abita springs bed and breakfast

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I ordered a room service pizza at my New Orleans hotel

foreign,can I get one of the Crawfish pizzas,okay anything else nope just that would,you like a church too yes please okay it,will be ready in about 30 to 35 minutes,okay great thank you,thank you bye,a few moments later,hello,um yeah let me do,can I do the Creole meat pizza okay,great thank you,I'm not really one for room service I,traditionally always go out but I just,got off of work and it's,nine nine,59 p.m and I have not eaten anything in,about 12 hours so the room service at,this hotel is absolutely Bonkers they,have a breakfast place they have bar,food they have pizzas they have Burgers,they have a barbecue restaurant they,have a whole dessert it's insane so on,the pizza menu they have chicken bacon,tomato,crawfish butter chicken or Creole meat,pizza I was just gonna have fun and get,the Crawfish pizza because it's,hilarious that that's a thing and,they're out of crawfish so I'm going,Creole meat with andouille Boudin and,chorizo sausage mozzarella Creole spicy,tomato sauce 24 bucks charged in my room,foreign,I didn't order food from like a local,place was because this hotel's policy is,you have to go down to the lobby to meet,the driver they don't allow them to come,up here and getting down to the lobby of,this hotel is like,taking a rowboat down the Amazon I'm way,high up in the air you got to go down,and you can't go down to the lobby the,first floor you got to go to either,three or two and you got to walk through,like eight restaurants around a million,beams go down two sets of escalators,walk all the way around to the front of,the building so I'm just lazy also I,won't lie I love that the room service,here offers a creole Pizza I went to the,grocery store this week and got a bunch,of Louisiana craft beers this is Parish,brewing's ghost in the machine which,I've never had before Broussard,Louisiana,double India Pale Ale looks like a porta,mimosa,damn 8.5 alcohol by volume of 4.24 out,of 5 on untapped which is very good,tropical sweet juicy,and I haven't eaten anything like I said,so I'm gonna be buzzed two beers in I,mean like I might be drunk today's video,made possible the buzz that we're,acquiring is made possible by Miss Megan,Jeffries,Megan wanted me to do a video on this,trip buzzed not drunk buzzed so I,thought today would be the perfect day I,don't have a call time I don't start,work until later tomorrow so I'm gonna,kind of have a night in my hotel room it,was a super stressful day we're just,gonna pound some beers and eat some,Creole meat pizza I said like a half,hour so,I got a half hour to get a bullet to,catch a buzz,a little concerned how slammable that is,for almost nine percent since this is a,food Vlog I want to let you guys know,about stuff I've eaten outside of this,Vlog that I just eat with my face and,then I move on with my life I went to,Muriel's and had their shrimp and grits,and I took these photos and it was the,maybe the best shrimp and grits I've,ever had I was blown away I also had,their gumbo not the most photogenic,thing in the world but the taste made my,tongue freak out and they also got lunch,for the crew and they got koshan butcher,that place that I got the the pig Mac I,got that the next day and then I had the,Cubano and it was fantastic,some days man you just get off of work,and you're just like the last couple,hours you're just thinking about beer,and you're just like man I'd love a cold,one and that was today,that's one,this is Mardi grasbach by Abita Brewing,which I've had a lot of like purple haze,from that's like their most that's,probably the flagship beer similar to,German maybach's Rich malt flavor and,full body,hair with nobody else,smells good,so this one a much lower score at Abita,Springs Louisiana,3.46 out of five so I mean a pretty bad,score on tap to be honest supposed to be,multi-smooth and sweet okay,be crushable for a Bach,so Midwest back there's people from all,over the country kind of flew into,Louisiana for this big producing gig I'm,doing and every time I work with people,from all facets of the United States,it's so funny how quickly my accent gets,called out like the really long A's like,it's so Michigan because I'm from,Detroit back back,I lived in Oklahoma like 12 years ago,and when I moved there everybody was,like where are you from,hey guys you wanna back,I can confirm an empty stomach I'm,buzzed,an eight and a half beer and this is 6.5,it was a terrible pour I just can't,stress to you enough how excited I am,that I don't have to go downstairs and,that they're just gonna hand me a pizza,box they're gonna knock on the door,Lionel's not here so I don't have to,worry about the dog going ballistic when,somebody knocks on the door and I just,get to walk over and go thanks it was,just put on the room card and I just,walk away,thank you,foam okay some of you hardcore people,probably already saw the I picked up a,bag of zaps of voodoo nor alone,Kettle style chips and uh this will be,my little appetizer here these are,so popular and I don't r

