Northshore Plus Enjoy 1 19 17

JANUARY 19 - FEBRUARY 1, 2017at:NORTHSHORE EDITION FREE! Read us online www.issuu.com/northshoreplus or scan our QR code

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Northshore Plus

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JANUARY 19 - FEBRUARY 1, 2017

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JANUARY 19 - FEBRUARY 1, 2017

NORTHSHORE EDITION

Page 3

Tony’s Take

IT’S TIME TO START TAKING THE HIGHER ROAD

The term “deplorable” hasn’t been bandied about for several months, having been used most notably by Hillary Clinton in referring to the supporters of Donald Trump.

Following the election, Mrs. Clinton took the high road in recognizing the results of the 2016 Presidential election by asking people to give Donald Trump a chance to show what he can do. She should have known better, because the left is loaded with children who cannot recognize anything but their own agenda and Hollywood hangers-on types who contradict the atmosphere of creativity and openness by fostering a “do it my way or be ostracized by my community” mentality.

Hey, folks, this was an election between two odious choices. The least predictable candidate won but he also had the more positive message for Americans who want to work for a living and allow others their points of view without social and economic rancor. There is a stench of elitism in this country which threatens to bring us all down. Donald Trump may be a flawed President but he’s our flawed POTUS for the next four years.

Let him tweet his own bed but allow real journalists to cover him without taking marching orders from their radical editors and publishers (and this goes for the right as well). Look at it this way: with Trump winning, it’s like going to Vegas with $100,000. You could get lucky and win a million, you could lose all or part of it but at least the ride was something new and exciting and you had a chance for some type of change. Hillary would have reset the odds higher for the house and disallowed the Vegas perks, like free rooms, drinks, food and upgrades and probably required you to share part of your $100,000 boodle with several disadvantaged and financially challenged folks, some of whom might have even been citizens of the U.S. Then the Vegas house rules would have been changed to allow those with little to have more without any effort on their part, coming directly from the casinos, which, of course, would get that money from you, the gambler.

The middle class is the gambler here. Using their own stakes and wits against tough odds. They need to know the ground rules (the Constitution and Bill of Rights) still remain in effect. Without this bedrock, the nation goes rogue and the tax base goes away. Then, our need to learn Chinese and Russian increases exponentially.

Would our grandparents roll over in their graves over last year’s election?

Damn right! Now we have a President who will use (and probably abuse) social media on a regular basis but will not have to win the Obama style popularity contest to get good press 95% of the time. The 5th Estate will be well represented by Trump and his inner circle because social media is a huge part of that force today. Trump doesn’t need to worry about what the Washington Post, New York Times or a paper in Portland, Oregon says about him: he has direct entree into millions of smartphones and devices nationwide - hundreds of millions worldwide.

Tell you what, coastal media moguls: give the guy the same consideration you gave Obama and Clinton, Carter and Kennedy, and watch the diminished effect of social media seep in. I would rather have my news from relatively impartial reporting than in a 140-character tweet. THE POTUS has more important things to do than tweet, but you idiots are just begging to see your media share and influence plummet with your bias and hatred. Talk about haters! Don’t listen to the whiners and those who would control public perception. We cannot afford four years of civil war.

And the rest of America knows you leftists are full of you-know-what with your talk of leaving for Canada. Didn’t happen 16 years ago, 12 years ago or in the last nine weeks. Hey, guys, when ya going? You think the Canadians really want you anyway?

None of this reflects on the headline of this op-ed piece. Simply said, let the ME in aMEricans take the lead and let’s get the economy, the defense and the superstructure of this country back on top. Let’s make the Affordable Care Act really affordable and not draconian. Take care of our sick, helpless, truly oppressed and under educated in ways that brings inclusion of effort and spirit from all sides, not just from the givers but also from the recipients. Teach responsibility, fairness, respect and consideration to each other and practice these tenets among yourselves. Learn discipline and sacrifice, selflessness and true love. Demand the remake of family with the return of the parent as the more important element. That gives kids lessons in respect, patience, knowledge, confidence and sharing. Too many so-called families exist only for the children. They’re our future, not our main reason for existing.

