The Saints and hanging out in New Orleans!

If you caught my last post then you already know that I surprised JT with pre-season Saints tickets. We took off Saturday afternoon and headed to the Big Easy for some fun and relaxation. After checking in to our hotel we immediately visited one of JT's spots, a home away from home when he is there on business. Not only is it directly across from the New Orleans Convention Center the couple that own it are like family to JT. The bar is called The Corporation, a hole in the wall for sure! The bar was completely destroyed after Hurricane Katrina, not by the storm per say but the vandalism. But they recovered and are trying to keep it going as the convention business slowly comes back. We stopped in to say hello and enjoy some really cold beers. But Ms. Pat would not let us go without making us one of her poor boys...we choose the soft shell crab. It was delicious!!

Then to the dome for the game, the city was nuts! I had never been to the stadium before so I was very excited...and it did not disappoint. The game was pre-season but you would not of know it by the size of the crowd or the enthusiasm. The game was great and we met a lot of great people around us...sooo friendly!

The next day we decided to take advantage of the beautiful weather, we had a cool front come in over night. That may sound funny but it was wonderful and very noticeable cooler with no humidity, if you have ever been here in August then you know what I mean. We decided to drive down to St Charles St., home of all the historic beautiful homes. We noticed the street cars running and what a perfect day to take advantage of the weather and the views from the street cars. I have always wanted to ride them but after Katrina they were not running for a while. After our ride we drove over to City Park and took a stroll through the park. It really is amazing and thank goodness has been restored since the storm. Before we left we could not pass on lunch at one of our favorite places...Ralph's on the Park. The restaurant is directly across from the park, we discovered it a couple of years ago when we visited the park for a Christmas event. It is a small intimate place, warm and friendly. On this Sunday they had a wonderful piano player Joe Krown, there to play for their traditional southern Sunday jazz brunch. It could not of been more perfect after a wonderful night before celebrating but a personal Sunday phone call from my sister in Florida that my mother is ill. JT and I were able to sit and just relax and take in the distractions of the music, people watching, friendly bartenders and oh the food! JT and I decided to start off with a Bloody-Mary for him and a Mimosa for me.  After much deliberation we decided as we do most of the time to try two different dishes and share. I chose the CRABMEAT RAVIGOTE NAPOLEON, layers of Israeli couscous & roasted corn, jumbo lump crabmeat & ravigote, topped with Barrilleaux Farm's creole tomatoes & English cucumbers tossed in a salsa verdé.  JT chose the traditional Louisiana TURTLE SOUP to start and the CAJUN SCOTCH EGG , a soft boiled egg, creole country boudin, cheese grit soufflé and corn maque choux. It looked so interesting already but the surprise was the egg was in the boudin!

             

It was a great weekend with my husband, hope you enjoyed the slide show! 

Check out these links:

neworleanscitypark.com

ralphsonthepark.com 

Your Place or Mine?

This week we stayed in for appetizers and drinks as we are "saving ourselves" for our big night in New Orleans the next day! I surprised JT as I was able to get tickets for the Saints pre-season game against Texas Saturday night! He will be traveling most of fall this year and I thought this may be our only opportunity to see the Saints play...not to mention that the pre-season availability and affordability was much more manageable! I have never been in the Superdome so JT is very excited for me! The French Quarter and Dome is sure to be electric since this will be their first game home. I will be sure to post pictures and my experience (if I can remember....lol) but here are the dishes we tried Friday night:

Antipasto Platter

I bought a mixture of artichoke hearts, olives, mushrooms, roasted red peppers, fresh mozzarella cheese, Genoa salami and placed on a platter. Drizzled with olive oil and balsamic vinegar with sprinkle of Italian seasoning. Some dishes are so simple but have a high impact! This platter would be great for tailgating too! 

Crawfish and Corn Egg Rolls

I got this recipe from a local TV show and decided to try them out! This recipe is an excellent creative way to use your leftover crawfish from a boil! You can make these ahead of time and keep refrigerated for up to 24 hrs. 

I have to admit I was intimidated with the egg roll concept but this was so easy I will be stuffing everything in an egg roll......lol!