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Batch 108: Avery Brewing Go Play IPA & Abita Brewing Hop-On Pale Ale

Batch 108: Avery Brewing Go Play IPA & Abita Brewing Hop-On Pale Ale

what leaps tastes good like a beer sure,you said it lucky strike means fine,tobacco try a frosty cold glasses of,variants right away,no Boulder - overloading cheers everyone,and welcome to the unfiltered gentlemen,and now with a high of BAC than your ABV,Craig Scott and Dan that is we welcome,in everybody the unfiltered gentleman,thanks for listening,and joining and telling all your friends,about the most important show in the,world that's us I am Greg that's Scott,hater,that's Dan hey you just the one want us,play the drinking game no well it will,ended and it exactly yeah yeah get this,man up here please oh good well welcome,in everybody like I said our bure part,of the week if you're near the Schobert,board is an attempt to make sure Scott,does not throw up on the microphone,right it's to curtail it somewhat an,hour per part of the week is friendly,beer which I just did hey you had a,friendly beer and it was a friendly burp,oh there we go trying to do yeah,and with such a thing we'll talk about,some printer friendly deadly talk about,friendly if you're in a little for your,beer in a little bit,shout out to Camarillo California I came,to cam-cam coming through is our top,listenership last week which I have to,zoom has at least a little bit to do,with the fact that we had Mike Brown,from flatfish brewing are they located,in the Camarillo so thank you guys from,Camarillo thank you again to Mike for,coming on and spreading some beer with,us and all that good,to be it mm-hmm got the Camarillo bump,yeah nice,yes I don't forget when you're on the,social medias taking pictures of your,beers,you should hash tag show us your beers,up do that yeah tag us in them and hash,tag cans for cans if it's a nice can dan,likes nice can I do you got a nice can,put it on there yeah we like we like,look at those nice gams yeah so hashtag,shows your beer hash tag cans for cans,don't forget to rate and subscribe to us,on iTunes even if that's not your,listening device of choice it still,helps us get seen by other people it's a,weird nerdy algorithm thing so all right,that's enough,jibber jabber for me I think the guys,over here are starting to look a little,dehydrated let's fix the situations it's,time for beer of the week,we will indeed this one comes to us and,I'll tell the full story in a couple of,you but compliments of listener Mike who,is our biggest fan and we've met him at,immigrant and a couple other breweries,you know I'll talk about the beer first,and I'll talk about why he has been so,gracious as to donate some beer,this is Avery's go play IPA two five and,a half percent three point six four on,beer advocates and three point five,eight on untappd,from Avery they say go play IPA sports,juicy tropical and dank aromas filled by,dry hop editions of The Vic secret which,is apparently a typo hop,hi-de-ho seven and Simcoe hops better,yet sodium and potassium help activate,this motivated lively IPA Wow,yeah so it's got like electrolytes he, in it in an altar sting yeah I'm,feeling energetic all right I can run a,marathon it's like a gator beer Gator be,real cuz water sucks yes right right and,so to the college team in Florida yeah,it'd be pretty good yeah so this one,comes to Mike like I said he thinks,might on a road trip that I'll tell you,all about in a couple of you had was,yesterday I'm I'm still enjoying it now,this is super light yeah very easy to,put down it's a very summery beer,five and half percent visitor drink late,drinks like it's like a four and a half,session kind of thing correct on the,nose I get some some citrusy fruits but,a real life and in nosiness right and,the flavor it's kind of how they,described it it's a little fruity a,little dank just but real light and easy,to pass the tongue is it possible to,taste potassium cuz I feel like there's,a banana in there hey,I don't know right I don't know I'm,gonna go back in here and see what's,going,I sorta got it taste potassium I guess,other than the outright taste of a,banana I wouldn't know what to taste for,as far as potassium is concerned it's,true but I do feel healthier I do too,yeah I'm feeling healthier as I drink it,like I said this is very light very easy,to drink I could pound like six of these,real fancy yeah I think this would be,good a gateway for someone who's not a,huge IPA fan right this is kind of light,yeah it is very light for an IPA and,it's um it's appreciated yeah,yes in the summer absolutely Scott you,feeling healthier oh man I tell you,livers never looked so good I'm ready to,drink a marathon woo twenty six beers,right that's it at least yeah exactly so,thank you to Mike this is like I said,Avery's go play IPA,all right let's so let's get into the,thick of ends to share it's time for a,crock stock it is indeed a few things to,mention first of all had my birthday,barbecue over the weekend up that's the,old triple BQ it's really had some,people over and we got very well,hydrated and we ate some food too,but kind of killed the buzz so we j

