pov (february 2015)

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4 POINT OF VUE OUR VUE FEBRUARY 2015

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FEBRUARY 2015 • VOLUME 9 • ISSUE 2

TABLE OFCONTENTS

JACOB JENNINGS

LOCAL VUE

20 WHERE THE GREEN GRASS DOESN’T GROW Yard artist Ryan LeBoeuf

24 TIMEOUT What Say Hue?

28 A NIGHT FOR GOODNESS’ SAKE A gala for the Chabert Medical Center Foundation

30 WALL ART Original wallpaper by Ashley Lasseigne

32 CHATEAU CHIC Home tour

42 CARNIVAL NIGHT VUE Mahony’s/Smoky Row, Boxer & the Barrel, Bar Roussell

44 WHY WE LOVE MARDI GRAS ... ... in Bayou Country

46 CHIX DE FEMME A Houma Original

48 UNDER THE SCOPE Babble at the Bistro

WHERE THE GREEN GRASS DOESN’T GROW

50 OH SNAP

Bombs Away

52 WHO AM I? Courtesy of Premier OB-GYN

53 FITLIFE

66 TELL ME WHY Answers to life’s most perplexing questions

70 DO YOU SEE WHAT I SEE? Strange Groundhog Day traditions

72 BELLOWING FOR A CAUSE Accordionist Ryan Brunet does his part to keep Cajun music alive.

ABOUT THE COVERYard artist Ryan LeBoeuf paints a jester along Little Bayou Black in Houma.

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10 EDITOR’S NOTE Reflection

11 THE VUEFINDER Sugar, Sugar

12 THAT’S WHAT HE SAID Joie de Vivre

POV PICKS26 King Cake Ale40 Dog Treats, Garden Weasel & Faceplant Pillowcases68 Beef Fajita Pita

14 INTERVUE Say what?

16 THE OBSERVER Countin’ on Love

18 THE FOODIE CONNECTION Bread & ... Chocolate?

OUR VUE YOUR VUE

80 LIVING WELL Let’s Look Inside Your Pantry

81 CHECK IT OUT Hallowed Halls of Greater New Orleans

82 BEHIND THE BREW Cheers, Ye Olde Fox!

83 A VUE FROM THE VINE OfftheOldVine

84 BON APPÉTIT King Cake Fries

86 UNDERGROUND SOUND Ken Swartz, Mingo Fishtrap & Bear’s Den

88 SMARTY PANTS For when your thinking cap fails

90 BON ÉTOFFE Caution: Beware of Falling Objects

92 RENDEZVOUS Where you need to be around town

94 SCENE IN Look at ole so ’n’ so!

96 ADVERTISERS’ INDEX The who and the where

97 LOOK TWICE PUZZLE Sponsored by Synergy Bank

98 THE FINAL COUNTDOWN 7 Ways to Boost Your Java

EXPERT VUE REAR VUE

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FEBRUARY 2015 • VOLUME 9 • ISSUE 2

TABLE OFCONTENTS

POVHOUMA.COMView back issues, Web-only content and a full distribution list. SCAN HERE:

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Is it really February 2015 already? Didn’t we just celebrate the

arrival of the new year? I don’t know about you, but the first few weeks of 2015 have moved faster than any start to my past 26 years. Maybe I’m just getting older. Maybe I just have more to do. Maybe I should just accept that time flies when you’re having fun. Speaking of fun, Mardi Gras has arrived with its parade of king cakes, party buses, noise and debauchery. Strike up a conversation about Mardi Gras with any out-of-towner and you’ll quickly find out that most folks in other regions of the country view the holiday as one big excuse to party and toss all morals and cares aside. And while that may be true in the City That Care Forgot, it is far from reality in Bayou Country. In our little corner of the world, tucked away at the bottom of a geographical boot, Mardi Gras is a party, but the whole family is invited and welcome to participate. Here, Mardi Gras is about parking the truck and spending the day with parents, siblings and relatives you may not have seen since last Fat Tuesday. It’s about waiting for float No. 9 so your mom can “bomb” you and your friends. It’s about cheering on your little brother or sister as he or she passes by in a high school marching band. It’s about setting up the barbecue pit and passing a good time as you “burn some meat” and share a meal with strangers on the street. That’s what Mardi Gras should be about. But not everyone wants to ride on a float or march in a parade.Houma native Ryan LeBoeuf has come up with a way for anyone to share the Carnival spirit with his or her neighbors. All it takes is a little spray paint and an imagination. For the past few weeks, when not at his day job, Ryan has been painting local yards with scenes that depict colorful Mardi Gras masks and jesters. Gone are the

Terry Trahan Jr. most enjoys the day parades, astheyaretypicallyfollowedbyacrawfis boilwith the family. [email protected]

wooden craft signs and in is painted grass. Turn to page 20 to see what Ryan can do with a lawn canvas. No parade is complete without music. While floats don’t typically blare Cajun, zydeco or swamp pop tunes as they parade through the streets, once in a while parade-goers will hear the sound of an accordion and begin tapping their feet. Galliano native Ryan Brunet hopes to keep this music alive with his fervor for the Cajun genre. Turn to page 72 to learn more about Ryan’s accordion skills and his passion for a cultural tradition. As Mardi Gras brings the fun through Feb. 17, remember to enjoy the good times with family and friends. Send in your favorite photos ([email protected]) so we can all share in the joie de vivre. POV

TERRY TRAHAN JR.

EDITOR’SNOTE

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Brian Rushing PUBLISHER

EDITORIALTerry Trahan Jr. EDITOR

Melissa Duet ASSISTANT EDITOR

CREATIVEGavin Stevens CREATIVE DIRECTOR

Mariella Brochard GRAPHIC DESIGNERAlanna Relan GRAPHIC DESIGNER

PHOTOGRAPHYMelissa Duet, Jacob Jennings, Jo Ann LeBoeuf,

Misty Leigh McElroy, Erica Seely, Brian Waitz

WRITERSDwayne Andras, Lane Bates, Graham Blackall,

Lauren Bordelon, Jaime Dishman, John Doucet, Melissa Duet, Esther Ellis, Dr. J. Michael Flynn, Debbie Melvin, Bonnie Rushing, Lacie Toups, Terry Trahan Jr., Becca Bourgeois Weingard

ADVERTISINGMarian Long SALES MANAGER

Jackie Gehbauer, Jamie Mazerac, EmilyMelancon,MarthaNaquin,LindaPontiff

GENERAL MANAGER Lacey LeBlanc

CUSTOMER SERVICE Brooke Adams, Brandy O’Banion,

Ashley Thibodeaux

ACCOUNTS RECEIVABLE JessicaGifford

CONTACT [email protected]@rushing-media.com

SUBSCRIPTIONS Point of Vue magazine is published monthly.

Subscriptions are available for $36 for 12 issues. For more information, email

[email protected]

Copyright ©2015 Rushing Media, LLC. All rights reserved. Reproduction in whole or in part of editorial and/or graphic content is strictly prohibited. BUSINESS ADDRESS: 6160 West Park Ave., Houma, LA 70364 985.868.7515Point of Vue magazine cannot be responsible for the return of unsolicited material such as manuscripts or photographs, with or without the inclusion of a stamped, self-addressed envelope. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed. The opinions expressed in Point of Vue magazine are those of the authors and do not necessarily represent the opinions of Rushing Media, our employees or any of our advertisers. No employee or family member(s) of employees of Rushing Media are permitted to partake in any contests, giveaways or sweepstakes.

