Crawfish season is still progressing nicely. The price to the farmers is still up and that is very encouraging. The downside is that the demand is not like it has been the past few years. Our weather is so out of the ordinary. Here in South Central Louisiana we normally experience wet cold and freezing temperatures. This February finds us often in long sleeved shirts and pants, but no overcoats, stocking hats, or mittens. That being said, business is moving along nicely.
Gumbos, soups, and stews with an occasional spaghetti, fried fish or chicken are the normal meals served during these cold temperatures here in this part of the country.
I love cooking, but it didn’t start out that way. I was not allowed in my mothers’ kitchen except to clean and do the ironing. So when we married, my husband Randy, was the primary cook. Growing up in the small town of Ville Platte most men did the cooking and he finally taught me that patience and quality ingredients were the primary tools in producing a great meal.
Now, in our home, the meals are primarily prepared and cooked by me, Carmalete, unless it is to be grilled or fried. Neither do I bake the bread or make the best pancakes and biscuits. These are done by Randy and no one complains.
Love ya’ll,
Carmalete Manuel