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Great Chefs of America | Erik Blauberg, Michael Jordan, and John Besh (S5E19)

Great Chefs of America | Erik Blauberg, Michael Jordan, and John Besh (S5E19)

(easy jazz),- An appetizer comes from the famous 21 Club,in Manhattan.,Erik Blauberg cooks red mullet,braised in herb-infused oil,,served with kaffir-flavored naj and caviar.,Then Michael Jordan prepares the main course,from Las Vegas.,It's seared King Salmon served on wilted greens,with Provencal relish and bell pepper vinaigrette.,John Besh presents dessert from Louisiana,,the Italian classic, panna cotta,,with fresh fruit flavored with jasmine tea syrup,and garnished with lavender tuile cookies.,The 21 Club in New York has a colorful history,,dating from Prohibition, when presumably,,it was one of the city's swankiest speakeasies.,Erik Blauberg is the executive chef now,and brings a long list of credits,,including work with Roger Verge and Paul Bocuse.,His dish is red mullet and caviar.,- Here I have some olive oil.,We're gonna add olive oil right into our pot like so.,Now next up I have some opal basil,,little bit of green basil.,Some fresh Rosemary.,I have some lemon thyme.,And I also have a little bit of marjoram.,I have some peppercorns,,gonna add those right into our oil like so.,I have some sea salt.,And that's what our braising liquid should look like.,Now, what we're gonna do with this mullet,,first of all, we're gonna fillet it.,We're gonna make sure that it's cleaned,,it's scaled, which this is already scaled,,and, basically, you just wanna rub the fish like so,and remove all the scales,,and then run your knife down the fish like so.,And we're gonna turn it over to the other side,,and we're gonna cut right in back of the head like so,just a little bit.,And we're going to run the knife,right down the bone.,Now, we wanna be careful not to,cut through the fish entirely.,Because what we wanna do is we wanna try to,keep this intact.,So we're just gonna cut that right out of there like so.,And this is what we have, basically.,Now, what I have here is a is a leak tie.,Now, what the leak tie is is basically a leak,that I place in boiling water with a little bit of salt,,blanch it off for about two minutes,,and I cut them into strips like so.,Now, what I'm gonna do with this fillet,is I'm gonna kinda roll this like so,and then bring up the other side of the fillet like that.,Now we're gonna take that leak tie,and we're gonna wrap it right around the fish like so,and then we're gonna tie it,in a little knot.,Gonna remove all the excess.,We're gonna season it with a little bit of salt,,little bit of pepper.,Gonna take that,,gonna place it right into our oil,,and here I have one that I've already done, as well,,we're gonna place that right into the oil.,Just add a little bit more oil to that.,You wanna make sure that the fish is covered in oil.,And there we go.,Now we're gonna place it in a 350-degree oven.,- For four minutes.,- Now, next up we have a naj.,And what I have here is I have some onions,,I have some celery, I have some tomatoes,,I have some kaffir leaves,,some butter, some Beluga caviar,,and, of course, I have some champagne, as well.,And I've basically sliced everything up,and I've sweated it off in just a little bit of oil,and we're gonna get it going here just a little bit.,Like so.,And you wanna sweat it off till it's translucent.,You wanna release all the natural sugars.,But you don't wanna color the vegetables, very important.,And we're gonna take our champagne.,(sizzling),We're gonna add it right into our vegetables.,Now here I have some, these are Manila clams,,and these are top knecks.,And then here we have some green mussels from New Zealand.,Now we're gonna take all of these,and we're just gonna basically add it,right into our vegetables and champagne here.,And we wanna let that simmer.,And what we're gonna do here is we're making a broth.,You have a cover, John?,And we wanna just cover that up,and we're gonna let that steam up just a little bit.,Is we're gonna strain it out.,Like so.,And you wanna push all the juice out.,This is gonna make a great broth.,- The broth is transferred and reduced slightly,,then butter, cherval, thyme,,and kaffir lime leaf are added.,- And I also have some kaffir leaf,,which is a leaf from the Phillipines,and also grown in Hawaii,and has a very aromatic flavor.,Comes from the lime tree.,We're gonna stir that right into our mix.,And we want it all frothy like so.,And I have one of these electric hand mixers.,- The cooked fish is drained.,- OK.,We're gonna take that, we're gonna place it,right on the dish.,We have our naj.,The naj right around like so.,Here we have our Beluga caviar.,Place the caviar right alongside it.,I have some tomatoes.,Put the tomatoes around.,I have some kaffir leaf that I've Julienned.,And...,(bedtime campfire music),(easy jazz),(easy jazz),- In 1999, Michael and Wendy Jordan,opened Rosemary's Restaurant in Las Vegas.,In a town that's awash in culinary hype,,it has quietly begun making a name.,His early career was with the ubiquitous Emeril Lagasse,,who first brought him to Las Vegas.,He's his own man now,with dishes like king salm

