I'm sitting here sipping a glass of table Chardonnay, listening to some Clifton Chenier, enjoying the buzz of another LSU victory over the latest "cupcake du jour" (phrase via Prejeant.) And, I thought I should share what I've been doing this year with the LSU football games.
I'm cooking some nice Louisiana classics every Saturday to go with the game. I miss tailgating at LSU as a student. I miss getting up early on Saturday and wandering around the campus drinking Abita Amber out of the bottle and whatever is put in my red Solo cup. I miss the aggressive yelling of "Tiger Bait! Tiger Bait!" at opposing fans, followed by a huge toothy smile and handing them over some hot boudin with a beer-laced gust of "Welcome, where you from, sir?" I miss the random two-stepping between cars. All the Purple. All the Canary Yellow called Gold. Seeing Mike in his cage. The Tiger Band. The student section. The Excitement. The football. Never sitting down.
So, I've been getting back in touch with that a bit - through cooking, eating, drinking and music.
Here's the menu:
For LSU v. North Texas 09/01/2012
A chicken and sausage gumbo (Gumbo ain't so photogenic, so here is the Cajun trinity with the cayenne-splashed chicken.)
For LSU v. Washington 09/08/2012
Red beans and rice
Tonight for LSU v Idaho 09/15/2012
A shrimp po-boy I fixed up during halftime.
I was worried. For the LSU-Ole Miss game I have a work off-site in Phoenix. How do I handle this!? Then it hit me. Muffaletta. Boo-yah. Fingers crossed: my brother makes his famous bread pudding when I head to Libertyville for the LSU-Bama game.
And since you made it this far. I'll let you take a peek at my roux-in-making and gumbo pot. Wooden spoon only.