Wednesday, December 30, 2015

Hemp Is Not Pot -- Stop Blowing Smoke Up Our Derrières!

Let's face it! I'm in the business of preparing foods. These days I do it for family and friends mostly, and I try sticking closely to what I am good at: cooking original Cajun cuisine.

I do, nevertheless, continue to learn about foods--all kinds! Anything natural that comes along which can effectively enhance the flavors of my prepared foods, plus add health benefits at the same time, seems worthy of further research and investigation as far as I'm concerned. Hemp is one fine example of what I'm talking about.


Hemp cannot be legally grown here in the U.S., except under strict government oversight for reasons of national security. In fact, I have close friends whose parents lived in Kentucky and grew hemp for the government during WWII to make rope with. Hemp, as you will learn, has dozens of other uses besides rope making.

The NET has certainly made our planet into a much smaller place in this age of instant communications. It's not hard to learn about how other countries, like Canada, New Zealand and Australia are removing their restrictions on hemp and are now growing tens of thousands of acres of it for the export market.

Oddly enough, Americans are allowed to purchase hemp products from other countries, but they can't produce their own. How stupid, as Trump would put it, is that? Lots of questions began dancing in my head as I looked for the real answers as to why. I had to go back a bit to find them out, but I think I've come up with a pretty good idea why.

I wanted to explore the main reasons why farmers here in the United States are restricted from the right to grow and process hemp for the American market and for export?

Even though this blog mostly relates to the preparation of Cajun foods, as editor, I will now and again take the liberty to express my opinions in a commentary on ways which our government gives us the proverbial shaft by pandering to lobbyist and special interest groups.

Here are a few juicy facts which I dug up and included in this article. Enjoy!

Hemp Is Not Pot -- Stop Blowing Smoke Up Our Derrières!

Lately, a few politicians have been quibbling lately, especially Marco Rubio, about how it is not presidents, governors, senators or politicians who create jobs here in America (at the same time promoting private innovations and alluding to Donald Trump's recent declaration that he would be the best job creator that God ever made), yet, I look all around me and ask you: is it not the politicians who are preventing the private sector from creating jobs?

Less government control on the private sector, in certain cases, could potentially pave the way for a trillion dollar industry here at home, as you will see in a minute.

Were it not for one archaic nonsensical law which remains on the books, and one which persist in advancing our economy's downward spiral during a time when we need an uplift, we could begin on a path of making our country more prosperous again with only one product... hemp. Let me explain.

Control over markets in the past has everything to do with the problems which plague and stymie the economic growth in America today. Many of the problems, especially with the weak economy that we are experiencing now, began many decades ago.

One example of how the early 20th-century progressive industrialists gained control over market share was to use legal channels to prevent farmers and the textile industry from capitalizing on the production and processing of hemp.

Hemp, which the Constitution of The United States is written on, was grown by our founding fathers and played a major part in this country's economic development. There was a time in America's history when British colonies were compelled by law to grow hemp.

"Hemp arrived in Colonial America with the Puritans in the form of seed for planting and as fiber in the lines, sails and caulking of the Mayflower. British sailing vessels were never without a store of hemp seed, and Britain’s colonies were compelled by law to grow hemp."

The near limitless opportunities which hemp can offer America if it can be re-introduced as a national commodity is hampered by, and relegated to, some obscure law which was passed way back in the 1930s which made it illegal to grow in the United States.

And, it remains on the books today. It reminds me of some of the wacky obsolete laws here in Texas like the time when the entire Encyclopedia Britannica was banned in this state because it contained a formula for making beer at home.

As the story goes, a disgruntled early 20th century politician discovered that his white wife was having an affair with a black man. His sad and pathetic legacy was to exact legislative revenge on the main culprit, he thought, which was to blame and the real reason for his marital demise: marijuana, which the illicit lovers were smoking when they got caught.

His argument was that Blacks, Mexicans, and Jazz Musicians were corrupting mainstream values here in America by smoking marijuana and that the 'killer' drug... as depicted in the movie "Reefer Madness" in the late 1930s, had to go.


This stupid and idiotic legal maneuver, in my opinion, was merely an opportunistic smokescreen and a legal way for the real culprits, the robber barons, who had their greedy clutches on America's main industries from the outset, like petroleum, lumber, copper, electricity, and transportation, to further prosper.

America's Gilded Age produced iconic characters like the wealthy industrialists and financiers of the time: Rockefeller, Westinghouse, Carnegie, Vanderbilt--these are some of the robber barons of the time which come to mine, whose vast fortunes were made at the expense of the working class.

Now you know the real reason why hemp was excluded as a cash crop for farmers: marijuana. Or, was all of that just a sham?.

While promoting the horrors associated with the sinister cannabis plant that could make you crazy and violent enough to kill someone, as we will see, the propaganda blitz of that time was so effective that somewhere along the way the innocent first cousin, hemp, was included in its eradication.

But, what was the real reason why that happened? You will read that the diminishing demand for hemp products came about because of  the rise of synthetic fiber materials which evolved into the new kid on the block (a bully) and introduced new products which could effectively and practically replace hemp and could be manufactured at much cheaper prices. Petroleum and its by-products played a large role.

While it is true that the introduction of new synthetic materials to the market place may have contributed to less dependency on hemp fibers, it is also worth noting that the demand for lumber and lumber products were on the rise, and America's natural forests provided easy pickings for the giants of the lumber industry.

Competition from hemp growers would certainly not have been welcomed.

To understand how this evolved and inured to the benefit of the big industrialists, we must first take into consideration a few historical truths which have come to light in the recent past.

The genius of Nicola Tesla, for example, was bottled-up and the cap screwed on so tight that no one, except for the aforementioned robber barons, could have access to his inventions and innovations.

Tesla discovered a way to 'broadcast' energy into every home as easily as we use Wi-Fi in our electronic communication devices today.

His idea was to give 'free' energy to the world. But, his patents and ideas were either stolen or purchased so that no one else could use them.

Westinghouse had other plans.

By using the obsolete method of transferring electrical energy through copper wires, Westinghouse figured out a way to profit beyond his wildest dreams by installing meters in every home and business, together with a practical way to keep track of its distribution, and charging consumers for the use of it.

Brilliant move of a greedy person. Don't you think?

His vision, of course, would include his industrialist crony friends to join in for a piece of this new, fresh-out-of-the-oven, American pie.

Wait, this is just the beginning of the story. You see, this became the perfect storm against consumers for the next 100 years and beyond, and a windfall like never before imagined, for the robber barons.

