Anonymous
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@David C wrote:
Hi Peggy
I got mine yesterday (Wednesday), Maybe the old wire under the oceon is more efficient than the overhead cables on land. 🙄
Anyway you all know that a SKUNK is more inteligent than us humans. For one thing it just sits there and lets us mugs feed him, and lets us use the board so that he can see what we have written about him. It must be vanity in that I suspect that he thinks we love him and will always write nice things. HA HA 😕Pepe’ totally agrees, actually he personally wants to thank you for recognizing his inteligence.
a special Happy Thanksgiving to you.SHRIMP REMOULADE
1 cup mayonnaise
2 tablespoons Creole or brown mustard
2 tablespoons red wine vinegar
1 tablespoon good olive oil
1 tablespoon ketchup
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon paprika
1/4 teaspoon salt, or to taste
pinch of cayenne1 bunch chopped green onions
3 ribs chopped celery
1 pound cooked extra large or jumbo shrimpCombine the first 11 ingredients in a bowl and whisk well. Fold in the green onions and celery. Add the shrimp, cover and refrigerate for at least 4 hours, but preferably overnight. This is traditionally served over a bed of shredded lettuce.
CRAWFISH MONICA
This is a very simple and elegant dish, and will
impress your guests in
a big way. It’s also one of the most popular dishes
served at the
New Orleans Jazz and Heritage Festival; the line at
the Crawfish Monica
booth is one of longest on the Fairgrounds.If you don’t have crawfish available in your area,
it works well with
shrimp, oysters or crabmeat.1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.1 stick butter (Do not use margarine.)
1 pint half-and-half (Look, relax. Just don’t
eat this every day..)
1 good-sized bunch green onions, chopped
(tops, too)
3 – 10 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1 lb. cooked fresh pasta (Dry pasta is all
right if fresh is
not available. Rotelli is preferred, use
your favorite shape.)Cook pasta according to the directions on the
package. Drain,
then rinse under cool water. Drain again,
thoroughly.Melt the butter in a large pot and saute onions and
garlic for
3 minutes. Add the seafood and saute for 2
minutes. Add the
half-and-half, then add several big pinches of
Creole seasoning,
tasting before the next pinch until you think it’s
right.Cook for 5 – 10 minutes over medium heat until the
sauce thickens.
Add the pasta and toss well. Let it sit for 10
minutes or so over very
low heat, stirring often. Serve immediately, with
lots of French bread
and a nice dry white wine.
😉😀 Johnny here a Yankee Cajun living in Shreveport, La
To old to cut the mustard anymore. Be 70 if I make it to January. Rasied 8 younguns, 22 living grandchildren, 3 greats and one due in January, Would be the best present for me if it were born on January 23rd. My birthday. Smiling.
That s a sweet Lady that puts this newsletter out and I thank her for it.
Johnny
👿@Christi wrote:
Maybe it’s a secret!!!
Christi, you are correct…………..Pepe’ & I have been dumped.
Good Bye
Maybe, Just maybe that we have been removed from the list, could it be, kinda, sorta looks that way. No newsletter
Rugby league teams have only 13 players (with two substitutions permitted) whereas rugby union has 15 (and no substitutions, except for injury).
You are `CORRECT` 😀