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What's in a Name Part 2 | Lost Louisiana (2006)

What's in a Name Part 2 | Lost Louisiana (2006)

I'm your host Charlie Wynnum and I'm,inside the recently opened State Museum,in Baton Rouge it is filled with the,rich sights and sounds of Louisiana's,story this is the perfect spot for,anyone with questions about Louisiana we,also thought it would be the perfect,setting to ask our continuing question,of what's in a name and our journey will,include climbing to the top of Mount,Lebanon and we'll also head to the,communities of new roads Iowa and Abita,Springs but first we will begin with the,oldest permanent settlement in the,Louisiana Prinsloo easy Ana back in 1714,and the history of this community is,well preserved if you talk with some of,the locals you'll get an idea that NACA,dish is the perfect spot just to hang,out and learn more about Louisiana,history or simply sit down and eat a,meat pie or keep your eyes open you just,might see some Hollywood movie stars the,town of NACA dish is so charming and so,beautiful you'd have thought it came,right out of a Hollywood movie lot in,fact it's the other way around,Hollywood has come to NACA dish to make,several movies including steel magnolias,the horse soldiers and man in the moon,but before we dive into NACA dish going,Hollywood how did NACA dish get its name,for that we go back nearly 300 years,when the Caddo Indians lived off the,land and the French Marines built the,fort when the French first came here and,they first came in 1701 but when they,established this settlement here in 1714,the French were know what they usually,did was they named the place for the,group the Native American group that was,living there so this was their post at,the NACA - is there a translation at all,- Mack edition well NACA deuce of course,is a catalan word and caddo na means,place a place of and the closest,pronunciation that I can produce for you,is in Caddo it was na see toes and see,toes means Paw Paw so this was in Caddo,place of the pawpaw,now Popoff is a fruit that people ate,and it was a food source we're in for,saint-jean-baptiste State Historic Site,this is one of our Louisiana state parks,this is a reproduction of the fort that,was built here in 1716 the French came,here established a fort in order to more,define their border between French,Louisiana and Spanish Texas what we do,here is we educate people on our rich,colonial history the people who came,here gave us so many of the traditions,that we have today and all started with,the French colony here and it started,because of the French putting four,saint-jean-baptiste here and a community,developing around it we have staff,members who dress in our costumes every,day they're doing activities every day,whether it's tanning hides or are,cooking on an open flame fire or cooking,all the harvesters are shooting their,muskets or doing any kind of activities,that the French Marine is doing during,this time period staff members can take,their lead from the scores of Hollywood,actors who came to NACA dish over the,years including John Wayne in the horse,soldiers Reese Witherspoon in man in the,moon but the town hosted a juggernaut of,Hollywood divas when Steel Magnolias was,filmed entirely in NACA dish and,released in 1989 the screenplay was,based on the stage play written by NACA,- native Robert Harley and the Eatonton,family home portrayed in the movie,became the steel magnolias,bed-and-breakfast,two and a half years ago after Paul and,Karen Reinhardt purchased it from the,Taylor family,beautiful place thank you I believe I've,seen this kitchen yes I believe you help,if you've watched the movie you,certainly have yeah you get a whole lot,of questions about the movie I can only,imagine you get you know hundreds of,questions hundreds hundreds people enjoy,watching the movie while they're in the,house that it's filmed in as far as we,know it's the only house that you can,actually come and stay in the house,where a movie was filmed the bedrooms,are named they're named after characters,in the movie such as we've got the,shelby room which was wallpaper pink,book with pink wallpaper before the,movie we still have that same wallpaper,and same drapes there we have the,Jackson room which is the Jackson the,room at Jackson climbed through the,window to see show B in the bathtub and,then we have a clary room,it's named after Clary in the movie and,then the Malayan room which is kind of,set up as a as a mother motherly type,room and we're gonna do a third floor,and we're gonna put Weezer in the Attic,so I'm gonna have weasels attic when we,get through with it Paul and Karen say,they have already hosted over 700 guests,including fans of the movie as far away,as Europe and Australia and watching the,movie from inside the home gives guests,an unforgettable experience even people,who aren't necessarily that big a movie,buffs have just gotten the biggest kick,out of watching the movie in the house,that was filmed in you'll hear them get,up and they'll stop the movie and run to,wherever the movie is and discuss that,particular set every a

