How is it the Halloween weekend already? Isn’t this year just flying by too fast? It definitely needs to slow down, I’m way under my pumpkin consumption for this time of year. I’m also afraid by this time next week,
I’m back from the trip of a lifetime. National parks to small towns to big plates of food! I guess you can say I ate my way across four states…and it shows. The back to the gym routine next
Pumpkin Spice the official flavor of fall…yes, I’m a spice girl! I’m one of those who buys just about anything pumpkin spice. I have pumpkin spice lip balm in my purse, pumpkin spice candy corn on my desk, pumpkin spice
Leftover Pie? I can already hear you saying, “What? I’ve never heard of such a thing!” I know, I know, leftover pie is a rare gem. It is especially rare if you live in Baton Rouge and get your pies
I love red beans and rice. In fact when asked “what would you have if you knew it was your last meal?” red beans and rice is always my answer. Well part of my answer, as in a part of a seven
Fruitcake-you either love it, hate it, regift it, or trash it. I’m saying SAVE IT! SAVE THE FRUITCAKE! Fruitcake TV Segment Behold the fruitcake! Are you a fruitcake lover or hater? I don’t think there is much wiggle room…well, maybe a little,
Holiday traditions, from decorations to special food and drink, is what makes a holiday a holiday. One “tradition” that seems to go with Thanksgiving is leftovers. Turkey Day’s feast always seems to be larger than our appetite to consume it at
Cranberry sauce–I’m sure for some those words are enough to make you crawl out of your skin, especially the canned part. Yes, I’m talking about that congealed jelly log that seems to wiggle on the plate for at least a minute
July 13 was National French Fry Day. A holiday I certainly enjoy celebrating. It’s a great day to eat French fries and not feel guilty. It is reported that Americans on average consume from 16-20 pounds of French fries per year.
Toss those packets of jelly…into a jar! My first monthly segment on the Big Xtra Hour WAFB: Community – Chef Susanne Duplantis.