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Carey is a three year old neutered male cat. He has gray tabby markings on his white coat. He is such a sweet, lovable guy with people, it is hard to understand why he was abandoned and living on the street. When rescued he was being chased by a large dog. Carey gets along great with the other cats and kittens in his foster home, and in spite of his bad experience on the street, would probably do well with a cat-friendly dog. Carey is calm and quiet, and he would love to have a calm, quiet inside home where he would be safe and loved. If you would like to meet Carey, please email START.

JEFF Here’s Jeff! Don’t let the serious expression fool you; Jeff is all fun and play! He and his brother Cyrus were found in a tree where they had gone for safety, after having been left in a strange place when they were only 4 months old. Jeff and Cyrus need an inside home with an active family to love and care for them. If adopted together they will be company for each other when their human family is not at home.

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Page 4

JANUARY 19 - FEBRUARY 1, 2017 NORTHSHORE EDITION

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DA air & heat, fenced, need UND ET INCLUDED SU RY S 2016 NFL SUNDAY TICK DIRECTV. TO WHEN YOU SWITCH Today! some repairs. 61072 or negotiated discounted RRenews at full price. Offer Off ends 10/22/16. N New approved oved customers custome only, onl lease required. Hardware and Programming available separately. Other CHOICE Charles St. Slidell 985home deals. 985-542-4704 conditions apply. NFL, the NFL Shield design and the NFL SUNDAY TICKET2-Year ded All-Included Package name and logo are registered trademarks of the NFL and its affiliates. all-inclu g pr icin ©2016 AT&T Intellectual Property. All Rights Reserved. AT&T, Globe logo, 3BR, 2BA Doublewide on 1 for details (must bring in ad).

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For or 24 months who’s seen the Book of Love. Back to The Chapel? The sequel fireplace, pristine condiW/ 24-mo. TV agmt. & other qual. AT&T service. vice.* PASSMAN’S PECAN OR800-371-5352 Regional Sports fee applies in certain markets. to The First Chapel has been playing weekends at the Cutting tion. NON-smoking enviCHARD. You pick or we ronment.

Franklinton area Edge Theater, 767 Robert Street, in Slidell this month and continsell them in bulk. Located ues this weekend and next (Jan 20-21 and 27-28th) at 8 PM for 20 mins North of Covington. in Franklinton. Commercial Call John R. Passman 985all four remaining shows. Book of Love is an original piece, sellers or individuals wel515-1948 or Cleta White sort of a sequel as I mentioned. Dawn Mastascuso, who wrote come. 985-515-1948.

985-515-5292. the book on The Book, says the show is a continuation of the Chicago setting for The First Chapel, now located in Slidell.

WE WILL MATCH or Beat

The story revolves around four ladies, BFFs, who are losSinglewiide or Doubleing two of their number to marriage. The setting is a bachelorette wide Prices! Call 985The “Pay for Copies Only” Program! party (sexist term, I’m sure!) and one of the married ladies, Mar892-7999.

Low Per Copy Charge Covers Maintenance go, knows her husband is being unfaithful. The new newlyweds INCLUDES: to be are Betty and Ginger and yes, those names are right out of the 50’ and 60’s television and comic book era. The two marriage Service | Parts | Labor | Toner veterans are Marla and Margo. Dawn plays Margo as the laNO CHARGE FOR COPIER USE dies continue their journey from the chapel and contemplate the Just Just in in Time Time for for Christmas Christmas Monotones’ 50’s hit single among other great hits from that era, COLOR or Black Copiers including Chubby Checker, The Buckinghams, The Fifth Dimension Network | Print | Scan (two of The 5th Dimension’s group attended this writer’s high Fax | Stapler school in Los Angeles at the same time he was there), Aretha 2 Sided Copying, Etc. from from clothing clothing to to kitchenware, kitchenware, 20-75 copies per minute speed Franklin and Dusty Springfield. furniture furniture to to fixtures, fixtures, toys toys and and crafts crafts Customized Low &

Dawn says she never wrote a musical before but of High Volume Packages COLOR Copier Margo, she says “the part is one to fall in love for”. “In my imagiHOURS HOURS OF OF OPERATION OPERATION As low as $10000 nary world, this was the place I could take them…from 1965 to TUES TUES -- SAT. SAT. || 9AM-5PM 9AM-5PM the early ’70’s”. Of course the show has the title song as well as Black/White Copier CHRISTMAS CHRISTMAS EVE EVE || 9AM-3PM 9AM-3PM lots of other early rock numbers. In fact, you can just call it a jukeAs low as $6500 box musical with lots of Strolling, Jerking, Twisting and (hopeFirst First Saturday Saturday of of Every Every Month Month is is $5 $5 Bag Bag Day! Day! Why Buy the Copier, When fully) the Slauson being danced. Also starring Robin Costello, JenCopier Sales You Can Just Buy the Copies?

