Posts filed under ‘Uncategorized’

Saturday Night in New Orleans

April 19. Saturday.

I’m not sure how it happened, but we didn’t turn in ’til 3AM.

The wedding was a kick. Jason’s brother, Jake, reeled in the grammy-nominated cajun band, The Lost Bayou Ramblers. Jambalaya, shrimp etouffee, grits, bread pudding, and ginger mint juleps topped the menu.

True to the cajun tradition, Jason and Miranda jumped the broom. From what I’m told, this is an old tradition from an age when ministers were not available. As a symbol of the couple’s bond, they would jump over a broom together. Wiki this for accuracy. I’m rolling with this explanation for now.


We closed at the Spotted Cat on Frenchman Street. Cool jazz band with a trombonist as the lead.


April 21, 2008 at 4:21 pm Leave a comment

Crawfish Farming

Thursday. April 17.

Now that our ethanol-inebriated corn farmers are driving up world food prices, might I suggest that we consider the nutritional value of the Louisiana mud bug. Yep, crawfish. It ain’t just for breakfast anymore. In Ville Platte, Louisiana, the king of crawfish is a man named Weelo. No one seems to know where this nickname began, but Weelo is actually Weelo “junior”. His father is also named Weelo. Here’s his father’s store:

Weelo\'s Grocery

On Thursday, Weelo was kind enough to give us a tour of his acres and acres of crawfish and rice fields. I don’t know what the price of corn is, but crawfish prices are going down and Weelo is selling 200 bags per day. This was a great local tour. It may not be as eventful as an airboat tour, but Weelo did recently find a gator in his crawfish field (first time in 20 years).

Harvesting CrawfishKeeping them wet \'til the trucks arrive

April 21, 2008 at 3:15 pm 1 comment

Cajun Barbeque

April 15. Nightfall.

We got the place warmed up in anticipation of a major Cajun dance fest that was going down that weekend. The groom, Jason, bought 2 bags of oysters in New Orleans and brought them to the park. Raw, Barbequed, with sauce, without sauce…. the oysters were delectable. Jason’s friend, Merrill, rolled in from Houston with at least one insulated bag of micro-brews. Incredibly, the bag seemed to be full for the entire week. Jason’s father, Mr. Ronnie, topped it all off with his Sauce Piquant, a delicious roux-based concoction complete with tasso (sausage) and chicken. Mr. Ronnie worked that pot for 4 or 5 hours. Perfection.

Ronnie Fontenot tends to his Sauce PiquantRaw Oysters with a Mignonette

April 21, 2008 at 2:15 pm Leave a comment


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