my fiancee is recently employed in this area and he would like to take me out to eat lobster. he wants to find a place that has them in a tank and we could pick out our own to be cooked for us.
Most Red Lobster resturants have a live tank
Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.
The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.
Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?
Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.
Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.
Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the
Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.
The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.
The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.
Lousiana culture does seem much more diverse. There are many cajuns still living in a subsistence economy based on hunting, fishing, and gardening. The cajun and creole cuisine is rarely found elsewhere, at least not in high quality. The above-ground cemeteries adds a touch of mystique along with the voodoo history. Louisiana’s dark past as a slave-port and holding place for incoming slaves is a curious look at a gut-wrenching period of U.S. history. People from Lousiana seem to have learned a way to cook any part of any animal and make it a delicacy. Whether it’s soft-shell crabs, or sucking the head out of a crawdad, or turtle soup, they don’t miss much. The French, Carribean, and African influence on dialect and cuisine can’t be missed. The greatest Creole restaurants in the world are in New Orleans, IMHO. Commander’s Palace, Brennans, Arnauds, K-Paul’s, Antoine’s, just to name a few of my favorites. And Jackson Square with it’s Cafe du Monde’s beignets and chickory coffee are an interesting experience.
Texas was largely populated by Czechs, Poles, and Germans. They seemed to assimilate into a homogenized Texan culture much more completely. The main cultural interest in Texas now seems Hispanic. Tex-Mex food and BBQ seems to be the bulk of the Texan cuisine. The best steaks are still in Kansas City. I love visiting Texas to be sure. They are a proud and patriotic people. But their cutural heritage is not so rich and diverse as it is in Louisiana. Texas is wealthier, more modern, with more malls, high-rises, extravagant modern hotels, etc. While New Orleans has more boutique hotels with very attentive staff that take great pride in using your name at every encounter. Louisiana, on the other hand, even before Katrina, was a city largely forgotten when it comes to building standards, and remaining eyesores of buildings that plainly need serious structural improvements for safety and many half-demolished buidings.
Each state has its plusses and minuses, but Lousiana culture remains richer and more diverse in my opinion.
From the pots of red beans and rice bubbling in French Quarter restaurants to the amulet bags for sale in neighborhood botanicas, Haitian influence is seen, heard and tasted across this city. French colonists from Saint-Domingue — later renamed Haiti — had traveled to New Orleans since the early 1700s. That connection flourished in 1809 and 1810, when 10,000 refugees arrived in New Orleans from Saint-Domingue. Those numbers were later strengthen with another migration wave of 15,000 in the 1820s. The refugees were a combination of French colonists, their slaves and free people of color who had fled the slave uprisings.The refugees doubled the city’s population and infused New Orleans with Franco-Caribbean traditions, including theater companies, elaborate dances and black political activists. Also, as Saint-Domingue’s lucrative sugarcane fields burned during the revolution there, New Orleans’ sugar industry soared. A lot of the things about New Orleans we view as unique came from those Haitian refugees. New Orleans is the most Haitian city in America, much more than Miami or New York. Essentially all of the surviving whites (along with some of the gens de couleur) became refugees. Approximately 10,000 French refugees came to the Gulf Coast larger than the population of New Orleans and Mobile at the time (8,000 and 810 respectively). These Saint-Dominguens made a significant contribution to the Gulf Coasts creole culture. Saint-Dominguens included John James Audubon, Louis Moreau Gottschalks family, and (likely) Marie Laveau and Jean Laffitte. Black refugees to Louisiana brought with them elements of African and Haitian culture in the form of voodoo/hoodoo practices, shotgun house architecture, and the language, oral traditions, and dance steps of Mardi Gras Indian rites.
Duration : 0:4:52
Categories: Louisiana Culture Tags: 1804, about, American, ayiti, Beyonce, couleur, creole, de, doming, domingue, dominican, France, French, gens, Gras, Haiti, kreyol, Laffite, laffitte, Latin, Laveau, libres, Mardi, n'orleans, new, orleans, republic, saint, Saint-Domingue, san, truth, Tulane, wycleff
Louisiana Baton Rouge The Pelican State
How much do you really know about the Lone Star state? If you think you are a true Texas trivia buff, check out these fun trivia facts and see how many you already knew. You might just be gain some knowledge that you can use to impress your friends and family!