We will circle back to why the production of hemp was outlawed here in America, shortly. So, please bare with me.

For Westinghouse's plan to work would require millions of tons of copper wire, thousands of miles of telephone poles to hold the wires in place, and millions of man hours to put everything together to produce a working model.

Some historians would argue that these progressive industrialists created many jobs which were desperately needed at the time.

That may have been true, but the long-term effects of creating an electrical grid will become a large and significant part of the economic problems which was to plague future generations, including us today.

Starting to see the picture, yet?

The logging industry and lumber industry kicked into high gear to accommodate Westinghouse's plan of 'metered electricity'.

Besides poles, which mostly came from cultured pine trees and took lots of time to replenish, spin-offs from the use of lumber by-products created new markets for lumber material and became the big lumber industrialist's mainstay.

Plywood, ply board, furniture, the booming real estate and building industry, all but ensured that they [the lumber tycoons] would not go out of business anytime soon.

Except for one tiny problem... allowing farmers to grow hemp.

As previously mentioned, that would certainly interfere with the status-quo and they saw the potential threat very early in the game.

Hemp is marijuana's first cousin in the plant kingdom. They are basically identical twins on the outside as appearances go, but the difference between these two relatives is that one contains high levels of tetrahydrocannabinol (THC), an active ingredient which induces feelings of euphoria when taken internally, and the other with only negligible trace amount of the active ingredient. Marijuana versus hemp.
Hemp is a plant grown from a seed. It can grow 15-20 feet tall in the worse soil conditions. It is an annual, herbaceous, long fiber plant similar to flax (linen) and jute. It has hundreds of uses which far surpasses the benefits of lumber, lumber by-products, and even cotton.
For example, to create utility poles meant that trees have to grow upwards of 40' tall which can take a couple decades before harvesting.

One acre of hemp, on the other hand, can be harvested annually and effectively supplants 5 acres of trees.

It would be like growing 100 acres of pine trees for 20 years versus growing 1 acre of hemp, annually, for 20 years.

There is a very low carbon footprint in growing hemp and it takes a small fraction of water to produce the crop compared to the large amounts of water needed to grow pine trees to maturity.
Imagine growing one acre of hemp for the same number of years that it would take to grow 100 acres of trees?

One could plan for and be capable of sending a couple of kids to college on all the money made from just that one acre.

Hemp has several hundred uses.

It's not only to make rope from the fibers, it can be used as food, food additives, medicine, clothing, automobiles, housing construction,the list goes on for a country mile the almost limitless uses for the plant which, incidentally, far exceeds the beneficial uses that the lumber industry offers, especially its durability and cheaper cost.

It could truly become a trillion dollar industry here in America and for years to come put hundreds of thousands, if not millions (indirectly), of people to work.

But, the governments prevents us.

So, the similarities of the two plants were considered significant enough to include both of them as a Schedule 1 class controlled substance by the DEA, even though the differences between the two are like day and night. This is where the older cousin gets blamed for the mischief of the younger cousins.

Voila! Problem solved! The big boys can continue to exploit the obsolete resources of the lumber industry, and at the same time take away the rights and opportunity for farmers to grow hemp as a cash crop. No one seems to care enough to straighten out the problem.

So, in a sense, Marco Rubio and those other quibbling politicians are probably correct. Governments and politicians do not create jobs.

However, because of archaic and egregious legal prohibitions which persist in working against the common man, are they [the politicians] not, in fact, restricting Americans' rights from creating their own way of life as they do nothing to repeal, or at least attenuate the effectiveness of such ancient and crazy laws, which makes the innovators impotent and prevents progress in a big way here in America?

Please, stop blowing your smoke up our derrieres!

J.R. Gaspard ~ December 25, 2015
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Call of the Wild | Early Morning Ambushes and Cajun Duck Gumbo

Our home was situated about 100 feet from a public dirt road and about twice that distance from a large redwood barn my grandfather built to store corn, hay and farm equipment. Just behind the barn, about 20 yards away, was a small 50' x 100' pond which we dug to germinated the hundreds of sacks of rice seed prior to planting. Although the pond's main purpose was to germinate the seeds, it also served us in other ways—like raising fish and birds.

The pond was a playground for our domestic ducks and geese. About half of them were wild birds at one time before they became domesticated. You could tell which were wild and which were tamed by the color of their feet. The wild ones had green feet and the domesticated ones had yellow feet.

The lucky wild ones (the ones which were spared because only the tips of their wings were clipped by a shotgun blast during a hunt) in many cases went on to live a life of security and leisure on our farm pond.

There were times when my grandpa would nurse these 'fortunate' birds back to health and eventually release them with our domesticated birds. I gave them plenty to eat so they had no reason to leave our farm to find food elsewhere.

Many mornings, just after sunrise, (the domesticated wild ones I called them), would take flight and disappear into the horizon only to return a few moments later. Sometimes they would meet-up with a few stragglers in the sky and invite them back to our pond … and eventually to our dinner table. We had the best live decoys any duck hunter could hope for.

During the cold winter months, when we wanted to prepare duck gumbos or stews, my grandfather would walk inside the barn from the front entrance and quietly move to the back door which was purposely kept ajar a few inches—just wide enough to slide the barrel of a 12-gauge shotgun into position. He would then bag just enough wild birds to feed our family.

It was an ideal set-up. Pops didn't have to buy expensive hunting equipment or spend money on blinds and leases. I guess it was kind of like shooting fish in a barrel for him. The entire drama took less than 10 minutes and our farm birds (the live decoys) were content doing what they had always done best … quacking, flapping their wings, and playing in the water.

Have a great day. Bon Appetite!

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Friday, December 18, 2015

Angel Magic | Holiday Greetings for 2015

I would like to wish you and your family a very Cajun Merry Christmas, Happy Hanukkah and Joyous 2016 New Year

Tick here to begin animation.

Je Vous Souhaite un Bon Noel! Ahheee!!
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Sunday, December 13, 2015

What Kind of Gumbo to Cook?

Gaspard's Chicken and Shrimp Gumbo
Chicken and Sausage Gumbo
When I ponder on what kind of gumbo to cook, I first like to look in my freezer to see what's on hand... or, in the local papers to see what is on sale at the supermarket. 

Gumbo is a real Cajun dish. It is served in a soup bowl over cooked rice and garnished with chopped green onions and an optional pinch of filé lightly sprinkled on top.