You will need:

1 pd package of Louisiana Crawfish tail, drain the liquid from the packaging (or leftover tails from a boil, just do not use anything from China! Read the package because they package their tails to look and sound like its from Louisiana but it is not!)

Package of egg roll wraps (find them in your produce section)

1 8oz container of Philadelphia Garden Vegetable cream cheese

2 ears of fresh corn, cut kernels off the cob

1 1/2 c. of frozen seasoning blend (pre-chopped onion, celery, bell peppers)

1 tbsp of butter

Sprinkle of Cajun seasoning, to taste. ( if you use leftover tails from a boil do not season the dish)

Cooking Oil

Remoulade dipping sauce or your favorite sauce

Directions:

Saute the seasoning blend and corn in butter till the seasoning blend is wilted and the corn is cooked but still has a slight crunch.....should be around 10 mins. 

Add the crawfish tails and saute together for another 5-8 minutes  

If your tails are not seasoned, add salt, pepper and your favorite Cajun seasoning to taste. You can make these egg rolls mild or as hot as you like! I went on the mild side and had a spicier sauce on the side for dipping.

Combine your crawfish mixture and 1/2 container of cream cheese in a bowl. Mix gently till the cream cheese melts and coats the crawfish mixture.

Place one egg roll wrapper on plate (be sure to separate to just one wrapper, they will be on the thinner side and are stuck together). Place the wrapper with a corner facing you so you are looking at it like a diamond shape on the plate.

Fill the wrapper in the middle with mixture....about 2-3 tbsp

Wet the edges of the wrapper with your finger with water

Fold the left and right point inward and then fold the point closest to you inward, now roll the wrapper tightly to the end. Make sure the final point is wet to hold on the roll. Once you do one, you are good to go!

Heat your oil in a pan that will allow you to brown the rolls in about 2 inches of oil. I used my cast iron skillet. You want your oil to heat to around 350 degrees. To tell that the oil is hot enough just put a tiny piece of wrapper in the oil, if it immediately starts to "roll" in the oil then you are good. If you have a cooking thermometer than use it!

Place rolls in oil, and cook both sides till golden brown. DO NOT walk away from the rolls....have metal spatula or tongs available to turn. Place rolls on paper towel to drain.

Serve with your favorite dipping sauce, I bought Louisiana Fish Fry brand Remoulade Sauce...it has a little kick! A good ranch dressing or cocktail sauce would be good too!

Use your favorite dishes, garnish and enjoy!   

  

   

Your Place or Mine?

Cajun Shrimp Burger

Voted Best Burger in Louisiana by The Food Network!

Featured in the June/July 2009 issue of the Food Network Magazine

stuffed with jalapenos, piled high with Louisiana sauteed shrimp, jack cheese, and more jalapenos - spicy!

This week while running errands in Baton Rouge, we decided to finally check out

Mason's Grill

Since we moved here we have seen that famous ad featuring the above Cajun Shrimp Burger. It was voted by The Food Network's Best Burger Contest (50 states-50 burgers) as Louisiana's top burger! The burger did not disappoint, it was amazing! JT and I decided to split the dish since it was lunch for us and we are so glad we did!  

Check out the website!

http://www.masonsgrill.com/ 

Our little girl turns 21...southern style!

Alexa turned 21 yesterday and celebrated with traditional southern red velvet cupcakes with cream cheese icing topped with martini, hurricane and margarita sugars!   I can't take the credit for these delicious treats, I ordered them from our local favorite Ambrosia Bakery in Baton Rouge. 

Check out their facebook page, they ship!!

http://www.facebook.com/pages/Baton-Rouge-LA/The-Ambrosia-Bakery/109518117089    

Don't Mess With Mother Nature!

Dinner + Balloon Festival= A lot of fun with my daughter!

Pennington Balloon Festival, Baton Rouge, LA.

Your Place or Mine?

Hot Summer Nights!

Light and Easy is on the menu tonight!

Southern Favorite.......Tomato Tart (or sometimes called "pie")

Olive Pasta Salad

These extremely easy but impressive dishes are also great for a brunch, shower or as a light side dish to your barbecue! 

