207 replies to this topic

[PopsicleToze]

I've got round steak boiling now to become vaca frita tomorrow (flank steak is canonical, but round works just fine, too). If I'd read this before I started it, it might have become steak and gravy. I can't think how long it's been since I made that!

It's been a pleasure visiting with you! Call me anytime you are in the area!

[PopsicleToze]

Really, your blog hit home with me...loved every minute.

Need. Fresh. Crawfish. Now.

Thank you for all that you did --I know it's a ton of work, but you really invited us all into your home and made us feel like one of your own!

You were an absolute pleasure to have visit! Anytime...

[PopsicleToze]

Thanks so much for sharing your Louisiana with us. It makes me long even more for the bayous and the people. That was the other thing I've noticed when I've been in New Orleans. Along with never having a bad meal, I never met a person who wasn't warm, friendly and welcoming. Much like you !

You would definitely fit in around here! Thank you soooo much; you definitely brought smiles to my face all week!!

[PopsicleToze]

Thank you, everyone, for allowing me into your homes. I thoroughly enjoyed the blog experience. I didn't make it to everything on my list, but that's always the case. It was great seeing old friends drop by and meeting new friends. Celeste, thanks for the help!

[PopsicleToze]

AND THAT CONCLUDES OUR LITTLE BLOG

HAPPY COOKING!

[Genkinaonna]

Thanks so much for all your hard work and pictures this week. And I LOVED the crawfish hole picture, I learned something new, and it wasn't even (directly) food related. That's why these blogs are so great!

: )

[PopsicleToze]

Yours truly,

Edited by PopsicleToze, 26 March 2011 - 04:30 PM.

[heidih]

That is the most awesome place- if every community had one our world would be uplifted. Love the diamond plate custom pot covers- are they locally made? The paddles are a thing of beauty. I just finished "The Spice Necklace" and she talked about the big paddles used to stir large pots of food for community gatherings in the Caribbean!

Great blog, great part of the country, and great food - thank you!!!!!!!!!!!

[Shelby]

Yours truly,

You're beautiful!!!

OMG my mom and step dad will love reading this last part. They've been reading along and loving it, I'm sure.

Isn't it funny how the men-folk are in charge of the cooking there? If you think about it, Cajun cookin' is very forward thinking.

[Pierogi]

Thanks so much for all your hard work and pictures this week. And I LOVED the crawfish hole picture, I learned something new, and it wasn't even (directly) food related. That's why these blogs are so great!

: )

OMG, I wanted to comment on that crawfish hole as well. I was always under the impression they lived in the swamp, under water ! What a trip.

You're beautiful!!!

I second that. Lovely blue eyes.

[llc45]

Thanks so much for a wonderful blog. I too was in awe of the crawfish hole. Never would have guessed. You have put New Orleans on my list of must get back to in the two years list. Please rest now - I can't believe how much you did this week!

[janeer]

What a wonderful tribute to a region this blog has been. And I learned so much. Honestly, who knew crawfish were in a HOLE?? I thought they were fished like shrimp! Thank you so much.

[kayb]

Thoroughly enjoyed your blog. Now you've got me craving crawfish; got to get out this week and see what I can find in the markets!

[Peter the eater]

Great stuff! Thanks for being so informative and entertaining all week.

In return, here's The Lakes of Ponchartrain as sung by a friend of mine and his dad.

[Darienne]

I loved the blog, PT. I loved the song, Peter.

But I still don't want to eat crawfish.

[PopsicleToze]

Love the diamond plate custom pot covers- are they locally made? The paddles are a thing of beauty.

Thanks, Heidi! I've never asked about the pot covers. However, one of the guys owns a fabrication shop, so it's a pretty good bet that he made them.

[PopsicleToze]

Isn't it funny how the men-folk are in charge of the cooking there? If you think about it, Cajun cookin' is very forward thinking.

ROFL! Yeah, and they even wash those old pots too because they're too heavy for us to deal with.

Thanks for everything!

[PopsicleToze]

Thanks so much for all your hard work and pictures this week. And I LOVED the crawfish hole picture, I learned something new, and it wasn't even (directly) food related. That's why these blogs are so great!

: )

You're welcome! I'm go glad that you liked it!

[PopsicleToze]

OMG, I wanted to comment on that crawfish hole as well. I was always under the impression they lived in the swamp, under water ! What a trip.

We don't dig them out of the ground or anything. They're not underground all of the time; they come out in spring, and that's when we catch them eat them! Also, when it gets to hot, the little creatures will bo back underground. Therefore, we have a very short window of time when it's crawfish season. Click here for interesting article on crawfish farming.

Thanks again, and I will see you in the eG forums!

[PopsicleToze]

Thanks so much for a wonderful blog. I too was in awe of the crawfish hole. Never would have guessed. You have put New Orleans on my list of must get back to in the two years list. Please rest now - I can't believe how much you did this week!

Call me when you get here, and that's for being such a nice part of the blog!

[PopsicleToze]

What a wonderful tribute to a region this blog has been.

Janeer, thank you! Glad you were a part of the blog.

[PopsicleToze]

Thoroughly enjoyed your blog. Now you've got me craving crawfish; got to get out this week and see what I can find in the markets!

(((Kay))) Wish I could email you a batch! Thanks for being so kind and supportive!

[PopsicleToze]

Great stuff! Thanks for being so informative and entertaining all week.

In return, here's The Lakes of Ponchartrain as sung by a friend of mine and his dad.

Why, Peter, thank you!!! I really enjoy your posts and topics -- especially the seafood one (or it could be the foods of your area that just happen to contain a lot of seafood -- I haven't seen it lately), but I definitely remember how impressive it is. That's some amazing stuff you got there! And thank you, too, for the song!

Au revoir,

[PopsicleToze]

P.S. Lisa, the blog is over (they only last a week here), but before I go I just had to snap one last picture. Do you remember these?



The spice blend is from Chicago in 2004, and the spoon (wasn't it made out of olive wood?) was a present from New Orleans in 2005. The spice blend's magic aroma has long since faded, but this STILL has a place in my spice cabinet. (OMG - spice cabinets... that was on my list, and I completely forgot, LOL. Oh, well, maybe in another lifetime, lol!) Then the spoon. It stays out in a crock on the counter, so I see it all of the time! What treasures these are, and you thought I forgot you?!? No way, Jose!

[PopsicleToze]

I loved the blog, PT. I loved the song, Peter.

But I still don't want to eat crawfish.

Thanks, and that's okay about the crawfish, lol. Just come on down, and we'll convert you to the dark side...

[PopsicleToze]

Thanks for all of the comments and such nice things that were said!!! They're going to shut down this blog this afternoon to comments because it's time to go onward to next week's blog. I'm out the door to lunch a little more late than fashionably late, and I'm pretty sure by the time I get back, comments will be closed.

This has been soooooooo much fun, and I hope if you do drop by the area that you will give me a call!

Signing off!

[Lolagranola74]

Thank you so so much for this incredible blog- from the sausage to the strawberries, the turtle soup and catfish and most of all the jambalya. There wasn't a page that didn't leave me drooling. Living in London I can get galangal in a second, fresh-baked baklava and pide round the corner and kilebasa and pirogies just down the road, but sadly, London is waaaaaaay behind in appreciating the joys of down-home Southern cooking- which is a traegedy coz that stuff speaks to my soul (guess that's why it's soul food ). Surrounded by exotica, nothing sounds more exciting and appealing to me than the food you've shown us this week. Thanks again.

[Pam R]

Thanks for sharing your week with us, Rhonda. It was an amazing glimpse into your region and the food culture. Now you can get some rest!