~ There have been six separate national flags to fly over the state of Texas over the last 500 years. Texas was governed by Spain, France, Mexico, The Confederate States, The Republic of Texas, and of course, the United States of America. This fact is where the Six Flags theme parks got their name, being that the first of the chain was located in Texas.
~ Texas has more inland water than any other state in the continental US. Of these more than 6700 reservoirs, there is only one natural lake in the entire state of Texas. Caddo Lake, which is located on the Louisiana border, is the only water source that is considered a natural lake. All other “lakes” within Texas’ borders are either manmade or simply a part of a river.
~ Texas became part of the United States as a part of the treaty that ended the Mexican-American war in 1848. Texas gained its independence from Mexico in 1836, however the US Congress denied its annexation in 1844 because of the threat of war with Mexico. It was only after the signing of the Treaty of Guadalupe Hidalgo that the annexation of Texas was resolved between the two countries.
~ There have been 7 cities that served as the capital of Texas, though some only briefly. From 1836 through 1839, Columbia, Galveston, Velasco, Washington-on-the-Brazos, Harrisburg, and Houston all served as capital for a short amount of time. In 1839, Austin was named the new capital of the state and it remains there today.
~ Texas has more professional sports teams than any other US state, including: 2 National Football League teams, 2 Major League Baseball teams, 3 National Basketball Association teams, a Major League soccer team. an American Football League team, a Women’s National Basketball Association team and a National Hockey League team.
~ The largest city in Texas is Houston, with just under 2 million residents as of the 2000 census. There are several towns that make the claim of being the smallest in Texas, with a total of 26 incorporated towns and census-designated places claiming a population of less than 100 residents.
~ The state capital building in Austin was constructed in 1888 from Sunset Red granite, on a foundation of limestone. It stands 15 feet taller than the Capitol building in Washington, DC and has more square footage than any other state capital building in the United States.
Texas is an amazing state, filled with many amazing facts and trivia. By taking the time to learn about the history of the great state of Texas, you can become a font of fascinating information. Texas truly is one of the biggest wonders of the United States
1986 Nick Spitzer film on African American dance-hall music in French-speaking southwest Louisiana, with Dolon Carriere, Armand Ardoin, and Alphonse Bois Sec Ardoin.
Music performed by Bebe Carriere, Eraste Carriere, Delton Broussard, The Ardoin Brothers, Jon Delafose and the Eunice Playboys, and Clinvin Jones and Friends.
Duration : 0:1:58
Categories: Louisiana Culture Tags: Alphonse, American, arcadian, Ardoin, Armand, Bebe, Bois, Broussard, Carriere, Clinvin, creole, dance, Delafose, Dleton, Dolon, Eraste, Eunice, folk, French, Jon, Jones, Louisiana, music, nick, Playboys, rural, Sec, south, spitzer, traditional
Pete Bergeron designed the Louisiana Creole flag in 1987 and, in 1995, the Lafayette-based organization C.R.E.O.L.E., Inc., a heritage preservation group, adopted the flag to represent the cultural and ethnic diversity of Creole Louisiana. Dolores Kay Conque, Bergeron’s sister, hand-stitched the first Creole flag.
The upper left section, a white fleur de lis on a blue field, represents Louisiana’s French heritage. On the lower left and upper right sections, West African heritage is represented, respectively, by the flags of Mali and Senegal. Spanish colonial heritage is depicted by the Tower of Castille — a gold tower on a red field — positioned at the lower right section of the flag. A white cross dividing the four quadrants serves as a symbol of religion in the region.
Historically, Louisiana Creoles share deep cultural and kinship ties not only with Mediterranean Europeans, West Africans and Native Americans, but, as well, with the people of Cuba and Hispaniola (Haiti and the Dominican Republic).
Duration : 0:4:18
i have been waiting on some mail from utah so i want to know how many days for mail to travel from there to alexandria louisiana 71301
The history of the Louisiana Frenchcreoles
Duration : 0:9:11