Northshore Plus Enjoy! 2 01 18

FEBRUARY 1, 2018-FEBRUARY 2018www.issuu.com/northshoreplus NORTHSHORE ENJOY! EDITION FREE! Read us online14,at: or scan our QR code

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FEBRUARY 1, 2018–FEBRUARY 14, 2018

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Southshore

Over 50,000 Satisfied readers in: Tangipahoa, E. Livingston, St.Tammany and Washington Parishes, Chalmette, LA and the Picayune, Mississippi area.

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LOG CABIN $5,800. (Original price, $23,000.) Solid oak log walls. Plans for cabin, fireplace, loft, porches.

Haul to Louisiana $1,850.

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Custom carpentry, pressure washing, general repairs. 35yrs experience.

Military Discount. No job too big or too small. Call Darrell 985-503-2357.

EDDIE PINTO’S Marina, Right by the green bridge.

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SLIDELL MAYORAL RACE THE MOST IMPORTANT EVER Beginning with a city hall forum last week, the four candidates for Slidell Mayor began outlining their positions to improve the city in a plethora of different areas. The candidates offer experience in upper management in the private sector, salesmanship and management skills in the private sector, entrepreneurial experience and political experience at the local and state level. This is entirely different from the past 32 years, where the city’s mayors came from social worker or law enforcement backgrounds.

Since Katrina, Slidell’s retail footprint has taken a serious hit. The Fremaux Shopping Center has been the only positive the city has seen since then but most of those stores are regional or national in scope. Northshore Mall barely hangs on as all the original anchors have moved out and less than two dozen businesses remain in what has to be the saddest look in this community. The city’s strip centers are riddled with vacancies and many are beginning to look like abandoned inner city developments.

Meanwhile, the west side of the parish continues to prosper. There has always been more spendable income there and the mindset of its residents is vastly different than in the east.

But Slidell offers advantages Mandeville, Covington, Madisonville and Folsom do not have: a potentially vibrant lakefront, better infrastructure, especially transportation, proximity to the Gulf Coast, its arts and music programs, its award-winning Keep America Beautiful chapter, uniquely partnered with the city and led by Bill Mauser and it’s closer to saltwater fishing of all types. It SEWING MACHINE $50. is a more important crossroads than the west and has the potential to attract New Orleans area Never been used. Call 985- tourists easier than the west with more prolific interstate road access at no cost, compared to the Causeway with its weather, tolls and lane restrictions. The city also has sufficient, affordable 288-5078. hotels and motels and a good selection of local and national restaurants.

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See Tim For an AFTER THE HOLIDAYS Loan Today!

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LOUISIANA CARPET CLEANING SERVICES Home of the $1499 per room.

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ST. BERNARD MEMORIAL Garden Crypt for two.

Located in the cooridor of Hope area. Great for husband and wife. $7,500. Call 504-421-8547.

What Slidell needs is people to spend money here and support the local merchants who put their hearts and souls into their businesses. The income gap isn’t as great as many believe and people here spend more to live rather than to impress others. The city also needs a serious revamping of the process of getting a business started in town. There’s been entirely too much red tape and b.s. and hundreds of potential entrepreneurs have thrown in the towel and opened somewhere else (Mandeville, Covington, Madisonville?) rather than face the Draconian processes and personalities of city hall. It’s past time to reverse this trend and realize we’re in the 21st century, not in some good ol’ boys club filled with no imagination, no vision and no interest in seeing Slidell take the path it should be on.

Beginning in this issue, each of the four candidates will answer four questions posed to them by our staff. They will have a bully pulpit for their responses; each has one issue exclusively, beginning with Greg Cromer this time. He will be followed by Landon Cusimano, Kevin Davis and Bruce Clement. If you are a Slidell resident or area resident, I urge you to read each forum response, attend the other forums around town and press these men hard about your concerns.

This will not be a rubber stamp election. These candidates have all been part of Slidell’s fabric for more than two generations. It’s time for Slidell to put on its big boy pants and “get busy living or get busy dying”, to paraphrase The Shawshank Redemption line from Tim Robbins.

The dying has been evident.

