and Spa to have my hair cut and colored. I love my new stylist, Lauren, and she and I decided to make some changes to my hair. I had been collecting pictures of styles that I liked and had even snapped a picture (with permission) of a lady in the grocery checkout line who had a haircut I admired. Lauren worked on the color to add some "dimension." Dimension is the term used to describe visible highlighted streaks of color. That had to be explained to me and now I know the lingo. Anyone who has ever had his or her hair colored in a salon knows that there is a waiting period for the color to "process." My eyeglasses have to be removed so they will not be stained by the chemicals that are applied to my locks. I normally spend the waiting time in a fog since I can't see well enough to read anything or even browse a magazine without my glasses.

I was enticed to spend the time wisely and treat myself to a Dreamsicle pedicure. The waiting period would be a pleasure. Avery Lane is a hair salon but they also have a lovely spa. Their spa menu includes facials, nail and makeup application services. It's an Aveda Salon and most of the products are of that brand. www.averylanesalon.com I climbed the two granite steps to immerse my feet in a warm whirlpool bath scented with an orange fizz ball. I knew I was in for a real treat. The setting is beautiful and zen-like. The monogram on the pillow of the chair is "serenity" and that is the way to describe the spa. It is very private and closed off from the main salon area. There is soft music playing and after I chose the OPI color for my toes I began to experience relaxation enhanced by the smell of oranges. The pedicurist clipped, buffed, shaped and polished my toes to perfection. She also massaged my old achy legs as she and I kept up a pleasant banter. To my utter surprise and delight I was also served a Dreamsicle cocktail in a martini glass. A combination of ice cream and some liqueurs were blended together. It was possible to sip it slowly all during the pedicure. How decadent can you get without breaking the law??

I must admit that this was not my first pedicure at Avery Lane. In February they offered a Godiva Chocolate pedicure. I was not served a chocolate martini for that service, but the aroma of the chocolate masque that was applied to my dry skin was heavenly. Each month, it seems, there is a special pedicure and I got on the email list so I could find out what surprise is planned for the spa. This may sound like a commercial or testimonial, but I love this salon. It is Zachary's one-stop place for hair, nails and complexion. The rates are reasonable and I feel that there is real value for their offerings. The staff is friendly without being pretentious. They seem genuinely happy that you are there.

If you don't live in Zachary, I recommend that you get yourself here before the end of the month of May and the end of the Dreamsicle pedicure. Oh...by the way...my cut and highlights are just what I needed for a summer do. Thanks, Lauren!

Destination: St. Francisville, LA

2010-05-03T18:47:00.004-05:00

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 Mag, as it is called by the locals, specializes in original Louisiana cooking. The original Mag was in a building that formerly housed a service station. That building burned to the ground a few years ago and the owners relocated behind the burned-out spot. The facade (and the interiors) are very rustic. I was intrigued by the large golden pig statuary that greeted us as we approached the steps to the main dining room. It was such a pretty day that we decided to eat on the screened porch. There were ceiling fans whirring and it appeared that the heaters are lit in colder weather. The porch is used year round. There was one empty table and we snatched it up. The Mag is a very popular lunch spot. It is also a very popular night spot. I have been to the Mag before on a Friday night. That's the time when there is live music on the porch. What fun that is! My favorite band that I have heard there is Feliciana. A friend of mine, Bob, is the lead singer and always dedicates a song to me. How neat!

I love to sample poboy sandwiches when I eat lunch out. The Mag has a soup and sandwich combination that was perfect for a lunchtime appetite. I chose the shrimp and squash soup and a half Santa Fe Sandwich. Even though the Mag specializes in Louisiana recipes, they have a sprinkling of Texmex items from which to select. I have had their Taco Salad before and it is super! The Santa Fe sandwich is toasted with turkey, Monterrey Jack cheese and bacon. It was very satisfying. The soup was a take on the ever popular shrimp and corn variety, but instead of corn there were slices of yellow squash blended with the creamy tomato base.

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.

We left the Mag with full stomachs and decided to walk it off at Grandmother's Buttons shop. It is located in the heart of the Historic District. They specialize in handcrafted jewelry featuring vintage and antique buttons. They have been in business for a couple of decades and have developed quite a following. They are located in an old bank building and have converted the old bank vault into a museum of buttons. Very interesting! In addition to jewelry, they have a selection of gifts, clothing and great shoes for sale. I had to restrain myself from buying more shoes. The prices were so good! I did purchase a colorful shawl for myself and a necklace for my Mom for Mother's Day. I saw some things I am thinking about purchasing, so I plan to shop online at www.grandmothersbuttons.com

Shanty Too was our next stop. It is also located in the Historic District on Ferdinand Street. Shanty Too's owner told me they had been in business for twenty years. They carry a huge selection of gifts for babies, children and women. They also have some clothing, shoes and accessories. My daughter collects egg plates and I was able to get a really unique one there. Kaye knew the owners and we had a great chat while there. I found out they are open on Sunday afternoons, so am planning to go back one weekend to browse again.

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!

Kaye's Trifle

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.

It's Like Christmas Everyday!

2010-04-23T14:28:00.002-05:00

Yesterday we decided to go to town and have some lunch at a favorite spot, Parrain's, on Perkins Road. There was nothing special about yesterday except that it was Earth Day and folks were celebrating around the world and finding a way to make the earth greener.

I had spent much of the morning reading some online news sites and vacillating between pessimism and optimism for the fate of our planet. I have spent a lot of time recently recycling my stuff as we moved into new surroundings, so I feel that I have participated in earth friendly activities. I have found new uses for old things and refurbished some old items to make them more efficient. We have discussed buying a greener refrigerator, but what can one do with an old one that doesn't involve putting a perfectly good appliance in the dump? I am sure there are some ways to recycle old refrigerators and maybe when I have an extra one thousand dollars to buy a new one, I will investigate those recycling methods. For now, it makes sense to save the earth by not acquiring more stuff for which to be responsible. I have also taken to bringing my own sacks with me when shopping. I have just about trained the checkers at the grocery to use them instead of using so many plastic bags. It's also frugal in these times to use what you have.

It seemed fitting to celebrate our own little piece of the earth, by repotting some plants that amazingly survived our recent move and the extremely cold winter. My husband has the greener thumb between us, so I was "helping" by sitting on the swing and "supervising" him. He is too nice to complain when that happens. At lunch time we decided to rambler over to Parrain's to get some lunch.

The weather was beautiful so we chose to sit on the patio. We had brought our dog, Dexter, along and we were able to see him in the truck from the outdoor seating area. Parrain's is right under an exit of I-10, so there was some shade for him. He seems to prefer patiently waiting in the car instead of waiting at home by himself when we go somewhere. We figured this out when we noticed the gifts he leaves us when we leave him at home.

Parrain's is owned by the same folks that own The Chimes Restaurant in Baton Rouge. They pride themselves in serving only Gulf Coast seafood. They also serve chicken and beef, but most go there for the seafood. My favorite thing about Parrain's is that each weekday two lunch specials are offered Both include a salad and bread and you can eat lunch there for around $10. They lunch crowd is huge and working folks can expect to eat and pay the check in under an hour. When I worked at Louisiana Public Broadcasting, I spent many lunch hours there.

We ordered a salad and a poboy for our celebratory meal. Earth Day is a special occasion after all. John had a Caesar Salad topped with the biggest fried oysters I have seen in a while. Oysters are tricky, and there is an adage that one should eat them only in months of the year that have an "r" in them. If you consider the spelling of the months of the year you will see that the ones without an "r" have hot weather. The thinking is that oysters spoil easily in hot weather. With modern refrigeration, this is probably not necessary, but old habits are hard to break. April oysters are fine!

The breading on Parrain's oysters is thick enough to satisfy the crunch, but not so spicy as to hide the taste of the seafood. The servings are huge as can be seen from the photo I managed to sneak before John dug in. I had a hankering for a sandwich, so ordered an off-the-menu item: Grilled Catfish Poboy. I knew it would be grilled to perfection and extremely fresh tasting and I was not disappointed. I ordered it "fully dressed" so it arrived with real mayonnaise, catsup, lettuce, tomatoes, and pickle. The bread was excellent. Crusty on the outside and soft on the inside. You can order your poboy with fries, salad, or coleslaw with peanuts stirred in. I chose the decadent fries. A glass of chardonnay was the perfect accompaniment. Other menu favorites of ours are the Grilled Fresh Fish of the Day which is sometimes lemon fish. It's prepared with an herb butter sauce and served with broccoli. How healthy is that? We also adore the Ahi Tuna atop a salad of romaine with the house dressing. The house dressing is something to brag about. It's a hot pepper jelly vinaigrette and I have in the past purchased a pint to take home. (www.parrains.com)

As we were enjoying our meal, we noted that there were several groups of retired people who were also enjoying the patio. It was a rather late lunch and I think sitting on the patio of an April afternoon is a perfectly lovely way to enjoy living. Later in the day, while pondering how good life is, I commented that I was a very lucky and happy person in retirement. My husband commented: "It's like Christmas everyday!" Indeed.

Easter Cooking Frenzy

2010-04-06T11:06:00.005-05:00

The end of Lent is marked by an Easter feast at our house. This was our first holiday in our new house, so I wanted to do it up right. The food gathering and preparation took the better part of Holy Week. It started with the gift of a flat of Louisiana strawberries. The berries came from Liuzza Farms in nearby Hammond, Louisiana. All during the year one can purchase Californian and Mexican berries, but the Louisiana ones are only found in the spring. Having 12 pints at my disposal at one time launched the cooking frenzy that followed. We ate the ruby colored gems in salads, shortcakes and pies. The berries were ripe and sweet and made me feel that spring was here at last.

Gretchen and I spent the better part of another day preparing 8 dozen meat pies. Last year we took a class from Kay Ewing's Everyday Gourmet Cooking School, and developed the skills we needed to prepare the pies with a flaky homemade pastry. The food processor makes the pastry preparation a snap. Kay has a collection of cookbooks and this recipe can be found in one of them. http://www.kayewing.com/ is her website and information on her classes and books are located there. We prepared a double batch and froze them before cooking. We then placed them in ziploc bags and can now take out as many (or few) as we need for appetizers or main dish. Kay also has a recipe for a salsa to accompany the meat pies, but we used jarred salsa that we had in the pantry. We served some for our Easter Feast on Sunday. I must confess that I have been heating up a couple each morning this week for breakfast. The beef and sausage filling is irrestible and the pastry has a teaspoon of sugar in the dough, so it has a tantalizing and addictive flavor. The salty/sweet combination keeps you going back for more. I can't post the recipe here so you have to take a class from Kay or purchase her cookbook for the secret. I recommend both.

The highlight of our Sunday meal was a Honeybaked Ham. This is a special delicacy for us and even these can be purchased all year round, I normally wait for holidays to fetch one from the store. On past visits to get my holiday ham, I have noticed that many people had coupons of some sort when checking out. This time I did my homework and printed a coupon from an internet download, so that I could get that discount, too! Nothing better than enjoying Honeybaked Ham at a discount!

Aunt Donna contributed "Aunt Dot's Coleslaw" to our feast. I wish I were the Aunt Dot in the recipe, but it's not me. Aunt Dot was not really Uncle David's aunt, but a neighbor of his real aunt. It's a complicated story, but boy could she make a great coleslaw! Donna has shared this recipe and it is posted here.

An Easter meal would not be complete without Ambrosia Salad and Green Beans and New Potatoes. The salad is a mixture of coconut, toasted pecans, maraschino cherries, mandarin oranges, pineapple chunks, bananas, fresh sliced Bosch pear, apple, strawberries and a cup of sour cream. Once my mother in law made a similar salad for a holiday meal, but it spilled on the floor of her car when she was transporting it to our house. We called it "Floorboard Salad" and didn't mind picking out the strands of carpet as we ate it! My version for this meal didn't contain any carpet and had not been spilled, but we still call it "Floorboard Salad" in honor of the jovial, yet careless cook that Granny was. The green beans and potatoes were so fresh and beautiful that I took a picture of them before cooking. I couldn't help thinking springtime as I prepared them for the pot. I prepared them with a little chopped onion, bacon pieces, tablespoon of butter and chicken broth. They were all eaten, so they must have been tasty to everyone at the table.