Tomato Tart

1 ready-made 9 inch pie shell (found in the freezer section)  

1-2 Large Tomatoes

1 8 oz. package of shredded mozzarella cheese

3 tbls. chopped green onion

3 tbls. chopped fresh basil 

1 tbsp of E.V.O.O (extra virgin olive oil)

salt/pepper, to taste

Shredded Parmesan cheese 

Preheat oven to 400 degrees (this dish is worth using your oven in the summer!)

Let your pie shell sit out for a few minutes to thaw right before you are ready to start. (take a fork and poke bottom of pie shell a couple times, this will prevent the shell from "swelling" during baking.)

Slice tomatoes into 1/4-1/2 in. slices and place on paper towel to drain while preparing filling.

Spread the mozzarella cheese evenly on the bottom of the pie shell

Sprinkle with Parmesan cheese

Sprinkle chopped fresh basil and green onion over cheese

Place the sliced tomatoes on top of the pie, arranging to cover as evenly as possible 

salt/pepper

Sprinkle top with Parmesan cheese

Drizzle with olive oil

Bake for 30-35 mins. (check pie at 25 mins. in case your oven cooks hot like mine!)

 Slice in wedges and serve warm or at room temperature. 

Olive Pasta Salad

16 oz. package of pasta ( I used the tri-color curly pasta)

16 oz. of Olive Salad ( I used our locally made Boscoli brand, you can find it in the olive/pickle section in the grocery store)

6-7 oz. of Shredded Parmesan Cheese

1/4 c. of chopped green onion

1 jar of Salad Sensation seasoning (reddish mix, find it in the seasoning section of the grocery store)

Cook pasta, drain well and put in a large mixing bowl

Add jar of olive salad

Add Parmesan cheese, reserve some to sprinkle on top

Add chopped green onion

Add seasoning mix ( I don't recommend adding any other seasoning until you taste, seasoning mix and Parmesan cheese should be sufficient!) 

Toss together and sprinkle top with Parmesan cheese.

Chill for at least 2-3 hrs or for best results make ahead of time and chill overnight in refrigerator.

The olive oil will thicken when the pasta salad is chilled, take out of refrigerator 20 mins. before serving!

 To make this dish a main course, just toss in cubed cooked chicken(a rotisserie chicken from the grocery works great!) or cooked/grilled shrimp (if you use shrimp from a shrimp boil cut back on the seasoning mix!). 

Use your special dishes, garnish and...Enjoy!

"Save Our Gulf" Initiative from Guy Harvey!.....Very Cool!

The “Save Our Gulf” Initiative

It has taken a while to execute this latest project, but I have released three new designs to raise funds for research work on marine life affected by the oil spill in the Gulf of Mexico. Two of these custom images are appearing on t-shirts under the appropriate title of “SAVE OUR GULF”, while the third image will be released as a unique poster. Fifty percent (50%) of the sale price of these items will go toward the Guy Harvey Ocean Foundation Gulf Fund.

These items will be available through all the usual retail channels and outlets, such as Beall’s Dept Stores in Florida, Bass Pro Shops, Academy Sports + Outdoors and Hibbett Sports, as well as many independent stores around the southeastern US. Additionally, south Florida’s biggest newspaper, the Sun-Sentinel, is featuring my art – and these designs – in a special editorial on Sunday to increase awareness and encourage people to participate in this project.

While the “bottom kill” procedure is scheduled to end the leak of oil by July 30 there is still a huge volume of oil floating around the gulf, some of which will make its way into the Atlantic Ocean. We need to find out which marine creatures have been affected the most and which have survived by tolerance or evasion. We must also gather information on mortality, particularly of larval and juvenile stages of the many marine species that spend long periods near the surface. This knowledge will assist in predicting recruitment of species important in recreational and commercial fisheries for several years to come and will greatly assist us in preparing mitigating measures against any future spills.

In initiating this project, I am enabling people who want to contribute to the research effort to do so by purchasing a unique design in support of the GHOF Gulf Fund. The funds will be collected and administered by the GHOF and then distributed to organizations currently conducting marine research work in the affected area, such as the University of Florida, Mote Marine Laboratory, the University of Alabama and the CCA.