86 Norton Ave. 86 Norton Ave. nifer Gesvantner and Celia Guillory. Plan to be there for one of Arabi, Arabi, LA. LA. 70032 70032 Call 504-738-1818 the final weekends (or be square). 985-649-3727. $

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–INTRODUCING–

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JANUARY 19 - FEBRUARY 1, 2017

NORTHSHORE EDITION

Page 5

HUNGRY? Nay Nay’s is Now

Pearl River County SPCA

Open 24 Hours in Pearl River under the big chicken on the Hwy 41 Spur.

I was brought in as a stray by Animal Control. It’s pretty obvious someone has been feeding me because I’m a big robust, healthy guy. I’m a massive cat and a true gentle giant.

When they were taking pictures of me, I would just flop over and expose my belly for petting and loving. I would love to be your very own couch potato.

For more information, please call or text Maria at 601-347-3667.

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SMITH & JONES WAREHOUSE SALES, INC. WAREHOUSE SALES

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Page 6

JANUARY 19 - FEBRUARY 1, 2017 NORTHSHORE EDITION

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EVERYTHING WE TOUCH TURNS TO “ SOLD “

JANUARY 19 - FEBRUARY 1, 2017

Enjoy!

KEITH KORNFELD’S SAVORY WORLD OF A GLOBAL LOUISIANA CHEF Louisiana Crawfish Bisque

NORTHSHORE EDITION

Page 7

Chef Keith Kornfeld New Orleans native and current food product entrepreneur

www.CajunAsianChef.com

Makes about 4 servings

Crawfish Bisque is truly a Louisiana favorite, long regarded as the ultimate crawfish dish, a luscious textured soup/stew chock full of whole tender crawfish tails and roasted crawfish heads stuffed with a spicy dressing made of still more tails, chopped and mixed with aromatic vegetables and herbs. I don’t think I’ve ever heard anyone say anything negative about it. It’s especially tasty when someone else labors over the entire dish, and you are the one invited to bring over the wine and dessert. That will be a glorious day, my friends. I recall eating it only twice in my life. Both times, someone else cooked. I remember the rich flavors that stood out, with mild heat from the cayenne pepper.

Because it takes so much time to make, it appears not many folks cook this luscious dish anymore. One thing is certain––I’ve never actually seen it on a restaurant menu.

My Louisiana Crawfish Bisque recipe will share the easiest way possible where it’s not only fun, but tasty. Crawfish Bisque is one of the most flavorful Louisiana dishes I’ve ever eaten, and being local, I sampled my share of local fare. The richness and spices will satisfy even the toughest critic.

You can purchase crawfish tails from the supermarket and when someone invites you over for a crawfish boil, save your shells and take them home. If you’re feeling truly inspired, boil your own crawfish. You’ll have to pick the meat, clean the heads, wash the heads, make the stuffing, cut more vegetables for the bisque, make a crawfish stock, pick more tails for the bisque, and then you still have to stuff the heads, roast them in the oven, cook the bisque, let it reduce slowly, add the stuffed heads, adjust seasoning, and finally, Eat. Now that process sounds tiresome and downright stressful, but really, it’s not. The smartest way is to purchase boiled crawfish from your local seafood market along with a couple pounds of frozen tails. Invite a friend over or get your significant other involved, and get peeling and picking those crawfish.

Put on some music, open the window, pour yourself a glass of wine, and start prepping your bisque. You don’t have to cook gallons of bisque to feel the accomplishment. Even if you stuff just 24 crawfish heads, you will have a meal for 4 or more people because you’ll serve it with steamed rice, the extra filler.