Any of the following meats may be added to make a delicious gumbo: beef, pork, chicken, goose, wild duck, quail, dove, guinea, rabbit and squirrel, to name just a few. Sausage, tasso, and okra may also be added.

Seafood gumbos are made with shrimp, crab, crawfish and oysters, or a combination of these. The basics in making gumbo are the same. However, the seafood mentioned here take about 15+ minutes to cook so you should add it to the slow boiling gumbo about 15 -- 20 minutes before it is done.

Please check out these links for everything you need to make a great gumbo:

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    Monday, August 17, 2015

    Tough Love Bean Stew

    Anonymous wrote: "Can you teach me how to prepare a high-energy Cajun meal which will give my grown-up kid the courage to get off his lazy butt and find a job?"

    Answer: Yes, Anonymous, I can. Serve the following simple Cajun seasoned bean stew only once a day for a week. That should certainly give your kid an incentive to look around for something else to eat. It's a good start.

    • 1 small can pork & beans, (generic brand)
    • 3 dashes Tabasco sauce
    • salt & pepper to taste
    • 1 glass of lukewarm water (for drinking)

    Note: Best served straight out of the can at room temperature. May be eaten with a plastic spoon or fork preferably outside with the doors locked.

    Be careful, tho. The toes you step on today may be connected to the butt you're gonna have to kiss tomorrow. Ahheee!! Lache pas la patate!
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    Thursday, July 09, 2015

    Cajun Dirty Rice (Rice Dressing)

    Cajun Dirty Rice (Rice Dressing) is not dirty at all as you will discover once you make some.This meal is so easy to prepare and the taste is absolutely delicious.


    •  1 1/2 lbs. ground meat (half pork and half beef)
    •  2 Tbs. oil* 
    •  1 small bell pepper, chopped
    •  1 stalk celery, chopped
    •  1/2 cup green onion tops, chopped
    •  a few sprigs of fresh parsley, chopped
    •  (1) 10.5 oz can of Campbell's beef broth
    •  1 1/2 cup cooked rice
    •  1 package beefy onion soup mix
    •  Salt and pepper to taste


    Brown the ground meats. Add onions, bell pepper and celery (optional) and cook until tender. Next, add 1 can of Campbell's beef broth, the package of beefy onion soup mix and seasonings. Cook on medium heat for 15 minutes. Finally, add the meat mixture and chopped green onions to the cooked rice; stir and mix well.

    This simple dish can become an entire meal in itself.

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    Thursday, July 02, 2015

    Boudreaux and the Snake (Cajun humor)

    Upon arriving at the edge of the bayou to do a little fishing, T-Boy Boudreaux soon realized he had forgotten to bring any bait.

    Just then he happened to see a little garter snake passing by with a worm in its mouth.

    Boudreaux snatched up the little snake and robbed him of his worm.

    Feeling sorry for the little snake with no lunch, T-Boy snatched him up again and poured a little Bud Light down his throat. Then he went about his fishing.

    An hour or so later he felt a tug at his pant leg. Looking down, T-boy saw the same snake with three more worms in his mouth.

    So, I guess the moral of the story is "Where there's life--there's Budweiser".

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    Friday, April 10, 2015

    Fried Catfish Nuggets

    These spicy fried catfish nuggets are absolutely delicious! There's no doubt your friends will beg you for this recipe, but don't give it to 'em. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, too.


    • 12 catfish fillets cut into bite size pieces
    • 2 egg whites
    • 1 Tbs. Tony Chachere’s Original Creole Seasoning
    • 1 tsp cayenne pepper
    • 1 tsp lemon pepper
    • 1 tsp. salt
    • 2 tsp Tabasco sauce
    • 1 tsp baking powder
    • 2 tsp cornstarch
    • 4 oz. fresh beer
    • 2 cups all-purpose flour
    • 1 cup yellow corn meal
    • 1 quart peanut oil

    In a bowl add the egg whites, Tony Chachere’s seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well.

    In a separate bowl, with a lid,  mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. Add the fish nuggets, close the lid, and shake until they are well coated on all sides.

    Heat peanut oil to 365°F. and fry the fish nuggets for about 7 minutes or until they float to the top. Don’t attempt to fry too many nuggets at one time.

    Peanut oil can be used several times before it is discarded. Bon Appetite! ... Ahheee!!
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    Saturday, March 28, 2015

    Cajun-fried Bullfrog Legs

    North American Bullfrog
    Once a year one will find nearly the entire population of Rayne, Louisiana practically jumping out of their skins with anticipation of attending the Rayne Frog Festival, which this year is held on May 6-9 [2015].

    The City of Rayne, Louisiana is officially designated the Frog Capital of the world. The small southern town, with a population approaching 9,000, is located about 15 minutes west of Lafayette, Louisiana and roughly 7 miles north of a small parish community named Indian Bayou -- a hop, skip and jump from where I grew up.

    Some people claim bullfrog legs taste like chicken (don't everything?). I prefer the taste of fried bullfrog legs more than chicken, and they are easier to cook, as well.

    Bullfrogs are part of nature’s bounty and can be found in many areas of North America around shallow waters, like bayous, ponds, ditches, swamps and reservoirs.

    Hundreds were harvested from among the ponds during my family's crawfish farming operations back in 1960s and 70s.

    Bullfrogs are predators with voracious appetites and can consume their weight in crawfish every few days. Imagine 40 acres of crawfish ponds 3 to 4 feet deep. It was home to thousands of them. They were considered pests – like insects feeding on garden plants.

    Luckily, just about everyone in my family enjoyed eating bullfrogs.

    So, it was a trade-off of sorts, although I think the frogs got the jump on us in the long-run. [intended] Nevertheless, our family had a constant supply of both crawfish and bullfrog when we wanted them.

    There is a common misconception about bullfrogs. Many folks think the males are the large ones, when in fact, the females are larger -- and that‘s no bull.

    Female bullfrogs can stretch-out to nearly a foot long and can weigh up to 3 lbs. About a third of its weight is used for consumption -- around a pound per animal when the four legs and back are utilized.

    Many Cajuns love to include bullfrog meat in their diet. IMHO they are much cleaner than chicken.

    Bullfrogs can be prepared several ways. The delicate tasting white meat can be used in making gumbo, sauce piquant, etouffee and they can be served Cajun-fried (a more popular way to enjoy them).

    Bullfrog meat can also be baked, boiled, broiled, added to stews… the list continues.

    Are you a newbie at cooking frog legs?