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Natchitoches | What's in a Name? | Lost Louisiana (2006)

Natchitoches | What's in a Name? | Lost Louisiana (2006)

welcome to another edition of lost,Louisiana what's in a name part two,I'm your host Charlie Wynnum and I am,inside the recently opened State Museum,in Baton Rouge it is filled with the,rich sights and sounds of Louisiana's,story this is the perfect spot for,anyone with questions about Louisiana we,also thought it would be the perfect,setting to ask our continuing question,of what's in a name and our journey will,include climbing to the top of Mount,Lebanon and we'll also head to the,communities of new roads Iowa and Abita,Springs but first we will begin with the,oldest permanent settlement in the,Louisiana Purchase,the French settled Natchitoches,Louisiana back in 1714 and the history,of this community is well preserved if,you talk with some of the locals you'll,get an idea that naca dish is the,perfect spot just to hang out and learn,more about Louisiana history or simply,sit down and eat a meat pie or keep your,eyes open you just might see some,Hollywood movie stars the town of NACA,dish is so charming and so beautiful,you'd have thought it came right out of,a Hollywood movie lot in fact it's the,other way around,Hollywood has come to NACA dish to make,several movies including steel magnolias,the horse soldiers and man in the moon,but before we dive into NACA dish going,Hollywood,how did NACA dish get its name for that,we go back nearly 300 years when the,Caddo Indians lived off the land and the,French Marines built a fort when the,French first came here and they first,came in 1701,but when they established the settlement,here in 1714,the French were no what they usually did,was they named the place for the group,the Native American group that was,living there so this was their post at,the NACA dish is there a translation at,Alton Mac Edition well NACA days of,course is a catalan word and caddo na,means place a place of and the closest,pronunciation that I can I can produce,for you is in Caddo it was na see toes,and see toes means hop hop so this was,in Caddo place of the pawpaw,now pop off this fruit that people ate,and there was a food source,we're in a for saint-jean-baptiste State,Historic Site this is one of our,Louisiana State Parks this is a,reproduction of the fort that was built,here in 1716 the French came here,established a fort in order to more,define their border between France,Louisiana and Spanish Texas what we do,here is we educate people on our rich,colonial history the people who came,here gave us so many of the traditions,that we have today and all started with,the French colony here and it started,because of the French putting four,saint-jean-baptiste here and a community,developing around it we have staff,members who dress in our costumes every,day they're doing activities every day,whether it's tanning hides or are,cooking on an open flame fire are,cooking on the harvesters are shooting,their muskets or doing any kind of,activities that the French Marine Corps,is doing during this time period staff,members can take their lead from the,scores of Hollywood actors who came to,NACA dish over the years including John,Wayne in the horse soldiers Reese,Witherspoon in man in the moon but the,town hosted a juggernaut of Hollywood,divas when Steel Magnolias was filmed,entirely in NACA dish and released in,1989 the screenplay was based on the,stage play written by NACA - native,Robert Harley and the Eatonton family,home portrayed in the movie became the,steel magnolias bed-and-breakfast,two and a half years ago after Paul and,Karen Reinhardt purchased it from the,Taylor family,beautiful thank you I believe I've seen,this kitchen yes I believe you have if,you've watched the movie you certainly,have yeah you get a whole lot of,questions about the movie I can only,imagine you get you know hundreds of,questions hundreds hundreds people enjoy,watching the movie while they're in the,house that it's filmed in as far as we,know it's the only house that you can,actually come and stay in the house,where a movie was filmed the bedrooms,are named they're named after characters,in the movie such as we've got the,Shelby room which was wallpaper from,pink book with pink wallpaper before the,movie we still have that same wallpaper,and same drapes there we have the,Jackson room which is the Jackson the,room that Jackson climbed through the,window to see Shelby in the bathtub and,then we have a clary room it's named,epic Larry and the movie and then the,Malayan room which is kind of set up as,a as a mother motherly type room and,we're gonna do a third floor and we're,gonna put Weezer in the Attic so I'm,gonna have weasels attic when we get,through with it Paul and Karen say they,have already hosted over 700 guests,including fans of the movie as far away,as Europe and Australia and watching the,movie from inside the home gives guests,an unforgettable experience even people,who aren't necessarily that big a movie,buffs have just gotten the biggest kick,out of watching the movie in the house,that was filmed in you