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APPLIANCES SKI BEECH MOUNTAIN North Carolina’s Winter Wonderand Fully furnished level entry minutes from the ski resort which features 15 skiing and snowboarding trails as well as an ice skating rink and snowtubing park. This 3 bedroom 2 bath house with master suite features a fully equipped kitchen, free WiFi, premium cable channels, W/D and gas log fireplace. To check availability contact Beech Mountain Chalet Rentals at 828-387-4232 and request property AA-8. To view the property go to gobeech.com

PRETTY FENCED LOT, City Services installed, close to amenities. 1421 Erie, Waveland, MS. Ready to build. Options available contractors. $19,999. Call 228-2570644.

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CAPT HOOP -- OUR FREEDOM Our Freedom Charters • 504-247-8459 This is an archived story from 1.19.17 from Captain Hoop I went fishing from the bank and dock because I was bored. My first fish of the year was a slot size redfish that went back. I caught a few more and had my fishing fever cured for a while.

At Our first stop we found clean water but the water hyacinths on the surface made it hare to troll. We moved on. At our second stop we trolled up an Atlantic skipjack. We continued to our third area and hooked up to our first yellowfin of the day. It was not big but it was legal and our CARLO ROBELLI Acous- first of the day and also his first tic Electric Bass guitar, 35” yellowfin ever. neck with equilizer. Sincere Inquiries. $145. Pass Christian 228-257-0644.

MIRACULOUS PRAYER Dear Heart of Jesus, in the past I have asked for many favors, this time, I ask you for this special one. (Mention Favor) Take it Dear Jesus and place it within your own broken heart, where your Father sees it, then in your merciful eyes it will become your favor not mine. Amen. Say this prayer for 3 days, promise publication and the favor will be granted. ever known it to fail.

P.B.J.

Eddie Burger of fishvenice.com called me last night and asked if I was available to deck for him. I met him early and we headed out with our party of 3. We were so early we were in the gulf before the sun.

We played that rig a bit but could not get anything else to feed. From there we moved to a rig Eddie had found some the day before. It did not take long for our screen to fill up with tuna. We trolled up a triple. What a way to kick things off. 2 yellows and a large blackfin.

See Fishing, pg. 12

PRINT IS NOT DEAD! WE’VE BEEN HERE FOR 27 YEARS!!

NORTHSHORE ENJOY! EDITION

FEBRUARY 1, 2018-FEBRUARY 14, 2018

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Tony’s Take GIANTS MOVE TOWARDS RESPECTABILITY WITH TWO SOLID VETS, ONE PLATOON PLAYER, IN TRADES The San Francisco Giants have been the hottest National League team of this century, winning three World Series and losing a fourth in seven games due to miserable management by Dusty Baker. Last year, the team came in dead last in baseball with 98 losses, the most this storied franchise had ever suffered. Injuries to Madison Bumgarner and mediocre offensive numbers almost cost this squad its management team. However, the Giants began to save face by not trading for another overrated journeyman pitcher, which they have done four out of the past eight years. Instead, they found a way to not only secure a topdrawer offensive and defensive threat at third base but also in the outfield while also obtaining the franchise face of two baseball teams and giving up virtually nothing in return.

Twenty five years ago, the Giants pulled off the best trade since the Babe Ruth move in 1918, getting Barry Bonds from the Pittsburg Pirates to come to San Francisco at the height of his career. Bonds, whose father, Bobby Bonds, was a star for the Giants in the late 1960s and early 1970’s, proceeded to add bulk and muscle and become the poster boy for the steroid era, hitting more monster home runs and more home runs, period, during the next 15 years while setting single season records. Bonds was a controversial figure in more ways than one. His father, allegedly a racist, wore on Bonds, who became a more selfish player and loner. He had few friends in the clubhouse and he never won a World Series title. Baseball was more than ready to say goodbye to Bonds, who became a caricature of himself and a person very much out of the national limelight because of his alleged activities with steroids and his off-putting personality.

Now the Pirates have done it again, this time giving up an outfielder lacking all the tools that Bonds possessed but still the best player on the Pirates the past eight years and one of the top five or six outfielders in the National League. Andrew McCutchen will never create the type of controversy stirred up by Barry Bonds. He won’t give the Giants the power Bonds brought either, but he will give them 20 to 28 home runs per year, about a .290 batting average,good to great defense in right field and about 85 to 100 runs batted in. More important, he will give them a class act, something the Giants have been able to retain over the years, a leader, the former Pirate poster boy and a solid leadoff bat in a very thin lineup.

