À la brune

Boudin

(Above photo: Gil Young of Eunice making boudin at the Savoy's boucherie)

In South Louisiana there are certain topics that will assuredly cause hours long debate, possible loss of friendships and in some rare cases, physical confrontation. Boudin is one of those topics. We will argue over the proper ingredients, and what are the correct proportions of those ingredients (mainly this is about liver). We will debate the right way to eat boudin (do you eat the casing or not). And the most hotly discussed topic is, of course, who has the best boudin.

For those that don't know, boudin form South Louisiana is pork, pork liver, onions, spices and rice, ground up and stuffed into a sausage casing. It is hardy, spicy and earthy. It is mostly eaten by itself but some do eat it with crackers or pickles or with spicy mustard. Boudin is best acquired from local butcher shops that dot the country side of South Louisana. And this may be one of the reasons why people are so loyal and defensive of the favorite boudin and the place where it comes from - local tatses and local pride.

Boudin will differ from town to town and geographical location. I have found that In the northern most part of Acadiana boudin contains a more liver than boudin in the more Southern parts of Acadiana. But there are many other ways that people tweak their boudin recipe -how course the grind, rice to meat ratio...etc. These regional tastes and traditions make the 'who has the best boudin' debate so subjective that it could be impossible to find the 'best' boudin - but it is fun to try.

For more information on boudin, how its made, who makes it and what it tastes like you can visit:

The Boudin Trail http://www.southernboudintrail.com/

Boudin Link http://www.boudinlink.com/

The Valcour Cocktail

I have come up with a cocktail that is just perfect for sipping on the back porch durning the Summer months. It is somewhere between a Mint Julep, an Old Fashion and iced tea. Let's call it The Valcour.

Ingredients:

• 4 oz of black tea bourbon (to make -soak an ice tea, tea bag in 8 oz of good bourbon for 8 hours)
• 6 dashes of Peychaud's Bitters
• 3 bourbon cherries (to make -soak dried cherries in bourbon for a week)
• 8 mint leaves
• 3 tbs of simple syrup

Preparation:

Muddle the mint leaves and cherries in the bottom of 10 oz rocks glass. Place ice, bitters, simple syrup & bourbon into a cocktail shaker and shake vigorously for at least 15 seconds. Strain into your prepared glass to serve it 'neat' or over 2 large ice cubes for 'on the rocks'. Let stand for 30 second - it will have a frothy head. Sip & enjoy.

Henderson, LA

Zydeco Is For Lovers

I Always Think of Acadie in May

When the temperatures begin to reach the mid 80s I always think of Acadie. In 1999 and 2000 I spent over a month in Western Nova Scotia and last year I spent August in New Brunswick. The heat gives me a longing for cool, fresh, air. I will find out Wednesday if I get to go to Acadie once more - this time to voulnteer at Congrès mondial acadien 2009.

Village Acadien, Caraquet, New Brunswick

Weekend Is Here - Time For Beer

David Greely & Joel Savoy

David Greely and Joel Savoy are two of the most proficient and versatile fiddle players that Louisiana has ever produced. Recently they started playing gigs together.They play songs that Cajuns of the 1800's played and most Cajun of today have never heard. The songs are complex, twisting, reels, jigs and waltzes -hard enough to play by one but even harder to play in twin fiddle style. They challange each other. That makes it fun for them and us.

Two Sheet To The Wind

Caraquet, New Brunswick - Acadie
Canada

Boogie Woogie

I hope you got to dance all weekend because I was sick and wished I could have danced.

Photo from Red Stick Ramblers' "Made In the Shade" video shoot.
Watch it on You Tube:
http://www.youtube.com/watch?v=slLJFBeq0TM

The Bluerunners

If you have never experienced the the awesome, bluesy, zyde-rocking music of The Bluerunners
then you have been leading a life not worth living.

I Got That Feelin!! - Mardi Gras est ici.

We Ain't Always Pretty, Cher

The other day, I was searching the internet for recipes when I spotted a "Cajun" recipe. I clicked on it and of course it is some bastardized recipe (bastardized half out of necessity and half out of ignorance) written by someone that lives far away from Louisiana. Nothing new here. I wonder how many people taste something that is suppose to be Cajun (but is far from it) and decide that they don't like Cajun food.

But there is one comment at the bottom of the page that caught my eye - "These dish is not very pretty. It is all brown............Cajun food subscribes to the Looks like Hell, tastes like Heaven school......."

I never really thought about it but our food is not always pretty. But it always tastes good. But try and make boudin look appetizing to someone that didn't grow up with it. Or how about Sticky Chicken?

We ain't always pretty, cher....mais, we always good.

Photographs shot with Holga 6x6 of a "Cajun Microwave" (top) and Moise cooking graton in a black iron pot (bottom.) Savoy, LA

Kitchen Music

Here is Linzay Young of the Red Stick Ramblers playing fiddle in his kitchen. It seems that around here most things take place in the kitchen. We cook, we visit, we drink and play music. The kitchen is the center of activity in most Louisiana homes.

Photo shot with Holga 6x6 w/ old B&W film.

Faquetigue Courir De Mardi Gras

This is 2009's Faquetigue Mardi Gras Poster. I made it from a photo I shot last year. I can 't tell you where Faquetigue Mardi Gras is but I can still get you a poster. Contact me by clicking on my profile on the right > then click email on the left.

Les Camarades du Mardi Gras

Life long friends and fellow musicians, Joel Savoy and Linzay Young. Mardi Gras 2007.

Something New - New Work

Cuz the PLBs just don't give a Fuck

Out take of my session with the Pine Leaf Boys. It was 97 degrees with 95% humidity. And I asked how much longer I could keep shooting. Here is their answer.

Chair Man

I had the greatest time speaking to Mr. Don of Washington, LA. He canes chairs and weaves split oak baskets. He learned how to do this from his father at the age of 8. Mr. Don is 62. Mr. Don is one of the nicest persons I have ever had the pleasure of meeting.

LOMO PHOTO de MAMOU