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What's in a Name? Part 3 | Lost Louisiana (2006)

What's in a Name? Part 3 | Lost Louisiana (2006)

hello and welcome to another edition of,lost Louisiana what's in a name part,three,I'm your host Charlie wooden over the,years LPB travels the countryside to,find some of the most unusual name towns,and communities in Louisiana and we ask,one simple question how did that place,get its name and it's surprising to see,how that one basic inquiry becomes the,cornerstone to some wonderful,storytelling and this time around our,storytelling will include the town I'm,in right now bro bridge which as the,story goes was the first city in,Louisiana founded by a French woman plus,we'll head to the towns of Moana Turkey,Creek and Avery Island,but we begin with a town name start,Louisiana to our knowledge this is the,only town in the country by that name,however in the world of country music it,is the home to one of the biggest names,in show business Tim McGraw but this,town east of Monroe is more than just a,home town to a country music megastar it,is also home to probably the most unique,volunteer fire departments in the,country at first glance you would think,start Louisiana is the furthest thing,from the bright lights of the big city,what do we do it's star what are you,doing stars not much to do I mean for,fun we go sit at the lake watch it,Turtles but think again start Louisiana,is the home to country music superstar,Tim McGraw this welcome sign looms large,but it is not the only sign in town that,just might make you stop just ask the,town's fire chief Johnny let low I mean,the fire chief about six years now,building apartment about 18 years,anybody making fun the name of your fire,department sometimes they do have to,think about it while they do but this is,on the interstate and people stop they,look over here and see the fire,department's pictures all over the,pictures on the internet with the,station on it,Johnny oversees the start fire,department and he does not mind the,irony in fact he enjoys it some of their,biggest hits are the volunteer fire,departments hats and t-shirts if you,wear one of the caps on cough course,somebody always asks you about it or our,young boys always wear the shirts they,were in a church and I think using the,girls and thanks to the start fire,department the town's fire protection,has dramatically improved before we had,one we had to depend on other towns to,put out our fires and our own fire,department we were able to actually save,quite a few houses and additionally our,insurance rates about half of what they,used to be,and we enjoy doing it the origins of,start Louisiana began in the late 1800s,with a man named JM Morgan also known as,Grampa Morgan back then the community,was known as Charleston but that name,was rejected by the US Post Office,because there were already too many,towns with that name,the story goes his daughter Rachel he,was actually postmaster at the time,suggested that let's call it starring,because I'm making a nice start and they,sent that when he in it it took no we're,glad of that we like that name start,Louisiana is not very big just about two,thousand people or so but this area,especially right here at the CW Earl,cotton gin exploded to 20,000 people,because of a concert of a lifetime,favorite son,Tim McGraw came back to his hometown,with a huge bang,the concert aired on national television,on Thanksgiving weekend 2002 Tim McGraw,sent his hometown into a frenzy concert,was just across the street,Tim McGraw went to this school yes he,did you were the principal of Tim McGraw,for about eight to ten years come on,yeah what was he like as a student he,had a lot of brass I mean you know he,was very self-confident and I I believe,that helped him to to break in of course,being the son of Tok McGraw didn't hurt,him any you know he wasn't shy he would,always try to date the prettiest girls I,guess that's why he ended up with faith,but he wasn't as successful in high,school that that is he it was after he,got to be rich and famous of course I,remember him when he was still going,school up here but you remember just him,being going to school I used to pick him,and his sister up every now and then if,this other stole over here give them a,ride home and that's the body they'd ask,for a ride to the house and I'd haul him,into truck,Charles dropped him off here this is,where Tim McGraw grew up the street sign,near his house has been changed to Tim,McGraw Road the sign is up about eight,feet above ground because visitors kept,stealing it and over at the start Mart,store owner Jim Davis has all the,essentials for a typical convenience,store including a small music selection,I notice you sells some Tim McGraw CDs,intake yeah we've got a few how they,sell them a little here a little there,mostly the tourists you know do you see,many tours let's say you know what I,like Tim McGraw so much I'm going to,start Louisiana it will surprise you how,many people stop and run over,would rage where the house is long,before the rise of Tim McGraw's career,this town was also the start for Ai