The Giants third trade secured Austin Jackson, a center fielder for the Cleveland Indians, who

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hit .318 in a platoon role last year. He may lead off for the Giants and will play center, but management says Jackson probably is a stopgap measure while the team continues to seek out more batting prowess and outfield defense to go with a solid infield defensively and at the plate. But little power means the Giants have a ways to go before they can cause major excitement at AT&T Park once again. The old “Bye Bye Baby!” home run call of the 1950’s and ’60’s by Russ Hodges has been in mothballs for several years and its past time to get it active again.

The Jackson and McCutchen trades followed the move by Evan Longoria to the Bay Area earlier in the week. Another 30-something veteran and All-Star, Longoria will give the Giants punch in the middle of their lineup, either batting third, fourth or fifth while playing a solid third base.

Like McCutchen, Longoria will probably produce similar numbers, perhaps a half-dozen fewer dingers and perhaps not as many runs batted in. But anything is an improvement over a team that didn’t have one player with 20 home runs and one whose farm system promises little star power in the next several years, unlike the Dodgers with their annual Rookie of the Year the past three years and surfeit of riches. However, even with all this and, arguably, the best (regular season) pitcher in baseball, the Dodgers still don’t have a World Series title since before personal cellphones were invented and before the Internet was a known commodity.

Talent plus venue plus fans less top drawer management and lack of clutch performances, desire and most important, will, leaves the Dodger Blue with the blues. There isn’t a player on the Dodgers who you’d want as your wingman in a tough situation and until they start developing real character and mental discipline when the chips are down, go with the underdog. These are no Golden State Warriors, New England Patriots or Houston Astros. Dodger dominance came with the Boys of Summer in the 1950’s and continued in part through the early 80’s with a collection of similarly wired players. Except for their all-star third baseman Turner, try and find a Dodger today with that mindset when the game is on the line.

Longoria was the face of the Tampa Bay Rays, a collection of players also without a clutch personality. Winners in football and hockey, Tampa Bay couldn’t project its magic to the baseball diamond and now may not do so for another dozen years or so. It should be their best sport, being in Florida and all. But the Rays have seen no World Series sunshine title since their inception and probably won’t for a while.

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This little guy is named Iggy. He is a seven month old light orange tabby. Iggy’s mother, a young cat that had been someone’s pet, was abandoned in a neighborhood.

She was not spayed and before long produced a litter of kittens. The family that had befriended her and fed her were now faced with five kittens to feed in addition to their mother. They could not keep them, or the mother, but they wanted them all to get good homes and not produce more homeless cats. Iggy has been neutered and his mother and sisters have been spayed. All are available for adoption, and would be great family pets. An online adoption application is available at START’s website.

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FEBRUARY 1, 2018-FEBRUARY 14, 2018 NORTHSHORE ENJOY! EDITION

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LOOKING FOR ROOMMATE IMMEDIATELY! Single M/F, 2BR available, all utilities paid, must furnish own rooms.

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MOBILE HOME: 2BR, furished, washer & dryer, whole or share. Only 3 homes on property. 4 blocks away from the Mall or I-10. $900/month. Pays Dish, up to $150 on electric bill, well water & trash. Call 985774-6969.

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NORTHSHORE ENJOY! EDITION LOT FOR SALE - Lot for sale on River Rd. in Boothville. Approximately 200 wide X 1000 long. Property cleared and ready to move on. $65,000 FIRM. Call Stanley at 504-427-1277.

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Page 5

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Page 6

FEBRUARY 1, 2018-FEBRUARY 14, 2018 NORTHSHORE ENJOY! EDITION

SLIDELL MAYOR FORUM SESSIONS BEGIN THIS WEEK

CALL US TODAY...SELL IT TOMORROW! With long-time resident Greg Cromer leading things off this issue, the four candidates for Slidell Mayor will answer four questions pertaining to the future of Slidell and their vision of the city under their administration. As are three of the candidates, Mr. Cromer is an experienced politician, having served in the Louisiana State Legislature for many years. The other candidates will have their views expressed in the next three issues of Northshore Plus Enjoy, one candidate per issue, culminating in the March 15th issue just nine days before the election.

1. What is your vision for Slidell?

Slidell has many strengths, and it’s our responsibility to capitalize on all them while anticipating problems and consequences. We need to continue attracting high-level companies with goodpaying jobs, and we need to prepare our infrastructure and public safety apparatuses to accommodate that effort. We need to keep our neighborhoods, businesses, schools and playgrounds safe, so we need to strengthen our Police Department and build even stronger relationships with Parish and State government agencies. We need to improve our drainage and flood protection by responsibly implementing the FEMA grant we just received, and we need to do it efficiently and quickly, mindful that the next hurricane or flood event won’t come with much warning. Our City must continue to thrive economically while always putting public safety first.

