Destinations Diva

I wasn't always a Marvel fan but after developing a healthy obsession with Universal Orlando and Thor (or should I say, Chris Evans), I'm quickly becoming one.  I am fascinated with the films based on Marvel characters and though I would not classify myself on the same level as some Marvel enthusiasts, I enjoy looking up each character and their comic book history on the interwebs.  It's a scientific fact that colors evoke strong psychological responses.  Did you ever notice that fast food restaurants almost always use the color red in a major way because it enhances appetite while blue can suppress appetite? As guests first view Marvel Super Hero Island at  Universal's Islands of Adventure , a rush of color hits you in the face with a superhuman force!  This "island" of villains and heroes is a feast for the eyes with a multitude of vivid colors.  Towering classic Marvel comic artwork is almost too much for a guest's mind to...

Some people may not know that I'm an artist as well as writer and cook.  I was just back home on a visit to Lafayette and while there, my brother showed me a few old window screens which he said may have come from an old house across the street from ULL's campus.   There happens to be two old houses which have windows this size on the corner of University and Johnston. Fun fact: our dad's office at USL (at that time) was right across the street from these houses about 35 years ago. So I wanted to do an art project with the old screens.  I love the rustic vintage quality and the peeling paint. The problem was that they were just a little too large.  No problem though because brother Dave cut the bottom off for me.   I love the old latches so I made sure they were on the outside. Then I got to work on brushing and scraping off the excessively chipping and peeling paint. This kind of job is bad for a manicure! ...

After the  extreme winter we've had in Louisiana this year, crawfish, our usual favorite seafood during the Lenten season is not too prevalent and the prices have sky-rocketed!  Have no fear, though because shrimp can be found virtually everywhere!  This recipe cuts down on the fat by cutting the amount of butter and substituting evaporated milk for the heavy cream.  Don't worry, the creaminess comes through the use of the silky "milk" of the freshly cut corn.  I like to boil the cut ears of corn in the soup base to get all of that starchy goodness! Cajun Shrimp Corn Bisque       Cajun cooking is the local cuisine of South Louisiana but it's rooted in elements from many influences.  When the Acadians settled in the marshes of south Louisiana, they married their French style of cooking with local ingredients--corn (m aise) from the native Americans and seafood from the surrounding bodies of water.  This classic r...

EASY CRAWFISH BISQUE Crawfish bisque was originally created because of an over abundance of crawfish at harvest time.  Many families have a tradition of using their first “boil” of crawfish for the bisque.  The crawfish tails were pealed for the bisque and the heads reserved.  A traditional bisque is garnished with stuffed crawfish “heads.” The heads are cleaned and stuffed with a crawfish stuffing.  To make this dish easier, we use packaged cleaned crawfish tails and make crawfish balls or “boulettes” instead of stuffed heads. Crawfish ball ingredients: 2 tablespoons olive oil 1 pound cleaned crawfish tails 1/2 cup bread crumbs plus extra 1 finely chopped onion 1/2 bell pepper, finely chopped 2 tablespoons parsley, finely chopped 1 rib celery, finely chopped 2 cloves garlic, finely chopped 1 teaspoon Creole seasoning 2 eggs Bisque ingredients: 1/2 cup flour 1/3 cup vegetable oil 2 pounds cleaned crawfish tails 1 medium on...

Cajun and Creole Dictionary Cajun (cay-jun)  Slang for Acadians, “Cajuns” settled along the swamps and bayous of Louisiana. The term now applies to the people, the culture, and the cooking.  This cooking style evolved from using the available resources such as the local seafood and wild game. The local native Americans lent the use of corn, ground sassafras and bay leaves. Cajun cooking is associated with “one-pot meals.”  Allons (al-on):  Let’s go! Andouille (ahn-do-ee)  A spicy country sausage used in Gumbo and other Cajun dishes. Bayou (bi-yoo)  The streams or small rivers in Louisiana. Bisque (bisk)  A thick, cream or milk-based shellfish soup, usually made with crawfish, shrimp or oysters. Bon Appetite! (bon a-pa-teet)  “Good appetite” or "Enjoy!" Boucherie (boo-shuh-ree)  A community butchering which involves several families contributing the animal(s) --usually pigs -- to be slaughtered. Each family...