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Southern Foodways: Latinx Food Culture

Southern Foodways: Latinx Food Culture

hello and welcome everyone thank you for,joining us we have uh sarah here from,the university of maryland,it's assistant professor of the,department of american studies and,she'll be discussing the influences of,caribbean cultures,the influences of caribbean cultures,that have had on our southern foods so,i'm gonna give it away and let you make,us hungry for dinner,great um hey everyone um,yeah my name is sarah fouts and i am an,assistant professor uh,and i look at it in baltimore but all my,research that i'm going to talk about,today is based in,new orleans,and maybe before i pull up my slides,i'll just talk a little bit about my,background,because you know i came about studying,food you know from a you know a,different perspective um,and,uh,really what i,started um or i guess i grew up in,kentucky and in a household that,i,very much revolved around southern food,and and things like that and i ended up,working in the town that i grew up which,is shelbyville kentucky,and i worked for a nonprofit um,as a bilingual liaison so i was working,with spanish speaking communities and in,kentucky and mostly they were working in,agriculture and tobacco,in those industries and there was,you know kind of some tension between,the,community that was already established,in shelbyville and the new uh immigrant,community so we were trying to figure,out ways to integrate um the two or,better kind of introduce like cultural,exchanges etc,and so we thought of a food festival um,because there were different um,restaurants that were you know popping,up in the city um and different forms of,food vending from taco trucks the,brick and mortar restaurants,and so we got the puerto rican,restaurant the guatemalan restaurant the,mexican restaurants there were a few of,those,there's a colombian restaurant um,a couple more,uh oh a salvadoran restaurant and we got,them all,and and did this food festival in front,of a big lawn of a mexican restaurant in,the town and it was a really big hit um,but it got me thinking about uh you know,what does it mean that all these um new,central american and mexican cuisines,and even south american,are represented,in kentucky and what does that say about,kind of the changing uh demographics in,that region,around that same time i got into grad,school um in new orleans and what better,place to study food than than new,orleans which is i'm sure if you've been,you you've had the jambalayas and the,crawfish,um,or at least heard about the in the,gumbos of course so it got me really,thinking about um,uh the kind of new arrival of central,american and mexican foods to that city,after hurricane katrina in 2005,and so that's what you know really kind,of piqued my interest,and i've had the privilege of of being,able to,not only do academic work but also do,more public facing work so,podcast episodes oral history,archive projects,museum exhibitions,a lot of different,kind of public humanities types projects,with museums and libraries and and,organizations like the southern foodways,alliance which is how i um i think faith,found me for this project,uh presentation um so you know i've it's,been exciting to be able to do these,different um,venues of talking about um,foods in particular and especially what,i'll talk about today is mostly honduran,foods um in new orleans,um and so that's you know,and how that has has reflects the,shifting changes in in the south,southeastern united states,um so i guess um,what i'll do is just,share my screen and bear with me for,just a second let's see,this will be it,okay,so i've entitled the the presentation,for today is the analyzing,honduran food ways in post-katrina in,new orleans,um,i'm in an american studies program and a,lot of the research that i do is in uh,the kind of growing field of food,studies which is really exciting,and i'm also the director of our public,humanities minor,so i do a lot of kind of,food projects with students and with,community,and baltimore um and new orleans and i'm,hopefully working on a big street vendor,project working with food vendors in in,new orleans and baltimore kind of a,um,a dual project in both places that's you,know,i have a couple grants out to be able to,fund projects to work on that,but right now i'm working on a project,that looks specifically about what i'll,talk about today um which is these um,uh,central american and mexican foods in in,post-katrina new orleans um let me see,okay so,right here,i like to start with the question you,know what am i thinking about what's,what's the research question and that'll,kind of help shape the presentation for,today so i have the question how do,central american and mexican immigrants,use their food waste to reshape or shape,the cultural social and political,context in postgraduate new orleans,and this is an image i have that was,actually around the corner from where i,used to live in new orleans um of and,it's not there anymore,up there for maybe six months but it was,this market um in the pretty fa

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