2. What are two things you’ll be able to accomplish that will improve Slidell in some appreciable manner?

First and foremost, we must undertake rapid implementation of the FEMA grant for drainage and infrastructure improvement. This will be a highly visible and long-term project. My experience as a project manager for multimillion-dollar undertakings, my advanced degree in Business Administration, and my experience in both City and State Governments make me the best suited to accomplish this as mayor. Second, my efforts towards improving public safety will be visible in multiple and measurable ways through better traffic flow, more police protection, and stronger collaboration with other governments.

3. What steps will you take to make building renovation and/or opening a new businesses in Slidell less of a hassle?

I will review not only all City Departments and department heads, but the coordination and cooperation between them. I will make necessary changes, whether through executive order or Council ordinance, to streamline all such processes. This facilitates two of my primary goals for Slidell – economic growth and public safety. I will emphasize business development at all levels of my administration, and ensure such things are undertaken in responsible ways that do not disturb our quality of life.

4. What are your priorities to keep or improve the integrity of the city and the quality of life here?

If by “integrity” you mean honest and open government, I think we already do that well. The City’s website is functional and accessible, and I’ll make sure it stays that way. City meetings are open and City business is conducted in a transparent manner. I believe the citizens trust City Hall, and we should continue to earn that trust, every day. If by “integrity” you mean the interwoven nature of City services, that can always be improved, and I’ll always strive for it; I don’t like inefficiencies, and my administration will always work to improve, with input from the public.

EVERYTHING WE TOUCH TURNS TO “ SOLD “

NORTHSHORE ENJOY! EDITION

FEBRUARY 1, 2018-FEBRUARY 14, 2018

Page 7

Enjoy!

Written by Anna Benadikova Mauldin, Chocolatier

Valentines 2018

Christmas is over and we are getting ready for another holiday that is all about love. I personally like this holiday the most, when it comes to making chocolates, because creativity is limitless. Also I am a strong believer, that Valentine’s day should not be only about couples in love, but we should fully realize and enjoy the love as a feeling regardless of whom we love. After all love is the reason , we we are here and love id gods ultimate message.

This year I would like to tell you little more about mastering your chocolate skills by creating brand new signature flavors. Just imagine you make some delicious chocolates for the person you love and you make it completely unique and fitted to ones desire and taste.

As for all senses, the perception of taste is personal. And yet a number of criteria are objective. It goes without saying that our five senses , touch, smell, hearing , taste and sight , complement each other. Taste in itself is not enough to appreciate what we savour.

As in life , also chocolate creations need harmony. A high quality praline- bon bon should contain the flavor of all its ingredients . No single ingredient should overshadow another completely.

Textures are also very important. A surprisingly soft cream can hide full-flavored roasted nibs under a crisp , hard chocolate layer.

No matter how delectable a praline tastes , your brain will perceive it as less appealing if your nose does not sense much of anything.

Aroma, flavor, colour , hardness , viscosity, melting behavior, appearance, processability are important factors to take on board.

Therefore it comes as no surprise that tasting chocolate on a professional lever is just as hard as tasting wine. No matter the cost , and I’m going to mention wine again, the most important part is not to be professionals, but to enjoy it.

There are many different types of flavorings you can use in your masterpiece, and you don’t have to get the artificial flavoring to make it taste real. I would say it is the exact opposite.

Make it do not fake it.

Since ganaches ,fat-based creams, or fatty centers cannot be seasoned with just any flavorings without moisture, and since there is an obvious difference in terms of quality, user friendliness, shelf life, stability and cost price between the various flavorings , it is useful to list all the various points.

Types of flavorings are for example: herd infusions, essential oils, sprirts, compound purees , fruit purees, extracts, essences, concentrates and nut purees.

You can combine them and find the ones that work the best for you. You can also get inspired about what combinations to use on the internet or literature. Once you get the basics, sky is the limit.

One of my favorite flavor combinations are , for example : strawberry-coriander, Apricotrosemerry, Apple-lavender, Chocolate-pink pepper, Pear-cognac, Orange-whiskey-vanilla bean, Coconut – lemon , Crenberry – pistachio, Banana –cloves, hazelnut-caramel and many others.