The strawberries made another appearance at dessert. I made a pie with fresh berries in a gelatin coating in a baked pie shell. The topping was whipped cream from a can. By the time I got to the dessert, I was too tired and too full to whip cream, so I cheated with the canned stuff. No one seemed to mind.

After lunch we went for a walk around the neighborhood. This made us feel that we were walking off some of the calories, but our pace was slow and we had to keep up with three dogs who accompanied us on our ramble. The Children's Miracle Mansion is located on the next street, so we wanted to take a look at the progress of the project. There will be open houses for the Mansion during the month of May and you can buy a ticket for a chance to win it. Tickets are $100 each and they proceeds benefit Our Lady of the Lake Children's Hospital in Baton Rouge. We are proud that this is happening in our subdivision. Pictures of the mansion and ticket information is found at http://www.ololfoundation.org/. If you get to Zachary to tour the mansion, be sure to stop by. We live around the block and would love to see you.

Aunt Dot's Cole Slaw

1. Shred 1 large firm head of cabbage or use three bags of prepared slaw mix. In a large flat bowl, make two layers of shredded cabbage, thinly sliced red and green bell peppers and onions.
2. Sprinkle 1 cup of sugar over top of the layered vegetables.
3. Mix and bring to boil 1 tsp. mustard seed, 1 tsp. celery seed 1 cup regular wesson vegetable oil and 1 cup white vinegar.
4. Cool a little but while still hot, pour over top of layered slaw and sugar. Cover with plastic wrap and refrigerate overnight.

Fresh Strawberry Pie

Two baked pie crusts. (I use Pillsbury Refrigerated pie crusts)
1/4 cup cornstarch
1 cup sugar
2 cups water
1 four serving size package strawberry gelatin
1 quart strawberries, sliced or whole with stems removed

1. Prepare the pie crusts. Make them appear homemade by crimping the edges before baking. (no one will suspect that these are not homemade!)
2. In a medium saucepan, combine the cornstarch and sugar. Add the water and cook, stirring constantly, over medium heat until the mixture becomes thick and almost transparent. This takes less than 10 minutes. Remove from heat, stir in the gelatin and cool slightly.
3. Arrange berries in the prepared crusts and pour gelatin mixture over them.
4. Refrigerate the pies. The gelatin will become firm. Serve with whipped cream.

The lunch had a nostalgic note since I used the ceramic eggs made by Granny many years ago. I also pulled out the ceramic bunnies she had made for each grandchild. I arranged them for a low profile centerpiece. I also want to share with you the beautiful bouquet of roses which graced our dining room. I found the roses at Sam's and felt they were a real bargain. Arranging them in my container was easy. They were lovely and smelled so good. I hope that you and yours had a blessed Easter.

Easter Week Lafayette Road Trip

2010-04-06T09:40:00.002-05:00

Last week I went with Donna and Gretchen on a road trip.They are both teachers, so they have vacation for the Easter holiday. I was a teacher once-upon-a-time and I remember how I loved those school vacations. We wanted to take full advantage of the time so we headed to Lafayette and The Village of River Ranch. River Ranch is a traditional neighborhood development and is a mixture of residential and retail blended with recreational areas accented with beautiful landscaping. It’s a town within the town of Lafayette located in the middle of Acadiana. The area has huge mansions, “regular” homes, garden homes, condominiums and apartments. There are also restaurants and shops all within walking distance of each other. There is a huge “City Club” that is for the use of the residents. The City Club offers a fitness center, a spa, and recreation for the kids, too.

The weather was beautiful on the day of our visit and people were swimming, biking, and otherwise walking around. Cars are allowed on the streets, but most of these were parked and people were on foot. Such a refreshing idea! TND’s are becoming more popular and Baton Rouge has a couple, but none quite so developed and successful as River Ranch. I took pictures of a couple of the Mansion size houses under construction and was amazed at the opulence. The garden homes were most appealing to me. They were two story New Orleans style with lush landscaping in the small green areas in front. The town square was the focal point of all the residential areas and was large enough for mingling and celebrating. I have an idea that they celebrate the holidays in style in River Ranch. http://www.riverranchdevelopment.com/

We chose to have lunch outside of River Ranch at Chris PoBoys. Upon entering we saw that it is obviously patronized by many of the Lafayette locals. We did not have to wait for a table because we were early, but as we left the restaurant was close to full. Chris is not a fancy place, but there is table service and the waitress was friendly and patient as we could not decide what we wanted to eat. Everything looked good. We must have been hungry because we ordered too much food. Donna had been there before and she recommended the gumbo and potato salad which we all tried. The gumbo had a medium roux base and was chocked full of shrimp, oysters and crabmeat. It was well seasoned without being spicy hot. In my opinion, a restaurant that tries to be “Cajun” by loading up on the cayenne pepper is not a very good way to represent the cuisine. Chris did not do this. The flavor of the seafood stood on its own in the roux. Perfect Gumbo!! The potato salad was creamy and contained celery, pickle relish and yellow mustard along with obligatory mayonnaise dressing. Yum! The potato salad and gumbo combination is a Cajun staple. Some people like to spoon the salad right into the full bowl of gumbo and eat them together. I prefer mine separate, but the texture and flavors are great together.

Between the three of us we also sampled a couple of Poboys. Ham with Swiss and turkey did not disappoint. The meats and cheeses were tasty, but it was the bread that was the star of the sandwiches. It had a crispy crust, but a soft inside. Pure Poboy heaven can be found at Chris. If I had been on my own, I wouldn’t have selected Chris for our lady lunch, because of its unpretentious façade and casual nature, but Donna’s past experience there allowed us to partake of this delightful spot! There are three locations in Lafayette, but we went to the one on West Pinhook. I will go back there as it was inexpensive and authentic. http://www.chrispoboys.com/ is the website. Your mouth will water when you view the online menu posted there.

After our lunch we walked next door to Poupart’s Bakery. Poupart has been baking bread in Lafayette since 1967 and touts that it is the only authentic French bakery in Acadiana. We were very impressed by the cases of pastries, cakes and pies. I almost tripped over something in the parking lot. I looked down to find a wad of money on the pavement. I looked around and saw no one who could have dropped it, so decided to keep it. It was enough for us each to have a treat from the pastry cases and a loaf of basil bread to take home. I felt guilty that I was enjoying the sweets with someone else’s money, but also fortunate for the windfall. We could have eaten lunch at Pouparts. We found out that they offer a plate lunch daily. The menus are posted on their website. http://www.poupartsbakery.com/ has many snapshots of the bakery specialties. Again, prepare for some serious mouthwatering viewing if you visit their website.

There were some older gentlemen sitting in the bakery enjoying a coffee and they were having a conversation in French. They were probably saying: “Look at those women stuffing themselves with sugar!" We sampled strawberry Napoleons, Cannolis, and an Easter Mouse! The “mouse” was actually a gooey pastry shaped in an oval. It was filled with nougat and iced in a pastel color. It had sugar decorations that made it look like a little mouse. I got the feeling that this treat was unique to Pouparts. Talk about sugar overload!

The shopping took second chair to the eating of the day, but we did manage a little retail therapy before heading home. It was a perfect day spent with some of my favorite folks. As we drove home over the Atchafalaya Spillway we discussed our next trip. Look for a report of that trip in a future story.

Smiley Tells All to Woman's Hospital Auxiliary Volunteers

2010-03-10T20:29:00.003-06:00

Smiley Anders was the guest speaker at the Woman's Hospital Auxiliary luncheon today. Woman's Hospital is one of the largest women’s specialty hospitals in the United States and is recognized throughout the country for its innovative programs for women and their families. Most of the babies born in Baton Rouge are born at Woman's. It's a nonprofit hospital and the Auxiliary lends support in volunteer hours and fund raising. I have met many wonderful people through volunteering and I have felt the work to be very rewarding. You can find out more about Woman's and the numerous ways it serves the community at http://www.womans.org/. There are many ways to support the hospital. (http://www.womans.org/giving_opportunities) How rewarding to further the health and well-being of women and children of the community! Every gift, whether time or money, is so much appreciated.

For those of you in the Baton Rouge area, Smiley Anders needs no introduction. He has been writing an award winning human interest column six days a week in The Advocate (http://www.2theadvocate.com/) since 1979. Many of his readers are very dedicated. He told us that one lady told him that she reads the obituaries first, and then his column on a daily basis. His column is on the first page of the second section so his readers don't have to search for it. Years ago the newspaper changed its format and Smiley's column had to be "continued" on a second page. The public outcry was enormous. The very idea of having to turn the page to read Smiley! Smiley's column is sure to bring a smile (pun intended) to those who read it.

Smiley will admit that he doesn't really write the column, because his readers supply him with bits of trivia, humor, notes of thanks for acts of kindness and notices of events that are for good causes. He wishes happy birthdays to those who reach 90 years of age. He used to mention those who were 80, but had to quit because of the longevity of his readers and there were too many to mention!

He is an avid LSU Tiger Fan. He has written many columns where he made fun of former longtime rivals of LSU, The Texas Aggies. Today he showed us a gift given to him when he was invited to speak to an Aggie Alumni group meeting. It was a trophy in the shape of the "south end of a northbound horse." He told the volunteers in the audience, that if you give it out, then you should be able to take it, too! Smiley can be contacted by emailing him at smiley@theadvocate.com. If you have something for his column he would appreciate hearing from you.

I took my mom to the luncheon today. She loves Smiley and his column and wanted to meet him. It was so much fun having her with me. I was proud to introduce her to my fellow volunteers. She and Smiley posed for a snapshot.

Smiley told us that he is amazed at the good will of the people who contact him with information for his column. He cited one example where his readers showered a small girl with get well cards when she had to be hospitalized. Smiley had mentioned the child in his column and asked the readers to send the cards. The mother reported that the entire hospital room had been papered with cards and flowers and stuffed animals as a result of his request.

Because of the popularity of his column, Smiley has written a book, The Best of Smiley. The book contains snippets from his best columns over the years. I found it on Amazon.com and http://www.authorhouse.com./ He had copies of the book at the luncheon today and folks were lined up for book signing. It contains bits of wisdom and humor from his daily ruminations. In his talk today, he shared his personal mantra with us. "Practice senseless acts of kindness and random acts of charity." Good advice for Woman's Hospital Auxiliary members and for all of us.

Healthier Spinach Queso

2010-03-08T12:32:00.005-06:00

I love Spinach Queso. You have probably ordered a dip like this at a restaurant. It's normally served with tortilla chips and is loaded with flavor and salt. The combination of cheese, peppers, tomatoes and spinach are not only tasty, but visually appealing as well.

The problem I have found with this type of appetizer (in addition to the calories) is the huge amount of salt consumed with the tortilla chips and the cheeses in the dip. "Various organizations, including the National Academy of Sciences' Institute of Medicine, have published recommendations on daily sodium limits. Most recommend not exceeding the range of 1,500 and 2,400 milligrams (mg) a day for healthy adults. Keep in mind that the lower your sodium, the more beneficial effect on blood pressure." (www.mayoclinic.com) I don't have high blood pressure, but there are many who do. There are many products available at the grocery store that are "reduced sodium" and I believe that lower salt diets must be healthier for us.

I decided to concoct a recipe for Spinach Queso using low or no-salt items I had in my kitchen. I did not add any salt to the ingredients and relied on the flavors of the individual components. The entire recipe has less than 500 mg of sodium and it serves 4-6 people. (I calculated the sodium content by reading the nutrition labels on the products.) That's a very small percentage of the recommended allowance. Enjoy this appetizer without feeling the overload of salt. Now, if I could just figure out a healthier Margarita....

Spinach Queso and Tortilla Toasts (Low Sodium Style)

½ cup chopped green onions
2 cups julienned and chopped fresh spinach leaves
6 ounces Neufchatel Cheese (lower fat cream cheese)
2 ounces Velveeta Cheese (or 3 prepackaged slices)
3 Tablespoons skim milk
1 cup diced salt free canned tomatoes, drained*
2 or 3 chopped jalapeno peppers*
4 flour tortillas, 8 inch size

1. Spray an iron skillet with Pam. Saute the green onions and spinach leaves over a medium heat until both are wilted.
2. Add all other ingredients (except the tortillas) and heat over low heat until cheeses are melted. Keep warm until serving time. If the dip is too thick, add more skim milk and stir well.
3. Preheat oven to 350 degrees.
4. Cut each tortilla into 8 wedges. (stack them up and use a pizza cutter)
5. Place the tortilla wedges in a single layer on a large cookie sheet.
6. Bake for 5 minutes. Remove from oven and turn wedges over. Bake another 5 minutes. When cooled, these will be crispy.