Melissa Duet is the assistant editor of Point of Vue Magazine. Her countertops will be littered with Carnival-colored sugar through Feb. 17. [email protected]

Most South Louisianians’ fondest Mardi Gras memories range from

seeing their parents reign as king or queen to hauling crawfish sacks on the verge of busting back to the family car. Mine, however, is all about king cake. That beautiful ring of sugary-sweet dough, projecting a spectrum of purple, green and gold from my dining room table, dances in my head when the sugarplums have taken up residence elsewhere. It’s a full-blown obsession, and I’m here to admit my sugar-induced problem. What feeds my ongoing hunt for the best and brightest in the king cake world is my ever-expanding food palate, honed with each fork I stab into another dough ring. And my selections don’t remain in the vein of the traditional filled and iced. Blended as a frappe, whipped into a cheesecake, nestling a hamburger and served from an elusive food truck in the Big Easy, I have seen it all ... and I’m planning my takedown, one eatery at a time. As a kid, I balked at the idea of strawberry- or Bavarian cream-filled cakes, ruling them unfit for a king cake purist. As my eyes were opened to the limitless possibilities waiting in restaurants and roadside eateries across America, however, I succumbed to the sweetness and found myself piling my grocery carts with the fruit-filled, candy-topped delights calling my name each time I walked through the automatic sliding doors. So don’t expect to find me front and center on the parade route this year. Come to think of it, I’ve never been keen on getting smacked in the face with a bag of plastic jewelry, anyway. Locate the nearest food table ... you’ll likely find me cov-ered in a shower of sugar, inconspicuously wiping icing from my face and admir-ing the artistry of each pastry present. It’s everything that Louisiana is, condensed into one ridiculously delicious bite. And if hunting it down at every possible outlet is wrong, I don’t want to be right. POV

MELISSA DUET

THEVUEFINDER

Sugar, Sugar

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Being the eccentric personality that I am, while waiting for the first float of the

Mardi Gras season to roll by, I tend to find myself sitting in a lawn chair in the bed of a Ford pickup thinking about what the expe-rience would be like if George Washington would happen to walk up and inquire about all the debauchery. I didn’t live in the 18th century, and I haven’t studied the time period enough to know if folks walked around police-secured streets with Solo cups filled with 16 ounces of the contents of a beer keg set up about a dozen trucks down for no reason other than to be seen. I don’t know if it was normal for women to tilt back their heads and have other women pour the hard stuff followed by a mouthful of whipped cream down their throats as they gargled and swished and swallowed as if they were trying to win Fear Factor: Taking It to the Streets. I really don’t know if people tossed plastic jewelry from floats. If I were a betting man, I would say ... nah. Washington would have a lot of questions, and I wouldn’t have many answers. Maybe parade-goers booze it up as one last sinful hurrah before it’s time to give it up and return to being the angels with gilded wings that all South Louisianians are known for being. Maybe it’s to dance with the devil in celebration of free will and what that could mean. Wait, what are we celebrating, anyway? “You know, Mr. Washington, I’m not quite sure what all the debauchery is about. Honestly, I’ve never really given it much thought. All my life, my family has parked this truck in this spot and I’ve watched exactly what you are seeing year in and year out. What’s that you say? Oh, it’s a bit queer for men holding umbrellas to dress in graffitied, unmatched formal attire and dance around a girdled, noisemaking hearse? Terry Trahan Jr. is the editor of Point of Vue

Magazine. He would dress up as George Washington for Mardi Gras, but he would look more like William Howard Taft. [email protected]

“Well, I suppose so. “But, Mr. Washington, have you never seen a hearse? The goths love them ... and look how many sacks of beads they hold! “Beads? Oh, those plastic necklaces getting tossed around and landing on the street. See, mine has the Cajun trinity. “No, not the Father, Son and Holy Ghost. Onions, bell peppers and celery. You know, used when making a roux. “I’ll show you after the parade passes, Mr. Washington. We’ll whip up some crawfish étouffée. Now that’s the love of life.” POV

Mardi Gras is not a parade. Mardi Gras is not girls flashing on rench Quarter balconies.

Mardi Gras is not an alcoholic binge ... Mardi Gras is the love of life.—CHRIS ROSE

TERRY TRAHAN JR.

THAT’S WHATHE SAID

Joie de Vivre

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14 POINT OF VUE YOUR VUE FEBRUARY 2015

INTERVUE

BREEServer

PAMRetired Teacher

HEATHEROwner/Medical Aesthetician

LACIE4th-Grade Teacher

MEGANStudent/Bartender

What’s inside your cup on the

parade route?

Other than cups, what typically

gets stashed in your vehicle’s

cupholders?

Catch a parade: back of a truck, on the street or

behind a barricade?

When eating craw-fish twist and peel or pinch and pull?

Your bed’s sheets are made of what

material?

What parade is a must-see

each year?

When picking out an outfit

where do you start?

Daiquiris Wine Vodka, tonic water and lime

Bloody Maryor water

Jäger and Red Bullall the way

Perfume Cell phone Earrings, hair ties and lip gloss Bobby pins Bobby pins,

ponytails and gum

On the street Back of a truck Back of a truck Back of a truck Back of a truck

Twist and peel Pinch and pull Pinch and pull Pinch and pull,then dip

I’m more of a twist and peel kind of girl

Jersey cotton Egyptian cotton Bamboo Cotton They are made of pure heaven

Terreanians None, not a huge fan of parades

Ambrosia andEndymion

Hyacinthians,of course

Hercules is the parade to be at

The weather Dress or pants Top and accessories Shoes; the size is always the same My top

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Jaime Dishman isn’t always great at math, but counting the gifts, small and large, each day brings doesn’t require a calculator or algebra.

I was in high school when an English teacher introduced me to Elizabeth Barrett Browning’s classic poem, How Do I Love Thee?

At the time, I’m not sure what love meant to me. But I remember bits and pieces of the poem. Lines about love seemed appealing, something to dream of, a fairy tale that one would “fall into” and never “fall out.” Fast-forward 17 years. I’d almost forgotten about the poem. But the fast approach of Valentine’s Day had me thinking of the poem and my teenage imaginations of love versus my mid-30s realization of love. In casual conversation, I recently mentioned to a friend how much I “love” cooking shows. It’s true. I do. But it has been years since I’ve actually watched one. There is little time for watching cooking shows, and my most recent advice on cooking came from a random lady in the Walmart checkout line—I wanted to know how to smother lima beans. She had the beans on the conveyer belt, and I couldn’t help but question her. She was gracious enough to tell me her secrets. I “love” so many things. Good movies. Good reads. Good times. Shoot, I’ve told complete strangers how much I love their outfits. Or their hair. Or whatever. My overuse of the word has led me to sometimes casually regard the things I actually love. As I thought about Barrett Browning’s poem, I didn’t get past the first line: “How do I love thee? Let me count the ways.” It’s the counting that sometimes reshapes the love once felt for something or someone. When we forget to count, we forget to love. ItwasafrigidJanuarynightfille withhomework,frustrationsandjust a little bit of exasperation on this mama’s part. I found myself aggravated at all my people. And I do mean all. Not a kid, husband or pet escaped my arched eyebrow of disapproval over what I con-sidered to be constant infractions of “the way this night should go.” I piled on the couch with them, defeated after a long day filled with disappointments. I turned on a mid-week movie for a little while before bed, and I snuck downstairs while they finished the show. I took Barrett Browning’s advice and started counting. I counted the ways I love each person in our home. I counted the small gifts each soul brings to our family. Ann Voskamp, a modern-day poet known for calling her work prosetry, says “gratitude for the seemingly insignificant—a seed—this plants the giant miracle.”

Countin’ on Love

Some days need a miracle, and when we start counting the ways we love others, the miracle unfolds before us. My counting led to watching videos on my computer of when my children were younger. One by one, the kids trickled downstairs and crowded around me on the couch. They tucked themselves into every available space surrounding me, and I didn’t complain about personal space or their faces pressed to my computer screen. Because I was busy counting. They watched the old videos, and I counted how much I loved each one of them pressing around me. When you start counting, you can’t stop. My gratitude list went some-thing like this that night:

• Bodies of my people squeezed tight against me on a couch I am glad to share.

• Laughter and memories. • A husband walking downstairs, wondering what all the

giggling is about. • A mom whose counting is changing the entire mood

of a house in desperate need of some lighter moments. • A changed heart from one who earlier counted wrongs

and now counts delights.

It is all too easy to quit counting, and it is the trend to wait until Thanksgiving to start being thankful. But November is a long way away, and I need to count the ways I love these people today. I’m blessed with a lot of people and a full house. It is a frustrating madhouse, but I’m counting. And the more I count, the better I am at loving. Because true love isn’t something we fall into ... it’s something we stay in by counting every way we are thankful for the ones we love. POV

JAIME DISHMAN

THEOBSERVER

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Bread and chocolate go together like Forrest Gump and Jenny. Sometimes it’s not the best idea, but when it’s great,

it’s award-winning stuff. As a wee lass, when I got Hershey’s Kisses for holiday occa-sions, I would melt them down and spread them on sandwich bread. I gained my freshman 15 during my junior year of high school (I was truly ahead of my time) by eating M&M’s Minis sandwiches. The recipe? Of course ... In your left hand, place one slice of white sandwich bread. In your right hand, grab a fistful of M&M’s Minis. Smash your right hand onto your left hand, fold up the bread, then head off to school. Part of a well-balanced breakfast. The recipe at right simply demonstrates my maturity into a highly evolved culinary aficionado. M&M’s Minis and white bread? How plebeian.