This dish is rich, so I would recommend a nice summer salad to start the meal. Always try to recruit someone to assist you in the production process, not only to make it more fun, but to truly understand and enjoy what it means to prepare, cook and share Louisiana’s favorite, Crawfish Bisque. ENJOY! Makes about 4 servings Crawfish Stock: 2 ½ pounds boiled crawfish (shells) 2 quarts water Stuffed Crawfish Heads: Bisque: 1 stick, ¼ pound butter 2 sticks, ½ pound butter 1 cup chopped onions ½ cup flour ½ cup chopped bell pepper 1½ cups chopped onions ½ cup chopped celery ¾ cup chopped bell peppers ½ teaspoon sea salt ¾ cup chopped celery ¼ teaspoon cayenne pepper ½ teaspoon sea salt 1 pound peeled crawfish tails, plus tails 1/8 teaspoon cayenne of boiled crawfish, chopped, 1 tablespoon Cajun Seasoning (Chef Paul’s) 1 tablespoon Cajun seasoning (Chef Paul’s) 1 pound peeled crawfish tails (cooked) 1 tablespoon chopped garlic 1½ quarts crawfish stock ¼ cup water 24 stuffed crawfish heads ¾ cup plain dried fine bread crumbs ¼ cup chopped green onions 1 tablespoon chopped parsley 2 tablespoons chopped parsley 24 crawfish heads ¼ flour for dredging

Method: 1. Remove the tails and peel, preserving the meat for stuffing and peelings for stock.

2. Clean the heads by using your index finger to remove all cartilage and membranes. Pull off the nose so there are no eyes or beak.

It should resemble an empty crawfish shell taco.

3. Remove claws and reserve for stock.

4. Rinse the cleaned heads in cool water removing any excess membrane. Drain and set aside.

5. Place the tail and claw peelings in a medium stock pot and cover with 3 quarts of cool water.

6. Bring stock to a boil and simmer, uncovered for 45 minutes.

Drain and discard shells. You should have 1½ quarts of stock.

Allow stock to cool.

7. Melt butter in a medium pot over medium heat and add the onions, bell peppers, celery, salt, and cayenne. Sauté for 5 minutes or until vegetables are soft.

8. Add crawfish tails, garlic and cook, stirring occasionally for 5 additional minutes.

9. Add water and simmer for 2 minutes, stirring often.

10. Remove from heat and put the mixture into a mixing bowl.

Add bread crumbs and parsley; mix well. Let cool.

11. Preheat the oven to 350 degrees.

12. Stuff each crawfish head with about 1 tablespoon of the stuffing.

The amount of stuffing used will depend on the size of each crawfish head. Each head will vary in size.

13. Dredge the heads lightly in flour and place on a baking pan.

Bake for 30 minutes.

14. Make a roux by combining butter and flour in a medium cast iron or Dutch oven over medium heat and stirring slowly and constantly for 10 to 15 minutes. The color will resemble peanut butter.

15. Add onions, bell peppers, celery, green onions, parsley, salt, cayenne,and Cajun seasoning. Cook for 5 minutes, stirring occasionally.

16. Cover pot and cook on low heat so the vegetables become soft.

Add the crawfish stock and stir to incorporate. Bring to a boil.

17. Add the crawfish tails and stir. Cook uncovered and simmer for 30 minutes.

18. If bisque becomes too thick, add a little stock or water.

The consistency should coat the back of a spoon.

19. Add stuffed crawfish heads and cook, stirring frequently for 15 minutes.

20. Taste for seasoning and adjust if necessary.

21. Serve crawfish bisque in soup bowls. Sprinkle with a little green onions and steamed rice on the side. ENJOY!

In the old days, preparation took several days because so many steps are involved that anyone making it would gather friends and family to help make huge batches to feed a crowd and/or fill the freezer.

That’s not necessary anymore. Boiled crawfish, parboiled tails, and cleaned shells are readily available in supermarkets and seafood shops.

Page 8

JANUARY 19 - FEBRUARY 1, 2017 NORTHSHORE EDITION

LOVE IS CHOCOLATE. SO… FALL IN LOVE, FALL IN CHOCOLATE By: Anna Maudlin

Saint Valentine’s Day. This holiday means something little different to each one of us, but we all are celebrating the same thing. Love. Some people say that love goes through your stomach and I have to agree with this and also add something to this.