*substitute drained Rotel tomatoes if you are not worried about your salt content. You can eliminate the chopped jalapenos if you use Rotel.

Granny's Platform Rocker

2010-03-03T13:12:00.000-06:00

When my mother-in-law went to her final resting place a few years ago we inherited a platform rocking chair from her home. This chair had a history and special meaning to my husband as it was purchased when he was a small child. Over the years it had been many colors and had been in several spots in several houses, but it has found a place in our new home in Zachary. I was interested to know about platform rockers and found on the Internet that "platform rockers had been patented and were in production by the late eighteen and early nineteen-hundreds. Some owners thought the platform rocker to be superior to the ordinary rocking chair because most rockers were considered hard to place near walls." (http://www.designboom.)/ You can rock in this type chair all day and it will not travel across the room as a traditional rocking chair tends to do.

In the process of downsizing this year, we had decisions to make on which pieces of furniture to toss, donate or sell. There was never a question about Granny's Platform Rocker. We would select a place for it and call in a upholsterer to update it for our new surroundings.

Upon the recommendation of a friend, we called Ron Green's Upholstery. Ron came to the house and gave me some advice on fabric selection and style of the updating we wanted. I was lucky enough to hit the sale at P-Tree Textiles in Baton Rouge for a beautiful gold colored chenille. I felt the texture of the fabric would lend a retro look to the rocker. The photo is Ron and the chair.

We decided against having the wood refinished as my husband was sure that some of the imperfections were due to his teething on the wood arms of the chair when he was an infant. So nostalgic of him! Also I wanted to feel that I was placing my hands on the same wood as Granny when she rocked her children and grandchildren. We felt that sanding and restaining the wood would eradicate those memories. We are not sure of the age of the chair, but my husband is old enough for Medicare. You do the math.

Ron delivered the chair today. I was impressed when he explained that he had to remove at least three layers of old fabric including a layer of naugahyde. Remember that from the 50's? Each layer must have had a story. I believe that Granny felt it was worth saving this chair, just as we had. He also added some padding to the seat and back cushions. Trimming out with welted cording gave it a classy touch. We opted against a trim cording so he used tacks instead. I highly recommend Ron if you need something reupholstered. He was prompt and gave us a very reasonable price for his skilled craftsmanship. He also refinishes wood furniture and I have seen some of that work as well. He is a top-notch artist at his work! He takes pride in each project. We trusted him with our keepsake.

I normally don't place a lot of value on things, but this chair has great Karma for us. We have given it a place of honor in our den and have great plans for it in the near future. Our beautiful daughter and son-in-law are presenting us with a grandchild later this year. Granny would be so proud to have her great grandchild rocked in her chair.

The Perfect Steak

2010-02-28T20:54:00.001-06:00

For many years (42 this week) I have tried to prepare the perfect steak in my kitchen. This year I got serious about it and decided to experiment with seasonings, cooking times and methods. The following procedure is the result of my quest. Vegetarians beware! This recipe is not for you.

The Perfect Steak

First, go to a butcher you trust. For me it's Ralph's in Baton Rouge or LeBlanc's Food Store since we moved to Zachary. Ask to have beef filets cut to your specifications. I always ask for a 6 oz. filet mignon that is 1 1/4 inch thick for each person. Don't accept the ones sitting on the meat counter. Ask for center cuts that are similar in size and shape. Most butchers are happy to do this for you. They like people who know a good cut! Filet mignon is expensive, but so delicious! We don't eat it very often, so what they heck? It's definitely a special occasion meal.

Method:
The steak is seared on the stovetop and finished in the oven. Preheat the oven to 375 degrees before beginning.

Sprinkle coarse black pepper and coarse sea salt in a flat dish. Coat each side of the meat by pressing it into the salt and pepper mixture.

Meanwhile, heat about 2 Tablespoons vegetable oil (Canola preferred) in a large cast iron skillet. A 10 inch pan is best for two steaks. You don't want to "crowd" the meat or it won't brown well. Use a medium high heat. That's important. Too low heat will not provide a browned exterior and too high heat will cause the cooking oil to disintegrate and smoke. If cooking on an electric stove, start the heat on medium high and turn it down to medium during the last few minutes. Gas stoves are easier to control, in my opinion.

Next, sear the steaks in the preheated oil on the stovetop for precisely 6 minutes on each side. Use your kitchen timer for this step. They will be browned and have a peppery crust.

After searing each side, place the skillet with the steaks still in it into the oven. Set the kitchen timer at 5 minutes for a rare steak. Six minutes is required for a pink center. Seven or more minutes are required for a well done piece of meat.

When the skillet is removed from the oven, allow the steaks to "rest" for about 3 or 4 minutes. During the resting time, you can butter your baked potato and squeeze some lemon juice and butter on your steamed broccoli.

Enjoy the high life of a perfectly cooked filet mignon!

Paradise Found at Victorian Inn

2010-02-28T09:35:00.002-06:00

A recent “Weekday Rambling” found John and me in Lafitte, Louisiana which is a small fishing village about thirty minutes south of the New Orleans French Quarter. We chose the Victoria Inn and Restaurant for our stay.

The area is rich in folk stories and history. The town was named for the famed Robin Hood style pirate Jean Lafitte and his band of cronies who roamed and settled the area in the early 1800’s. It borders the Jean Lafitte National Park (http://www.nps.gov/) and Bayou Segnette State Park(www.crt.state.la.us/parks/ibyusegne.aspx). “Water, water everywhere” is certainly the area theme.
The Victoria Inn’s owners originally built it as a residence, but decided to expand to a bed and breakfast and restaurant when they recognized the site was such a favored destination for vacationers (especially fishermen). The West Indies style building and beautifully landscaped grounds stand in juxtaposition to the “working” village of Lafitte. At the rear of the property is a gorgeous view of The Pen (lake) from the Victoria Inn pier. A unique attraction is the swimming pool in the pier. We chose this spot for a late afternoon beverage. We also learned that guests can arrive via seaplane to the pier. This option would be good for tourists with a sense of adventure. Lafitte is a remote place and driving to it is tedious.

A surprise highlight is certainly dinner at the Victoria Inn Restaurant. Chef Matt Regan cooks for a relatively small number of people each night (reservations recommended) and the atmosphere could best be described as casual and leisurely. There are unique culinary creations that will certainly please. Fresh seafood is available in abundance, and we recommend the Creole Bouillabaise and Bacon Wrapped Shrimp. The chef also offers to clean and prepare the fisherman’s catch for dinner. He will also pack a lunch for the fishing clients.

Area attractions include the environmental visions of classic Louisiana swamps, and the state and national parks. The Barataria Preserve was actually donated to the government by a local man who wanted to protect the area from the encroachment of civilization. Boat and hiking tours and fishing charters are available. If you decide to explore with your boat, be sure to check the weather and set your GPS. Boating and fishing options are endless! Another tip: watch out for the Intracoastal Waterway barge traffic. Upon encountering a huge barge while puttering around the bayou, we were forced to turn around for a very fast retreat!

For those who didn’t catch any, or those who didn’t even “wet a line”, be sure to bring an ice chest. The fresh “catch of the day” is available at a number of locations for a reasonable price.

If you don’t have to rise early for fishing, and don’t care to sit up in bed watching old VHS movies on the tube, late night entertainment is available after a short ride to the New Orleans French Quarter. One night we chose dinner at the Palace Café on Canal. It is a relatively new Brennan property located in the old Werleins Music Building. There are a lot of the original contents in the building and great food, beverage, and service. http://www.palacecafe.com/ is the link for this fabulous restaurant.

Victoria Inn’s breakfast offers options based on the client. Early rising fishermen are offered cereals, breads, and fruits, and the late morning guests are offered a hot breakfast from 8 to 10 a.m. The gusting winds and cool temperatures gave us a good excuse to sleep in and choose the later option.

The cool weather during our stay seemed to increase our appetites and we found a great lunch at Seafood Maison on Highway 45 directly across from the town’s high school. The suggested po-boy was the Crab Dressing and it was excellent. A Grilled Shrimp salad was a success as well. The portions were so generous, we decided to split. No problem there. The waitress was so pleasant and willing to accommodate us. Fresh was the word that described the menu options. With all the shrimp and fishing boats we saw that is easy to believe! If you are looking for a quiet and restful spot away from the busy city try Lafitte and the Victoria Inn.

Lobster Thermidor and Valentine Cocktails

2010-02-15T09:29:00.000-06:00

Valentine Day turned out to be dreary in terms of the weather. Since moving out of the hubub of the city, we are less likely to drive in on rainy days. We luckily, however, were invited to Gretchen and Jeremy's house to enjoy Lobster Thermidor. What a nice treat! Gretchen and Jeremy are cooking through Julia Child's recipes and we were wondering if they could top the Christmas Boeuf Bourguignon. They did, indeed!

Lobster Thermidor was created in 1894 by Marie's, a Paris restaurant near the theatre Comédie Française, to honour the opening of the play Thermidor by Victorien Sardou, according to Wikipedia. The play had to do with the overthrow of Robespierre and the end of the Reign of Terror. The recipe was a huge success, but the play was a flop, if Wikipedia can be believed. There are many variations of the dish, but key are chopped lobster meat, cheeses, cream, egg yolks, dry mustard and sherry or cognac. The dry mustard and alcohol give it the distinctive taste, so if you are preparing it and don't have all the ingredients on hand, you must be sure to have those two.

Julia Child made the recipe famous and it became one of her signature creations. It can be found in Mastering the Art of French Cooking and also on the internet using a simple Google search. In Baton Rouge, the key is to find lobster. On Valentine Day this can be a real challenge, but Jeremy was not to be stifled. Whole Foods was the source this time. His were precooked so that eliminated a step, but he did steam them for seven minutes with the suggested stock in Julia's instructions. The trek for the seafood was very much appreciated as Lobster Thermidor is a labor of love fit for Valentine Day! A substitution of crawfish will not do for this delicacy!

I am not going to give you this recipe, but instead direct you to this site: http://www.oprah.com/food/Lobster-Thermidor where you can find all the details. It seems that Oprah has many of Julia Child's recipes on her site including notes and tips of preparation. Very impressive! Lobster Thermidor is so rich that a simple salad and bread are all that are needed to round out the meal.

Before dinner, we decided to enjoy a variation of Cosmopolitans. A pink cocktail seemed the perfect aperatif. John concocted this delightful martini-like drink for us. The technique and the ingredients are what make it a hit. Be sure to chill the glasses, first by filling them with icy water. A warm martini is no good!

John's Valentine Aperatif (Makes 2 generous cocktails)

2 jiggers Grey Goose vodka
1/2 jigger Triple Sec
Juice of a fresh lime
1 jigger of cranberry juice

Combine all in a cocktail shaker. Shake vigorously and pour into chilled , glasses. Can be garnished with a sliver of lime.

Jeremy and John treated Gretchen and me to one fine Valentine Dinner. Thanks, guys!

Middle School Mardi Gras

2010-02-12T16:42:00.000-06:00

My daughter, Gretchen, is a French teacher in a middle school. Her 6th grade students celebrate Mardi Gras with a fete to mark the day. Of course it is not the actual day, since that is a school holiday in Louisiana, but the last day before the four day weekend common in the state. For those of you who don't know, Mardi Gras is a very big deal down here in the deep south. Mardi Gras has been celebrated in New Orleans since the late 1600's, and Louisiana does it best, in my opinion. The French Settlers along the Mississippi River were the first revelers.
Mardi Gras is actually a religious holiday, but it has melded into one big party for many people. The season begins on the Epiphany (January 6th-12th Night) each year and culminates on Fat Tuesday. The rich French heritage in Louisiana lends to the authenticity of having a Mardi Gras fete in a middle school classroom.
The lesson plan went like this: Each student completed a "Bellringer" exercise as the class assembled and settled into their desks. They were asked in writing and in French: What is the meaning of Mardi Gras?

What is the French phrase meaning King Cake? What is a doubloon? As an observer, I was impressed that the students could answer each of these inquiries. I learned that Mardi Gras means "fat Tuesday" before the beginning of Lent. Gateau de Roi is French for King Cake. A doubloon is a coin often thrown from a parade float to those standing on the streets as the parade rolls by. The doubloon is imprinted with the name of the Krewe hosting the parade. It was impressive that Gretchen doesn't have to write on the chalkboard in this classroom. The exercise was written on her computer and projected to a Promethean Board. Very fancy new technology, I think!