Acatfis outofbayouwater,BeccaWeingardshares adventures and recipes from her Cajun/ Italian kitchen in Washington, D.C. on her blog: PLAYWITHYOURFOODIES.COM

Bread & ... Chocolate?BECCA BOURGEOIS WEINGARD

THE FOODIECONNECTION

Grilled Cheese with Chocolate Soup

2 slices challah (white leavened bread)strawberry jammascarpone cheeseBriesliced pear3 T. toasted almonds, choppedcinnamon sugarbutter1/2 cup fat-free milk1/2 cup half-and-half3/4 cup bittersweet chocolate chipsdash of cinnamonpinch of salt1 1/2 t. orange juice1/2 t. vanilla

Mix together about 1 t. of strawberry jam with 1 T. of mascar-pone cheese, depending on how much strawberry flavor you want in there. Sprinkle thinly sliced pears with cinnamon and sugar; sauté in a skillet over medium heat for one minute on either side, or until caramelized. Spread mascarpone on both sides of the sandwich, sprinkle toasted almonds on top of the mascarpone spread, then add slices of Brie. Lay pear slices on top of Brie and press your sandwich in your fancy panini press, or just put it on a skillet with a pan on top. For the soup, pour the milk and half-and-half into a small saucepan over low heat; give it about 5 minutes to warm up, then stir in your chocolate, cinnamon, vanilla, orange juice and salt. Stir constantly until it becomes nice and smooth—some-where in the chocolate world between hot chocolate and thicker hot chocolate, just like you’d imagine when you hear “chocolate soup”andthink,“Howisthatdiffe entthanhotchocolate?” That’s the question I leave you with. POV

WHAT YOU’LL NEED

HOW TO MAKE IT

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20 POINT OF VUE LOCAL VUE FEBRUARY 2015

B lack and gold grass is happy grass in Ryan LeBoeuf’s world. During the Mardi Gras season, purple, green and gold grass is even happier grass.

But color doesn’t really matter. Painted grass is the happiest grass of all. Back in September 2014, Ryan, a diehard Saints fan, wanted to share his enthusiasm for what promised to be an above-average football season by painting a fleur-de-lis in the front yard of his house in Houma’s Broadmoor subdivision. At least the painting turned out well—so well that he began to receive calls from passersby asking if he could paint a similar design in their own yards for the season.

JACOB JENNINGS

TERRY TRAHAN JR.

Where the GreenGrass Does Grow

Green grass is happy grass. —JULIUS VEAL

DOESN’T

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I just work on it until I’m happy with it.

—RYAN LEBOEUF

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That’s when Ryan, a draftsman for T. Baker Smith, started Paint My Yard in his spare time as a way to make extra green off of green grass. Having tackled every local football design from Sir Saint to the LSU Tigers logo, the yard artist began to get more calls for Santas and cartoon characters wearing Santa hats with each new design that would pop up along highways around Houma. These days, all the red and white is getting painted over with lots of purple, green and gold in the form of Mardi Gras masks and jesters. Ryan paints for both “royalty” and parade-goers—anyone looking to bring the Carnival spirit to his or her home’s curb appeal. Backyards along bayous have become popular can-vases, but the designs are just as visible in the yards of residences and businesses. “Right now, the designs will be good for at least five or six weeks before weeds start popping up,” Ryan says. “In the summer, they’ll last about three weeks.” As for the paint used to create yard art, Ryan says it is “environmentally safe” spray paint that comes from an online retailer that works closely with high schools and colleges in need of paint for football fields and other athletic venues. The medium is applied with a paint gun and an imagination. “I’ll have a design in mind,” Ryan says as he adds another layer of color to a jester overlooking Little Bayou Black along Highway 311. He sees a small patch of green and fills it in. “I just work on it until I’m happy with it.” POV

GIVE YOUR YARD A MAKEOVER. VISIT PAINTMYYARD.COM TO SEE MORE OF RYAN’S WORK AND DREAM UP YOUR OWN DESIGN.

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LavenderA traditional symbol of royalty and elegance. POV

What Say Hue?TIMEOUT

Showing your significant other how much you care with a dozen of the finest roses has long been recognized as the quintessential romantic gesture. Selecting

the right hue adds to the act, saying “I love you” or “I miss you” without saying a word. Pick your perfect palette this Valentine’s Day with this handy list:

RedEvokes passion and romantic love.

WhiteOften referred to as the Bridal Rose, white represents young love, reverence and truth.

PinkRepresents femininity and sweetness.

YellowIdeal for joyous occasions or sending well wishes.

OrangeSymbolizes enthusiasm and excite-ment, perhaps for a new relationship.

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POV PICKS

King Cake Ale by Mudbug Brewery

It’s finally here—just in time for Mardi Gras! Thibodaux-based Mudbug Brewery rolled out its first kegs last

month, and this authentically Cajun beer is now on tap through-out the Houma-Thibodaux community. Among the selection is the brewery’s flagship beer, King Cake Ale, recently trademarked as the Official Beer of Mardi Gras. The sip is reminiscent of cream ale and includes cinnamon and premium Madagascar vanilla for that familiar flavor you can now enjoy year-round. POV

BAYOU COUNTRY TAPROOMS

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Put on your dancing shoes and enjoy an evening of entertainment and

delicious food at the 11th annual A Night for Goodness’ Sake gala in support of the Chabert Medical Center Foundation, which works to assist Leonard J. Chabert Medical Center in providing the best in patient care. The night, to be held March 6 at the home of state Rep. Gordon Dove, will allow guests to sample a host of great eats courtesy of some of the area’s best restaurants, says Sam Hotard, execu-tive director of the Foundation. Dean Schouest, a Foundation board member, will also be serving up Cajun favorites like jambalaya and fried shrimp and oysters. Billy Stark and Friends will keep the crowds grooving throughout the eve-ning, and guests will also have the

opportunity to participate in live and silent auctions featuring autographed memorabilia, trips and a variety of unique household items. There will also be an appearance by an active New Orleans Saints player. The primary goal of the gala is to raise money to supply Chabert with medi-cal supplies and other necessities that are essential for day-to-day operations. To date, the Foundation has raised over $500,000 for the hospital through the gala alone. “Our main goal of this party is to buy things that Chabert needs,” Sam says. “In the past, we’ve bought a bone scanning machine [and] new surgery equipment, EKG machines ... it’s been really helpful.” In addition to providing funds for the hospital, the Foundation also provides

an educational outlet through the Reach Out and Read program, which facilitates books to children ages six months to five years visiting Chabert for wellness exams. “They come in twice a year for their wellness exams, so our goal is for these children to have 10 books by the time they start school,” Sam says. “We also have volunteers that come in and read to the children.” Through the annual gala, the public has the opportunity to not only enjoy an evening on the town, but also to learn more about the work of both the Founda-tion and the hospital. “A lot of people think they have to receive a formal invitation to attend, but they don’t,” Sam says. “The public is invited, and we encourage them to come out and have a good time.” POV

Tickets are $100. Dress is cocktail attire. To purchase tickets, call 985.688.7111.

MELISSA DUET

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Houma native Ashley Ellender Lasseigne cut her teeth in the design world on faux

finishing, a painting technique that allows the artist to take a client’s walls, furniture and home accents from average to extraordinary. Now she is evaluating her talent to the next level with custom wallpaper, perfect for the art lover looking to make a statement in any living space. “There were so many ideas. I started playing with my artwork and making some cool designs,” Ashley recalls of the process that began just over eight months ago. “The more people I started talking to about it ... they all said I should really pursue this. So I started editing, and it is what it is now.”

With only a handful of American paper producers from which to choose, Ashley settled on a North Carolina-based company that she consults with to get each of her kaleidoscope-esque designs just right. Pulling inspiration from the 1930s and 1960s, the artist is able to achieve an intriguing blend of Gatsby-inspired patterns and bright colors that she says are perfect for any room in need of a little something special. “Some things are very structured; some things are very whimsical,” Ashley says. “People can do accent walls, bathrooms ... [this wallpaper] is something that you can put in a space and not have to put it everywhere. It can be its own piece of art.” POV

WallArt

VISIT ASHLEYLASSEIGNEDESIGNS.BIGCARTEL.COM TO LEARN

MORE ABOUT ASHLEY ELLENDER LASSEIGNE’S CUSTOM WALLPAPER.