There are many other worthwhile projects happening. For example, the government of the Cayman Islands, where I live, just announced its intention to assist with hosting turtle eggs and hatchlings that are being relocated from affected beaches on the gulf coast. The Cayman Turtle Farm is the only commercial turtle farm in the world, and they have the capacity and ability to assist in this effort (their initiative is being sponsored by the Tortuga Rum Company and Cayman Airways), so agencies responsible for such action would do well in accepting such a generous offer.

I look forward to your comments and your assistance in raising funds for this worthwhile initiative. Take action now and get involved. Meanwhile fish responsibly and dive safely.

Guy Harvey

http://guyharvey.wordpress.com/2010/07/10/the-gulf-life-initiative/

A Taste of Louisiana with local Chef John Folse...check it out!

http://www.pbs.org/tasteofla/

Until next year....

Our wonderful garden is coming to the end...we will really miss it! Cannot wait till next year.......:)

Your Place or Mine?

This week JT and I celebrated our "date night" at home before he was taking off for a couple of weeks on business. Lots to do before he left and an early flight the next day so we decided to stay in and cook up some appetizers. Keeping it light was my goal on this very hot and muggy evening of yard work. Here are the pics and recipes of our special dishes......

Louisiana Crab Stuffed Mushrooms

1 pd. of Louisiana Crabmeat (or your fresh local brand, no Chinese imported stuff allowed!)

1 egg, beaten

1/4 c. of Italian style breadcrumbs

1/4 c. of Parmesan cheese

couple of dashes of creole seasoning (you can also add a dash or two of hot sauce if you like!)

couple of dashes of black pepper

1/4 c. of chopped green onion  

1 c. of seasoning blend (frozen onion, bell peppers, celery, garlic in a bag) sauteed in 2 tbsp. of your favorite butter or margarine till softened.

8 larger mushrooms for stuffing ( I bought them loose for this so I could pick them out all around the same size) 

Wipe off your mushroom with a damp paper towel (never rinse them in water)

Remove the stem, place in a baking dish stem side up

Mix all above together, make small ball shapes of your stuffing mix, place of top of each mushroom.

Place a small dollop of butter/margarine on top of each mushroom and sprinkle with creole seasoning.

Bake at 350 for 20 mins.

sliced lemon wedge on the side

Creole Tomato stuffed with Louisiana Boiled Shrimp

2-Medium to Larger Creole tomatoes (or your local favorite)   

1 pd of chilled Louisiana boiled shrimp (use leftovers from a shrimp boil or buy some at your local seafood market already prepared)

1/2 c chopped celery

1/2 c chopped bell pepper

1/4 c chopped green onion

No extra seasoning needed if you use shrimp from a boil....if your shrimp are bland then add some creole seasoning, salt/pepper to your desired taste.

Mayo (I used the light mayo)

Rinse and dry tomatoes

Cut off the top of the tomatoes and then cut out the middle to hollow out for salad. Place tomatoes upside down on paper towel to drain while you make the salad.

Peel the chilled shrimp and chop to your desired texture, I gave mine a light chop for a chunkier texture.

In a bowl, mix chopped shrimp, veggies, seasoning (if needed) and mayo. Add your mayo a little at a time till your desired consistency. You can make this ahead of time and chill until ready. Remember, never put your tomatoes in the fridge...put the chilled salad in the room temp. tomatoes!

Plate your tomatoes, stuff with salad mixture

sprinkle with creole seasoning

sliced lemon wedge on the side

Use your favorite dishes, garnish and.....Enjoy! 

  

Gone Fishin...

JT went out with a buddy from East Ascension Sportsman League and found some new "spots" for us to fish in Lake Pontchartrain! Can't wait to get out there....hurry home honey!!!

Local David St. Romain releases new CD!

http://www.2theadvocate.com/news/99538174.html

http://www.myspace.com/davidstromain

http://www.facebook.com/davidstromain

Drew Brees stops by our Borders bookstore in Baton Rouge at the Mall of Louisiana!

1500 members of the Who Dat nation flocked to our Borders bookstore on Sunday to see our hero and MVP, QB Drew Brees! They came to see Drew and get their copy of his memoir, "Coming Back Stronger".  By the end of the event, Drew had signed 1400 books in two hours, bringing his total number of books signed on his tour to 16,000.

