Oh the smells of Autumn. I have great memories of Autumn family fun, especially when we were pastoring. Autumn in the South means cool weather, hayrides and bonfires. And you could just count on a church-wide Hayride/Bonfire when the weather started getting cool. Just throw on a pair of old jeans or other long pants, sneakers or cowboy boots. Be sure and put on a comfy sweat shirt for the evenings would be a little cool. On a wagon stuffed with hay, you would start on a magical adventure, pulled by a tractor or horse. Expect to be itchy and get dirty. There is usally sing-alongs, spooky stories, and lots of laughter. Hayrides are an easy 5 mph ride, possibly winding through corn or pumpkin patches. In the South the hayride usally will have a pitstop at a bonfire.
A TRUE SOUTHERN
- Bev Allen
- Springfield, Missouri, United States
- Being Southern is more than where I am from, it is who I am. I love the South with its great beauty and wonderful deep-south traditions. I am Bev Allen, a true Southern Belle'. I am married to the love of my life Rick Allen, we are Assemblies of God US Missionaries. We lived and raised our two children, Chris Allen and Teresa Mosley (married to Randy) in the Great Southern states. Family is important and my grandkids Lexi and Lane are our most precious treasures. We love God and people and devoted our lives in His service. This blog is to share a little of what I enjoy and experienced, a little Southern Joy!
Friday, September 21, 2012
Friday, September 7, 2012
“Ya’ll come over tonight, we gonna boil some crawfish.”'
Louisiana and crawfish go hand in hand.
Crawfish season in Louisiana is still an exciting time, with crawfish boils and backyard parties a time-honored tradition. Crawfish are freshwater crustaceans, inherent part of Louisiana Cajun culture. "Laissez la crawfish router" which means, "let the the crawfish roll!!" Many cajun South Louisiana favorites are jambalaya, gumbo, crawfish pie, etc. all are made with crawfish. But the all-time favorite is "Crawfish Boils".
You have to start with 35+40 lbs of fresh crawfish, Until ready to boil, keep in large ice chest.
You can boil up to 10-15 lbs in a propane cooker. Now get the water to a rolling boil and using a basket, add the crawfish. Stir them up a bit with a large wooden paddle, then cover the pot and return to boil for about 5-10 minutes. Stir them again. urn off the fire and allow them to soak for about 10-15 minutes. Drain the crawfish then pour them out on your table covered with newspaper. If you want them more spicy you can add seasonings at the table. Some favorites are Zatarain's, Louisiana Fish Fry or Tony Chachere's.
Now, for a step to step instruction in peeling and eating. Usually people just eat the “tail,” but true Louisiana crawfish eaters, will "suck the head" of a crawfish by separating the abdomen of the crustacean and sucking out the fat/juices. THAT'S WHAT I SAID.....YUCK!!
oh, well maybe you will get a chance to enjoy one of these crawfish boils. "Laissez la crawfish router"