BRIAN WAITZ

MELISSA DUET

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ERICA SEELY

BONNIE RUSHING

CHATEAUCHIC

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Three years after moving into their home, a local couple has placed the finishing touches on their

Southern abode. Recently, a 500-square-foot outdoor living space, complete with an outdoor kitchen and dining area, was added to the home. A 20-foot gabled roof with whitewashed knotty pine tongue-and-groove ceilings keep the space bright and airy while adding character to the new space. An additional screened-in patio maximizes the outdoor living area.

A B

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C

D Inside, hardwood and tile floors are found throughout the two-story home. An open floor plan with a second-story balcony overlooks the common space. A neutral color palette and coastal accents give the home a cozy feeling. In the kitchen, new granite countertops and a backsplash above the stove brighten the space, while in the adjoining living room the space is

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E

F anchored around a gas fireplace, which has become a natural gathering place. The room is bathed in sunlight filtering in from the second-story windows. In the dining room, meals are shared at the 60-year-old dining set, a family heirloom belong-ing to the homeowners’ grandparents. POV

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G

Special thanks to:Supreme Ornamental Iron WorksTony Wilson Home BuildersC J’s Electric ServicesElegant Granite & CabinetInside & Out Home Improvements

A ExteriorB KitchenC Dining RoomD Sitting AreaE Master BedroomF Outdoor PatioG Kids RoomH Living Room

H

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POV PICKS

Forget bending over to rake up those annoying acorns in your front yard. The Nut Gatherer does the work

for you. Just roll over any cluttered surface and watch as the metal ball collects nuts, small pine cones, fruit, golf balls or any other small items littering your land.

Rest easy with these beautifully crafted bedroom center-pieces. Each pillowcase is made with 300-thread-count

cotton and adds a subtle touch of elegance to the room. The incredible softness is sure to make you feel like a king or queen as you tuck in and begin to count those sheep. POV

Garden Weasel Nut Gatherer

HOME HARDWARE CENTER, HOUMA, 985.223.6370

Faceplant Pillowcases

OUTSIDE & IN, HOUMA, 985.876.7809

Basil & Baxter’s All-Natural USA Treats

No artificial flavors here. These all-natural, American-made treats are crunchy and

uniquely flavored, offering your dog a bite of something new and exciting. Give Fido the gift of something savory and sweet with treats like peanut butter and apple, or lend a helping hand with treats designed to aid problems affecting weight manage-ment and the heart.

WAGGIN’ TAILS, HOUMA, 985.876.0013

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Cheers!You hear the sirens and the roar of the motorcycles and dune

buggies making their way down Main Street. You look up from your favorite lifelong parade spot and see that the lights are not far off, just beyond Lafayette Street, almost to historic Smoky Row. You look down and your cup is empty—better fill up before the party arrives. As you duck into your favorite downtown Houma taproom, you meet hospitable folks behind the bar mixing up the perfect Mardi Gras cocktail to fill your cup.


... and drink responsibly.

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A D V E R T O R I A L

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Mahony’s & Smoky Row7834 MAIN ST., HOUMA

Swing open the old, rickety wooden door that leads to Mahony’s and Smoky Row in downtown Houma and take

a seat. You might be greeted by Britnie Massey, one of about eight friendly faces tending bar inside the historic landmark. Britnie splits her time among studying human services, vol-unteering with CASA of Terrebonne, and quenching the thirst of the patrons that call Mahony’s and Smoky Row their second home. Honing her mixology skills at various establishments around town, Britnie eventually followed her best friend to her current workplace, where she has been for just over a year. Mahony’s and Smoky Row, situated in a two-story historic building in the heart of downtown Houma, have become the go-to local joint that is sure to offer up a cold pint and a good time during each visit. “The regulars here ... they’re like family ... the employees, too,” Britnie says. “Friday shifts, we have regulars ... I schedule doubles on that day so I can see them.” Whether it’s a classic cocktail, exclusive Smoky Shots or one of the beers from the taproom’s over 100 selections, Britnie is happy toslideitdownthebarinhopesofsecuringfirst-timer asregulars. During Carnival season, Britnie whips up the Cooyon Cucumber, a refreshing blend of citrus notes paired with Effen cucumber-flavored vodka, reminiscent of spa water. “Most people love the environment—that it’s not just a club setting,” Britnie says. “We have Smoky Row, then down here at Mahony’s it’s more relaxed. People can talk to each other, just hang out and have a couple of beers.”Cooyon Cucumber

JACOB JENNINGS

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Be sure to pick up your Mardi Gras Guide in Gumbo’s February issue for the complete regional parade schedule!

Why We Love Mardi Gras in Bayou CountryDo you hear all that noise? Mardi Gras is here again, and with it comes the

excitement we wish could last throughout the year. Beads ... second-lines ... floats. There is nothing else quite like it. When it comes to Carnival time in Bayou Country, well, it’s a little different from how it’s done in the Big Easy. But we like it that way. Here’s what we love most about Mardi Gras in our hometown:

7 6 5

4 3 2

1

The Crawfish TraditionOnce the parades have passed, families gather to boil some mudbugs—perfect for satisfying an empty belly after a daylong party.

Bead RecyclingThese days, most parades end with a truck that invites revelers to toss back beads for the sake of recycling.

ShrinersThefigu e-eightpatternmightbedangerous,but it is fun to watch.

Catch It TwiceIf you plan ahead, you can catch the parade twice.

Get BombedYour uncle and everybody else you know are in the parade. Prepare to get bombed.

Tailgate VueForget the ladders ... we stand in truck beds.

Uh-Oh ... You Gotta Go?No worries. There is a place to pee on Mardi Gras Day. POV

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The Boxer & The Barrel7817 MAIN ST., HOUMA

Mardi Gras along Main Street in

Houma is always a good time to be had, but step inside The Boxer and the Barrel next to The Duke and that’s where the real party is at. The down-town watering hole is an eclectic mix of familiar faces from all walks of life, thought-provoking art and that classic South-ern barroom atmosphere that invites you to pull up a stool, strike up a conversation, and try your new favorite mixed drink. Speaking of trying something new, each Carnival season the owner (Mitchell Sargent), managers (Michael Valencia and Rachel Hogenstad) and bartenders (Whitney Loupe, Blare Callais and Jazz Parfait) at The Boxer and the Barrel get creative and offer up a signature drink to be enjoyed by parade-goers as the party makes its way down Main Street. If you find yourself in the downtown area for Mardi Gras, stop in and ask for The Green Mambo, a mix of Southern Comfort, Blue Curaçao and citrus flavors that’ll have you asking for a refill in no time.

The Green

Mambo

JACOB JENNINGS

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Those whose taste buds savored it said it was developed in the kitchen

of Excelsior Bakery in the 1800s, destined to find new life in the hands of bakers honored to carry on the Houma tradition when the bakery closed in the 1980s. Jay’s Pastry Shop on Barrow Street was among the holders of the secret recipe. As was Best Bakery on Tunnel Boulevard. Slightly sweet, bathed in a shade of golden yellow, and mysteriously irresistible, chix de femme was and still is Houma’s best kept secret. “We got our recipe from [Nick Messina, former owner of Best Bakery], and we’ve been told it’s the closest to the original,” says Melissa Bertinot, owner of Bertinot’s Best Bakery.

Melissa’s father, Anthony Matrana, operated Best Bakery from 1995 to 2007, before passing it on to his daughter and son-in-law, Robert, who now keep the business operating with a dizzying array of sweets and breads, including the popular chix de femme king cake. Glazed traditionally or baked half-and-half with pecans and caramel, the bite is unparalleled in the world of Carnival confectionaries. Chix de femme king cakes come in an assortment of traditional fillings like Bavarian cream, as well as a few new additions, such as 2015’s pistachio-filled cake that has been dubbed Mardi Gras Mambo. “Whenever we first took over the bakery, we didn’t make king cakes,”

Melissa says. “I was looking for a way to do them differently, and I said, ‘Why not chix de femme?’ It’s something nobody else has. This is an original.” Best Bakery is set to roll out about 4,000 king cakes throughout Mardi Gras. The cakes are so in demand, Melissa says, that the bakery will make them year-round to satisfy Houma’s sweet tooth. “When Easter comes around, we’ll do Easter king cakes,” Melissa says. “If that’s what they want, we’ll do it. It’s our heritage. It’s what we know.” POV

MELISSA DUET

Chix de Femme A Houma Original

It’s our heritage. It’s what we know.—MELISSA BERTINOT

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Carnival Cooler

POVHOUMA.COM 47

S ip your new favorite cocktail along the parade route this year at downtown

Houma’s classiest bayouside hangout, Bar Roussell. The Carnival Cooler chills comfortably in the sophisticated, easygoing atmosphere, thanks in part to the cocktail’s star— Rougaroux Sugarshine Rum by Thibodaux-based Donner-Peltier Distillers. “It’s very unique compared to what we’ve always had behind the bar,” says Rory Eschete, manager at Bar Roussell. “The [Sugarshine] rum is very powerful, but there is something about Rougaroux that makes it have its own unique smell and taste that sets it apart from all the other clear rums. It’s very refreshing.”