The major activity of the day was for each student to craft his/her own Mask for Carnival. A mask is part of the tradition because when wearing a mask a person can be anonymous and completely carefree. Students were given patterns, markers, crayons, glue, craft sticks and feathers to work their artistic magic. My role was to be the "hot glue" person. I was able to converse with each child as he/she brought his mask for glue. I found them charming and a pleasure to get to know. To lend to the party atmosphere while the masks were constructed, there was Mardi Music playing in the background.

There was also King Cake that had been prepared by the school cafeteria. Miss Gail had outdone herself with these. They were fresh from the oven and huge. Everyone had as much as they liked. The cakes were cinnamon filled yeast bread topped with enormous amounts of colored frostings of gold, green and purple. What's not to like? Students were also treated to colorful beads which they were allowed to wear at school all day. The middle school students were very respectful and appreciative of the activities that were planned for them. What a fun day!
Thanks, Gretchen, for allowing me to be part of the Middle School Mardi Gras!

My Official Welcome to Zachary

2010-02-05T17:39:00.000-06:00

About a month ago I was having coffee with my dear friend, Sue, and we were discussing the fact that my husband and I were moving to Zachary. I had lived in Baton Rouge for most of my life and Zachary is not that far away, but it is a million miles away in terms of us knowing our way around. I knew only 4 people in Zachary and two of those were relatives. My question to Sue was: "How do you get to meet people in Zachary?" That question hung in the air for a few minutes and was then forgotten.

Sue, however, did not forget. She got busy calling a Zachary friend of hers and arranged for us to meet over lunch. The date and place were set. Upon my arrival at the restaurant I was in for a huge surprise. We lunched at the Bennett House just a little east of town and there were eighteen ladies at the table. It seems that Sue's friend, Terry, called her friends and invited them to meet me. Another surprise was that I knew of or had mutual acquaintances with four of those in attendance. I was able to get some advice on many aspects of the small community which will be our home for a long time. I found out the name of someone to make draperies, a good lunch spot, some welcoming church congregations, some bridge clubs and on and on. I am so grateful to Sue and Terry for making me feel so welcome and included.

The Bennett House, where we lunched, is a reception center that serves lunch daily, but specializes in wedding parties and corporate dinners. We were welcomed with iced tea and cocktails and were served a huge salad family style as we chatted before ordering our entrees. The food was very tasty. I had a chicken salad croissant and a cup of their shrimp and corn bisque. The chicken salad ingredients included chopped grapes and nuts along with the chopped chicken and mayonnaise dressing. The soup was cream based and spicy, but not too spicy hot. Some of the ladies ordered the Fried Green Tomatoes served with Romoulade Sauce and Grill Crawfish. This looked wonderful and I was sorry I missed seeing it on the menu. You could also have Poboys (catfish or shrimp) or a good old-fashioned hamburger. All of these were well received. The Bennett House (http://www.bennetthousela.com/) is a lovely place and I hope to get back there very soon.
A wonderful memory was made today. I feel so at home and hope to be seeing some of my new friends very soon. Thanks, Sue and Terry!

If it rains...may as well cook

2010-02-04T17:39:00.001-06:00

Another rainy day in Zachary. We are still unpacking and organizing, but I decided to make the house smell good by cooking one of my favorite recipes. Cooking is a stay at home activity and I am not going to be out Rambling in such weather. I have been able to locate my favorite recipe notebook from our moving boxes, so decided to prepare a Meat Pie for supper.

This is not an original recipe. I adapted it from the River Road Recipes cookbook that was published by the Junior League of Baton Rouge in 1959. There are no short cuts in this concoction, but I included a few of my own with some ingredients I had on hand. Since the oven was on I decided to bake some Louisiana sweet potatoes. My husband found these on his last shopping expedition to Fresh Pickins Market when he ventured into Baton Rouge last weekend. Rounding out the menu was some steamed broccoli. I am including my Meat Pie recipe.

Dot's Meat Pie (from Meat Pie A La Lu)

1 1/2 pounds ground beef chuck
2 cups chopped yellow onions
1 Tablespoon minced garlic
1 large carrot, grated
1 can cream of mushroom soup
1 Tablespoons Worcestershire sauce
Salt and pepper to taste
1/2 cup grated parmesan cheese
Italian seasonings mix (to taste)
Prepared pastry*
Bread crumbs

1. Brown the beef and drain away any excess fat.
2. Add vegetables and saute until they are tender.
3. Stir in all other ingredients and pour into prepared pie shell and top with bread crumbs.
4. Bake for about 30 minutes in a 350 degree oven.
5. Let cool 10 minutes before slicing into 6 servings.

* I have been using Pillsbury prepared pie shells for years. I pass these off as my own, by crimping the crust and making them appear "home made" They can be found in the refrigerated dough section near the Crescent rolls and biscuits.

Note: I changed the original recipe by using frozen chopped onions and minced garlic from a large jar. The cream of mushroom soup is not one of my "cheat" ingredients. It was part of the original recipe submitted by Mrs. James Laroche.

This recipe can be prepared early in the day and baked just before serving. It also freezes well before or after cooking. Rain is predicted for tomorrow, too. Who knows what will be going on in my kitchen!

Tea Time with Jackie

2010-02-03T21:59:00.001-06:00

My niece, Jackie, invited me to tea. It must be said that Jackie has always been a favorite of mine. She is my sister's daughter and is close in age to my first born, so lots of good times were shared through the years as the children grew. The day of the party was rainy and cold and Gretchen, Carla and I braved the weather to travel to Jackie's Denham Springs home. It was worth the trouble of the journey. Even though Christmas was recent history, Jackie left up her decorations for us to enjoy and these were very impressive. The tree was trimmed in white and silver in keeping with the theme she also chose for her entire home.

The table was exquisitely set for us. We were in for a real treat as we poured coffee and tea for ourselves. Our place cards were hand written and china, flatware and centerpiece were carefully selected to coordinate.

Then came the food! Jackie had prepared so many delicious goodies that we couldn't believe our appetites. Of course each baked treat had to be tasted. Jackie's attention to detail made for a very pleasant setting. This was going to be a very special occasion that we would all remember.

There were bonbons, cookies dipped in chocolate, cupcakes, brownies. She also served fruit so we wouldn't be so full of sugar! She is quite an accomplished pastry chef. Not only were the delicacies beautiful to behold, but they tasted delicious. The peanut butter bon bons were to die for! The brownies were cut and decorated with a snowflake design. The chocolate flavor was intense and one bite meant heaven. The chocolate chip cookies were of two varieties: regular and mint chocolate. These were dipped in a chocolate ganache (as if they weren't decadent enough!).

Cupcakes have always been a favorite of mine and we were served chocolate cupcakes decorated with vanilla frosting and yellow cupcakes decorated with chocolate ganache. At the end of the party each of us received a paper to-go box and we were allowed to select our favorites to eat later at home. I filled mine as full as I could!

Thank you, Jackie, for a lovely afternoon and for your continued attention and love.

Finally Home

2010-02-03T21:31:00.000-06:00

Our move to Zachary, Louisiana is complete. We were happy to see the Pod leave our driveway. Our move took us almost two years. We began in 2007 with an idea to downsize and possibly move out of state. Three realtors and four price reductions later we sold our house and bought a lovely new house that suits our needs perfectly. Audubon Lakes is now our home.

The process of moving is exhausting. We had movers and lots of helpers, but there was still a lot of hauling of boxes, unpacking boxes, moving furniture to the best spots and in some cases changing our minds and moving the furniture again. I discovered many muscles that I forgot that I had. My back and legs have not yet recovered. My poor husband and son-in-law also suffered from aches and pains.

This probably sounds like a miserable experience, but the outcome is wonderful. We are in a lovely subdivision in a sleepy small town and live near one of our children and her husband. Nice to have good neighbors! Look forward to more posts as I get settled in and have time to travel and experience more of what life has to offer. The future is bright!

New Year's Eve at Our House

2009-12-27T13:30:00.003-06:00

Many years ago when we were young and our children were small, we began a New Year's Eve tradition of eating a fancy dinner at home. Budget constraints, the hassle of hiring a babysitter and fighting crowds had no small part in the decision to celebrate "in." I created a recipe that was a blend of several favorite seafood ideas that I had tried previously and called the new creation: New Year's Eve Shrimp.

No expense was spared in selecting the freshest and finest shrimp available. After all, we were saving by staying home. I spent the afternoon taking off the shrimp shells, chopping onions, measuring spices, squeezing lemons, and setting the table for the night. The mise en place technique would ensure that I could enjoy the meal with my husband. The actual cooking time is very short.

New Year's Eve Shrimp is always served on my best china. The sterling silver flatware and crystal stems also make an appearance. The candle wicks are trimmed and lighted and real (as opposed to paper) napkins and tablecloths are laid out. This year we will repeat our tradition though not with the fancy tablesetting as we are moving in a week or so and all our good stuff is packed and sitting in the POD on our front driveway.

The menu consists of a salad, the shrimp over pasta, warm rolls and pecan pie. The white wine used as an ingredient in the Shrimp dish doubles as our accompaniment beverage. At midnight we open a bottle of Freixenet sparkling wine as this was in our budget when the tradition began. This year we will substitute a bottle of Colli Trevigiani Prosecco that was a Christmas gift from a dear brother and sister-in-law. Can't wait. I have it chilling already.

Last year, I submitted the New Year's Eve Shrimp recipe to Louisiana Cookin' magazine. They published it in the December 2008 edition. The picture here is their rendition of the delicacy. Of course, I have framed the page and have proudly hung it in my kitchen. I have also shared the recipe with my son, the gourmet cook, and he has prepared it many times for his friends in Boston . I am sharing it here with you. I am also including my Famous Pecan Pie Recipe. Happy New Year to each of you!

New Year's Eve Shrimp

2 pounds fresh large shrimp, peeled and deveined
4 cloves finely minced garlic
1 bunch green onion, washed and chopped
½ cup salted butter *
2 (or more) tablespoons dry white wine
1 teaspoon dill weed
Juice of one lemon
½ teaspoon white pepper
Salt to taste
Cooked angel hair pasta (for 4)

1. Saute’, in a large skillet, garlic and green onions in melted butter until slightly tender.
2. Keep the heat on low and add shrimp and other ingredients (except the pasta.) and stir gently.
3. Cook only until the shrimp are pink and tender.
4. Serve over pasta. Makes a meal with a salad, bread and the rest of the white wine.

Dot's Famous Pecan Pie

3 eggs
1/3 cup butter, melted
½ cup sugar
1 cup Dark Karo syrup
pinch salt
1 teaspoon vanilla
1 cup pecan halves

1. Blend first six ingredients with a wire wisk.
2. Stir in pecans and pour into a 9 inch pie shell.
3. Tent the edges of the pie shell with aluminum foil to prevent it from getting too brown.
4. Bake pie in center of oven at 375 degrees for about 45 minutes or until center is set. Remove the foil “tent” after the first 30 minutes of baking.

Christmas in the Back Yard

2009-12-27T08:50:00.003-06:00

The Christmas Cactus plants bloomed today! When my mom downsized her life and abode I inherited the huge plant from her former home. As the recipient of this prized specimen I was determined to keep it alive in hopes of the promised annual blossoms. That was five years ago. The plant has been separated many times by my husband who has the "green thumb" of the family. We now have eight pots of the hearty bush on our patio.

Internet research reveals that the Christmas Cactus is not really a cactus, but a succulent requiring a dry soil, moderate temperatures and blooms in late November and early December. It got its name from the flat stems that have a slight sticker on the end of each frond. Supposedly the species was discovered by a 19th century Frenchman who was visiting Brazil. The scientific name is Schlumbergera bridesii. Legend has it that since traditional Christmas trees such as spruce and fir do not grow well in tropical climates, that people began to decorate this plant at Christmas time instead of purchasing an imported tree. This plant is a real champ. We rarely water the pots, and each segment can be separated and stuck into the ground where it will grow and thrive into blossoms. It's almost magical to see the progress through the year.

Some years the plant blossoms in time for Thanksgiving, but this year it was Christmas day for the first blossoms. The cacti have become a prized possession. I hope to hand them down from person to person like a valued family heirloom.