    You can fry them up just like chicken, except it does not take as long as frying chicken. Use your favorite batter. Here is one recipe you can try,  seafood batter , or follow the recipe shown here:

    Cajun-fried Bullfrog Legs

    These crispy fried bullfrog legs are absolutely delicious! There's no doubt your friends will ask for this recipe, but don't give it to them. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, as well.


    • 12 pairs of bullfrog legs
    • Fried Bullfrog Legs
      2 egg whites
    • 1 Tbs. DIY Cajun seasoning
    • 1 tsp cayenne pepper
    • 1 tsp lemon pepper
    • 1 tsp. salt
    • 2 tsp. Tabasco sauce
    • 1 tsp. baking powder
    • 2 tsp. cornstarch
    • 4 oz. fresh beer
    • 2 cups all-purpose flour
    • 1 cup yellow corn meal
    • 1 quart peanut oil


    In a bowl, add the egg whites, your favorite Cajun seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the mixture. Again, blend all of the ingredients together. This will be used to coat the frog legs.

    In a separate bowl, with a lid, mix 2 cups of all-purpose flour and 1 cup of yellow cornmeal together. After dredging the frog legs in the beer batter, add them to the bowl of flour and cornmeal, close the lid, and shake until they are well coated on all sides. (A large Ziploc-type bag can also be used for this.)

    Heat peanut oil (or vegetable oil) to 365°F. and fry the legs for about 3 - 4 minutes on each side (turning once), or until they have turned golden-brown. Do not attempt to fry too many at one time because it will bring down the oil temperature. This will make them greasy. We are looking for crispy legs, remember? This is why it is important to maintain an even temperature throughout the process.

    Note: Peanut oil can be used several times before it has to be discarded and it imparts a better flavor.

    Want a good laugh? Here is a frog joke: "Boudreaux and the Frog -- With Age Comes Wisdom"

    Bon Appetite! ... Ahheee!!
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    Sunday, March 22, 2015

    Cajun Fish Patties

    Cajun Fish Patties
    Cajun fish patties include a medley of familiar ingredients and herbs which are common in many foods prepared by the Acadians of South Louisiana. Some of the fish which I have personally used to make these delicious fish patties, besides catfish, include buffalo fish, (I've posted a 3-part instructional video on another site which shows what a buffalo fish looks like and how to go about processing one.)

    In addition to buffalo fish, I have also used other kinds of white flesh fish, like garfish, to make my fish patties. Here's a garfish info link if you want to see what they look like in their natural habitat.

    I've also used fillets of largemouth bass, smallmouth bass, white perch and other kinds of fish to make these fish patties... the list goes on.

    Once, several years ago when I lived in the Atchafalaya swamp basin in south Louisiana, I made enough of these delicious fish patties to satisfy 8 hungry grown men and a couple puppies. It only took a couple fish, which I had caught earlier that day, to do produce the dinner. Each fish weighed around 10 lbs.

    Everyone loved it, too! What was the fish, you ask?

    We call the fish 'choupique' (pronounced shoe pick) down south where I was raised, but in other areas of the country it is known by different names... including mudfish, mud pike, dogfish, Grinnell, cypress trout and bowfin.

    Did you know that the roe of the bowfin fish produces quality caviar? Yep! Last I heard the roe from this fish was fetching nearly $120 for 16 oz . You can see a picture of it here.

    Most folk that I know up here in NE Texas consider some of the above species of fish, like buffalo fish and garfish, as "trash" fish, and find enjoyment in hunting them using fancy bows with tethered arrows designed for bow fishing ... just for the sport of it. Most of the fish which are killed are left behind to decompose.

    I bet if they knew how tasty these fish are when prepared the way we Cajuns do it, they would think twice about not including a few for the dinner table.

    Hope this helps. Bon appetite!


    • 3 lbs. of deboned fish (most kinds of white flesh fish may be used)
    • 2 eggs
    • 3 cups onions, chopped
    • 2 cups celery, chopped
    • 6 cloves garlic, minced
    • 2 lbs. boiled potatoes, crumbled and slightly mashed
    • 3 cups bread crumbs
    • 1/2 cup oil
    • 1/2 cup green onion, chopped
    • 1/2 cup parsley, chopped
    • salt
    • black, white and/or red pepper to taste
    • a few dashes of Tabascos sauce
    • enough oil for frying
      1. cut fish in small pieces
      2. season with salt and ground peppers
      3. place fish in pot with 1/2 cup cooking oil
      4. cook over medium heat for 15 to 20 minutes at 350°F. 
      5. add onion, celery and garlic
      6. cook until vegetables are wilted then remove from heat
      7. add crumbled mashed potatoes and half the bread crumbs
      8. next, add eggs, chopped green onions and parsley
      9. mix well.
      10. use a large tablespoon to scoop mixture and flatten into round patties
      11. coat the fish patties with remaining bread crumbs
      12. fry patties in oil at 365 degrees F. for 2 1/2 minutes on each side (or until golden brown)

      Serves 8.

      Bon jour!
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      Saturday, March 21, 2015

      Cajun Broiled Catfish Fillets

      Cajun broiled catfish fillets are quick and simple to prepare. My family and friends have always preferred the smaller catfish which are between 12 to 16 inches long because they are more tender and tasty than the larger ones, plus they cook more quickly.

      Broiled Catfish Fillets
      • 12 small catfish fillets, patted dry
      • 3/4 cup Italian-style bread crumbs
      • 1 Tbs. mustard 
      • 2 Tbs. lemon juice
      • 1 Tbs. Worcestershire sauce
      • 1/2 cup butter
      • 1/2 tsp liquid smoke
      • Salt and pepper to taste


      1. place the catfish fillets in a well-oiled baking pan or cookie sheet
      2. rub a small amount of mustard on top of each fish fillet 
      3. combine the remaining wet ingredients to make a basting sauce
      4. lightly brush sauce over the fillets 
      5. lightly sprinkle Italian-style breadcrumbs on each fillet
      6. broil on high until golden brown (around 6 to 7 minutes).

      The heat source should be about 5 to 6 inches from the fillets. Do not flip the tender fillets because it may cause them to fall apart. Serve over fried rice.

      Bon Appetite!
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      Friday, March 13, 2015

      Wild Rabbit Sauce Piquante

      Wild Rabbit Sauce Piquante is a slightly peppery meat stew which emerges out of the small amount of Rotel tomatoes included in the sauce. Easy to make, this dish is about as good as it gets. Great taste! It goes well with cooked long grain white rice.


