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Private Message added 2010-12-27 |
Private Message added 2010-12-27 |
| Date | 2010-12-23 |
| Location |  |
| Message | I love your blog.. very nice colors & theme. Did you create this website yourself or did you hire someone to do it for you? Plz reply back as I’m looking to create my own blog and would like to know wheere u got this from. thanks |
Private Message added 2010-12-19 |
| Date | 2010-12-13 |
| Location | |
| Message | I LOVE THIS SITE!!!! Thank you, fellow Michigander, for creating an amazing site for us lovers of all things New Orleans! I now live in Shreveport, LA, but I grew up in michigan. my mom RAVED about New Orleans (it's where she and my dad lived when she found out she was going to have yours truly).... and when i finally moved down here, i INSTANTLY fell in love. The food is incredible, but the atmosphere is what got me. SOOO easy going and laid back. Living in a fast paced city and want that big easy feel? take one bite of true cajun cooking and you're instantly transported back....I love this state, this way of life, this site ^_^ |
Private Message added 2010-11-21 |
| Date | 2010-11-18 |
| Location | |
| Message | I love your olive salad recipe; it's the best I have ever had and everyone loves it. We like to keep it on hand, especially this time of year for football snax. It is as good on a sandwich as it is on a cracker or piece of flatbread. |
| Date | 2010-10-28 |
| Location | |
| Message | god I miss nola |
| Date | 2010-10-15 |
| Location | |
| Message | I am from Baton Rouge but have lived in Augusta, GA for thirty years. I own The Baton Rouge Chef in Augusta, a catering company, now six years old. Love the praline bacon recipe. Will use it not only for brunches but at cocktail parties this Christmas season. I need a good recipe for an elk roast, to be prepared for a Christmas party with a hunting theme. Any ideas? Guests will use a cocktail size plate and a fork at each station. I will be using deer sausage, duck and oyster gumbo, etc. for this party. Would like to have a an elk roast to be sliced and eaten on small party rolls....maybe a gravy or sauce on the tray. |
| Date | 2010-10-14 |
| Location | |
| Message | I haven't tried your recipe yet, but in 5 minutes I will begin. I have varied techniques and ingredients over the years,looking for the taste, appearance and consistency of what I recall of Mother's Gumbo. Thanks for the blog. I'll report back. Joe Johnson |
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