Outside in the yard is another surprise. The Camellia Japonica (scientific name) is in full bloom. We planted this shrubbery about 10 years ago and have watched it grow from a 12 inch tall plant into a bush about 6 feet tall. This year we were treated to full bloom of the delicate flowers.

Camellias are used for hedges in the South, since they are evergreen in subtropical climates. Some bloom with the first cold snap. This year ours waited until the week before Christmas to show their blossoms. Camellias were named to honor George Kamel, a Jesuit missionary, who studied and propagated them in the Phillipines and southern parts of Asia. Some people take great joy in grafting different varieties to produce unusual colors and patterns in the blossoms. There is actually a Camellia Club in Baton Rouge where growers showcase the most beautiful ones they have grown. As for us, we ignore ours totally and they bloom in profusion each year. We consider them a gift that pleases and surprises us in our own backyard. Enjoy the photos.

Julia Child Christmas

2009-12-26T10:24:00.009-06:00

This was their first year in their new house! Gretchen and Jeremy invited us share Christmas Eve with them, so we packed ourselves up, took the short drive to Zachary and went to Fort Hurst for the celebration. (Fort Hurst is what I call their home because when they first moved in they were the only house on the street. When the six foot privacy fence went up, it appeared they had a fort in the wilderness, thus I christened it: Fort Hurst!)

It was to be a Julia Child Christmas complete with the traditional Boeuf Bourguignon. Our family developed an interest in French cooking this summer. Gretchen and I read Julia and her nephew's book, My Life in France. We also read the book and saw the movie, Julie and Julia. Gretchen even purchased her own copy of Mastering the Art of French Cooking. Gretchen was a French major in college and is now a French language teacher, so the natural progression to learn all things French. We have always loved cooking and my son is an excellent chef, but now Gretchen and I are channeling Julia by wearing our pearls when we prepare food. It's a civilized thing to do!

Son-in-law, Jeremy, was the chef and he took the cloak of responsibility seriously. The food gathering process was intense. Only the finest ingredients would be used. A trek to Whole Food ensured the freshest and finest of beef, mushrooms and pearl onions. We were in for a taste treat! He labored over the recipe and interpreted Julia's often vague instructions to create the finest result! Julia didn't believe in fast food and Jeremy stayed up until all hours to get it right, and it was superb! Such care is taken with each step of the preparation. Thanks, Jeremy!

When Julia and Paul Child had dinner parties guests often wore a paper badge of sorts keeping in theme with the occasion. There is a famous photograph of them at Valentine's Day wearing paper hearts pinned to their lapels. For our party we each wore a paper Christmas tree complete with a shiny ribbon. What a festive idea! Smiles were all around the table. Thanks, Julia for that idea!

Our menu was rounded out with potatoes and crusty bread. Of course we also had some family holiday favorites of Spinach Madeleine and Christmas Salad. Aunt Donna contributed Blueberry topped Cheesecake and Lemon Meringue Pie which added to the decadence of the feast. The lemons for the pie came from the tree in Donna and David's back yard. How special is that? Gretchen also served her Gingerbread Men and Frosted Sugar Cookies...another labor of love.

After a couple of cups of coffee, we moved on to the presents. When the children were small, their PopPop often teased them with a story of a fictitious Mary to whom he had given all their presents. Of course, he was teasing, but our little ones, Greg included, believed that Mary was there and had indeed taken the gifts. To this day, we tease that Mary will make an appearance to claim her gifts.

Granny and PopPop are sorely missed at this time of year. Christmas was their favorite time of year and they were so lavish with their gift giving that they often made Santa look like a grinch. We continue the tradition of sharing gifts with each other. We have one grandparent left, my mom. She made the trip to Zachary with us and we were blessed to have her with us for this very special evening. Even though we are small in number, the gift to person ratio is large. The sheer pleasure of watching someone you love opening a package that was selected with love is heartwarming. Each gift symbolizes family love and dedication. We are lucky to have both. We missed Greg this year, but are hoping for a wonderful celebration with him in January.

I am including the Spinach Madeleine recipe that is a Baton Rouge favorite. The original recipe called for Kraft jalapeno cheese (you know the kind that comes in roll) but this cheese is no longer available. There was actually a consumer revolt in Baton Rouge when this product was discontinued. But being Southerners, we adapted with some other flavors. I'll also provide you with the Christmas Salad recipe. A sorority sister of mine shared this recipe and you will enjoy it since the dressing can be made ahead and kept until serving time. The sugar combined with the balsamic vinegar gives it a kick! I believe that Julia would approve!

Spinach Madeleine

2 (10 oz) packages frozen chopped spinach
4 T. butter
2 T. flour
2 T. chopped onions
1/2 cup evaporated milk
1/2 cup reserved spinach liquor
½ tsp black pepper
1/2 t. celery salt
1/2 t. garlic salt
6 ounces Velveeta cheese or Kraft Garlic cheese, cut into ¼-inch cubes
Chopped jalapeno peppers (2 T or so)
1 T. Worcestershire sauce

1. Cook spinach according to directions on package. Drain well and reserve 1/2 cup of the liquid.
2. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted.
3. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly.
4. Add seasonings , jalapenos and cubed cheese. Stir until melted and combine with cooked spinach.
5. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. Reheat in oven on moderate temperature.

Cindy's Christmas Salad

Dressing:
1/4 cup good quality Balsamic vinegar
2 T. minced garlic
3 T. sugar
1/2 cup olive oil
Salt and pepper to taste
Combine all and whisk together.

Salad: Romaine lettuce, Spinach leaves, rings of purple onion, dried cranberies, walnuts, chopped Granny Smith apple, crumbled feta cheese.

The Grand Dame of the Great River Road

2009-12-16T22:09:00.010-06:00

My friend, Sandra, invited Candy, Beverly and me to join her for a day at Oak Alley Plantation in Vacherie, Louisiana. It has rained for 6 days, but today we were blessed to have a beautiful, cold, crisp day for our outing. Sandra's van was filled with chattering ladies for the 30 minute drive necessary to reach the other side of the Mississippi and River Road. We continued to talk and laugh the way women do when out for a day of fun, until we reached our destination. As we approached and saw the beautiful grounds framing the old house we became speechless. It was a beautiful site and we had to stop and take in the grandeur we were about to explore.

Oak Alley is a magnificent example of the antebellum Greek Revial architecture made famous in the South. The name comes from the 1/4 mile long corrider of majestic live oaks that shade the front lawn. The oaks are thought to be about 300 years old. The house was constructed in 1837 by the creole Roman family from New Orleans. It's about 30 miles from Baton Rouge and about the same distance from New Orleans.

In 1850 it is said that two thirds of the nation's millionaires lived in the plantation homes along the Mississippi. Cotton and sugar were the main crops grown with the aid of slave labor. It was truly a time of grandeur if you were not a slave. Much has been written and said about the effects of slavery in our country, but the tour guide at Oak Alley insists that the slaves were well treated there. (I am not sure if that is accurate since slavery was not moral!) . There were hundreds of plantations dotting both sides of the river. Only a few remain, most having been taken by fire, neglect or demolition during and since the Civil War.

Oak Alley came into disrepair after the Civil War when the family became unable to keep it running as a productive sugar plantation. Creditors sold the building and all the contents at auction. Only one piece of furniture was salvaged because it was being used by a relative at the time of the auction. That piece, an intricately carved cradle, has since been returned to the site.

Several families eventually lived there and in 1925 Oak Alley was purchased by the Andrew Stewart Family. They installed electricity and bathrooms and family members lived in it until 1972 when the 93 year old Josephine Stewart died there. In her will, Josephine created the Oak Alley Foundation to ensure that the 25 acre site would be cared for and visited by generations of tourists. Mrs. Stewart's great nephew is the head of the foundation that runs the business today. The home has been furnished with replicas of furniture that may have been part of the original decor. Some of the original cypress and marble remain. Photography is not allowed inside the home, but there are some excellent photos of the interior at the official web site: http://www.oakalleyplantation.com/

There is a restaurant on the grounds and we sampled the gumbo, potato salad and some delicious Pecan Praline Coffee. There were two types of gumbo. The one I had was made with shrimp, smothered okra and tomatoes in a light roux. The others had the chicken and andouille sausage variety. Both were delicious. Since it is a Creole tradition to eat a side of mayonnaise potato salad with gumbo, we tried that as well. It was a very traditional rendition and pretty good! The pecan praline coffee was a cappuccino topped with whipped cream and was a superb dessert. There were also po-boys and fried seafood on the menu. Fried alligator could be ordered, but that is not a traditional food for plantation life, so we passed on that.

We also spent a good bit of time in the gift shop. There we found a nice collection of antique glassware including Fenton, Carnival glass, and vintage china serving pieces. Some estate and vintage jewelry as well as modern pieces, graced the sales counter in the center of the store. Pecan pralines and mint syrup (for making mint juleps) are culinary delights they have for sale. (had to have some of each! Yum!)

You can also purchase a fly-catcher of the type that was used on plantation dinner tables to attract insects and prevent them from biting the diners! You must remember that in antebellum times there were no air conditioners and no screens on the windows, so flies and other insects came in at will. A "courting candlestick" is also a unique item that can be purchased in the gift shop. This piece was a twisted piece of metal that wrapped around a candle. When the candle burned to the level of the first twist, it was time for a courting lad to leave! A good selection of books about the South and regional cook books rounded out the offerings.

Oak Alley has been featured in many movies and television shows. I can still remember that Hope and Beau from "Days of Our Lives" soap opera were married there. The movie, Hush, Hush Sweet Charlotte was filmed there. If you don't remember that one, it's worth renting. Bette Davis, Olivia de Havilland and Joseph Cotten star and it will scare the daylights out of you! More recently, Interview with a Vampire and Beyoncé's "Déjà Vu" Music Video were filmed there. My favorite, of the films made there, is The Long Hot Summer with Paul Newman and Joanne Woodward. It's classic Paul Newman. (Weekday Rambler swoons)

Today Oak Alley was decorated in period style for Christmas. The abundance of cedar garlands and cinnamon scented candles made it feel like the holidays. Our tour guide was well versed and gave us an enormous amount of information on the house, its inhabitants and the history of the time. We found out that she was also from Baton Rouge and had gone to the same high school as Sandra, Candy and Beverly. I have stated in an earlier post that our world is very small and this just proves it! Who would have thought of all the tour guides, that we would get one who was an alum of Redemptorist High School in Baton Rouge!!

As we returned to Baton Rouge after our lovely day, I couldn't help but be very thankful that I was invited to share the experience with friends. I felt so blessed to be included.

Fresina's Will Bring Italy to You

2009-12-13T19:44:00.005-06:00

I went to Fresina's Italian Specialties today for some Christmas gifts. I always have those on my list for whom gifting is a near impossible task. You know the type. They either have everything and/or buy everything they want for themselves ,or you don't know them well enough to buy something for them. We all have those people in our lives. So, I went to Fresinas.

Fresina's is locally owned by Frank and Linda Fresina. Frank is a direct descendant of the original Sicilian owners and Linda graduated from high school with me. (Baton Rouge is a very, very small place!) The family has been making pasta since 1926 with its beginning in New Orleans as the Fresina Macaroni Manufacturing Company. Chef John Folse, a widely known celebrity chef and author has featured Frank's mother on his cooking shows produced by Louisiana Public Broadcasting for national distribution. Mama Fresina, as she is known, still participates in the pasta making and her homemade lasagna is renowned. Fresina's has also been featured in Paula Deen's Taste of the South magazine. There is a five page spread on the store, the Fresinas and some of their wonderful recipes. Recently they had a visit from a food writer of the New York Times who is interested in including them in her new book about food from around the 50 states.

The shop specialty is homemade pasta. Boxes of it cover one entire wall. The pasta comes in all shapes and is made in the traditional way with no preservatives, no additives and no artificial coloring. When I saw the purple and gold rotini (for Mardi Gras and LSU Tiger Fans) I questioned the color statement, but after investigation found they use dehydrated beet powder for the beautiful purple hue. Frank is quoted as saying: "It's simply the finest pasta made on earth. You have my name on it." You can watch a video of the pasta making process on their web site http://www.fresinas.com/ The web site mentions that the public can come and observe the process. I would like to do that.