      Wild Rabbit Sauce Piquante
      • 2 wild rabbits, cleaned and cut up into pieces
      • 2 large onions, chopped
      • 1/2 cup bell pepper, chopped
      • 1/2 cup oil
      • 1 Tbs. flour
      • 1 small can tomato sauce
      • 1 small can Rotel tomatoes
      • water
      • salt and pepper
        1. Season wild rabbit with salt and pepper 
        2. Using a Dutch oven, add oil and cut rabbit pieces 
        3. Brown pieces of meat well on both sides the remove meat
        4. Lower heat to medium and sauté onions, bell pepper and flour in same pan until brown 
        5. Return rabbit meat to pan and add tomato sauce, Rotel tomatoes and enough water to cover meat 
        6. Cover pot with a tight-fitting lid and simmer for at least 1 hour, or until meat is tender 
        7. Add onion tops and parsley just before serving 
        8. Serve over white long grain rice
        Bon Appetite!

        Note: You can also use this recipe for Squirrel Sauce Piquante.
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        Thursday, March 12, 2015

        Grilled Rib Eye Steak

        Here is a simple recipe for grilled rib eye steak:

        Grilled Rib Eye Steak

        • 2 1/2 lbs. beef rib eye steaks
        • 1/2 cup soy sauce
        • 1/2 cup sliced bell peppers
        • 1/4 cup packed brown sugar
        • 2 cloves garlic, minced
        • 1/4 tsp. ground ginger
        • 1/4 tsp. black pepper


        In a large resealable Ziploc bag combine the soy sauce, onions, brown sugar, garlic, ginger and bell peppers. Add the steaks. Seal bag and turn to coat. Refrigerate for 8 hours.

        Drain and discard marinade. Grill steaks, uncovered, over medium-high for 8 to 10 minutes or longer if you like it well-done.

        Once you have mastered the art of grilling you may want to check-out my son's method. Talk about goood! You can learn his way by going to Char-grilled Ribeye Steaks.
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        Tuesday, March 03, 2015

        Deer Chili Cajun Style (no beans)

        Here is an easy way to make a delicious batch of deer chili -- Cajun style. But, to make it tasty I add a little ground pork meat (breakfast sausage will do fine) and some ground beef brisket for their fat content. And the small amount that we add contains just enough fat to do the trick without worrying about the onset of heart diseases.

        Note: This recipe is comparable to a 1 alarm chili because no ground red pepper was added other than that contained in the McCormick Hot Chili Seasoning Mix. If you would like a 2 alarm chili just add 1 Tbs. extra of ground red pepper; a 3 alarm chili -- add 2 Tbs. of ground red pepper to the recipe.

        •  1.5 lbs. ground venison
        • 1/2 lb. ground pork sausage
        • 1/2 lb. ground beef brisket
        • 1 pkt. McCormick Hot Chili Seasoning Mix
        • 1 large onion, chopped
        • 15 oz. tomato sauce
        • 15 oz. water
        • 8 oz. stewed tomatoes with green chili peppers
        • 2 tbs. chili powder
        • 4 beef bouillon cubes
        • 2 tbs. cumin
        • 2 tsp. paprika
        • 2 tsp. dried oregano leaves
        • 2 tsp. sugar (light brown sugar is better)
        • salt to taste

        In a large skillet, or pot, brown the meats together on medium heat but do not drain-off the fat. There should be a small amount of fat content to make up for the lack of fat from the lean ground venison. Set this aside until you have cooked the rest of the ingredients for around 10 - 15 minutes or until the chopped onions become translucent.

        From this point on it's a piece of cake. Add everything together in one large pot and continue cooking the chili for about 1 hour on low while stirring every 20 minutes.

        This is an easy meal to make and it taste absolutely wonderful for those who like a little extra spice in their chili. Hope you enjoy it! Ahheee!!
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        Cajun-Style Pinto Beans and Smoked Ham Hocks

        There's nothing quite as gratifying as Cajun style pinto beans and smoked ham hocks slow cooked on the stove top. I use a large Granite Ware 6133-2 12-Quart Stock Pot for that purpose and also when I prepare red beans with smoked ham hocks.


        Pinto Beans & Ham Hocks
        • 1 lb beans
        • 2 lbs. smoked ham hocks
        • 12 cups water
        • 1 cup onions, chopped
        • 1/2 cup bell pepper, chopped
        • 1/2 cup celery, chopped
        • 1 tsp salt*
        • 1/2 tsp cayenne pepper
        • 1/2 tsp black pepper


        Using a portion of the 12 cups of water, begin by boiling the smoked ham hocks on medium heat for a couple hours. Add more water as needed. You want to cook them down so that they become more tender. Keep the water that you boiled them in to add to your pot of beans. It will add more flavor to the meal.

        Sort the dried beans to remove the blemished ones and  rocks, then use a colander to wash them thoroughly under clean running water.

        Next, place the beans in a bowl, along with all the other ingredients (except the salt), and allow them to soak overnight in the refrigerator.

        The next day remove them from the frig and transfer everything, including the boiled smoked ham hocks and the water it was cooked in. Add everything to the cooking pot and bring it up to a slow boil.

        When you have reached a boil set the heat on medium-low and stir occasionally until the beans are cooked. I call this waiting for that tender moment (usually around 1 1/2 hours).

        After that you may add the salt.

        My friends love these pintos with rice or cornbread.

        You may find other ways to enjoy them so explore!

        Ahheee!! Bon Appetite!

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        Sunday, March 01, 2015

        Cajun Hobo Dinner Recipe|Slideshow Instructions

        The reason I called this meal a Cajun Hobo Dinner is because I added the vegetable 'trinity' to the meal, i.e., onions, bell pepper and celery, as well as the other vegetables and seasonings outlined in the list below.

        I wrapped all of the layered ingredients in aluminum foil and cooked the hobo dinners for 45 minutes at 400 degrees F.

        This is a very simple and gratifying meal to prepare.


        • ground beef, (1/2 lb. for each meal)
        • slice of onion
        • slice of potato
        • slice of bell pepper
        • carrot slices
        • celery slices
        • DIY Cajun seasoning
        It is best to not exceed 1/2 inch on the sliced vegetables so they can have a chance to fully cook during the allotted time (45 minutes).

        Of course there are other methods of cooking the same meal at different temperatures. You can prepare this in the oven at 350 degrees F. for about an hour, or you can stack your hobo dinners in a slow-cooking crock pot and cook it for several hours. It's your choice.

        Bon Appetit!