1.5 ounces Rougaroux Sugarshine Rum by Donner-Peltier Distillers 3/4 ounce pineapple juice 1 ounce sour mix1.5 ounces grape Kool-Aidlemon squeeze

Fill a pint glass with ice. Pour Rougaroux Sugarshine Rum, pineapple juice, sour mix and grape Kool-Aid over the ice. Using a cocktail shaker, shake well for about 10 seconds. Squeeze in the juice of a lemon and garnish with the lemon slice.


Bar Roussell7887 MAIN ST., HOUMA

JACOB JENNINGS

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You are at a nice restaurant—perhaps for the first time in a really long time. And you are sitting across from someone

with whom you can have an effortless conversation—so easy that you never have to much more than whisper and you never have to anticipate a pause to speak. In fact, you don’t have to speak at all. There is only one job for your mouth at this place. There is the occasional chime of a tapped wine glass. There is the soft clash of silverware touching. The lighting and the music are as soft and smooth as that baked Havarti cheese you just had as an appetizer. And you’ve just lain something on your tongue that is French and heavenly, like beurre blanc and angel hair pasta. As you press this against your palate, your eyes close and slowly roll back a bit. Everything in life is lush and luscious, rich and sensuous. Suddenly, you are elsewhere ... and you are someone else. You are released. Then the table on the side of you arrives and loudly reminds you that you are a hungry captive in a world that is loud and complaintive and gossipy. Your soufflé deflates. Your dressing separates. Your oysters Rockefeller turn to Bigorneaux Boudreaux. And, much worse, you are helplessly entrapped as an innocent by-sitter in conversation that is not of your choosing. Your eyes slowly roll back into place, despite their best wishes. Forget about Facebooking and identity theft. People lose most of their privacy these days by over-talking in quiet places like restaurants or cinemas ... or even in the whispery back pews of a church. Just by innocently and quietly sitting by, you can unintentionally learn about a whole community of goings-on among a wide variety of neighbors, friends, enemies and lovers— whether you wish to learn or not. When you are in a quiet restaurant, you are committed aesthetically and financially. To a large extent, you are trapped. You are helpless to hear a conversation louder than your thoughts. On the other end of the spectrum of unwanted conversations are the meaningless ones. The worst conversation you can’t hope for is the one in which absolutely nothing is said. It’s not even small talk. It’s more like nanobabble. Consider a recent conversation in which I was entrapped. To protect the identi-ties of the guilty, let’s call the perpetrators Shrimp and Dip. My comments are in brackets.

Babble at the Bistro

JOHN DOUCET

UNDERTHE SCOPE

John Doucet is the dean of the College of Arts and Sciences at Nicholls State University. He kept “A Little Less Conversation” by the legendary Elvis Presley on repeat as he wrote this column.

SHRIMP: Dude! How you doing?DIP: I’m doing! What about you?[They clasp hands—thumbs up—and thump chests, in the traditional bro manner.]SHRIMP: Any better and I’d be dead.[No comment.]DIP: Me, I can’t complain. If I do, nobody listens.[Except the people around you who are forced to listen!]SHRIMP: How’s work?DIP: It’s work. You?SHRIMP: You don’t want to know.[That’s right. I don’t want to know.]DIP: How’s the thing with the guy?SHRIMP: Same old, same old.DIP: You know what? Gotta do what you gotta do.SHRIMP: Yep. Can’t complain. It don’t pay.DIP: Hey, it is what it is.[Didn’t Yul Brynner say that in The Ten Commandments?]SHRIMP: True.DIP: You know what I mean?SHRIMP: I do know what you mean.[No, I don’t know what you mean!]DIP: What you hungry for?SHRIMP: I think I’ll have that thing with the stuff on it.DIP: Had that before and you didn’t like it.SHRIMP: Maybe I’ll have that other thing I like.DIP: Remember what that did to you last time?SHRIMP: Oh, yeah. But they got ointment for that now.[OK! That’s enough!]ME: Waiter! Check, please! And hurry!

Let’s hope that nanobabblers never prove doctors wrong. That way, megababblers will have less to talk about. Then perhaps one day non-babblers can enjoy a few fine eye-rolling dinners. POV

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Bombs AwayA Houma float rider showers the crowd with beads.

OH SNAP

MISTY LEIGH MCELROY

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Courtesy ofWHO AM I?

You might think you know everyone in the area, but some of our hometown's most upstanding citizens (those you would know) sure have changed!

Who Am I?• Although it’s not a habit, you may have seen

me around town in a habit.

• I was a Halloween baby.

• P.S. Speaking of babies, my work revolves around them.

Check next month’s issueto learn my identity. Good luck!

Last month’s mystery young’n:

Suzanne CarlosHouma-Terrebonne Chamber of Commerce

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fi life

54 WARM UP SweetStuff

56 WHATCHA MAKIN’ Cookin’ Up Some Love

57 WE SUPPORT A HEALTHIER FUTURE Sponsored by Thibodaux Regional Medical Center

58 INCREDIBLY SHRINKING KATIE Making a change and seeing changes

62 WHAT’S SHAKIN’ How you can roday around your community

64 FITMIND Have a Mind to Relax

65 COOL DOWN Put a Spoon in It

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fi life F E B R UA R Y 2 0 1554

Sweet Stuff

WARMUp

77g Mountain Dew (20-ounce bottle)

1.4g

2.3g

3g

15g

23g

30g

34g

45g

Slice of white bread

Cube of sugar

Peanut butter (2 T.)

Frosted brown sugar cinnamon Pop-Tart

Apple (large)

Bag of milk chocolate M&M’s

Cool Blue Gatorade (29-ounce bottle)

Slice of king cake (3 inches)

W I T H L E N T R I G H T A R O U N D the

corner, you are undoubtedly feeling

the urge to load up on every sugary

indulgence out there before giving

it up for 40 days. Going overboard

can be easy to do and detrimental to

your overall health. Eating too much

of the sweet stuff means weight gain,

increased blood sugar levels, and an

increased risk of diabetes, which all

amp up your risk of heart disease.

The American Heart Association

recommends no more than 24 grams

of sugar for women and 36 grams

of sugar for men per day. Here’s

how some of your favorite foods are

contributing to your sugar rush:

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VA L E N T I N E ’ S D AY is all about love and chocolate, right?

Here’s something you may not love about chocolate: Three

squares from a package of chocolates are typically 200

calories with over 20 grams of sugar. And the whole box?

Well, that’s a lot of unnecessary calories and processed

sugar. This recipe is low in fat and calories. Spread the

love by introducing that special someone to a healthier

alternative that he or she is sure to enjoy.

L A C I E T O U P S has a degree in dietetics

from Nicholls State University.

Makin'WHATCHA Cookin’ Up

Some Love

W H AT Y O U ’ L L N E E D :

2 cups low-fat vanilla Greek yogurt

9 ounces semisweet chocolate

1 cup low-fat milk

1 T. sugar

12-16 strawberries

Coconut flakes (optional)

H O W T O M A K E I T :

Chop the chocolate into fine pieces. In a double boiler,

cook milk and sugar on medium heat until hot, not boil-

ing. Add chocolate to milk and allow it to sit for about

a minute, then begin to stir. Stir until the mixture is

smooth. Remove from heat. Drain any liquid from the

Greek yogurt and whip it with a whisk or a fork until it is

fluffy. Add the chocolate mixture to the Greek yogurt and

fold in with a spatula.

Chocolate-Mousse-Stuffed Strawberries

Wash the strawberries. Cut a small piece off the bottom of

each strawberry so it will stand up. Next, cut off the stems

and cut around the inside (slightly hollowing it out). Once

the mousse mixture has cooled, stuff the strawberries. Top

with coconut flakes.

Recipe adapted from ToriAvey.com.