I already know that as you are reading this you are getting excited about the option to trap your favorite liquor in chocolate shell. From my experience those taste the best in dark chocolate combination , but there are some that go great with milk and white as well.

I am going to share my customers favorite alcohol adul praline, whiskey-orange-vanilla at the end of this article.

Once you decide for your favorite flavor and chocolate type, you should also consider the presentation.

You can make beautiful heart shaped or valentine’s day themed chocolate mold easily in you stores like Walmart, Micchaels, Habby lobby.

I recommend the silicone or plastic molds if this is your one time project due to price, but for best results and shine you might want to pay couple extra dollars for polycarbonate molds.

Polycarbonate chocolate molds are considered to be the best molds for making chocolates and other confections. They are known for their superior durability and ability to withstand heat. The finished products demold easily and have a high quality finish. In addition, most polycarbonate molds work well with other confectionery equipment.

Polycarbonate is a type of plastic. Confectionery molds are made from a special type of polycarbonate that is FDA approved for contact with food. It can be made into a mold by thermoforming or plastic injection. Thermoforming involves heating a plastic sheet and forming it around an object using vacuum suction. Plastic injection is a process whereby a plastic resin is formed around a metal master under high pressure. Plastic injection is by far the best method, but is also much more expensive and time consuming. Most polycarbonate chocolate molds are manufactured in Europe; however, some are made in the United States.

Companies such as Micelli Chocolate Mold Co. and Tomric Plastics are two companies in the United States that specialize in making polycarbonate chocolate molds.

One particulary good type , but also most expensive

Page 8

FEBRUARY 1, 2018-FEBRUARY 14, 2018 NORTHSHORE ENJOY! EDITION

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Will Afton

Irish potatoes are some of the most popular grown fresh vegetables, according to U.S. consumers. The USDA Economic Research Service (ERS) reports that the average person consumed 33 pounds of fresh grown Irish potatoes in the year 2016. Some of the reasons to explain their popularity include the common occurrence in American cuisine, ease of propagation, and long storage life.

A common misconception about potatoes is that many people believe they are the roots of the potato plant. The edible part of the potato plant is actually a modified version of a stem, a tuber.

Tubers are storage organs in which the plants stores energy in the form of carbohydrates. Irish potatoes also contain about 1.5g/100g of dietary fiber and around 500g/100g potassium. When prepared simply, they can be an excellent source of vitamins and minerals.

To produce your own crop of potatoes start out by acquiring seed potatoes. Garden centers and feed stores usually stock seed potatoes early in the year during January and February.

You will find different types available. The most common types are red and white. Some of the recommended red skin varieties include: ‘Norland’, ‘Red LaSoda’ and ‘Red Pontiac’.

Recommended white skin potatoes include: ‘Norchip’, ‘Kennebec’ and ‘Yukon Gold’. Fingerling potatoes are extremely popular in many gourmet restaurants. They are described as small, elongated tubers similar to that of a finger, hence the name, and come in many different colors.

Look through some of your seed catalogs for varieties like ‘Russian Blue’, ‘Red Thumb’, and ‘French Russian Banana’.

Once seed potatoes have been acquired, cut each potato into 1 ½ - 2 ounce chunks (with each chunk containing 2-3 eyes) and allow them to heal 7 days in a dark, cool place before planting outside in the garden. This step allows you to produce several plants from one tuber and the healing steps allow each “seed” to heal, creating a protective callous that will keep unwanted fungi and bacteria out. Seed potatoes can be planted anytime from mid-January through the end of February. Space plants 12 inches apart for maximum yield potential. Shoots and foliage will emerge as days warm in the spring and the crop will be ready to harvest 90-120 days after planting.

