I wanna go back someday real soon. The food, oh the food....divine. Anyplace, anywhere. You can find the best food... on the delta. What better place to experience the good life than in the "Big Easy"? Some would probably know that we're just a hop, skip, and a jump from Cajun Country. First, let's talk a bit on pronouncing some of the items you'd see....in N'awlins!! [New Orleans]. For instance, here in our household we call the delectable, nutty treat filled with pecans, caramel and chocolate...PRAY-leens. By the way, the nuts: [I say pah CAWN, Bud says pee CAN] But, if I travel a few hours just northeast of here around the BY yous and the Miss e sip ee...it'd be PRAW leens instead of pray-leens. Muffulettas [a super sized sandwich that is heeped with cheeses and cold cut meats] - I call 'em muff a LET tahs. In the Big Easy they're Moo fa LOTTAs. Honestly, I dare you to eat just one. They're humongous. A gris gris. That's French which is spoken all around the city [it's gree gree and it's a VOODOO charm]. Oh and the best one I ever heard, there is an expression they use....HI RISE. No, not a building. It's anything above sea level --------okay, I'm kidding. But truth be told it's the interstate highway system. The hi rise.Now that I have you in the spirit of things. Let's talk the talk of what the city is famous for. No, not the Mardi Gras [MAR dee GRAW], or the French Quarter...but let's talk food. So many mixed cultures there!! So much good food! There is one that I've not tried making myself, but will attempt it someday. I've been craving it so often here of late; and that's Cherry Bread Pudding. My aunt [her husband was from Louisiana] could cook bread pudding to perfection. But this, this tasty treat is to 'die for' good.

CHERRY BREAD PUDDING with RUM SAUCE
[not my recipe...but, I've got it copied and printed out for future use]
According to this site [link]:
"This is a recipe that is gar-run-teed to send you into Cajun Heaven!"
Ingredients :
1 egg white
1 cup skim milk
2 tsp Sugar Twin artificial sweetner or equivalent
1/4 tsp ground cinnamon
about a handful of crushed walnuts to taste
1 cup stale French bread broken into 1/2 inch pieces
1/2 cup water packed tart red cherries, pitted and drained
1/2 teaspoon vanilla extract
1 tablespoon raisins
Rum Sauce Ingredients
1/4 cup skim milk
1/2 tsp cornstarch
1 tablespoon rum extract
2 tsp Sugar Twin artificial sweetener or equivalent
Preparation:
Preheat oven to 350 F
Beat the egg white with the skim milk, sweetener, and cinnamon
Add the bread to the liquid mixture to soak for 1 minute
Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Make the Rum Sauce: Blend the cornstarch with the skim milk. Heat, stirring gently until it thickens. Add the Run Extract and Sweetener. Spoon the hot Bread Pudding into custard cups or onto dessert plates,
Top with the Rum Sauce, and ... Enjoy!
Since tomorrow will be a very busy day for me...I need to buy groceries since I've not gone out much the last few weeks working on the computer most of the day, and then I need to unpack my Halloween Witches and get to decorating the house. So, I added the 4th annual treat handout today instead of on tomorrow's blogging.
photo of pudding borrowed from Google search






























