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thibodaux.com985.493.4703

Nationally-Recognized Hospital Patient-Centered Excellence

Comprehensive Heart Care Close at HandPut Your Heart in the Hands of Experts

thibodaux.com Nationally-Recognized Hospital

Geaux Red for Women

T H I B O D A U X R E G I O N A L M E D I C A L C E N T E RW E

S U P P O R T

a healthier

future

T H E A M E R I C A N H E A R T Association’s Go Red for Women

Day is celebrated on Feb. 6. On that day, thousands of

people across the United States wear red to show their

support. In the United States, 1 in 4 women die from heart

disease, and it is the No. 1 killer of both men and women.

Even if you have no symptoms, you may still be at risk for

heart disease.

Coronary Heart Disease (CHD) is a disease in which

plaque builds up on the inner walls of your coronary

arteries. These arteries carry oxygen-rich blood to your

heart. Plaque is made up of fat, cholesterol, calcium and

other substances found in the blood. Over time, plaque

can harden or rupture (break open). Many researchers

think a drop in estrogen levels during menopause

combined with other heart disease risk factors causes

coronary disease.

There are many known CHD risk factors. Your risk for

CHD and heart attack rises with the number of risk

factors that you have, as well as their severity. Also, some

risk factors, like smoking and diabetes, put you at greater

risk for CHD and heart attack than others.

R I S K FA C T O R S T H AT Y O U C A N C O N T R O L :

Smoking

High blood cholesterol and high triglyceride levels

High blood pressure

Diabetes and pre-diabetes

Being overweight/obesity

Birth control pills

Lack of physical activity

Unhealthy diet

Stress or depression

Anemia

Sleep apnea

R I S K FA C T O R S T H AT Y O U C A N N O T C O N T R O L :

Age and menopause

Family history

Preeclampsia

Lifestyle changes, medication and medical or surgical

procedures can help women lower their risk for CHD.

Early and ongoing CHD prevention is important. For

more information, call the Heart and Vascular Center

of Thibodaux Regional at 985.493.4736.

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E S T H E R E L L I S E R I C A S E E LY

F O R T H E I N C R E D I B LY S H R I N K I N G K AT I E ,

it has been an incredibly productive year.

On Dec. 20, 2013, Katie Lasserre vowed to

make a lifestyle change—a change that has

helped her drop over 78 pounds and feel,

well, incredible.

“I woke up one day and decided I didn’t

like what I saw in the mirror,” Katie says.

“It really hit me when I went to a work

Christmas party and saw a picture of my-

self. I was devastated. I thought to myself,

‘I can’t believe I let myself get so out of

hand.’ But I didn’t want to yo-yo diet any-

more ... I wanted to do it the right way.”

‘So Can I’At 33, Katie says she has struggled with

her weight for nearly 15 years, eating un-

healthy foods and leading a sedentary life-

style of little to no exercise. As a fourth-

grade teacher at St. Charles Elementary

School in Thibodaux, as well as a wife and

mother of three sons under 12 (including

twins), she had the excuses to put off mak-

ing a lifestyle change.

SHRINKINGT H E

Incredibly

KATIE

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... I’m not on a diet. If I want to eat a piece of cake, I can ... but I have

to pay for it in exercise.—Katie Lasserre

“My whole life I always made excus-

es; I didn’t have time,” Katie says. “I

finally had to say to myself, ‘If busier

people than me take time to run, so

can I.’ I had to literally say to myself,

‘If you don’t make time and make

health a priority, you will die.’ I was

headed down that route, and I was

miserable. I had to tell myself that it

is worth it to make the time.”

Small StepsOnce the excuses were put to rest,

Katie began to see her life change

in a positive way. She tried fad diets

for years and saw the yo-yo effect

in her weight. She knew she needed

to change her lifestyle in a way that

would be sustainable, so she began

with small steps, walking up and

down her street and making simple

changes in her diet like modifying

portion sizes and planning her meals.

“Pills don’t change any habits, and I

yo-yoed for probably the last nine or

10 years,” Katie says. “Food prepara-

tion is huge for me, and [my family

plans meals] every Sunday for the

week ... and we stick to the meal plan.

I make whatever we would have eaten

before, but just a healthier version.

If I’m going to make a burger, I make

a turkey burger on a healthier bread

or turkey chili without the oils, and

choose whole-wheat pastas. My goal is for it to be a lifestyle and not a diet.

My biggest thing is that I’m not on a diet. If I want to eat a piece of cake, I

can ... but I have to pay for it in exercise.”

As with any change, the beginning can be challenging, and it wasn’t any

different for Katie. At first she says every change felt very forced; it wasn’t

natural to exercise or eat healthy. The first two months, she had terrible

cravings for sodas and snack cakes—things she was used to eating regularly.

Self-control became very important in resisting those cravings, and today

Katie says the cravings have gone away.

Putting It All Out ThereAs a determined wife and mother, Katie found comfort and inspiration

through Facebook, where she met other mothers and individuals with the

same struggles. These new “friends,” too, posted about their own journeys.

This encouraged Katie to be honest with herself and those around her. She

created a Facebook page, “The Incredibly Shrinking Katie,” and shared her

journey with whomever cared to listen. The support received was key to her

success.

“I decided from the beginning that I would be completely honest,” Katie

says. “I posted weigh-ins and talked about my diet. Whenever I don’t post for

a few days, [my friends will] say something, and it keeps me accountable. The

more I post, the more motivated I get because people will say I’ve inspired

them. Being alone was the worst thing to do. The minute I started explaining

how I felt, you wouldn’t believe how many people were feeling the same.”

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Running for the Health of ItOnce Katie began to feel comfort-

able walking, she decided to join the

Thibodaux Running Group, which runs

5K routes twice each week. She found

support through her church, Thibodaux

Family Church, and says her church

family continues to encourage her to

keep pursuing her goal. Most of all, she

found support through her husband,

who has been her running partner

throughout her journey.

“When I first decided this, [my hus-

band] backed me up 100 percent,” Katie

says. “At first, he thought it was just

going to be another one of those things

that I did every year that only lasted

about two weeks. But he told me he

could see I meant it because I was the

one that would make sure we would

run. He eats everything I cook, and he

J O I N K AT I E O N H E R J O U R -N E Y. V I S I T FA C E B O O K . C O M /K AT I E . L A S S E R R E T O W AT C H

H E R S H R I N K A N D G E T I N S P I R E D .

before

has lost 25 pounds and built muscle. He

loves to run, too. We run at least three

to five times each week, sometimes

more.”

Katie says she uses her running time to

unwind—it allows time for her and her

husband to talk and pray. In the future,

Katie hopes to return to school to study

dietetics and learn more about making

healthy choices so she can help those

who struggle with their weight like she

did.

Since vowing to make a change in late

2013, Katie has seen much progress

in the pursuit of achieving her goals.

With 25 more pounds to lose, achieving

that goal is only the beginning of great

things to come.

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Shakin'WHAT'S

W A N T U S T O I N C L U D E Y O U R E V E N T I N O U R C A L E N D A R ?

Shoot an email to [email protected] and we’ll help spread the word.

IBERIABANK UPTOWN CLASSIC

SUNDAY, FEB. 1, 1/2 MILE: 8:30 A.M., 5K: 8:45 A.M.

Where: Jewish Community Center, 5342 St. Charles Ave.,

New Orleans

Details: Enjoy a spin through some of the most scenic

areas of the city at this family friendly event. The course

will run along St. Charles Avenue to City Park and back.

Entry is $30 for individuals and $20 for youths ages 17

and under and seniors ages 65 and over. Family registra-

tion plans for two adults and two youths ages 17 and

under are $70.

Contact: N O L A R U N N I N G . C O M

LAISSEZ LE BON TEMPS COURIR

SATURDAY, FEB. 7, 5K/10K: 9 A.M.

Where: Peltier Park Pavilion, Thibodaux

Details: The Thibodaux Running Group will host its first

annual 5K/10K to raise money to support the commu-

nity fitness initiative. The race will begin at the Peltier

Park Pavilion and follow much of the Krewe of Ambro-

sia’s parade route, which will roll through the streets of

Thibodaux beginning at 5:30 p.m. that evening. Registra-

tion begins at 8 a.m. Entry is $25 through Jan. 10 and $30

after. There will also be a Mardi Gras costume contest.

Contact: S P L I T S E C O N D L L C . C O M

THIBODAUX THUNDER 5K RUN/WALK TO COOPERSTOWN

SATURDAY, FEB. 21, 1-MILE FUN RUN: 8 A.M., 5K: 8:15 A.M.