Before it gets through your stomach it starts in somebody’s hands.

Food has always been a great way how to express affection towards family, friends and that special person in our lives. And most of all for this purpose chocolate is definitely the number one. Do you know why chocolate became so popular as a gift for Valentine’s day? I think we all know the answer but maybe never thought about it this way.

Eating chocolate makes you happy and so does love. And why is that so? Here are some interesting facts about world’s best addiction.

There are over 300 naturallyoccurring chemicals in chocolate, and some of them can affect the human brain via the release of particular neurotransmitters. Neurotransmitters are exactly what they sound like; they send signals back and forth between neurons. Certain neurotransmitters can be responsible for your emotions and the way you feel.

What does any of this have to do with chocolate? Everything, it turns out. Eating chocolate releases several neurotransmitters that have positive effects on human feelings (that is, they make people happy). One of these is phenylethlyamine, which causes alertness and a degree of excitement, quickens the pulse rate, and makes you happy. Phenylethylamine is sometimes called “the love drug”, because it arouses feelings similar to those that occur when one is in love. Another neurotransmitter, serotonin, is a mood-lifter, as well.

One chemical that causes the release of serotonin into the brain is tryptophan, found in (wait for it!) chocolate.

Among the fats in chocolate is

one called anadamide, named after the Sanskrit word for “bliss”. Anandamide activates a receptor which causes dopamine production. Dopamine causes a feeling of intense well-being that people often associate with being high. THC, the chemical in marijuana responsible for its “high”, activates the same receptor as anadamide. Note, however, that the anadamide in chocolate does not work the same way as THC; you will not get the same kind of “high” from chocolate as you will from marijuana, as you’d have to eat so much chocolate that you’d make yourself sick long before you got any serious buzz.

Finally, eating chocolate releases endorphins into the brain. Endorphins are known to decrease levels of both stress and pain.

All of these reasons and chemicals combine to make people happy when they eat chocolate. In the future, if anyone gives you grief about eating chocolate, just smile and assure them you’re attempting to confirm scientific research about neurotransmitters!

There are many more interesting studies you can find on the internet but they all say the same. Chocolate makes us feel good and I, and I am sure with millions of others, can confirm this statement.

However there are many different forms and levels of qualities when it comes to this delicious treat. Chocolate is divided into two distinct categories: real chocolate and compound chocolate.

Both real chocolate and compound chocolate are chocolate – the difference is the type of lipid (fat) or oil used in the production of the product.

Compound Chocolate Compound chocolate contains vegetable oil instead of cocoa butter and tempering is not required. Home hobbyists and professionals alike have utilized compound chocolate due

to its ease of use and lower price used mostly in retail sore chocolate bars and candy.

Real Chocolate Real chocolate contains cocoa butter, which is extracted from the cocoa or cacao bean. Cocoa butter is an expensive ingredient which has some unusual characteristics or quirks.

Because of the nature of cocoa butter, real chocolate requires going through a special procedure during the melting process called tempering, which re-establishes the cocoa butter crystals, giving the cooled and finished chocolate the proper sheen, snap and taste.

There many different methods how to temper chocolate – the microwave method, the injection method, tempering with callets, mechanical tempering, marble top tempering method and tempering with mycryo. Additionally, and of vital importance, tempering prevents bloom, where the cocoa butter separates from the cocoa solids and comes to the surface, turning the chocolate whiteish or grayish in color.

If you are making candy or dipping items that won’t be consumed within a day or so, tempering is absolutely mandatory for all real chocolate.

Real chocolate is subdivided into three categories based on the quality of the product (quality of the cocoa beans) and most importantly, the cocoa butter content: Regular Chocolate – typically in chocolate chip form, regular chocolate is sweetened with sugar, is generally made from moderate quality cocoa beans, and has very low cocoa butter content and a high viscosity (thickness when in a melted state). Generally used in baking (i.e. chocolate chip cookies), regular chocolate holds its shape and is not the best choice when molding, dipping or enrobing. Another form of regular chocolate is unsweetened blocks or bars of baking chocolate (also called plain chocolate), which generally has a relatively low cocoa butter content and doesn’t require tempering when used in normal baking applications.

