SouthWestFest 2008!: April 2008

Saturday, April 19, 2008

Makes Sense to Me!

A 2007 LSU study found that the average Cajun

walks about 900 miles a year.Another LSU study found that Cajuns drink an

average of 22 gallons of beer a year.

That conclusively means, on average,

Coon Asses

get about 41 miles per gallon!

Friday, April 4, 2008

Overflow Hotel & other Hotels near the Hilton

The Lafayette Hilton, headquarters for our 68th Annual Conference, is"Sold Out" for the conference dates. Early action by a big crowdplanning to come has booked up every available room, our block plus!Do not abandon hope! Mary Lynn has arranged for a first round of"Overflow"rooms at the nearby HOTEL ACADIANA, 1801 West Pinhook, 2 blocks West ofthe Hilton, (337)233-8120, Group # 106729, $99 + tax S/D, currently"blocked"until May 26,

Don't hesitate! Don't wait!

Hotel Acadiana
Lafayette, LA
Distance: 0.46 mi / 0.74 km
• Located in Lafayette’s Oil Center, this hotel is a mile from Vermillionville, Girard Park, and Lafayette Regional Airport. . 1-800-551-2409

Fairfield Inn & Suites Lafayette South
Lafayette, LA
Distance: 0.18 mi / 0.29 km
• This hotel, located in Lafayette’s business district, is within 2 miles of Louisiana State University at Lafayette. 1-800-551-2409

Courtyard by Marriott Lafayette
Lafayette, LA
Distance: 0.46 mi / 0.74 km
The hotel designed by business travelers, Courtyard surrounds you with all the comforts that make business and pleasure travel easy. 1-800-551-2409

Americas Best Inns Lafayette
Lafayette, LA Distance: 0.54 mi / 0.87 km
Lafayette Americas Best Suites Is Located In The Heart Of The Business District-It Is Situated 3 Miles From Lafayette Regional Airport- ...
1-800-551-2409

Ramada Inn Lafayette
Lafayette, LA
Distance: 0.55 mi / 0.89 km
• This hotel is three miles south of downtown Lafayette and two miles from Lafayette Regional Airport. 1-800-551-2409

•La Quinta Inn and Suites Lafayette
Lafayette, LA
Distance: 0.61 mi / 0.98 km
• Located in downtown Lafayette, this hotel is one mile from the Acadian Mall, four miles from the Cajundome, and 20 miles from Avery Island.
More lodging info
Same great rates plus expert advice. 1-800-551-2409

Golf Tournament - June 23rd!

The Golf Tounament will be held on June23rd at the Farm Golf Club.

http://www.thefarmlinks.com/playindex.html

The registration form is included to the left

in Southwest Fest Links.

Thursday, April 3, 2008

Cajuns in Heaven!

Gabriel came to the Lord and said, "I have to talk to you; I have some Cajuns up here in heaven who are causing some problems.
They are swinging on the pearly gates. My horn is missing. Barbecue sauce is all over their robes. Hamhock, spareribs, and crawfish shells are all over the streets of gold. Some folks are walking around with one wing. They have been late taking their turn in keeping the stairway to heaven clean.
There are watermelon seeds all over the clouds. They have eaten almost every animal up here! Some of them aren't even wearing their halos, saying it is messing up their hair."
The Lord said, "I made them special, as I did you, my angel. Heaven is home to all my children. If you really want to know about problems, let's call the Devil and see how he is dealing with them."
The Devil answered the phone, "Hello? Dang, hold on." The Devil returned to the phone and said, "Hello, God, what can I do for you?"
God replied, "Tell me what kind of problems you are having down there with the Cajuns you have there."
The Devil said, "Wait one minute," and puts the Lord on hold. After 5 minutes he returned to the phone, and said, "Okay, I'm back. What was the question?"
God asked again, "What kind of problems are you having down there?"
The Devil said, "Man, I don't believe this . . . . Hold on, God." This time the Devil was gone for 15 minutes. The Devil returned and said, "I'm sorry, God, I can't talk right now. These coonasses have done put the fire out and are holding a benefit crawfish and shrimp boil to install air conditioning."

Tuesday, April 1, 2008

Look Out "Skeeters"

It's about that time folks-- so thought I'd send out this reminder!!!!

Prepare to be repelled!!!!!

