Do you want to know what the hardest part of making a good blog post is? It's not finding the perfect cookbook, putting the sticky tabs on the the pictures I want to use, scanning, editing, posting, shaping and sculpting the subject and adding my little anecdotes. The hard part is finding a title.
I'll go out on a limb and say my knowledge of Creole or Cajun or either type of cooking is limited to what is in a box of Zatarain's which is neither Creole nor Cajun. It's New Orlean's style with a red and white box, dadgumit. Perhaps one day I will find myself in that part of the country and I will be scarfing down Creole food with both hands and feet.
Until then, 1972 Creole cooking as only Southern Living could do with their wide cast net will be my reference. I don't know why I always want to write "Southern Comfort" instead but I do. If I drank, I would say I need a shot after all of this.
I'm going to go with the assumption there wasn't much Creole in any of these.
I'll go out on a limb and say my knowledge of Creole or Cajun or either type of cooking is limited to what is in a box of Zatarain's which is neither Creole nor Cajun. It's New Orlean's style with a red and white box, dadgumit. Perhaps one day I will find myself in that part of the country and I will be scarfing down Creole food with both hands and feet.
Until then, 1972 Creole cooking as only Southern Living could do with their wide cast net will be my reference. I don't know why I always want to write "Southern Comfort" instead but I do. If I drank, I would say I need a shot after all of this.
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The Creole Cookbook, Southern Living, 1972. Glazed spareribs and prunes. Not quite catching the Creole theme but I have an open mind. |
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This series wants YOU the reader/Southern homemaker to search for the title page. That's why it is always on the inside. |
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Of course this is an avocado omelet. That's why there are avocados in the background. What did you think, green peppers? Okay I did. Shush. |
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This descriptive intro to soups and gumbo makes me need to send my children out for some snappin' turtles so I can make us some damn soup. |
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California Avocado Ribbon Loaf. This has it all. Tomato juice, lemon gelatin, horseradish, shrimp, mashed avocados, sour cream. It's even sliced to show off the luscious layers. |
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Flounder salad. Curled tongues. Call it how you see it. |
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Golden Flower Salad. Nothing too weird about it except the taste combo of cucumbers, apples, shrimp, celery, lettuce, and lots of sugar and vinegar. Ehh, I stand corrected. That does seem weird. |
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While you chew on all of that, if I'm looking for an unusual main dish, I'm not going to feature fried rabbit or squirrel pie. It would definitely be unusual. |
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Mrs. Jack Adams of Miami, Oklahoma, you are a little far off the Creole map to make suggestions of what to do with your disjointed squirrels. |
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Shellfish trio. Very showy. That's all I can contribute to this. It's watery and showy. |
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Mushrooms and Eggs A La Ritz. The "ritz" is lost on me. |
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Pistachio Ice Cream. In the sense of being made out of marshmallows, peppermint oil, green food coloring anyway. |
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I'm leaving the crayons out of this. I just wanted to say that a Jolly Prune Coffee Ring does exist and if I wanted people over for coffee ring, it would have to be Jolly Prune Coffee Ring. |
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