Couverture Chocolate – the term couverture translates to “covering” and refers to the finest professional quality chocolate.

See Chocolate pp 12

IT’S ALL HERE IN NORTHSHORE PLUS!

• The City of Slidell presents •

A rts vening

E

2017

Saturday, March 18 • Free Admission Olde Towne Slidell • 4:00-10:00  Artists & Artwork Live Entertainment Fine & Casual Dining Antique, Boutique & Unique Shopping “From the Vaults of the New Orleans Museum of Art” in the Slidell Cultural Center at City Hall

“The Banjo Player” by Matt Litchliter

(985) 646-4375 • www.MySlidell.com The City of Slidell and the Commission on the Arts would like to thank our 2016-2017 Cultural Season Sponsors:

Renaissance $5,000 Sponsors: Baroque, $2,500: CLECO Power, LLC Jazz on the Bayou/Ronnie Kole Foundation

Neoclassical, $1,000: Edge of the Lake Magazine Lowry-Dunham, Case & Vivien Insurance Agency • Lori Gomez Art Purple Armadillo Again, LLC • John Schneider Studios/CineFlix Film Fest The Slidell Independent • Slidell Northshore Rotary Club Impressionism, $500: Councilman Bill & Laura Borchert Dr. Nathan Brown, Northlake Oral & Facial Surgery • Chateau Bleu CiCi’s Pizza • Rep. Greg Cromer • Flatliners Entertainment Old School Eats Food Truck • Olde Towne Slidell Main Street Pontchartrain Investment Management • Roberta’s Cleaners Silver Slipper Casino • Slidell Historical Antique Association Terry Lynn’s Café & Creative Catering • Vicky Magas Insurance Agency

This event is supported by a grant from the Louisiana Division of the Arts as administered by the St. Tammany Commission on Cultural Affairs.

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Page 10

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From Chocolate pp 8

Basics of chocolate tempering by hand (microwave method) The purpose of tempering chocolate is to pre-crystallise the cocoa butter in the chocolate, which is related to the working temperature of the chocolate. During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. It ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45 °C) then left to cool to working temperature, the finished product will not be glossy. If you make the effort of using a special way of bringing chocolate up to the right working temperature, you are guaranteed to get the desired end result. And that is what we mean by tempering: bringing chocolate up to the right It is produced with a high percentage of cocoa butter and working temperature so that there are sufficient stable crystals. uses premium cacao beans. It melts smoothly, making it The 3 factors which are important during tempering are time, ideal for specialty candy making and molding. When tem- temperature and movement. pered and cooled, it forms an elegant glossy finish.

Ultra Couverture Chocolate – is equal in quality to couverture chocolate, but with an even higher cocoa butter content. Due to the higher cocoa butter content and very low viscosity, it is the perfect chocolate for dipping and enrobing. Few manufacturers are able to successfully produce this type of chocolate because of the difficulty in balancing the higher cocoa butter content while retaining superb taste and texture. When tempered and cooled, it forms a thin and elegant glossy shell.

Ingredients • 1 kilogram 54-percent bittersweet chocolate, callets or finely chopped • 10 grams cocoa butter, finely chopped

Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 Is there such thing as white chocolate? degrees F. Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the There have been many discussions about whether we can cocoa butter and stir continuously until the cocoa butter melts or cannot call white couverture a chocolate. Chocolate and the chocolate cools to 90 degrees F. is defined by content of its cocoa solids , which in white couverture is none , therefore it cannot be called chocolate. Test the temper of the chocolate by spreading a small amount I am still calling it a chocolate, but a lot of people were ask- in an even layer on a metal surface set over an ice pack. It ing me this question. There are many high quality chocolate should set within 3 minutes and be shiny and streak free. brands on the market nowadays. I am working with one of Maintain the 90-degree temperature by briefly heating the the best rated chocolates – Belgian chocolate Callebaut. chocolate with a 10-second blast of warm heat from a hair This chocolate is used by best chocolatiers and pastry chefs dryer. Use immediately . all over the world so if you ever crave a real chocolate that would be one of my suggestions.