Use Bounce Fabric Softener Sheets...Best thing ever used in Louisiana..just wipe on & go...Great for Babies

Bob, a fisherman, takes one vitamin B-1 tablet a day April through October .

He said it works. He was right.Hasn't had a mosquito bite in 33 years. Try it.Every one he has talked into trying it works on them.Vitimin B-1

( Thiamine Hydrochloride 100 mg.)

If you eat bananas,the mosquitos like you,

- something about the banana oil as your body processes it.

Stop eating bananas for the summer and

the mosquitos will be much less interested.

This is going to floor you, but one of the bestinsect repellents someone found (who is in the woods every day), is Vick's Vaporub.

Plant marigolds around the yard, the flowers give off a smell that bugs do not like,so plant some in that garden also to help wardoff bugs without using insecticides.

"Tough guy" Marines who spend a great deal of time"camping out" say that the very best mosquito repellant you can use is

Avon Skin-So-Soft bath oil mixed about half and half with alcohol.

One of the best natural insect repellants that I've discovered is made from the clear real vanilla. This is the pure Vanilla that is sold in Mexico. It works great for mosquitoes and ticks,don't know about other insects.

When all else fails--get a frog !!!

Louisiana Scenic Byways!

UH-CHAF-UH-LYE-UH BASIN

For the nature lovers, Breaux Bridge and the surrounding area offer you an experience you can't get from books. You can literally find yourself in the middle of the Atchafalaya Basin, the continent's largest river basin, where you'll find beautiful rivers, cypress trees, hyacinths, water lilies (and all of the animals to go with it). Take a tour or rent your own canoe. You can paddle past beavers, nutria, huge wading egrets and alligators. Don't worry humans aren't on the top of gators' favorite menu items. We wouldn't pet them, though.