They also have signature sauces that have been made with recipes passed down by several generations of cooking experts. There's Levigato (smooth), Pezzo (chunky), Pepato (spicy) and Sano (heart healthy). Another Signature sauce is called Pasta Dressing. It's a cross between Alfredo and Salad Dressing and can be served hot or cold. It can stand alone on pasta or used in dips or as a salad dressing. Yum!

To please those seeking an authentic Italian shopping experience, they stock numerous imported items. Of note are the fresh cheeses they have in the shop. Someone came in to get Parmesan while I was there and it was to die for! Not too many places in Baton Rouge have the real thing, so I was very impressed.
The balsamic vinegar I purchased for someone on my list is aged 7 years and the Fresinas are the exclusive distributors in Louisiana. "Casa Rinaldi BalsamicVinegar infused with Wild Forest Berries" was taste tested and Linda even gave me a recipe for its use. I am sure that my recipient will appreciate the uniqueness of the gift! I was also able to find Baci chocolates for my daughter who fell in love with this candy when she went to Italy. I had to have the Panettone that I tried on my own trip to the boot shaped country. I discovered last year that left over Panettone makes the best bread pudding.

Foods are not the only products sold in the shop. They also have a cookbook with Mama Fresina's secrets and olive oil based soaps and skin care products. In fact, this blog would be too long if I tried to mention all the products they carry. You can shop online and see everything for yourself or get in your car and drive over for a pleasant interlude in a busy day. Linda and Frank will make you feel like you are part of the family! They are willing to ship your purchases and also to help you carry your shopping bags to your car. Now that's personal service in the highest form!

The Fresinas have a long range plan to open a reception/party/educational center in the outskirts of town just off I-10. They want to bring Italy to our fair city with traditional celebrations and cooking demonstrations. The convention and visitors center has shown some interest and it may happen soon. I think it's a wonderful idea.

I noted that each customer is encouraged to visit Fresina's web site to shop and to check out Fresina's Mountain Cabin Rentals. Frank and Linda own two cabins near Chattanooga, Tennessee and the web site pics make them seem very appealing. Frank told me that they give special rates to their customers. I hope to be included in that category.

As I was leaving after purchasing several gift items and a few things for myself, I felt that I had not only supported a local business, but had been transported to another place and time. A slice of Italy right in my own backyard! Gustare!

Gray Days and Comfort Foods

2009-12-12T13:10:00.008-06:00

I have no idea why, but when it's nasty outside, I go into the kitchen and cook. Must be something about the warmth of food on the stove that appeals to my inner soul. Physcially, the house is warmer and smells better when something is simmering. The feeling of satisfaction that comes from knowing that supper will be there when we are ready for it is also appealing. Nothing worse than having to trek out in bad weather to a restaurant for sustenance. And then there's that sodium thing. Older folks such as we, need to watch our sodium levels. When you don't cook it yourself, you just never know that salt content. It's a control thing.
Yesterday and today I have busied myself with creating some menu items that can be eaten in a bowl and savored all day through the process of getting them ready to eat.

Another reason that I love this type of food preparation is that I can go to my pantry and find ingredients that can be mixed and matched into one-pot dinners. I normally have canned tomatoes, chicken broth, onions and garlic. In the freezer there is usually some kind of meat or seafood and large poly bags of cut up onions , bell peppers and vegetables. Garlic is also a staple...fresh or minced from a jar. That's pretty typical for a kitchen in south Louisiana.

Yesterday it was Chili. I have a couple of good recipes for chili, but rarely are they followed. Chili is that kind of dish that can be different each time. I normally use beef, but have prepared it with chicken, too. We prefer beef: ground or sliced. I found the history of chili posted at http://www.socastee.com/. According to the site Chili was first prepared by the poorest of people. It was a way to stretch the meat purchased for the family. The spicy chilis were used to add flavor to the broth and to encourage eating less. I suppose some are put off by the "hot" flavor. Now that I have thought about it both are good arguments for using meat in a chili pot. At our house we do not follow this logic since we use lots of spice and consume large bowls topped with sour cream, chopped green onions and grated cheddar cheese. It's a delicacy for us.

Today, there is Shrimp and Corn soup on my stove. Again, I went to the pantry and opened the freezer. I feel sorry for those who do not have a way to store large amounts of ingredients. I have always been blessed with being able to do this. Semi-monthly trips to Sam's are part of my husband's routine even though I am cooking for only two people. It's cliche, but true, that old habits die hard. He often purchases some surprise items. (The scallops he brought home last time were excellent!) In retirement, I should be buying less and cooking less, but when I cook...I like to cooks lots of stuff. Sometimes my leftovers end up lost in the back of the freezer and freezer burnt beyond recognition. That's a problem that I "fixed" by labeling and dating the Tupperware as it is filled with my gourmet leftovers. Things still get freezer burnt, but at least we know what they are or better yet, were. So there!

I have digressed....back to the Shrimp and Corn Soup.This recipe is also a melding of flavors that can only happen in a large dutch oven over a period of several hours. Canned shrimp can be used if fresh or frozen is not available, but be sure to drain and rinse them before adding to your mixture. If you are lucky enough to have fresh shrimp, you could boil the shells to prepare a seafood stock to substitute for the chicken broth. But...that's a lot of trouble! If you search the internet, you will find many variations of Shrimp and Corn Soup and I have tried many of them. It can be cream or tomato based, but both versions start with butter and flour. I am including my own tomato based rendition of this Southern Classic.

By the way, grease up your iron skillet and make a pan of hot corn bread to go with the Chili and the Shrimp and Corn Soup. Nothing better on a cold, gray day. I am sharing my recipes with you below. I am also including my recipe for corn bread. It's a staple at our house. When I was a child, my mom made corn bread every day, so naturally I am really fond of this humble quick bread. Generally follow the recipes, but add your own variations. Except for the corn bread, the amounts are approximations. Careful measuring is not necessary for the Chili nor the soup. To quote my husband: "I wonder what the poor people are eating tonight."

Chili by Dot
1/4 cup vegetable oil
1 pound beef (ground or bite size pieces of top round)
2 cups chopped onion, bell pepper mixture (fresh or frozen)
4 cloves minced garlic
1 (16 oz,) can diced tomatoes (no salt added)
1 (10 oz) can condensed tomato soup
1 Tablespoon sugar
1 Tablespoon white vinegar
2 Tablespoons chili powder (or to taste)
2 to 3 cups water (or beef broth)
dash of Kitchen Bouquet browning liquid
Salt, pepper and hot sauce to taste

1. Brown the beef in hot oil in a dutch oven on top of the stove. If you have used a low fat beef, then no need to drain fat away.
2. Stir in the onion, bell pepper, and garlic. Saute until tender.
3. Add tomatoes, soup, sugar, white vinegar, chili powder and water.
4. Simmer uncovered for a couple of hours. Add water as needed. Stir occasionally to prevent sticking.
5. Before serving, stir in the Kitchen Bouquet. This can be omitted, but gives a rich color to the finished product.
6. Season to taste.

Garnish individual servings with dollops of sour cream, chopped green onions and grated cheddar cheese.
Freezes well, but be sure to label the container!

Shrimp and Corn Soup
1/2 stick butter
3 Tablespoons flour
2 cups chopped onions, bell peppers
minced garlic to taste
3 or 4 cups chicken broth (I use Swanson's low sodium)
1 (16 oz.) can stewed tomatoes
1 pound peeled shrimp (cut if large size is used)
1 pound frozen yellow corn kernels (if using canned, drain first)
Salt, white pepper, cajun seasonings to taste (I use Tony Chachere's)
Green onions, chopped

1. Melt the butter in a large dutch oven on top of the stove and stir in the flour. Stir and cook until a very light roux is formed.
2. Add and saute the vegetables in the roux. Vegetables should be translucent.
3. Add tomatoes and broth, stirring well to incorporate the roux. Simmer mixture for a couple of hours, stirring occasionally to prevent sticking.
4. Use an immersion blender to puree the mixture. (If you don't have this blender, then skip this step. Your soup will be chunkier and that's fine.)
5. Add shrimp and corn about 20 minutes before serving. (these should not be overcooked)
6. Garnish individual servings with chopped green onions.

Dot's Corn Bread
1/2 cup cornmeal (yellow preferred)
3/4 cup all purpose flour
2 Tablespoons sugar (optional. It's more "savory" if this is left out)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk ( I use skim)
1 egg
2 Tablespoon vegetable oil (or melted butter, or bacon grease, etc.)

1. Pour a small amount of oil in a 7" or 8" cast iron skillet. Place the skillet in the oven while it is preheating to 400 degrees F.
2. Meanwhile, combine dry ingredients in a mixing bowl.
3. Combine the liquid ingredients and pour these into the dry ingredients.
4. When the oven is ready, remove the skillet and pour the corn bread mixture into the hot skillet. It should sizzle and this helps make a crispy crust on the finished product.
5. Bake for 15 to 20 minutes until brown. Turn the corn bread out on a plate when you take it out of the oven.

Red Stick at the Strands Cafe

2009-12-10T23:22:00.006-06:00

One bite of the Red Stick sweet treat and it was heaven! I read about Strands Café newest signature confection when reading the latest issue of 225 Baton Rouge magazine. Rachael Upton wrote a short review that aroused my curiosity and my taste buds. My friend and I made the trek to the downtown location for a quick lunch and to try it for ourselves.

Strands Café is the entrepreneurial success of cousins Linelle Mon, who grew up in Baton Rouge, and Lilita Blanchard who hails from Honolulu. Both studied at Le Cordon Bleu Australia in Sydney. They chose Baton Rouge as the place they wanted to set up shop and our city is lucky to have them. Their pastries, coffees and candies are fabulous!

All the food, according to Linelle, is made from scratch. They are closed on Mondays to make chocolates. They bake their pastries daily. Everything is very fresh and the display case was filled with tempting treats. The aroma from the kitchen made my mouth water. This is no ordinary café. They even grind their own gourmet coffees.

It was lunch time, so we ordered the quiche made with goat cheese. It was light and well seasoned with a tender pastry crust. It was accompanied by fresh fruit. We also had some hot tea. The tea service included sugar, honey and cream. After enjoying the quiche and the tea it was time for the main purpose of the visit: Chocolate. It did not disappoint.

The Red Stick is part of the Louisiana Collection of hand crafted chocolates offered by Linelle and Lilita. They describe it as a “tribute to our beloved city.” Each stick is a milk chocolate shell painted with red cocoa butter and filled with a pocket of dark chocolate ganache, a pocket of Madagascar butterscotch and a pocket of white chocolate ganache. The creators say it represents unity within the city of Baton Rouge aka The Red Stick. It was certainly a taste treat and was pretty to look at as well.

I asked for a full listing of the chocolate menu items and they graciously sent all the information to me so I could share with you.

Rounding out the Louisiana Collection are Acadie (café au lait filled milk chocolate created in honor of the beauty and bravery of the Acadian people) and the Crescent City (Milk chocolate pecan praline with a dark chocolate crescent as an elegant representation of our sister city. But it doesn’t stop there.

There is also the Tesoro Heart that is basically a butterscotch filled milk chocolate heart. The Pomegranate Heart is pomegranate caramel topped with green tea milk chocolate ganache inside a chocolate shell. Tiger Eye features honey butter caramel inside chocolate with purple and gold decorations. (It has to be a tribute to the LSU Tigers whose colors are purple and gold!)

There are other tempting flavors on the menu such as Siam, Tierra Caliente and Emerald City. Next time I am going to try the Figaro. This one is a dried Grecian fig filled with marzipan and dipped in dark chocolate.
Linelle told me that they use cinnamon, chili, lemongrass, tea, peppermint, vanilla and other unique flavors when preparing the chocolates. No wonder the place smells so good.

Strands Café is located at 226 Laurel Street in downtown Baton Rouge, Louisiana. You can park on the street if you are lucky enough to get a metered space, and there is a pay lot close by. It’s worth feeding a meter and staying a while to enjoy the ambience and delicious pastries, chocolates, coffee and tea. I was told that special orders must be placed at least a week in advance. I have encouraged them to offer shipping so my out of town blog readers can have some sent to their homes. If you do happen to visit Baton Rouge, you have to try Strands Café.

