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Nothing like a good old hot dog with souerkraut and mac salad for a side.
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Ana,

What are you planting? I have bell peppers growing.

Your pork sounds delicious! My husband does a great job with grilling.
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Anyone with issues with sodium wouldn’t be able to eat soup made with pickles. Pickles are very high in sodium.

Unfortunately, I am extremely sensitive to sodium. It spikes my blood pressure. I don’t use a lot of salt in cooking.

I love pickles but don’t eat them very often because of my blood pressure.

When I was young, I had low blood pressure. It changed when I got older.
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Always good to know. I took care of a lady for a bit that was on a very restricted salt diet.

Me not realizing soy sauce is so high in sodium and man she loved her soy sauce, on everything.
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Rice and broccoli, sausage peppers and onions 😋
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Need, I’m not much of a gardener. I am placing a row of impatiens in front of hostas on the shaded front of our house. Snapdragons. Marigolds. And I saved seeds from last year’s morning glories for hanging baskets and a pot with a trellis. Most of my garden is perennials - bleeding hearts, lilies, peonies, irises, sedum, allium and columbine. To eat - tomatoes, onions, rhubarb, parsley, oregano, chives, basil and cilantro.

I am fortunate that the farmers across the road grow more veg than they can use, so they share with us in exchange for tech support and pet sitting.
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Ana,

I love all of those plants. So pretty!

I want to plant an herb garden. I won’t be planting cilantro though, I have that weird genetic thing that causes it to taste like soap! I can’t eat it.
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Needs that's a new one for me. Interesting actually. Amazing how much I learn on this forum.
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Nacy,

Cilantro tastes horrible for me. I can’t eat it at all. It showed up on my 23andme genetic tests.
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Oh dear! I had a lovely meal last night, heaped with cilantro (we call it coriander). I love it!

However I hate all aniseed, fenugeek & licoroce type flavours. I wonder if that is a gene too 🤔
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Beatty,

That's sounds awesome,

I'm one of those people that only eat the black jelly beans. 😆
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Do you like licorice allsorts Anxietynacy? (yum)
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Cwillie yes, I make pizzelles for Xmas. It's an anis Italian cookie. There delishus
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Nacy,

We have Angelo Brocato’s, an Italian bakery and gelato shop here in New Orleans. They have been open since 1905. My mom went there as a child.

Everything they make is delicious! I love Italian cookies, tiramisu, cannolis, gelato, etc.

They do ship. angelobrocatoicecream.com

I am with you on black jellybeans. They are my favorite!
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Omg, my x is Italian, I love Italian bakeries. Any Italian paster you can't go wrong!
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Nacy,

My husband is Italian! I only have a small amount of Italian heritage in my DNA. I am predominantly British. Most of my family came over from the greater London area.

Italians are wonderful cooks! We have delicious Italian cookies at all of our St. Joseph alters here in New Orleans.

New Orleans has tons of Italians. The only other place that has more Italian residents is New York.
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Yes, the driver that took us to the swamp tours, was Italian, we drove by a lot of Spanish type homes, and a beautiful church. Then he showed us a tree in a back yard of someone's home , that was 500 years old. It was so beautiful. Spanish moss hanging all over it. I would of loved to of gotten a pictchure of it. We sat up front and chatted with him the whole ride
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Lol, here i go again forgetting this is , what's for dinner. 😆
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Nacy,

The swamp tours are fun. Did you eat any alligator when you were here?

It’s on some local menus. More often, it is seen in the Cajun areas of Louisiana.

People try to lump Cajun and creole cuisine together. There are similarities between these two cuisines but there are differences as well.
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Oh the swamp tours where so much fun. I figured we would maybe see an alligator or two but wow, they were all over!!

My husband at some deep fried alligator bites. I just wasn't interested in trying alligator
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Nacy,

Deep fried alligator bites are a popular appetizer. The Cajuns make alligator sausage.

There are lots of hunters in the Cajun areas of Louisiana and they will eat all sorts of things!

Louisiana is referred to as a sportsman’s paradise. I love our local seafood. Many people love fishing in our area.
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Needs someone did explain the difference between creole and Cajun. But I don't really remember what they said.

I'm sure you have a lot of interesting people in rural Louisiana. I've read some books about the swamps and such and movies.
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Nacy,

The easiest way to describe the difference between Cajun and creole food is that Cajun is ‘country style cooking’ and creole is ‘city style cuisine’ which is more refined cuisine.

It’s the way the food is prepared and cooked. For instance, a Cajun gumbo or jambalaya is prepared differently than a creole version. Sometimes, the ingredients are different too.

Both are delicious! I always get the Cajun gumbo at our jazz and Heritage Festival. The vendor is from Lafayette, Louisiana. I love the Cajun food in Lafayette.

Paul Prudhomme brought Cajun food to New Orleans. He worked as a chef at Commander’s Palace in New Orleans. (Garden District)

Ella Brennan hired him. Then he opened up his own restaurant, K-Paul’s, in the quarter. He died several years ago. Very sweet guy who trained many of our fine chefs. Paul was from Opelousas, Louisiana.
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There is a restaurant, a town near me, Saratoga, where the horse races are. Hattie's, it's so good. We go there once in a great while. Pretty sure she came from new Orleans. I think they are actually opening one in Albany. She passed, so I'm not sure if it's sold or if her children run it.
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Nacy,

Yes, if the owner is a native of Louisiana the food will be good. Otherwise, I wouldn’t trust it as being authentic cuisine of Louisiana.

Too many people think that Louisiana cooks just dumps hot spices into a dish and then they consider it Louisiana cooking.

Louisiana cooks season their food but it is so much more than that. We draw from many different cultures in our cooking.

Of course, the French brought over the wine and cooking with a roux.

The Spanish influenced our jambalaya recipe. It’s similar to their paella.

The Germans brought over the beer. The slaves from Africa influenced our gumbo recipes.

The Italian families brought their Sicilian cuisine to Louisiana.

And so on…
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Yes this is very authentic, she is actually rather famous for are area, but I'm thinking it's going to get to big and it won't be the same.
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Nowadays on Magazine St. here, we have many middle eastern restaurants.

One of my favorite restaurants on Magazine Street is Tal’s. It’s an Israeli restaurant that is excellent!

They also own another restaurant next door that is very good too, Misa, a Mediterranean restaurant.

We have Indian food on Magazine Street too. It really is a blend of cultures.

Just looked at the Hattie’s menu. Looks fantastic!
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CWillie, we had the pickle soup in a polish restaurant. It wasn't creamy and the pickles were grated.

When I prepare it, if it's good :-) I will give the recipe. Otherwise the next time I fix it I will :-)
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Reviewing recipes on-line and came across one that sounds very much like the soup we had do I thought I would share.

Eatingeuropean.com dill pickle soup, traditional polish recipe.
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Is it sweet or dill pickles? My favorite is spicy pickles. I can’t eat them often because of my high blood pressure. Too much sodium. Grrrr…
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