All chocolate should be tempered before you use it to mould/ Of course you can also come to see me and taste my chocolates with signature fillings made from scratch now also selling in East Chamber of Commerce on Front Street in Slidell and get some special Valentine hand crafted chocolate gift box to give some extra those endorphins to your loved ones this year. As I always say good chocolate is never bad.

pour, to use for creating blown figures, for coating cakes or pralines. In short, whenever chocolate needs to have a perfect sheen and be hard. When you add chocolate to dishes to add flavour (when preparing mousses or Bavarian creams for instance), it usually suffices to melt the chocolate. Tempering is not required in these instances. All recipes will indicate clearly if the chocolate should be tempered or not.

Alabama head football coach Nick Saban’s attempt to tie and actually surpass Paul “Bear” Bryant as the most successful college football coach in history took a six-second pause last week in Tampa against Clemson. The actual time left on the clock following Hunter Renfrow’s second touchdown catch of the game was one second. Ironically, that was the same amount of time left on the clock at Auburn a couple of seasons ago when Auburn returned a missed field goal over one hundred yards to defeat Alabama at Jordan Hare Stadium in what has to be the most exciting one play in college football history because of the intensity of the rivalry and the rankings of the two state teams at the time. So Saban has missed two chances to add two more potential national championships to the Tuscaloosa shrine because of one second. But the defeat came at the hands of one Deshaun Watson, the man who should have won the Heisman Trophy. Watson set a two-game passing record against Alabama, both coming in national championship contests, with over 800 yards, seven touchdowns, one interception and 66 passes completed. No ‘Bama team EVER has given up those type passing statistics and it’s apparent Saban has some work to do with his highly overrated secondary.

Physical intimidation notwithstanding, teams now know to pass the Tide crazy in every quarter, forcing single coverage on their wideouts until Saban goes to a nickel or dime package and some of the Tide defensive heat is turned down. Run the spread with few substitutions to force the Tide out of substituting on their side of the ball and even a two-deep defensive line will be somewhat stymied by the pace. Fatigue makes cowards of us all and fatigue and stupid penalties helped defeat Alabama January 8th. And yes, arrogance.

Maybe not as much as would be present without Saban, but even Saban’s guys have to feel that nobody out there is better than Alabama. Except on a particular night. With a determined opponent with most of the same skill sets and athletes as Alabama fielded. And the need for revenge. Maybe the Tide felt violated by the 40 points and nearly 500 yards put up by Clemson in 2015 but Clemson should have felt the same way about Alabama and no one was talking about it.

Except against Ole Miss and LSU, 2016 WAS “too easy” for the Tide. And the other Death Valley Tigers made them pay for it.

Congratulations, Clemson. First title since 1981.

So now another packet of Tide defenders heads to the NFL, perhaps allowing Alabama to field more professional players from one school than the current consecutive three-year leader, LSU. The Tigers would have more if they could keep players like Eddie Lacy, Landon Collins and Cam Robinson in Louisiana, where they played their high school ball. Or Dak Prescott, who LSU saw as a wideout and not a quarterback, and who likely will lead Dallas to the Super Bowl next month. No, the Tigers’ coaching fraternity has been really ignorant about college quarterbacks, culminating in the hiring of Cam Cameron by Les Miles three years ago. Cameron was the dumbest hire paid in Miles’ eleven-year tenure, even worse than Bradley Dale Peveto and the former offensive coordinator from Oregon several years before, Gary Crowder.

Despite their loss, Alabama will head into the 2017 season as the preseason odds-on number one choice to compete for another title. LSU should be second in the conference and probably around 8th in the country. But unless Canada can take this offense and show us what he can do with real talent (his Pittsburg team was the only team to defeat Clemson last year), it’s only another exercise in futility, made famous by Les Miles. Meanwhile, Miles remains jobless and confused, attracting neither college nor television offers that would mean anything to a man who once was Coach of the Year. Miles, the epitome of The Peter Principal, probably has coached his last meaningful major college game. No tears for Les, whose stubbornness should generate a new term for those times someone stupidly ignores reality and simple adjustments and disaster strikes. “He ‘Miled” It” would be a fitting tribute to the man who blew a seven-figure contract for lack of discipline and awareness. Now Miles can be put out to pasture, where he can really enjoy the grass on the field.