Where: Peltier Park, Thibodaux

Details: Help the 12U Thibodaux Thunder baseball

team attend the Hall of Fame Invitational Tournament in

Cooperstown, New York, in June by participating in this

run/walk through Thibodaux. Entry is $25 before race

day and $30 on race day.

Contact: S P L I T S E C O N D L L C . C O M

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MARDI GRAS MAMBO

SATURDAY, FEB. 21, 1-MILE FUN RUN: 8 A.M.,

10K/15K: 8:30 A.M

Where: North Boulevard Town Square, Downtown

Baton Rouge

Details: Celebrate the Carnival season with over 2,000

runners at Baton Rouge’s only 15K. The course will

challenge runners to a 9.33-mile jog that loops through

downtown Baton Rouge and City Park, then by the LSU

Lakes and the Louisiana State Capitol. The event also

features a 10K and one-mile fun run. The Post Race Fete,

held in the Belle of Baton Rouge Atrium, will feature lots

of food and drinks, as well as entertainment from Baton

Rouge Music Studios. Race-day registration is $20 for

the fun run, $50 for the 10K, and $65 for the 15K.

Contact: R U N M A M B O . C O M

GIRLS VOLLEYBALL LEAGUE

MONDAY, FEB. 23, CLINICS BEGIN

Where: Warren J. Harang Municipal Auditorium,

Thibodaux

Details: Girls ages 7-14 can join this sports league to

hone their athletic abilities in a fun, safe environment.

Clinics will be held Feb. 23-26, and the season will begin

on March 23. Registration, $30, runs through Feb. 13.

Contact: C I . T H I B O D A U X . L A . U S / D E PA R T M E N T S /

R E C R E AT I O N

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fiM I N D

“ Y O U N E E D T O R E L A X M O R E . ”

Have you heard that before? Would you agree that most

everyone can benefit from learning how to take time to

relax? Of course, it is easy to say ... but difficult to do in

our busy lives.

When considering our past experiences, all that is going

on in our present lives, and the mystery of the future, how

are we supposed to relax?

It is easy to agree that relaxation is a good thing. From

reading to gardening, fishing to dancing, there are many

ways to relax.

A simple definition of relax is “to release or bring relief

from the effects of tension, anxiety, etc.” What is impor-

tant is to make a personal decision to consciously choose

to relax more and make the time regularly to actually do

it. It could be as easy as learning a few relaxing breathing

techniques. But it does not include sitting on the couch

watching television.

Millions of Americans watched recently as popular TV

personality Anderson Cooper went to a “mindfulness”

weekend retreat to discover a way to relax and better cope

with life’s distractions, namely his cell phone. You can

watch the entire 60 Minutes segment at CBSNews.com.

The network’s Web site claims the report was filed because

“scientists say [mindfulness] is very healthy, but rarely

achieved in today’s world of digital distractions.”

Mindfulness means paying attention on purpose,

nonjudgmentally, to what is happening in the present

moment, both internally (thoughts/emotions) and externally. D R . J . M I C H A E L F LY N N practices at the

Flynn Clinic of Chiropractic in Houma.

He is available to “talk health” with your

organization or club—call 985.855.4875

or visit www.drmikeflynn.com.

Mindfulness enables us to be aware of our experiences,

rather than be consumed by or lost in them. This allows us

to make more purposeful, wise choices, instead of reacting

automatically to things we can’t control. Mindfulness

also involves an intention to reduce or relieve suffering

through the cultivation of kindness and compassion for

oneself and others.

Mindfulness-based stress reduction classes are now

being taught at hundreds of hospitals across the coun-

try. Greater relaxation and mindfulness go hand in hand.

The fact that scientists say it is “very healthy” but “rarely

achieved” is a signal that greater attention needs to be

focused on healthy methods to direct the mind and find

peaceful relaxation. The consequential damage of tension

and anxiety that too often leads to addictions of alcohol,

drugs, gambling and overeating, among others, can be

addressed by being more mindful.

Before Cooper attended the mindfulness retreat, he said

he was “totally skeptical;” however, he found the experience

to be very meaningful.

“The idea is to at least for a few moments, even a few sec-

onds, to not be agitated by the thoughts ... but to be aware

of our breath,” Cooper says. “The thing that has really

stuck with me is returning to your breath.” Conscious

breathing heightens awareness and deepens relaxation.

The difference between who you are and who you want to

be is what you do. Make the choice to relax more and to

do it in a healthy, mindful way.

Have a Mind to Relax

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coolD O W N

T H E G O O D O L’ S M O O T H I E is no longer just for sipping.

The smoothie bowl, a layered treat consisting of the blended mixture topped

with diced-up fruits, nuts, seeds and just about anything you can find in your

pantry, is a great way to get your daily dose of vitamins and minerals in a way

that allows for a more enjoyable nutritional experience.

First, create a base of greens, frozen fruits, proteins, healthy fats, a liquid

like milk or coconut water, and ice. Next, top with fresh fruit and something

crunchy. Grab a spoon and dig in.

MANGO STRAWBERRY

SMOOTHIE BOWL

1/2 cup 2 percent or skim milk

1 cup frozen mango chunks

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1 scoop vanilla protein powder

1/4 cup vanilla Greek yogurt

crunchy topping like chia seeds

or granola

1 fresh strawberry

cold water or milk

Combine everything except the

crunchy topping and blend until

smooth. Pour into a bowl and top

with the crunchy topping and a fresh,

sliced strawberry.

Put a Spoon in It

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MELISSA DUET

TELLME WHY

We start asking “Why?” at a very young age. And, frankly, we never seem to grow out of the habit. So ... in the spirit of being inquisitive, we decided to

keep on asking and searching for answers to some of life’s most perplexing questions.

Why do people say items are “selling like hotcakes”?The word hotcake has roots in the late 17th century, but the phrase didn’t appear until around 1840. There was no great pancake demand that spurred the creation of the term. Instead, historians tend to believe it originated from fairs and social gatherings where crowds typi-cally outnumbered the food that could be cranked out. An alternative theory is that pancakes are traditionally eaten as a final indulgent meal before Lent in Britain, Canada and Australia.

Why do birds fly in a V formation?Although seemingly random, some bird species actually fly in this formation in order to save energy. As a bird flaps its wings, a rotating vortex of air swirls behind and on the sides of the bird; those behind receive a little extra lift if positioned properly in the formation. As a result, these birds won’t have to exert as much effort to get where they are going. It is also theorized that some birds form a V formation in order to better communicate and stay together thanks to optimal visual positioning, allowing the birds to see each other while in the formation.

Why do trick candles relight?It might seem like magic, but this is all about pure science. In traditional candles, there is a burning ember in the wick that causes paraffin smoke to rise once the can-dle is blown out. Once extinguished, the ember simply burns out. In a trick candle, the wick also contains magnesium flakes. Magnesium is a metal that burns rapidly and is hard to extinguish in flake form. Once the flame is blown out, the magnesium is ignited by the embers; one magnesium spark is all it takes to relight the candle, thereby bringing it back to life. POV

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POV PICKS

Beef Fajita Pita

Chimichurri, a traditional Argentinian sauce for grilled meats, marries beautifully with arugula, melted cheese and strips of

fajita beef for what will soon become your new favorite sandwich. Sliced cherry tomatoes complement the mix, leaving you full, happy and planning your next visit to the downtown Houma café. Keep an eye on the café’s Facebook page to find out when the sandwich will make an appearance ... you can only snag a bite of this lunchtime fiesta once every few weeks. POV

531 LIBERTY CAFÉ & COFFEE SHOPPE, HOUMA, 985.223.2233

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Insta

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Do You See What I See?

TIMEOUT

A holiday that celebrates a chubby animal most of us see only once a year, if we’re lucky, seems odd, but Groundhog Day, held Feb. 2, actually has

more to do with weather patterns. What began as a modest celebration of the coming springtime evolved in the 1800s into analyzing hibernation patterns to predict the end of winter. Here’s how Punxsutawney Phil and a host of other strange traditions came to be:

The legend of a groundhog predicting the weather was created by Punxsutawney Spirit city editor Clymer H. Freas, who dreamed up today’s foretelling traditions.

Punxsutawney Phil is the original groundhog, living so long thanks to a gulp of groundhog nog administered at the annual Groundhog Day picnic.

When not doing his annual duty, Punxsutawney Phil and his wife, Phyllis, live in a temperature-controlled area of the Punxsutawney Memorial Library.