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Upcoming Gardening Related Events for Southeastern Louisiana DATE & TIME

EVENT

LOCATION

2.17.18

Bayou Gardens Open House

The Southeast Louisiana National Wildlife Refuges Headquarters 61389 Hwy 434 Lacombe, LA

2.18.18

Tangipahoa Master Gardeners’ Camellia Strol

LSU AgCenter’s Hammond Research Station 21549 Old Covington Hwy, Hammond, LA 70403

3.2.18

St. Tammany Master Gardener Ass’n Gardening Seminar

The Castine Center 63350 Pelican Dr, Mandeville, LA 70448

3.16-3.17.18

Northshore Garden Show and Plant Sale

St. Tammany Parish Fairgrounds – Covington, LA

CONTACT WAfton@ agcenter.lsu.edu (985)875-2635

(985)543-4125

WAfton@ agcenter.lsu.edu (985)875-2635

WAfton@ agcenter.lsu.edu (985)875-2635

William Afton | County Agent LSU AgCenter • St. Tammany Parish 1301 N. Florida St. • Covington, LA 70433 Office: (985) 875-2635 • Fax: (985) 875-2639

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FEBRUARY 1, 2018-FEBRUARY 14, 2018 NORTHSHORE ENJOY! EDITION

REBUILDING - RECYCLING- THERE IS HOPE!

PASSIONATE PLATTER PASSIONATE PLATTER CORK & COOK

Written by Linda Franzo Master Gardener

SCHEDULE

Come enjoy a unique experience at Passionate Platter Herb Gardens and Cooking Classes!

Optional times to suit your schedules! - If you like a class but can’t make any of these call and schedule a class with your friends.

3col. x 6.7 in.

Put Passion in your food and your gardens! Unique fresh herb plants are available at most classes and gatherings. Experience “Herb Serendipity”~ the Unexpected pleasures of growing and using herbs, everyday! Learn how to grow, harvest, and preserve herbs in an organic way. Relax in the whimsical cafe setting or in the gardens with instructor, Linda Franzo, as she snips herbs for you to sniff, beathe and taste. Awaken all your senses! The market fresh menu changes with the seasons. Day or evening, experience Passionate Platter in many ways.

CORK & COOK - For epicurious “Foodies”, your group can cook in teams for a “Hands- On” experience. Groups are welcome to pick a theme or style of cooking.

Snip herbs and veggies from the gardens. Recipes are include. Approximately 3 hours, sit & enjoy finished meal ~$45- $50 Check out the Seasonal Cork & Cook classes on Facebook. Join in with a mixed group, make new friends or bring a friend!

Individual PRIVATE COOKING CLASS! Select the food you want to learn how to cook! We select a menu & grocery list. Bring your groceries, we cook together and bring your dinner home! Learn all cooking techniques, herbs & food pairing, experience new foods and flavors, stock a proper pantry. $100. approx. 2- 21/2 hours. Child: $70.

GARDEN TOUR & COOKING DEMONSTRATION - A quick walk around the garden path to see the culinary theme gardens, the sit and relax while Linda prepares your Seasonal Fresh meal, recipes included~ $45 3 hours HERB SERENDIPITY TOUR - Many visitors come for a meal and a garden tour before they head on to another venue on the Northshore or just a short distance to New Orleans, Mississippi or Alabama.

Savvy Palates will enjoy Savory Sassy Herbal Selections! Awaken all your senses at Passionate Platter, from gardening to herbal recipes to aromatherapy to finish your day!

Fresh herb plants for sale. Enjoy a Seasonal Garden to Table meal of appetizers, fresh breads, entree & desserts! Fee: $30 tax & tip included, 2-3 hours, depending on groups schedule. If you have more time, shop the antique district, visit the old jail or art gallery.

CATERING MENU AVAILABLE FEBRUARY 6 - COOKING ROAD TRIP! Meet at Passionate Platter at 3:00pm. We will drive to Hattiesburg, Ms. to The Kitchen Table. Enjoy this great kitchen shop!

At 5:30- 7:30 MARDI GRAS LAGNIAPPE & CREOLE CITRUS - King Cake Babka, Flambeaux Shrimp sliders, “Throw me Something” tart & tasty Grapefruit, Fennel & Green/ Pistachio vinaigrette, & Orange Ginger Cajun mini tart! $50 RSVP 985.781.4372 FEBRUARY 7 - HANDS-ON Mardi Gras Lagniappe & Creole Citrus Cork & Cook @ Passionate Platter $45.

FEBRUARY 20 - 5:30 @ Passionate Platter - CHINESE NEW YEAR!- egg flower soup, wontons, shrimp toast, beef & broccoli, mango & coconut rice rsvp 985.781.4372 for all classes!

Put Herbal Pizazz in your Gardens & your Food, Linda Franzo 985.781.4372

R.S.V.P. – 985.781.4372 SIGN UP AS SOON AS POSSIBLE! Passionate Platter can help with your Holiday Catering, Group or Office Party!

