Michele My Belle
Member
Hi Maverick - - thanks for the shout out, nice to meet you...and after this, hopefully I can do like everyone else and call you Mav (was it Forrest Gump who said "Now we ain't strangers no more.") Thanks!
Hello fellow preppers and survivalists, welcome Spring 2019
- Thread starter Michele My Belle
- Start date
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Hi Maverick - - thanks for the shout out, nice to meet you...and after this, hopefully I can do like everyone else and call you Mav (was it Forrest Gump who said "Now we ain't strangers no more.") Thanks!
Michele My Belle
Member
Hi Jim, Thank you for the warm welcome. I am really looking forward to sharing ideas with fellow preppers and survivalists...it's been 14 years since I went through Katrina, and every day I learn something new that I know will be extremely helpful and practical. Looking forward to the community. Thanks for writing!
Michele My Belle
Member
Hi Jontte, our public TV "Create" features some New Scan chefs and one, Sara La Fountain, whose family and roots are from Finland has some of the best recipes for seafood and rye bread. I love to watch those chefs preparing food outdoors (you can see it's cold and the wind is blowing their flames really hard sometimes, but the food looks wonderful!) Thanks for writing!
Michele My Belle
Member
Thanks Rellgar - - (your secret is safe with me). Shout out to the northshore - - woop woop! (Note, when you're cutting the grass, watch out for the hornets that live in the ground on the northshore - - my cousin was on his riding mower in Covington and they swarmed him and a helicopter had to land on his property to take him to the hospital - - he survived, barely. He learned later from the exterminator that had to treat his lawn that there has been an increase of the ground hornets in that area.) Stay safe - - Be Well - - Thanks for the Welcome!
Michele My Belle
Member
Thank you for the Welcome - - I love Gulf Shores and Mobile and the battleship USS Alabama. Great vacation destinations. (And I know all the words to the Lynyrd Skynyrd song.)
Thanks for writing!
Michele My Belle
Member
Hi Urbanprep - - you are nearest the RV mecca of the world - - wow! (I had to learn what RO water is from the full time RV'ers in some of the BLM areas in Arizona. When you are used to treated Mississippi River water you forget to contemplate where the water has to come from in other areas.) Stay cool! Thanks for the welcome!Warm Welcome from the Arizona valley folks.
Michele My Belle
Member
Howdy from Georgia!
I love Cajun cooking, but I draw the line at poule d'eau gumbo
Some things just were'nt meant to be et.
Okay Dr. Henley, but its a little small to become duck l'orange. Small makes them harder to clean, but yes, they are meant to be et. Just be careful how you cook 'em, cher. Thanks for writing!
Michele My Belle
Member
Thank you Psalm7, preciate ya!
Danil54grl
Top Poster
Thank you. I love my pink tractor. It was one way I thought I could keep my hunny off it. . . And not dent it up like his. I really like when he gets stuck in whatever he is using and I get to go pull him out. reHey Danil54grl...I love your avatar icon...it reminds me of comedian Tim Hawkins song, Pretty Pink Tractor - - hilarious. I was in San Antonio for a conference in mid-February. I've done the drive to Houston a number of times over the years, because of the proximity to Louisiana. So, San Antonio was a leap frog further, not too bad of a drive. And my sister lived in Austin for 10 years - - she said the state capitol in Austin is a foot larger all the way around than the one in Washington DC when she gave me the tour, and she says, "Why? Because everything's BIGGER in Texas."
Everything is bigger in Texas. We had relative come in from Maine. Fixing scrambled eggs for breakfast and pulled out a goose egg. Hunny s cousin couldn't get over the size of our chicken eggs.
Old bay is not cajun or southern, its New Englander. Use Zatarain's seafood boil seasoning.
I once boiled crayfish, cajun style on a condo balcony overlooking Bondi Beach in Sydney Australia. Everyone was wondering what that smell was. We had a crowd gathered.
I love Old Bay and Zatarain's, but Emeril's is the best IMO. Maybe not bona fide Cajun, but it definitely has a N'Awleans pedigree. Only problem is that it's hard to find here in Georgia.
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I use Louisiana brand
Then there's that...LOL
Yep, even though Emeril is based in New Orleans, the seasoning is made by a company in NJ.
Kinda like that Pace Picante Sauce commercial
"This stuff's made in New York City?"
"Get a rope" ROFL
Michele My Belle
Member
Cajun Recipe: Start stirring and browning your Roux (flour and oil, 1/4 cup of each) until about caramel colored, add minced garlic, add the trinity (chopped onion, celery & bell pepper) add your meat of choice, stirring until meat is cooked, add water until a soup consistency, add cayenne pepper, salt & pepper, some onion & garlic powder TO TASTE (or Tony Chachere's original seasoning, from Louisiana), add tablespoon of file' (ground sassafras leaves), let cook until meat falls apart, then enjoy! Do the same for seafood (shell off, careful don't overcook), except add a teaspoon of Zatarains's liquid crab boil. Serve over rice. C'est si bon! Thanks for the Welcome!
Very good, also try adding a bayleaf or two.
Michele My Belle
Member
Yes, the "Louisiana" brand of seasoning for the BBQ shrimp is out-freakin'-standing. Shell on shrimp sauteed with that seasoning and a stick of butter melted at the end (tiny bit of worcestershire) and dip your french bread in the sauce, OMG soooooo yummy!
Now you talking Cher!