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        Boudreaux and His Mule - Audio (Cajun humor)


        In court, Mr. Boudreaux tries to explain his side of the story concerning a major vehicle accident involving a trucking company, himself and his mule, Clotile.
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        Saturday, February 28, 2015

        Cajun Garlic Bread

        This is a simple non-fat garlic bread recipe for diabetics.
        Cajun Garlic Bread

        • 1 French bread, whole wheat
        • 1 cup Italian dressing, oil free
        • 1 tsp paprika
        • 5 cloves garlic
        • parsley flakes; optional

        Using a blender, blend the dressing, paprika and garlic well. Brush mixture on the bread and sprinkle parsley on top.  You can heat the garlic bread in the oven at about 250 F. for a few minutes to serve it piping hot.

        Bon Appetite!
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        Tuesday, February 24, 2015

        Simple Buttermilk Cornbread Recipe

        This simple buttermilk cornbread recipe can become a base for all of the variations mentioned below once you get the hang of it.

        The world is full of cornbread recipes like Mexican cornbread, Cajun cornbread with onions and creamed corn, cornbread with cheese, cornbread with cooked ground beef and cheese... the list goes on, but when you want an easy method check out this simple buttermilk cornbread recipe.

        Remember, the more moisture in the cornbread batter, the longer it's going to take to cook. That just makes sense.

        Some folks like to turn up the heat to around 450 degrees F. to get the job done more quickly. This method is fine and it does save time, especially when you have to serve a bunch of people in a hurry--like deer hunters at a campsite.

        When the high heat method of baking cornbread is used, the cook must be more vigilant and pay close attention to the process.

        If you want your cornbread to taste a little better, on the other hand, try baking at a lower temperature for a longer period of time. 

        When baking, check the cornbread occasionally and keep your eye on the crust. When the crust begins to turn a golden brown it's an indication that most of the moisture has cooked out of the bread. 

        Remove the finished cornbread from the hot oven and set aside to cool before serving.


        • 2 cups yellow cornmeal
        • 1 cup all-purpose flour
        • 2 eggs, beaten
        • buttermilk
        • 1/2 cup melted butter
        • 1/4 cup sugar
        • 2 Tbs. baking powder
        • 3/4 tsp. salt
        • 1/4 tsp. baking soda 

          1. mix well all of the above ingredients together, except the buttermilk
          2. while stirring, slowly add enough buttermilk (about a cup or more) to the mix until a thick batter is attained
          3. pour the batter in your favorite vessel and bake at 350 degrees F. for about 1 hour or until the crust begins to turn a golden-brown
          4. cut cornbread into 6 - 8 equal size servings.
          Note: I don't usually measure how much buttermilk I add to my cornbread. It's a little different for me each time.I merely add a small amount at the time while stirring briskly until it reaches the right consistency. Think of a volcano and how the thick melted lava slowly flows downhill. That is the consistency that I look for. Also, when I make cornbread in a cast iron skillet I will preheat it to about 350 degrees in the oven before I pour the batter.

          Another example of the right consistency is when you load a tablespoon full of the cornbread batter and turn it upside down it will not drop, but if you tilt the spoonful on its side, it will slowly pour out.

          Tip: If you don't have buttermilk on hand go HERE to find a few substitutes.

          Bon appetite! Enjoy.

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          Monday, February 23, 2015

          The Power of Antioxidants

          Free radicals are the culprits which work to diminish our health, say the medical experts who profess the power of antioxidants and the many benefits we receive by consuming foods on a daily basis which are high in antioxidants..

          Apart from comparing "free radicals” to the ones who are unfortunately in control of the highest offices in our government, who I think are also working to diminish our health, the ones I speak of here are the kinds which invade our bodies and stresses the oxidation process in our cells.

          That, the experts say, is the reason why we don’t live as long as we could live, and the reason for a long list of illnesses and diseases which are driving us to an early grave.

          Not to fret. We can certainly do something about these menacing malefactors.

          First, we can vote out the political free radicals in the next election; secondly, we can destroy the ones which are causing havoc to our bodies by simply eating the right kinds of foods.

          However, the question is how much of the right foods do we need to eat to get the biggest antioxidant bang for our buck?

          USDA Releases List of Top Antioxidant Foods

          Here is a list of common foods which are high in antioxidants:

          List of 20 Best Foods High in Antioxidants (In the list below, the foods antioxidant power is given as per their serving sizes.)

          Scientists at the USDA have developed a rating scale that measures the antioxidant content of various natural plant foods. The scale is called ORAC, which stands for Oxygen Radical Absorbance Capacity.

           1.   Beans/Legumes, Red Beans (dried) - Half cup = 13,727
           2.   Fruit, Wild Blueberry - 1 cup = 13,427
           3.   Beans, Red Kidney Beans (dried) - Half cup = 13,259
           4.   Beans/Legumes, Pinto Beans - Half cup = 11,864
           5.   Fruit, Blueberry  - 1 cup = 9,019
           6.   Fruit, Cranberry - 1 cup (whole) = 8,983
           7.   Vegetable, Artichoke (cooked) - 1 cup (hearts) = 7,904
           8.   Fruit, Blackberry - 1 cup = 7,701
           9.   Fruit, Prune - Half cup = 7,291
          10.  Fruit, Raspberry - 1 cup = 6,058
          11.  Fruit, Strawberry - 1 cup = 5,938
          12.  Fruit, Red Delicious Apple - One = 5,900
          13.  Fruit, Granny Smith Apple - One = 5,381
          14.  Nut, Pecan - 1 ounce = 5,095
          15.  Fruit, Sweet Cherry - 1 cup = 4,873
          16.  Fruit, Black Plum - One = 4,844
          17. Vegetable, Russet Potato (cooked) - One = 4,649
          18.  Beans/Legumes, Black Beans (dried) - Half cup = 4,181
          19.  Fruit, Plum - One = 4,118
          20.  Fruit, Gala Apple - One = 3,903
          * USDA recommends consuming foods containing at least 3,000 ORAC units a day.

          Bon Appetite!
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          Thursday, February 19, 2015

          Cast-iron Cooked, Hickory-Smoked Flavored Purple Hull Peas and Hamburger

          Garden fresh purple hull peas cooked in a cast-iron skillet with a couple slices of hickory-smoked bacon (drippings included) makes the best pot liquor imaginable--especially when about 1/2 lb. of fresh ground beef and your favorite Cajun seasonings are added to the pot.