Lindafranzo57@gmail.com Facebook: Linda Ann Franzo Passionate Platter

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Enjoy!

Herbs & Spices

Old English Food Words Are Trending !

It’s Delightful, It’s Delicious, It’s Delectable~ These are part of a jingle from a commercial from years ago. They were very fashionable vocabulary words in the late 19th century Old English language. The slang for all these words is “Dilly Dilly”. The origins of “dilly dilly” happened around the 1930’s, from the shortening of the words, delightful, delicious or delectable. In England, it referred to delicious for food and remarkable or outstanding for an event or item. This phrase could have roots even deeper in the English lexicon. As far back as the 17th century, a nursery rhyme title,”Lavender Blues & Rosemary Green”, uses “Dilly Dilly” in a provacative sence. So, the popular beer comercial is not so far off that it is set in a medieval banquet hall. Those who bestow the proper gifts to the king (gifts of food or women), were designated “true friends of the crown”. If the King did not like the gift, as in the commercial, the giver would find himself “In a pickle”.

“In a pickle” also dates back to the dark ages of Old England. At that time, children were considered a nuisance. If they misbehaved, they would be placed in a large empty pickle barrel.

So the term”In a pickle”, means to be in a difficult position or there is a problem. The “in difficult” meaning of the expression alludes to the idea of being as mixed up and disoriented as the pickled veggies in the barrels.

As old as these traditions are, dill and pickles are as popular as ever. Trending as a cheer or toast and the very process of fermentation itself. Of course, growing your own herb plants are trending ,too. Why use dried ,old herbs, when fresh is best. It almost grows year round in the South. It will go to seed in the hot summer months. I used to pull the plant out when it started to flower, but now I leave it to reseed and attract pollinating insects to the summer garden. The seeds can also be used in recipes, too. The herb plant, dill, is usually in both a vinegar or salt base brine.

“Dilly Dilly”~ I give to you the Pickled Mushroom and Dilly Greenbeans recipe. They are delicious eaten as is. But the beans are spicy and perfect in Bloody Mary’s. The mushrooms can be dried and dipped in a batter fried. Move over fried pickles! Enjoy these pickles year round.

Dilly Dilly, Linda Franzo

PICKLED MUSHROOMS 3/4 cup olive oil 3/4 cup red wine vinegar 2 Tablespoons salt 1 1/2 tsp. salt 1 Tablespoon finely chopped basil 2 Tablespoons chopped parsley 1 Tsp. chopped fresh dill 1 Tablespoon minced chives 1 teaspoon red pepper flakes 1 split clove garlic 1 bay leaf 1 1/2 lbs. small mushrooms Heat liquids and spices just to boiling, simmer 2-3 minutes.Add 1 1/2 lbs. small mushrooms.

Simmer 2 more minutes. Remove from heat. Add fresh herbs after a few minutes. Let cool, then transfer to a covered container and chill overnight to marinate the flavors.

DILLY GREEN BEANS 2 quarts water 3-4 Tablespoons Kosher salt Add 3 Tbsp. first. Water should taste like the sea water, not too salty.

2 Tablespoons red pepper flakes, 1 if you can’t take the heat.

4 garlic cloves 2 large handfuls of dill, optional Uncooked, fresh green beans~ 2 pounds fills about 2 1quart mason jars

See Food Words, pg. 12

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From Food Words, pg. 10

Dissolve salt in water, Fill the jars with the grean beans standing, divide the pepper flakes, garlic & dill into each jar. Cover with the brine, leaving 1 inch from the top of jar. Cover with a lid Culture at room temp. 60-70*. Open lid each day to release pressure and to taste the desired flavor. When they are perfect, tighten lid & place in the refrigerator.

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The fish must have gotten smart right off the start because no other fish came up to eat. That was a big let down for so much action to just shut off like that. We were marking them so thick it seemed impossible not to get anything. Eddie decided to get dirty. I cut up the skipjack and a blackfin for chunking and set up a pair of jigs also. This was an action getter and we limited out by 11:00. We also caught and released many large blackfin. We kept a few for bait. From there we went looking Wahoo and Amberjack. We were blessed to get a hit on our first run around the rig we hit. It was a blistering long run. After a while it dove down and held deep circling like a tuna. From past experience I put together an big wahoo was on the line. Both tuna and big wahoo will hold deep but with the long runs it made I figured a large wahoo. After a while we got it up and were gifted with a beautiful hooter to join our limit of tuna.

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