He is amazing and a true inspiration to us all! 

"Be The One" T-Shirts Are Available on Restore the Gulf Online Store!

Click on the link below and show your support!

                           Be The One White T-Shirt Restore the Gulf Online Store

Grand Isle Takes Time to Party!

For a day at least, life in this barrier island town reverted to something resembling normalcy Saturday as the fight against the Gulf of Mexico oil spill was set aside. In scenes reminiscent of times before the Deepwater Horizon disaster changed the fabric of life on Grand Isle, women in bathing suits rode around on golf carts while men in pickup trucks tooted their horns and shouted to get their attention. “This is the way Grand Isle is supposed to be but hasn’t been this year,” said Anne Leblanc, of Metairie, La., who said her family has been visiting the island for years. “This is the first time we came this year. With the oil spill there hasn’t been a reason to come, no swimming, no fishing.”

But the spill was not forgotten.

The Island Aid concert took the place of the annual tarpon rodeo, a fishing tournament wiped out by the oil spill.

Baby Turtles released in to the Gulf....let's pray they make it!

Click here to see pics........Baby Turtles released in to Gulf

Federal biologists are releasing thousands of endangered baby sea turtles into the western Gulf of Mexico, betting that by the time the silver dollar-sized swimmers make it to the oil-fouled waters of the eastern Gulf, BP will have cleaned up its goopy mess.


The U.S. Fish and Wildlife Service and National Park Service are proceeding with the annual release of Kemp's ridley turtle hatchlings off Padre Island National Seashore because Texas has not been significantly impacted by the oil spill. For years, scientists have incubated and hatched the turtles to give the endangered creatures a boost.


The risks of holding turtles in captivity at a critical stage in their life cycles could be worse than the dangers of oil more than 400 miles away, the plan's supporters say.

First Installment of Your Place or Mine?...and a little lagniappe!

Welcome! I am so excited to submit my first installment of "Your Place or Mine"?. But before I get started I think it best to give you some background and a little lagniappe (french for "something extra") on my childhood and my experience with food. 

From since I can remember, my mother (a beautiful Portuguese women) took so much care, planning and love with her cooking. It goes without saying that my mother (Mary) is my hero! For a lot more reasons than her cooking but I would venture to say that cooking was her deepest passion. We were a middle class family that dealt with ups and downs in life like most but my mother could take a dozen eggs and turn it into a gourmet meal. These meals were prepared after her long day at work and presented to us like we were at a gourmet restaurant. So when my father was laid off from time to time we never felt the difference. Food was always provided and even on the smallest budget at times we had fresh wholesome food. My parents had a huge garden most of my life and when we didn't they would shop at a local farmers market. Mom would make homemade breads, cakes, pies, pastas all from scratch.....no boxes or machines here, except for a mixer! Even the pasta that she shaped with her hands was laid out to dry on cookie sheets or a wood rack that my father made for her. I can remember a day, I was probably around 12 years old when I discovered white Wonder Bread(a version of the Louisiana Bunny Bread). I had been playing with a friend in the neighborhood and she made me a bologna sandwich on this white bread and it was amazing! I had never had this bread before, my mom's bread didn't stick to the roof of my mouth. I came home and innocently told my mother about the bread and begged her to buy it for me. Of course she didn't comply and really? What was I thinking? I cannot honestly remember one single meal where my father did not say to everyone at the table...."You are the best cook in the world"! My mother would modestly tell us in detail how she prepared the meal as we basts in every bite. The traditions did not stop with my siblings and I, our children and their children have experienced the love too. There is not a grandchild or great grandchild that doesn't know their Nana's homemade french toast!  And I would be remiss if I fail to mention that all these meals were proudly "presented", not just served. We did not serve ourselves from the stove, the meals were transferred and arranged onto other dishes and garnished with a "sprig" of something from her garden. Mom is 85 years old and still loves her food........and oh, the food channel.......:) So going forward, just know that I proudly share my mother's passion but I am still working on living up to her reputation! 