Snow, Louisiana Style

2009-12-08T10:53:00.002-06:00

The weather forecaster mentioned the possibility of snow. The mention of the “s” word was met with much skepticism since the current temperature was 65 degrees F and there were no clouds in the sky. It was a sunny, cool, crisp morning. The daily news emails also mentioned the possibility, but no one took it seriously. The morning of the so called “snow day” the city parish government postponed the lighting of Christmas lights in the downtown area. Businesses closed early to get folks off the road. The sky began to blacken and low and behold, it began to rain.

I had decided to spend the afternoon shopping at the mall. Not unlike the Post Office, the snow would not dampen or thwart my plans. Those forecasters, in my opinion were way off base. Boy, was I wrong!

Exhausted from an afternoon of shopping, I left the mall loaded down with packages and unaware of the emergency situation caused by the possibility of bad weather. I was in denial. I still didn’t believe the forecast. Baton Rouge did have one day of snow last year in December, but that was viewed as a phenomenon that would not repeat. For those of you who are not from the South, I must point out that snow brings on panic in otherwise normal, calm Southerners. There are traffic snarls and parents pick their kids up early from school. Everyone is on the road at the same time. Grocery stores become populated by those who are afraid that the bad weather will knock out power and are stocking up on food that doesn’t need cooking. We are survivors of hurricanes and we know what to do! We get our junk food and hunker down for the worst. Then once home in the safety of our own dwellings, we wait.

The six o’clock news was still forecasting snow…not one flake had been spotted. The temperature had dropped to freezing and it was really nasty outside. I kept going in and out of the house to assess the situation. You may think this is bizarre behavior since most would try to stay in and keep warm, but I didn’t want to miss any of the small beautiful flakes that were promised. My FB friends were writing on their status updates that it was snowing at their houses. I was jealous.

Finally at 9:30 pm, as from the den we were watching our patio, we saw the miraculous frozen precipitation. It snowed for about an hour. Of course we were out taking snapshots to capture the moment. I don’t know if I was trying to prove that it really happened or to make a memory. Both, I suppose.

The photo of the fountain is mine and the others are by Jeanne Webre Lamy, who has a talent for such. Thanks, Jeanne, for getting these great shots of our once a year snow and for allowing me to post them!

A Bright Idea

2009-12-07T20:32:00.007-06:00

We had this bright idea of selling our house and moving ourselves and our dog, Dexter, to Tennessee to live on the banks of Lake Tellico. The retirement community we visited was so appealing and since we have lived in the same city for virtually all of our lives, we thought it was about time for a change. To the shock and dismay of our relatives and friends we nailed up a For Sale sign and began to plan. That was two years ago.
Time dragged on and I got sick of straightening the house and making the bed every day for fear that we would have the anxiously awaited “showing.” Actually we got pretty efficient at getting ready for the quick exit to allow buyers to peruse our dwelling. I was always in charge of bathroom pick up, dusting and bed making. My husband took over the heavy duties of vacuuming, trash collection and hosing the screened porch. He also became quite accomplished at making the countertop granite shine. Even though the house has lots of storage we became adept at stashing stuff out of sight. To date the house has “eaten” one pair of evening shoes, a sterling silver ring, some books, the dog door cover and a few critical pieces of mail. Hopefully when we are packing to move, these things will surface. I can’t imagine what happened to the shoes!!! Who could lose their fancy evening shoes???

To add to our misery (yes, it is miserable to try to sell a house) it was a pain to try to travel while juggling our schedules and making sure the house was ready to show even in our absence. I have called in many favors by asking folks to watch our dog, Dexter, and keep the mail collected. Luckily I have close relatives who have dog sat for us. They have graciously stepped in to help us. Gotta love your family and friends! There were also the unending questions from well wishing friends who wanted to know if we had sold our house. It was disheartening to say, “no, not yet.” The “yet” indicated we retained some hope. They always smiled, but were probably thinking we were foolish to keep trying after so long.

     It was also excruciating to hear the feedback from prospective buyers. We thought our house was lovely and had been told so, but the comments were brutal. Some examples are: The kitchen is too small, we don’t like the flooring, the den is too large, the den is too small, the bedrooms are too large, the bedrooms are too small, the yard has too much vegetation, the yard needs more flowers, etc, etc. My favorite feedback statement was: “House is great and we love it, but it would take too much to make it our own.” We were told not to take any of the criticism personally but it was difficult to hear the negatives. Not very much positive feedback was conveyed. The entire process has a way of making you dislike your own abode!
     The big dream of moving out of state turned into one of hoping to buy a vacation home on Lake Tellico when the economy recovers. We are now considering downsizing within our area and moving close to family members. The two year journey of trying to relocate made us aware of the value of keeping with your roots. We have one child in Boston aka "the frozen north" and one in Zachary, Louisiana. While the idea of living in a big northern city is intriguing, the reality of retirees such as we making such a drastic change is not very practical, so… we are considering a move to a small nearby community of Zachary near our daughter and her husband.
     Over the past two years we had three realtors, one failed FSBO, four price reductions, over 100 showings, three offers and one almost offer. Every time the phone rang I was hoping that we had the offer that would get us out of this house. Just when we least expected it, we got the call. Finally, we had a sale!

The phone rang early Saturday morning. Our realtor, Linda Gaspard (www.lindagaspard.com) woke us up with the good news that we indeed had a sale and that we would finally end our seller’s journey. At first the feeling was one of disbelief and even cynicism that it was true, but it finally sank in that we had SOLD OUR HOUSE. Can’t wait to see that SOLD sign in our yard!
Now another journey begins…packing up 15 years of memories and belongings and moving 25 miles away to a brand new home and closer to contentment. We are ready for the challenge. Audubon Lakes, here we come!

The Northshore Visit

2009-12-04T09:30:00.005-06:00

     The area we visited this time is called "The Northshore" because of the
proximity to Lake Pontchartrain and New Orleans. The Weekday Rambler and her husband ventured to Covington, Louisiana and the Blue Willow Bed and Breakfast. On this one we made a reservation a week in advance via the internet and some telephone calls. We discovered the Blue Willow (http://www.bluewillowbandb.com/) by perusing its rather extensive website and it proved to be as charming and inviting as the internet pictures had shown.
     We arrived on a Tuesday. The Blue Willow is located in old downtown Covington one block south of the main drag of Business 190 a.k.a. E. Boston Street. Nearby are other “be & bees,” quaint shops, art galleries, and restaurants.
     The gardens and ambience of the historic district of downtown Covington give it the feel of times past. Maureen and Tom Chambless are the proprietors of the Blue Willow and their personal touches were evident in the design and décor. It was apparent that much hard work and love went into creating this special place.
     We were assigned to the Orleans suite and upon entering were greeted with soft and romantic Rod Stewart music playing on a CD player. Our lodging included a king sized four poster bed, a kitchenette, a sitting area, a porch balcony and a bathroom complete with a whirlpool tub and separate shower.
     Upon getting settled, one thing that stood out was the fact that the entire suite was well lit. Ceiling fans and wall sconces added to the charm of the spaces. There was enough lighting in the bathroom so that you could actually see your face when getting dressed in the morning! (Ladies will appreciate that!)

The remote control fireplace was a surprise and added to the romance of the sitting area. Above the fireplace were shutters that when opened revealed a television/DVD. There was even a selection of old movies to watch if one so desired. Who wouldn’t enjoy Hepburn/Grant in “Charades” again!
The Chamblesses thought of lots of extras to make us feel welcome. Maureen is an accomplished baker and the coffee cakes and muffins were delicious. We think they were supposed to be eaten for breakfast, but we made some coffee, sat on the porch and enjoyed pound cake and croissants in the afternoon. In addition there was fresh fruit, juices, milk, cereal, coffee, chocolate and popcorn. There is no reason to go hungry at the Blue Willow. There was a small placard that warned that “diets are for home” and that guests should enjoy the food that was placed there.

As mentioned, within walking distance of the Blue Willow are numerous shops and restaurants. Some of the restaurants have been opened within the last couple of years by chefs who made their reputations in preKatrina New Orleans. Being able to walk to a restaurant is a treat, since parking is not an issue. Grocery/spirits shopping is nearby for dine-in supplies or a late afternoon chardonnay enjoyed on the porch back at the Blue Willow.

At sunset we strolled to Del Porto Ristorante (northern Italian cuisine) for dinner. Del Porto has been named by NOLA as one of the top ten restaurants in the New Orleans/North Shore area of Louisiana. The food was divine and the service was top rate! Covington shopping ranges from boutiques, antiques and art galleries. The “old tyme” hardware store, guns and knives and wood carving shops are appealing to the guys. People watching is fun with the mixture of friendly locals and transplanted “Y’ats.”

Since Covington is only a few miles from Mandeville, Madisonville and Abita Springs we spent one afternoon exploring these as well. We enjoyed A Broken Egg in Mandeville for breakfast. Lunch was in Madisonville on the banks of the Tchefuncte (che-funk-cha) River at Friends Coastal Restaurant (http://www.friendscoastal.com/) The menu boasts fresh seafood and we tried the Shrimp Ceviche. It was the best rendition of this dish that I have ever tasted. The presentation in a large martini glass was impressive because the colors of the ingredients could show through. Abita Springs is the home of the beer that is famous for its flavored varieties using Louisiana ingredients. A well known brand is Purple Haze. Mandeville is a very old town (dates to 1834) that was once a steamboat port for travel across Lake Pontchartrain to New Orleans. Each of these destinations has its own unique history and selections of good food, scenery, boating and fishing and golf courses...but that’s another story.

My Three Best Travel Secrets

2009-12-02T16:35:00.006-06:00

I was surprised that I was tagged in this travel meme going around the internet. I felt I had arrived (pardon the pun) when Shannon Lane (http://www.shannonlane.com/ ) mentioned Weekday Rambler blog on her website. The challenge: Share your three best travel secrets.

My first secret is not a place. It's a tip for you to search local publications that list attractions or special events in your area. Many times there are short trips worth taking that involve little planning and expense. Sometimes they involve a museum exhibit, a new restaurant, or simply an interesting historic area. Be open to new ideas. A vacation doesn't have to take several days or involve an airline. Keep your eyes and ears open for opportunities near, rather than far

If your travels do find you in a new city, seek out locally owned restaurants to sample the cuisine of the area. Avoid chains at all costs. An example would be this: When traveling I-49 north in Louisiana there is a little town named, Lecompte.(pronounced lacount) The exit sign boasts a BK and Lea's Lunchroom. The smart traveler will select Lea's and order their famous ham sandwich and some homemade pie. My favorite is Coconut Cream. You can even order whole pies to go. Now, you can't get that at BK! Lea's was established in 1928 and has been visited by folks from all over the world. Each year Lecompte hosts a Pie Festival. Of course, Lea's pies are featured. Find out more at http://www.leaslunchroom.com/ and remember to eat local. That's my second travel secret.

My third secret is Hymel's Seafood Restaurant on Highway 44 near Convent, Louisiana. Baton Rouge folks have been going there for many years just for the boiled and fried seafoods. If you are looking for fancy, this is not the place. I think they used to sell gas for your car there in addition to serving food. The restaurant's ambience will not impress you. They put newspaper down on the tables instead of tablecloths.

The best time of the year to go to Hymel's in when crabs are in season. Yes...there is a season for some tyypes of seafood and spring and summer are the best times for Louisiana crabs. Warning: Don't order boiled crabs if you are trying impress someone on a first date. This is serious messy eating. You will get a tool to crack the crabs and some butter for dipping the meat, but no silverware. You will get a roll of paper towels and I advise using one as a bib. Be sure to wear some washable clothing as the juice goes everywhere. Hymel's does not have a website, but they are in the phone book. If you get near Convent while following the Mississippi River southward, ask and anyone can tell you where to find Hymel's.

There you have it: My Three Best Travel Secrets. Did you notice that two of the three have to do with eating??? I would love for you to share your travel secrets in the comment section below.

Now I am tagging Citrus Quark to share his travel secrets http://citrusquark.blogspot.com/

The Big Trip 2009

2009-11-29T20:58:00.006-06:00

We normally take one big trip each year. This past summer we booked a Tauck Tour of the Grand Tetons and Yellowstone. We like this tour company because you write one check and it’s all taken care of for you. No big decisions left to make except what to order at the restaurants along the way. We joined a group of about 30 people for our “tour”. By the end of the twelve days we would be great friends.