          • 3 cups fresh purple hull peas, culled and rinsed
          • 2 slices hickory-smoked bacon, fried and crumbled (save drippings)
          • water, (enough to cover peas)
          • 1/2 lb. ground beef, browned
          • 1 Tbsp. Colgin liquid smoke
          • 1 Tbsp. onion powder
          • 1 tsp. garlic powder
          • 1/2 tsp. dried dill weed
          • salt and pepper to taste


          1. In a large cast iron skillet, crispy-fry 2 strips of hickory-smoked bacon
          2. Remove bacon strips and set aside to crumble up after cooling down
          3. In the same skillet, brown the 1/2 lb. of ground beef in the bacon drippings
          4. Add the crumbled bacon bits
          5. Next, stir-in the fresh peas and coat them well
          6. Braise the peas and meats on medium heat for 5 minutes before adding water
          7. Slowly add 2 cups of water and stir well (you will add more water later when needed)
          8. Add all of the dry seasonings and Colgin Liquid Smoke, stir and mix well
          9. Cover with lid and continue cooking on medium heat until peas are tender--about an hour. 
          10. Stir occasionally. Add a small amount of water at the time as needed.

          This delicious side dish can be prepared in a 12" cast iron skillet (with lid) entirely on medium or lower heat in about an hour. One of the good things about using cast-iron cookware is the even heat distribution (for slow and low cooking).

          Simmer the peas, stirring every few minutes--adding a small amount of water now and then to compensate for evaporation. Keep just enough water to barely cover the peas. 

          It is important to note that cast-iron pots and pans are not ideal for storing the foods which are cooked in them. To avoid a metallic taste, or darkened peas, remove them from the pot and add them into another vessel as soon as practical.

          This simple meal can be served as a side-dish, or over cooked rice. Bon Appetit!

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          Spicy Cajun Chow Chow with Onions and Peppers

          The warning of an early frost in our area compelled me to pick all of the green and unripened tomatoes from my garden. I harvested about 10 lbs. and used the larger ones to slice, bread and freeze for fried green tomatoes later on. The rest was allocated to making a fresh batch of green tomato relish, or as some Cajuns refer to it, 'chow chow'. The tomatoes, bell peppers and onions were coarsely chopped by hand, while the other vegetables were chopped using a food processor.

          This recipe will show you how to make a hotter and spicier than normal relish. If you would like to tone down the heat of this chow chow recipe, remove the seeds from the jalapeno pepper pods before chopping and adding it to the pot.

          • 4 lbs. green tomatoes (about 12 cups), coarsely chopped
          • 4 medium to large yellow onions, coarsely chopped
          • 4 med. bell peppers, (green and red), coarsely chopped
          • 4 cups jalapeno peppers (with seeds), finely chopped
          • 2 cups of celery, finely chopped
          • 4 cups sugar
          • 2 cups apple cider vinegar
          • 2 Tbs. mustard seeds
          • 1 Tbs. celery seeds
          • 1 Tbs salt


          1. cut-up tomatoes and vegetables according to recipe
          2. add all ingredients into a large (non-reactive) pot and stir well
          3. on medium heat bring mixture to a boil
          4. continue boiling for 2 1/2 hours on med. heat, stirring occasionally
          5. sterilize 8 pint size jars
          6. fill each jar to the top with relish
          7. place the jar lid on top of each jar
          8. clean the area around the lid with a damp sponge
          9. screw lid covers on jar and allow to cool before storing
            Makes 7 - 8 pints.

            This Cajun-style tomato relish goes great with Fried Catfish Nuggets.

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            Tuesday, February 03, 2015

            Cajun Paleo Diet? Rolling Back the Hands of Time

            Cajun Paleo Diet? What a unique concept. But then, maybe not. When I was a kid growing up on our farm in South Louisiana we never considered for one moment there would come a time when our foods would not be safe to eat or become compromised by modern food processing practices.

            The Paleo Diet has become popular among consumers who want a different and safe approach to their daily food consumption, much like the foods we produced back in the mid-1900s on our humble farm. 

            I researched the word Paleo and found that the term actually means to go back in time. In this case, an era when foods were pure and untainted by the food industry. We have now become plagued by the manufacture and distribution of "processed" canned goods and other unhealthy add-ins to our food stuff, i.e., excess salts, sugars, preservatives like monosodium glutamate (MSG), potassium benzoate, potassium sorbate, along with sucralose, enriched wheat, artificial coloring, Canola oil, soy, aspartame, high fructose corn syrup... the list goes on and on.

            There are many recipes in Real Cajun Cooking--Pure and Simple which fit nicely within the parameters of the Paleo Diet, but you must search for them. I found a couple of exemplary cookbooks which can take us straight away to the preparation of healthy meals and plans which can help us to not only lose weight, but can also add years to our lives.

            I promised myself I wouldn't rant about how our food supply keeps evolving into substances that once resembled something which was safe and good to eat, but has now turned into Frankenfood, so I will reserve that discussion and debate for another day.

            It is quite disconcerting to hear about the increasing need for folk to adhere to special diets because of intolerance to certain foods like grains, dairy, sugars, nuts, processed canned goods and so on.

            Delicious and spicy foods, like the ones in many of our recipes in Real Cajun Cooking--Pure and Simple, are unfortunately out of reach for many of our visitors who have to adhere to special diets because of their dietary intolerance to certain foods.. 

            I personally blame much of it on modern technologies which are hell bent on contaminating our food supply on a massive scale, whether we like it or not, through genetic engineering and modifications which are causing many to succumb to the horrible ill effects which it creates.

            Therefore, while trying not to stray too far from our main course, (that of offering you fabulous and delicious original Cajun recipes), the publications I mentioned (with plans and guides) demonstrate how we can enjoy the types of food which can be ingested by most people, but especially by those of us who have become intolerant to many modern-day products.

            If you need to lose weight you can now join the thousands who have seen amazing changes in their body fat composition after switching to a Paleo lifestyle... all while eating foods they love!

            We don’t have to starve ourselves anymore on tiny salads that leave us unsatisfied. A lot of people say they feel more satiated than ever before once they begin eating healthy Paleo meals.

            These publications contain mouth-watering recipes guaranteed to satisfy the pallet without sacrificing quality. Each book offers an unconditional 60-day money-back guarantee if you are not 100% satisfied. You have nothing to lose. It's worth checking out and will make a great addition to your library. Get yours today. Bon appetite!