This Friday evening JT and I made plans to stay home for dinner because we knew he would be tired from an early and long day of fishing in Lake Pontchartrain. So this morning in preparation for our usual tradition of seafood on Fridays I took out Redfish fillets from the freezer. And you know from my earlier post that I was dying to do something with those Creole tomatoes! This evening we had a few southern delights but JT and I will also enjoy an appetizer or two and some good wine. Here is a pic and the recipes of our special dishes....... 

Fried cucumber slices with ranch dressing

Grilled Redfish over yellow rice ( I used Mahatma brand and added small peas) 

Dressed Creole Tomato Salad

Fried Cucumber Slices

(Yes, I fried a perfectly healthy cucumber, but since it was an appetizer we went with it!)

Slice cucumber thicker than for a salad, lightly salt and place on paper towel for 20 mins. (This little trick will pull some of the moisture out and make them better to fry!)

Beat one egg

Zatarains Fish Fry (seasoned or unseasoned), I used unseasoned and added black pepper and light dash of creole seasoning 

Dip cucumber slices in egg, then coat with fry mixture

Fry in oil till lightly brown, lightly salt when hot and serve with your favorite ranch dressing. (Remoulade would be tasty too!)

Dressed Creole Tomato Salad

(Of course, I used our Creole's but you can use any seasonal tomato)

Tomatoes should always be room temp and never put in fridge!

Slice tomato on the thicker side

salt and pepper slices to desired taste

Sprinkle feta crumbles on top

Sprinkle fresh chopped basil on top

Add sliced olives(optional, I used kalamata but you can use your favorite) on top

Sprinkle with E.V.O.O (stole that from Rachel Ray....extra virgin olive oil) and balsamic vinegar

Use your favorite dishes, add a garnish and....... Enjoy!

P.S: Thank you Mom! I Love You!!

Brad...Are you there?

OIL CREWS FLEE STORM!

Bonnie approaches; work on hold....:(

Couldn't Resist..........

The Grumpy Gardner.......no longer!

I have to be honest that when JT approached me about planting a garden a couple of months ago I was interested. The thought of having fresh organic veggies at my fingertips was very exciting. However, we didn't take the time to realize no matter how big or small the garden.......it is work! We were very optimistic when we planted our garden on the opposite side of the house from all the trees and the extremely annoying squirrels that empty our bird feeder daily. So we planted tomatoes, peppers, green onion, cucumbers, green beans and various herbs. But we didn't plant just any tomatoes, we planted Louisiana Creole Tomatoes! Yes, they have a very distinct taste......deliciously sweet. If you are a purist all you will need is a salt shaker, pour a little olive oil on them and you are gourmet. Restaurants all over Louisiana use this little gift from god in various dishes and I will be sure to experiment with ours! So even though the initial expense of the garden was not cheap and it is one more thing for us to worry about....it has paid off. We have had to forfeit a couple of tomatoes to a few smart squirrels that have found their way to the garden. But one bite and you really can't blame them.....lol. Here is a pic of our Creole's!    
       

If you aren't lucky enough to live in an area that have Creole's or grow your own.....don't worry, you can order them on-line!

http://www.benandbenbecnel.webs.com/ or visit their Facebook page at Ben & Ben Becnel, Inc. 

Local Abita Brewery giving back!!

FIRST BOTTLES OF ABITA SOS PRODUCED
On Friday, July 16 the first bottles of Abita SOS, a charitable brew produced by the Abita Brewing Company, rolled off the production line at the brewery in Abita Springs. SOS – A Charitable Pilsner, will donate 75¢ for every bottle sold to a charitable fund established by Abita that will assist with the rescue and restoration of the environment, industry and individuals fighting to survive this disastrous oil spill. SOS will go on sale in the New Orleans metro area Tuesday will move across the state and nation in the weeks to come. “We feel compelled as one of Louisiana’s favorite brands to help our neighbors and coastal families as they struggle to survive,” stated David Blossman, President of Abita Brewing Company. “That is why we are committing our time, talent and resources to help our fellow citizens through this disaster.”