Cajun Vs. Creole

The words Cajun and Creole are not interchangeable, even where food is involved. Many Cajun and Creole dishes are based on a roux and use some of the same ingredients such as cayenne pepper, okra, sweet potatoes, squashes, beans, corn and sassafras (bottled as filé, a topping for gumbo).
But differences exist between the two types of cuisines. The word Creole has many meanings, but here it implies a cultural mix of West-European, African, Caribbean and native Indian. To most south Louisiana blacks, Creoles are of a multiracial heritage with African and Caribbean roots. These Creoles have produced zydeco music and a distinctive cuisine with ties to Acadiana, New Orleans and the American Southeast.
Many regional African-Creole traditions were preserved by black Louisianians with a variety of "iron-pot" delicacies - greens cooked with fatback, Caribbean-style cowpeas and rice, gumbos with pork sausage, chicken giblets and seafood, and a host of stews - forming a style of cooking using the humblest ingredients and resulting in the richest flavors.
Creole cuisine got its start in the early 1700s in New Orleans and eventually found its way along the bayous of South Louisiana. In the 1790s, thousands of French colonists fled Santo Domingo (present-day Haiti) for New Orleans to escape the terrors of the slave rebellion led by L'Ouverture. The refugees strongly influenced local cuisine by bringing their distinctive Caribbean spice combinations and cooking techniques.
Around the same time as the Caribbean refugees were arriving, the French Acadians who were expelled from Acadie (present-day Nova Scotia, Canada) arrived in South Louisiana. Settling in remote areas away from New Orleans, this geographic and cultural isolation led to the development of a distinctive cuisine.
The Acadians were farmers, so their early cuisine was based on corn, rice, root vegetables, chicken and pigs. The bayous and wetlands along which they lived provided an abundance of rabbits, turtles, finfish, shellfish, ducks and geese.
The Acadians learned to use corn from the local Indians, stewing it with sweet peppers, onions and eventually tomatoes to create maque-chou. They also dried the corn, ground it and cooked it in a skillet to make coush-coush, a traditional breakfast food. The area's African-descended inhabitants contributed okra for use as a vegetable or to add to gumbo.
Some of this Acadian style of cooking found its way into Creole cuisine. The Picayune Creole Cook Book, published in 1901 and the most authoritative reference on traditional Creole cuisine, includes recipes for a few Acadian dishes - pork sausages, red and white boudins, andouille and several recipes for crawfish. Crawfish étouffée does not appear in the cookbook because it wasn't created until the 1920s in Breaux Bridge, now known as the Crawfish Capital of the World.
In Breaux Bridge's Hebert Hotel, Mrs. Charles Hebert and her two daughters, Yolie and Marie, made the first crawfish étouffée by cooking the tails in a lidded pot with crawfish fat and smothered down with onions and pepper. The Heberts passed on the recipe to their friend Aline Guidry Champagne, who opened the Rendez-Vous Cafe in Breaux Bridge in 1947 and introduced the dish to her customers.
Several other cultural groups contributed to the culinary melting pot of South Louisiana. The cooks for English, Scottish and Irish plantation owners used what was grown and raised on the plantation as well as delicacies that arrived at the port of New Orleans from the Caribbean and Europe. St. Martinville and other towns near Lafayette had French settlers who were not Acadian arriving from France or the French West Indies.
Creole and Cajun cuisines continue to evolve and even merge into what might be called "South Louisiana cuisine."
In recent years, crawfish dishes may have become the food most associated with the Acadian culture. But for day-in, day-out eating, there is nothing more popular than rice and gravy. In fact, a true Cajun can look at a field of growing rice and tell how gravy it will take to cover it when all the rice is cooked. Whole generations of people have lived and died in south Louisiana and never known that some people in other places serve a meal that does not include rice and gravy. Here, the concept never enters the mind.
Rice, or course, has become one of the major agricultural crops of the southwest Louisiana prairies since German farmers came here in the late 1800s. It remains one of our leading exports, but a lot of it finds its way into our kitchens. A little bit of it gets stuffed into boudin. Sometimes we'll put seafood on it or in our gumbo, but mostly we boil it or steam it and serve it with gravy on top of it. Lots of us down here think that rice and gravy is the perfect dish.
But the key to it is the gravy, and there are certain things that you need to know about gravy prepared as we do it in south Louisiana.
First of all, it is brown. With all due deference to Texans, Cajuns use that white stuff they put on top of chicken fried steaks to hang wallpaper. Gravy is brown, not white. That's it.
Second, good gravy doesn't come in the form of a powder that you pour out of an envelope and mix up with hot water. Good gravy is made from the drippings of meat cooked slowly over a low fire. It is liquid meat - filled with the taste and aromas of the garlic and other seasonings that are used when meat is properly prepared.
Third, it is thick. With Cajun coffee, you shouldn't be able to see the bottom of a full cup. With Cajun gravy, you shouldn't see the bottom of the ladle used to serve it. The technical term for this is "properly soppable." That is, when you sop up the last of it with your French bread, most of it should soak into the bread - but there should still be a part of it that you have to pinch with the bread and pick it up. Anything thinner should be served as a soup, not put on our good rice.

SouthWestFest 2008!

Saturday, April 19, 2008

Makes Sense to Me!

Friday, April 4, 2008

Overflow Hotel & other Hotels near the Hilton

Golf Tournament - June 23rd!

Thursday, April 3, 2008

Cajuns in Heaven!

Tuesday, April 1, 2008

Look Out "Skeeters"

June 21st - 26th, 2008

SouthwestFest Guest Book

Allons A Lafayette

Food, Fun and Friends!

PLEASE SEND PICTURES!

Louisiana Scenic Byways!

Dining

Dancing

Preserving Cajun & Creole Culture

St. John's Cathederal

Mighty Oak - St John's Cathedral

Vermilionville

Acadian Village

Lake Martin Swamp & Bird Sanctuary

Sunset - Lake Martin

Atchafalaya Basin Swamp

UH-CHAF-UH-LYE-UH BASIN

City of Murals - Rayne, La.

Mulate's

Prejean's

Longfellow's Evangeline Oak - St Martinville

Cajun Music Hall of Fame - Eunice

Children's Museum - Downtown Lafayette

Downtown Shopping

..

Downtown Art

Night Life - Downtown Lafayette

Jefferson Street Pub

Avery Island & Tabasco Pepper Sauce Factory

LLG

THIS IS THE PLACE!

Bon Temps - Bon Amis

Geaux Tigers!

LSU

Mike

Travel Ideas

Boudreaux, Clothilde, Marie & Thibodeaux!

Lafayette, La Weather

Follow the Music to Cajun Country

Southwest Fest Links:

Flag of Acadiana

Cajun Vs. Creole

Contributors

Donation Links

Older Posts are here!

Which of these trainings would you plan to attend?

CR&D - Who would attend the following Tours?