The adventure began with an uneventful (our luggage was not lost and there were no delays) flight to Salt Lake City. Having never been there, we were curious to see the town. Our hotel was in close proximity to Temple Square, so we walked there. The Mormons are very proud of their properties. All of the properties are staffed by volunteers who are doing their required church service. The place is fascinating and we had a guided tour of the site. No money has been spared for the buildings. It’s a very holy place in their religion and many young people flock there to get married. We saw no less than 6 wedding parties in the two days we were in Salt Lake.

It was a real treat to attend a rehearsal of the Mormon Tabernacle Choir. The Air Force Band was performing with them. It was to be a Memorial Day radio broadcast. When we entered the free event I gasped at the sheer beauty of the place and the sound. Suffice it to say, it was magnificent and I will never forget it.

We entered the Family History Library out of curiosity and ended up spending the greater part of a morning researching our own families in the vast data bases accessible there for free. If I ever need another hobby, I may get into genealogy. It’s fascinating. I found out that my grandfather was named after Theodore Roosevelt and that my mother had a brother whose real name she never heard.

Contrary to what some may say, modern day Mormons do not practice polygamy. We did, however, tour the home of Brigham Young who had lots of families! What we found is that they are a very devout people with strong beliefs.
Salt Lake City is not a place for those who enjoy drinking alcohol. It’s dry. The only way to drink wine, beer or hard liquor is to be a “member of a club”. We found out that our hotel was considered a “club” so we were able to have a cocktail in the evening.

Day three found us in Utah for breakfast, Idaho for lunch and Wyoming for dinner. We spent some time in famous Jackson Hole and spent the next couple of nights in Lake Jackson Lodge right in the middle of the Grand Teton National Park. The view from the lodge dining room was spectacular and we were able to see some deer, a bear and some wolves. I kept pinching myself to see if the view was real or a dream.
Rafting the Snake River was a highlight. I use the word, rafting, but in reality it was a pleasant float trip down the river. The tour folks had us very scared of getting wet and drowning. We were made to don serious life jackets and wear raincoats. In truth, no one got wet. What we did do is see beautiful waterfowl and amazing landscapes on our 2 hour float.

The picture at the top of my blog is Lake Jackson. I am not a good photographer, and my photo does not do it justice, but the mirror image of the mountains was worth trying to capture.

The next several days were spent touring Yellowstone National Park, home of Old Faithful. We felt really special since our hotel room overlooked the most famous geyser in the world! Old Faithful Inn is a grand old place with distinctive old style architecture. The inn has been restored to its former rustic grandeur and was in itself an attraction worth seeing.

On another day we were in the other side of the park in the Lake Yellowstone Hotel. This grand old place featured a view of the lake (thus the name and the paint color) and had a sun room that featured live piano music during the cocktail hour that, by the way, starts early on vacation.

Yellowstone is a geothermal world that did not disappoint. The eruptions were surprising even though the geologists are able to predict the times with some accuracy. The fumaroles, bubbling mud pots and steaming waters were foreign to this Louisiana lowlander. I have seen the Grand Canyon but was equally impressed by the Grand Canyon of Yellowstone.

I have to mention that the buffalo, or bison, roam freely out west. We saw our first ones when traveling through Idaho and were so excited to see them. After several days we became accustomed to the seemingly gentle giants, but were warned not to get too close. In the geyser area they got very close to us. I was very careful to give them their space.

My husband wore his LSU hat and shirt on many days of the trip. We were very surprised when hiking to view a geyser to hear someone chanting: “Geaux Tigers! LSU, LSU”!! A fellow LSU alum was in Yellowstone with us! The LSU clothes gave us away as Tiger Fans. This also happened to us in Florence, Italy the year before…but that’s another story. The world is too small!

The rest of the tour included visits to the Buffalo Bill Historical Center and a Wild West show in Cody. Also on the itinerary were Crazy Horse Monument and Mount Rushmore. Every American should see Mount Rushmore. We took a snapshot to show the enormity of it. Everything seems big and open in the American West. We ended our touring with an overnight stay at a dude ranch. We skipped the horseback riding to enjoy a relaxing afternoon on the patio of our private cottage. Rapid City was our departure city and we were sad to end our adventure.

Our memories of our “2009” big trip will stay with us for a long time. We were lucky to meet some super people (even if some were Florida fans) and have also been lucky to hear from Edie, Dan, Barry, Susan, Shirley, Bill, Shelley and Tony during the fall via Facebook and emails. Miss you guys, but Yay for technology to keep in touch. Kindred spirits, all!

Third Tuesday Book Club

2009-11-27T18:11:00.001-06:00

I orignally stated this blog would be about reading and so far I have discussed some travel and some cooking. So...here's the reading part.
I joined a Book Club and we call ourselves the Third Tuesday Book Club. Guess what! We meet the Third Tuesday of each month in the afternoon. There are eleven of us. On the 12th month, we go out to lunch together at a really fancy restaurant and enjoy each others company. (can't get away from the food!)
Our format is simple. Each selects a book for her assigned month. We go alphabetically so there is no confusion on whose month it is. Here is what we are reading this year:

The Guersney Literary and Potato Peel Society by Mary Ann Shaffer
The $64 Tomato by William Alexander
The Girl with the Dragon Tatoo by Stieg Larsson
The Help by Katherine Stockett
The Stars for a Light by Lynn and Gilbert Morris
Once Upon a Town: The Miracle of the North Platte Canteen by Bob Greene (not Oprah's Bob Greene)
A Walk in the Woods by Bill Bryson
Kane and Abel by Jeffery Archer
The Camel Club by David Baldacci
The Friday Night Knitting Club by Kate Jacobs
The Book Thief by Markus Zusak

There is quite a variety of genres and some fiction and nonfiction. It should prove to be an interesting year.
Oh by the way...Each hostess must prepare one item for refreshment. Only one is allowed. Don't want this to become the read and eat club. If you have an interest in the books, please let me know. My favorite place to get the copies I need is http://www.paperbackswap.com/.

My Favorite Cranberry Relish

2009-11-27T13:52:00.002-06:00

When not traveling, I like to dabble in the kitchen. Since seeing the movie, Julie and Julia, I have begun to wear my pearls while cooking. You would be surprised how much better the food tastes!
I wish I could take full credit for this recipe, but I must confess that my friend, Sherry, gave it to me a long time ago. Sherry and I both were teachers in the middle school at Episcopal for more years than I wish to count. She had the knack of finding unusual and delicious ways to prepare old favorites. She also gave me a wonderful Cauliflower Soup recipe. Also, her chili recipe cannot be beat.
The secret ingredient in this recipe is a cup of bourbon. Once I served this recipe to several teetotalers along with their Thanksgiving feast. They all exclaimed it was the best cranberry sauce they ever had. I didn't tell them it was laced with the forbidden bourbon!
I have shared this recipe with several people who have reported great success at serving it. It's versatile and goes well with most roasted meats and especially with turkey and ham. Don't wait until Thanksgiving or Christmas to try this one. I hope it will become your favorite!

Cranberry Bourbon Relish

1 cup bourbon

1/4 cup minced shallots

Zest on an orange (or lemon)

1 (12 oz) package of fresh cranberries

1 cup of sugar

1 heaping teaspoon fresh ground black pepper

1. In a small saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over medium heat. Lower the heat until the bourbon is reduced to a syrupy glaze on the bottom of the pan. (about 10 minutes)

2. Add cranberries and sugar, stirring well. Reduce heat slightly and simmer, uncovered until most of the cranberries have burst open. (about 10 minutes)

3. Remove from heat and stir in the pepper. Cool and refrigerate until serving time.

4. Serve in your prettiest crystal bowl. Waterford is recommended.

Note: This is best if you taste the bourbon before adding it to the saucepan. It may take a couple of sips to make sure it is OK to add it to the cranberries.

Natchitoches Getaway

2009-11-27T12:11:00.008-06:00

Natchitoches, Louisiana was the destination for our latest rambling. It’s the oldest town in Louisiana. The history, area plantations, water sports, and Northwestern State University are all good reasons to visit Natchitoches, but, no doubt, many will remember the city as the locale for the filming of “Steel Magnolias,” and the Festival of Lights each Christmas. We had seen the town at Christmas, but had never in the summer. For lodging we chose the Queen Anne Bed and Breakfast. When browsing the internet we found the Queen Anne and fell in love with the 1905 building and the charming interiors that were pictured. Another plus for this Be & Be is that there was ample parking for us to bring our small boat.
Natchitoches is a (leisurely) three to four hour drive from Baton Rouge. From I-49 take the Natchitoches exit (Highway 6) and proceed into town where the Queen Anne is located on Pine Street.
This B&B is a great example of architecture common in the early 1900’s. The home has seen several uses and restorations in the last hundred years, but the owners have restored it to its original elegance. The paint colors and furnishings were authentic to the period.

The Queen Anne offered a multi course breakfast served in the dining room that featured a crystal chandelier. Our room had complimentary wine, chocolates and luxurious bath products. The Jacuzzi tub was a real treat for tired travelers. The gallery was a perfect place to enjoy a glass of wine in the evening and coffee in the morning.
For boat owners an excellent public launch is located right outside town. We had so looked forward to some leisurely boating on the Cane River. The Cane River, we discovered, is not really a river. It’s actually an oxbow lake formed when the Red River changed its course a long time ago. The water level of the Cane is controlled and about 25 miles of the waterway is navigable, down (south) to a little past Melrose Plantation. On our boat ride we saw both fisherman and pleasure boaters. We had a perfect afternoon that was overcast and there was a cool breeze on the water.

Nothing compares to seeing this area from a boat. While we had been to Natchitoches before, we had never been on the lake. Our ride revealed the landscaped yards of the residents of the waterway. We even saw a wedding taking place in someone’s back yard as we drove leisurely downstream. Facilities are provided in the center of town for boaters to tie up and enjoy the local shops and restaurants.

And, Natchitoches has many shops and restaurants. For dinner we chose The Landing, located on Front Street and a five-block walk from the Queen Anne. This restaurant is known for its seafood, steaks and jazz music.

The food was excellent. The appetizer sized meat pies were to die for! The grilled shrimp and the ultimate steak dish were divine. The grilled shrimp speaks for itself, but the steak requires an explanation. It was an 8 oz. filet atop layers of creamed spinach and garlic potatoes. Several succulent fried oysters surrounded the dish and all was topped with a béarnaise sauce. Sooo good!
Our waiter, a Northwestern student, recommended the bread pudding for dessert and we ordered one with two spoons. The pudding was warm and topped with baked meringue and a rum sauce. We enjoyed our meal with the wine that was complimentary with a coupon we received at the bed and breakfast.
On our walk back to the Queen Anne, we passed by two historic homes that were the sites of wedding receptions. Natchitoches in June seems to be a popular wedding destination. The historic district, with its manicured riverfront park and wrought iron ornamentation, is magical with twinkle lights at night.
The breakfast the next morning was served in the fine dining room of the Queen Anne. We started with a large serving of mixed fruit, an exotic juice that we were told was orange and cranberry mixture, and coffee. The second course was an upside down blueberry pancake. We also had sausages and there was a fruit garnish. The hostess, Cathy, kept the coffee and the food coming as we dined and chatted with the other guests.
Cathy was kind to share the blueberry pancake recipe with us. We are hoping to recreate the dish at home. It won’t be the same as eating it at the Queen Anne, but maybe the taste of it will jog some good taste memories.
Before our trip back to Baton Rouge we made a stop at nearby Melrose Plantation. Melrose was the home of the Clementine Hunter, a descendant of slaves who became a famous folk artist of the area before she died at the age of 101. Melrose has become a national historic site and is being preserved by the Association for the Preservation of Historic Natchitoches. The plantation is Creole in its history, and the tour came with the fascinating stories of all the previous owners.
Our guide was a descendant of the original owners and she was delightful. She was a Katrina transplant who made her way back to relatives after being displaced by the storm. We were allowed to take photos and enjoyed seeing some original Hunter art.
Then it was back to Baton Rouge until we get the urge to venture out on another Weekday Rambling.

The Beginning

2009-11-27T11:07:00.005-06:00

In retirement, my husband and I enjoy short-destination, middle of the week trips. We began to schedule these "Weekday Ramblings" because of the ease of preparation (packing), avoiding traffic and congestion, and easier (often less expensive) availability to attractions, lodging and restaurants. Our planning time is now, often, a discussion over morning coffee, a few phone calls or internet surfing and stopping for gas on the way out.