A Message In A Bottle
The 22-ounce brew bears hand drawn iconic images of all the aspects that make the Gulf of Mexico so unique. Illustrations like those of pelicans, fish, shrimp and fishing boats are arranged in the pattern of the timeless distress symbol: S-O-S. Marsh grass and a symbolic pair of white “shrimp boots” also are highlighted in the beautiful design. In addition, related retail merchandise (hat, tee shirt, lapel pin, decal and car magnet) are on sale at a special website created for the fund, SOS.abita.com and 100% of the net proceeds also go to the SOS Fund. Online donations can also be made directly to the fund at the site. The beer is an unfiltered Weizen Pils made with Pilsner and Wheat malts. It is hopped and dry hopped with Sterling and German Perle hops. It has a brilliant gold color, a sweet malt flavor and a pleasant bitterness and aroma. The brew is 7% alcohol by volume.

Send Your Own S.O.S.
An innovative new website has been created to support the charitable efforts of Abita and to spread the word about the Gulf Coast crisis. At SOS.abita.com consumers can discover additional ways to help the region recover from the oil spill disaster. They also have the unique opportunity to “post an SOS” of their own within an interactive on-line coastal scene that doubles as a fully integrated social media site. Consumers choose from a shrimp boat, crab, fish or pelican to represent their post and then write a short message that will be displayed along with their animated character within the interactive coastal scene. Posters can also opt to share their messages of hope, inspiration or frustration about the oil spill with their Twitter and Facebook accounts and tell the world about what is happening along the Gulf Coast.

http://sos.abita.com/ 

Louisiana Seafood in New Orleans - May 26, 2010

Check out...Your Place or Mine?

Every week I will introduce a new southern recipe or one of our many amazing restaurants in a segment I will call "Your Place or Mine?" . I will randomly pick a dish and make it for my family and or friends or if we head out to eat highlight the dish and restaurant. When I do the cooking, I will "make  groceries" (cajun term for going grocery shopping) locally and incorporate Louisiana flair whenever possible. We are so blessed to have such wonderful seafood.......trout, red fish, catfish, shrimp, crawfish, oysters, crabs along with delicious fresh local produce. And YES, we still have seafood in Louisiana! Delicious and SAFE seafood!! If anything we probably have the safest seafood in the country because of all the testing and re-testing that is being done daily....hourly. Now that's not to say we aren't holding our breath to see how this oil disaster plays out in the future. But for now we sigh with relief that there is hope in sight and that we can some how hold on to family traditions and generations of an industry that makes Louisiana what it is!!!   

And if you are in the Ascension Parish area check out Cajun Catch Seafood Market & Deli in Gonzales, Louisiana (view their facebook page for the address, directions and all their information including some pics of beautiful Louisiana seafood!) 

Wonderful CCA luncheon at Drusilla Seafood...Tears for dessert!

JT and I attended our CCA (Coastal Conservation Association) luncheon today. We had a wonderful lunch together......pecan crusted fish, green beans with sausage and some amazing mash potatoes with cheese, bacon.....need I say more! The turnout was incredible but we already knew it would be because they had a very special guest speaker.....Billy Nungesser! Billy is a straight talking, no BS parish president in Plaquermine Parish. You may of seen him lately, tirelessly fighting with BP and gang on the oil disaster. CCA has also been very involved in developing and implementing a long term plan to make sure BP pays for what is coming years down the road. So we got through tough information, remembrance of the 11 lives lost in the blast and updates from CCA. And did I mention the introduction of an 11 yr old boy, Rory McCracken who on his own has developed his very own website to raise money to save the gulf (see link below)! Then they introduced Billy to the crowd standing on their feet with gratitude.....well if you know me, you know I cry at Hallmark commercials! It has been all over the news for over 3 months but seeing him right in front of me and the emotion on his face was just too much to take. I quickly recovered with a "little pat" and look of encouragement from JT. So even though Mr. Nungesser is the president of a parish around 70 miles away from our parish we all have him and his team to thank for all the progress so far on what will sure to be a long difficult recovery! We struggle here in Louisiana, its a double edge sword....the survival with the oil industry that has been such an important part of the economy and the need for more regulation and safety measures. The oil is capped for now but please check-out the following websites for how you can help financially or with your time to save our coast!

http://www.kidslovethegulf.org/
http://www.ccabatonrouge.org/
http://www.keepamericafishing.org/