            Click Here
            The Paleo Recipe Book


            “Phenomenal numbers…”
            Thank you…This has been a very positive experience and I learned a lot about healthy alternatives. Mike can’t wait to talk to his Diabetes Educator later this month to see her reaction to his phenomenal numbers. He is motivated to continue even though this was a huge challenge for him. His numbers are the motivating factor. You are doing great things to help people. Thank you thank you.
             Lori Johnson (husband lost 14 pounds and 5 inches in 30 days)


            “I look better than I have in half a decade.”
            I’ll say that I’m impressed. I knew that, with the Paleo lifestyle, I would feel better. No question. I simply chose not to do it. Why? I don’t know. It was “inconvenient” and “a diet”. In truth, I didn’t know how to apply it in my day-to-day. Well…problem solved. When given the tools to actually follow through, with detailed instructions, lists, and encouragement, it was not only beneficial to my health but fun and borderline empowering. I feel great, I look better than I have in half a decade – and I’m actually enjoying food.
            Carson Durr (lost 10 pounds and 5 inches in 30 days)


            “Almost all of my digestion issues have disappeared.”
            I have been suffering from many issues with my gut for quite some time. It went from being gassy, to bloated, to severe cramping. I had already gone dairy free before doing this challenge. I had tried removing gluten from time to time but working in a restaurant that mainly sells pastries and bread – it becomes its own challenge. But my issues had continued to worsen. By having the recipes to center me I was able to focus my diet and dig in and do the research. It really became the belief system behind the challenge of eating whole clean foods that drove me to stick to it and get past my addictions to “filling” foods. Almost all of my digestion issues have disappeared. I still live a pretty stressful work life so I hope to continue and clean up my gut completely! These recipes will now be a permanent part of my life! Thank you!
            Annie Jiminez (lost 8 pounds in 30 days)


            “I lost 12 pounds total…”
            I was super scared to start the Paleo challenge, but I still started right away on the first day and found it wasn’t nearly as hard as I thought it would be! I definitely missed some of the things I was not eating, but honestly it was mind over matter. I really like that I can eat until I am full without feeling guilty about my portion size. I enjoy eating bacon a lot, even though I have never been much of a bacon eater. I have found that the grass-fed meat I am buying was so much more juicy and delicious that what I had previously been choking down (in fact, before Paleo I ate a largely vegetarian diet). I was skeptical of cutting out legumes, as they had provided most of my protein, but once the weight started melting off I saw the light :) I lost 12 pounds total, and probably would have lost more if I hadn’t had a major off-the-rails week in the middle! I definitely plan to continue following the Paleo plan…I have definitely made some lifestyle changes that I will be sticking with…
            Elizabeth Swarny (lost 12 pounds in 30 days)


            "“I am now a believer in this ‘diet."
            This might sound cheesy but Paleo has changed my life and my way of thinking about food. I am so much more aware of what I am putting in my body now…and I think that is just huge. Not that I was eating poorly before..but this truly has me thinking through what I am making and the ingredients I am using. Thank you thank you for all of the assistance in menus and grocery lists. I am now a believer in this “diet.” You have changed my life…for real!
            Carol Beth Haynes (lost 10 pounds in 30 days)


            The Paleo Diet Is Proven:

            The best part of the Paleo diet is that you are not a guinea pig like so many modern day diets.The Paleo diet can help with fat loss, digestive complaints, energy issues, joint pain, and even to produce lower markers for many degenerative diseases because that is what it has done for us and so many others who have adopted a Paleo lifestyle.

            Finally, if the results of modern day Paleo dieters isn’t enough proof for you, all we have to do is remember that for nearly 2 million years the human diet went unchanged and our paleolithic ancestors thrived as a result. Only within the last 50 years during the boom of food manufacturing, the demonization of healthy saturated fats, and the implementation of misinformed dietary guidelines has the state of our health taken a drastic turn for the worse.

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            Saturday, January 31, 2015

            Zesty Cajun Onion Rings

            1 large onion, sliced (about 1/2 inch thick)
            4 ounces of Zesty Italian salad dressing
            2 1/2 cups all-purpose flour
            2 egg whites
            1 measure of DIY Cajun Seasoning
            1 tsp baking powder
            4 ounces beer
            2 cups peanut oil
            1 large skillet

            For this recipe, I always try to use someone else's beer for my batter so I don't have to use mine. And, I try to get it before she takes the first drink - if I can. No beer? Not to worry. You can use about 1/4  teaspoon of baking soda in as much cold water to get similar results.

            In a quart size Ziploc bag soak the sliced onion rings in the Zesty Italian salad dressing for a few minutes (long enough for the rings to soak up the seasoning  –  about 15 -  20 minutes).

            In a large enough bowl whip-up the 2 large egg whites, 1 cup of all-purpose flour, 1 tsp of baking powder, 1 measure of DIY Cajun Seasoning and just enough of her cold beer to make a thick batter (around 4 ounces or so).

            Use a fork to dip the sliced onions in the prepared batter to get a generous coating on all sides then dredge the rings in the remaining 1 1/2 cups of all-purpose flour and coat well on all sides once again.

            In a large skillet pour in and heat the peanut oil to about 375 degrees F. into which you will place the rings and fry on both sides until golden brown, flipping only once. And voila! You just prepared some mighty delicious and zesty Cajun fried onion rings.

            Now you can just sit back and enjoy your beer.


            PS. If you don't want to fry the onion rings just allow them to soak in the Zesty Italian salad dressing for an extra half hour or so and you have got delicious onion rings to compliment fried fish or other fried seafood.


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            Cajun Detective Division - Sherlock Boudreaux (Cajun Humor)

            The Louisiana State Police had received numerous reports of illegal cockfights being held in the area around Abbeville, Louisiana, so the Commander dispatched their famous field detective, Sherlock Boudreaux, from Thibodeaux to investigate.

            Boudreaux promptly began his investigation and then reported to his Commander the very next morning.

            "Dey is tree main groups involved in dis rooster fightin'", he began.

            "Good work! Who are they, the Commander asked?

            Boudreaux replied confidently, "De Texas Aggies, de local Cajuns, and de Mafia from N'awlins".

            Puzzled, the Commander asked, "Now Boudreaux, how did you find all that out in one night?"

            "Well," he replied, "I went down and done seen dat rooster fight in person. And I knowed immediately dat dem Aggies was involved when a Duck was entered in the fight."

            The Commander nodded. "I'll buy that, but what about the others?"

            Boudreaux nodded knowingly, "Well, I knowed de Cajuns was involved when somebody bet on de duck!" 

            "Ah, I see, I see...." sighed the Commander, "And how did you figure the Mafia was involved?"

            "De duck won." 


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