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First let me set the record straight.  I was born and raised in Louisiana, but I am not Cajun.  Despite what everyone else in the world believes, we are not all Cajuns.  Secondly, it is true, we will eat anything.  Nothing is safe and most of it will be spicy.  After all we are the home of the world famous Original Tabasco Sauce, guaranteed to open your sinuses.  But due to the French, African, Spanish, Italian, German, Hungarian, Irish and Native American influences, we enjoy a variety of recipes.
YOU HAVE TO ENJOY COFFEE!
Most natives of this state learn to drink Community Coffee right after their first bottle.  Of course it's diluted with plenty of cream and sugar when you are young.  As you grow older you learn to drink it straight.  I have an uncle who serves it in a little tiny cup and then all you have to do is drink water all day to keep going.  This stuff will make your hair stand on end.  Local folk do not like to see the bottom of the cup.
And of course food should be spicy.  Everything from boiled crawfish and crabs to jambalaya.  And don't forget gumbo and etoufee.  Click on the bottle of Tabasco to visit McIlhenny Co. and Avery Island.  They even have a tour of the plant that you can take.
Capsaicinoids - even the name sounds painful.  These are a group of compounds (capsaicin being the most common) in chili peppers that give them their popular blistering-hot taste.  Remember, if you bite into a pepper that's too hot to handle, don't reach for the water jug - that will just spread the fire around.  Try milk, yogurt, or a teaspoon of sugar instead.

To repel rabbits and raccoons, grind hot cayenne pepper pods in a food chopper or blender; add half a tablespoon of soap powder; add an equal amount of water.  Strain through a cloth, and spray on plants.  Or try sprinkling prepared cayenne pepper on the silks of growing corn.

When canning or freezing hot peppers or cutting up fresh ones for everyday use, save and dry the seeds to add a touch of hot flavor to homemade chili, pizza, and spaghetti.  To dry the seeds, simply spread them on paper-towel-covered newspapers or terry towels, or on pans in a warm airy spot.  Store in jars.  As you probably know, a few of these hot flakes go a long way.
LOUISIANA - COME AS YOU ARE, LEAVE DIFFERENT!

My friend and I spent the weekend in St. Martin Parish, where we stayed at the
Bayou Cabins in Breaux Bridge (home of the Crawfish Festival) and visited Avery Island, Rip Van Winkle Gardens, the Evangeline Oak and Shadows-On-The Teche plantation home.  We couldn't pass up the chance to eat at the world-famous Mulate's and it was every bit as great as we had heard.  Fabulous food and great Cajun music.  We were only sorry our trip was for just 3 days.  Want to know more?  E-mail me!  
CLICK HERE FOR MORE INFORMATION ON SWAMP TOURS
Then there is the "Cajun Injector".  In 1977, Jeanne and Edgar Williams, owners of the Front Porch restaurant in Clinton, La., along with their son Reece, were searching for a way to infuse the flavor of their signature sauces into beef and wild game.  They found that traditional marinating methods only affected the outer-most portion of the meat, so Edgar picked a sterile veterinary syringe and injected cuts of beef and poultry with their Cajun spices.  A rage was born....
Today their catalog includes 17 injectable sauces, seasoning blend, cookbooks and frying and grilling equipment. Sauce flavors include the two original recipes, Creole butter and Creole garlic, along with roasted garlic, teriyaki and honey, red wine and rosemary garlic. 
Hot Cajun!
Do you know the difference between a Northern zoo and a Southern zoo?

At a Southern zoo they have a description of the animal on the front of the cage, along with the recipe.
ASK ME WHERE I LOVE TO EAT!
Middendorf's on beautiful Lake Maurepas.  Their thin fried catfish is my favorite.  Established in 1934 during the Great Depression by Louis and Josie Middendorf, this 3rd generation, family owned restaurant specializes in the best of local Louisiana seafood.  Great atmosphere, great food and great service.  What a combination!

I-55 North, Exit 15
Manchac, La. 70421
504-386-6666
Middendorf's at Manchac
Louisiana.com
Visit SwampPop Music Lover
A. B. Crochet
Original Wood Relief Paintings

Artist A.B. Crochet combines two mediums in his creations - sculpture and painting.  The sculpture phase of his work is bas-relief on cypress, pine and tupelo gum.  Painting is rendered in vivid acrylic colors that are applied in thin washes - much as a watercolorist does.  This allows the carving to be unmistakably wood.  The result is what he terms wood-relief paintings.

The artist uses a variety of hand chisels for all of his bas-relief carvings.  He is self-taught and developed the technique while teaching art at the high school level.  He retired in 1979 to pursue a career as a professional artist.  He has created thousands of works - all originals.  He is constantly looking for old cypress wood which he utilizes for all of his custom - made frames.

Crochet's favortie themes reflect his cajun heritage - bayou scenes of early Louisiana.  Another favorite theme of the artist - the many graceful antebellum homes that abound along "plantation alley".  Baton Rouge is the hub for these lovely homes.  Other themes are various wildlife, boats and ships - anything that lends itself toward the third dimension which is characteristic of his work.

The artist accepts commissions from thoughout the United States for picturesque renderings of private homes in wood relief paintings.

He can be contacted at:
A.B. Crochet
9223 Stratton Drive
Baton Rouge, La.  70814
225-925-8616
If you like this beautiful picture please vist Manchac Swamp.  A wilderness jewel known mainly to those who for generations have dwelled in and around it, arduously earning their sustenance from its waters and wildlife.  Drawn to the swamp's mystery and eventually captivated by its peace, photographer Julia Sims has over the past fifteen years determinedly, patiently penetrated its secrets.
Nature Photography by Julia Sims
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