Don’t expect to get anywhere near Phil without rubbing shoulders with his crew. To join the Inner Circle, the guys in charge of the Groundhog Day festivi-ties, you’ll need a nomination from an active member and a vote from the rest of the club.

Kids at Punxsutawney Area High School get a day off of school so that school buses can transport the crowds that flock to Gobbler’s Knob, Pennsylvania, for the annual event. POV

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JO ANN LEBOEUF

MELISSA DUET

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Music was my salvation.

—RYAN BRUNET

BELLOWINGBELLOWINGfor afor a

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Cajun music flows through Galliano native Ryan Bru-net’s veins like muddy water flowing along the banks

of Bayou Lafourche. The bayou was once home for the accordionist, who now resides in a 100-year-old country house nestled among the back roads of Crowley, Louisiana, a scene that feeds his authentic spirit and old soul. Ryan straps on the accordion that sits on his dining room table and belts out a tune on the instrument that has saved him, healed him and renewed in him a sense of passion and appreciation for his roots.

Squeezing Into ItAs a child, Ryan found himself in a neighborhood that bred some of Cajun music’s best players, like Vin Bruce and Harry Anselmi. He was only 12 then, “hashing it out to CDs” in his bedroom and dreaming of a day when his name might be added to the group of musicians who unknowingly preserved that only-in-Louisiana groove for others. By 14, the budding musician was performing for the first visitors of the Houma-Terrebonne Civic Center, squeezing alongside the best of them. All that momentum came to a halt, however, when the musician was forced to decide between his passion and a long-standing family tradition. “My family was a bunch of hard workers—fishermen, trappers—that work ethic just kept getting passed down and passed down,” Ryan says. “My dad graduated high school. My mom got pulled out at seventh grade and went help my grandma out. Whenever I went to school, all I had to do was graduate high school and my dad expected me to work. During my senior year, I met this man who was a teacher at South Lafourche High School, and he challenged me. He got me wanting to go to college.”

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Zydeco Originally crafted at house dances, zydeco integrates R&B, soul and blues to create a fast-paced tempo with heavy emphasis on the accordion.

HEAR IT: “Je Me Reveiller Le Matin (I Woke Up This Morning)” by Clifton Chenier

CajunRooted in the ballads sung by the French-speaking Acadians who settled throughout Louisiana, Cajun music leans more toward a Country-Western sound and places the accordion and fiddle at the forefront.

HEAR IT: “Parlez-Nous à Boire” by The Balfa Brothers

Swamp PopLouisiana teens melded their Cajun roots with the sounds of the 1950s to create an infectious groove blending Cajun, Creole, rock ’n’ roll and R&B. Electric guitars and saxophones are often added to the traditional instruments to create this unique sound.

HEAR IT: “That Butt Thing” by Horace Trahan

WHAT

TO?

ARE

LISTENINGYou

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There are kids everywhere today starting to pick up this music ... and they’re better than us. Kids are trying to speak French and play French music, and they love that old spirit.

You gotta have people that love that tradition and want to stick with it.

—RYAN BRUNET

Hittin’ the RoadRyan followed his heart to Nicholls State University, where he found a group of guys that felt the same familiar groove that he did. Formalizing as Ryan Brunet and Les Malfecteurs, the group hit the road, intro-ducing a younger generation to the irresist-ible rhythms of Cajun music and genres like zydeco and swamp pop. The road was call-ing, and packing up and heading out west proved beneficial for the then-25-year-old. “It was kind of a getaway thing,” Ryan remembers. “My father had passed away, I got divorced, I lost my job—all at once. I was a wreck for three years. Music was my salvation.” The accordionist played a five-week gig at Marché de Noël, an annual Christmas market in France. There was also a stop in Russia in a small, impoverished community; it was an experience that Ryan ranks among his favorites. “People were living in shanties and houses that looked like they were going to fall down, but their community center was all marble, filled with statues,” he remembers. “Those people were not smiling when we started. By the end of the show, they were dancing on the stage with us.”

From Lafayette to Little Rock, Les Malfecteurs made their mark in the world of Cajun music in whatever spot would afford them the chance. After extensive time on the road “bringing the party” to people

intrigued by all the things the term “Cajun” has come to represent, Ryan made his way back to Louisiana, where he met his wife, Jennifer. The two settled near her hometown of Eunice, a region known for producing a hand-

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ful of prominent Cajun musicians like Wayne Toups, much like his childhood neigh-borhood did along Bayou Lafourche.

Build & PlayRyan now splits his time between studying mechanical engineering at the University of Louisiana at Lafayette and breathing life into the music so many Louisianians hold close to their hearts. A passion so intense means absorbing every ounce of knowledge available, includ-ing how to construct the instruments integral to the authentic Cajun sound. Over nearly two years, Ryan learned at the hands of a local expert, crafting an accordion

made of curly maple and African ebony woods and Italian bellows. “This old man from Iota, he’s pretty well known for building accordions,” Ryan says. “I’ve been friends with him for years. I told him, ‘You know, I’ve been playing the instrument my whole life and I’ve been wanting to see how it works.’ He said he’d do an apprenticeship, so myself and another fella from Eunice, we would meet at his shop and build accordions with him. I solely built the accordions. He literally talked me through the processes so I [could learn] his craft.”

Preserving Cajun MusicThe result of Ryan’s craftsmanship now resides in Thibodaux with Nicholls State University biology professor Quenton Fontenot, one of the key members behind the Cajun Music Preservation Society. The Society, comprised of community members with an interest in Cajun music, gets together regularly to promote, preserve and jam to the music that they love.

One evening in early January, Ryan found himself seated among the group, playing the accordion he created. “I loved it. I was happy to be there,” Ryan says of the experience. “They have some of them that can’t play yet; they’re learning, but they’re loving every bit of it. It makes me reflect. I’ll never forget this: One time, an old man from Bayou Lafourche told me if I picked up that accordion while they were playing, he was gonna hang me on the flagpole Icouldn’tcarryatune.ButonceIstartedgettingit,ittookoff. Seeing the tradition, now thriving in cities like Thibodaux and Crowley, live on is part of what makes Ryan proud to be a Cajun musi-cian. The music of his upbringing has found new life in the hands and voices of Louisiana’s next generation. “[Cajun music’s] got a future in Thibodaux and here in Lake Charles to Abbeville to Eunice,” Ryan says. “There are kids everywhere today starting to pick up this music ... and they’re better than us. One, be-cause of technology. Two, their parents are bringing them more often to professional musicians to learn. They’re getting better at a younger age. Kids are trying to speak French and play French music, and they love that old spirit. You gotta have people that love that tradition and want to stick with it.” POV

JAM WITH THE CAJUN MUSIC PRESERVATION SOCIET Y. VISIT WELOVECAJUNMUSIC.ORG TO FIND OUT WHERE THEY WILL BE GATHERING NEXT.

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Insta

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80 POINT OF VUE EXPERT VUE FEBRUARY 2015

Let’s Look Inside Your Pantry

Debbie Melvin, M.S., C.F.C.S., is an extension agent for the LSU AgCenter. She specializes in nutrition. [email protected]

DEBBIE MELVIN

LIVINGWELL

“What’s for dinner?” One of the most feared questions at the end of the day.

What shall it be: fast food ... frozen pizza ... a carry-out meal? All these are popular quick meals. But if you are trying to accomplish the goal of eating healthier by eating out less often in 2015 ... and you have been specific about how often that will be ... the question is even scarier. Hopefully you solicited your family’s input and have their support. In PoV’s January 2015 issue, I shared some of my favorite kitchen tools to make home meal preparation more efficient. Let’s continue the discussion. Wishing won’t make it happen. There is a lot to be said for prepar-ing weekly menus, even if the preparing is done in your head. The word menu sounds so formal when you are talking about cooking at home, but you at least need to give it some forethought. How disappointing to have your dinner plans made, only to discover at preparation time that you are missing a vital ingredient. By shopping once a week from a deliberate grocery list that includes all the items needed for the planned meals, this should not happen. Remember that home meals need not be perfect. You may feel bad about breaking a few self-imposed rules, like using some convenience or processed foods, but rest assured ... most meals prepared at home are hands down better for you than any restau-rant meal. Plus, you can plan for leftovers for another meal during the week or to store in your freezer for use within the month.If you have a garden, even a small one, you can have fresh sea-sonal vegetables, like lettuce and other leafy greens, broccoli and cauliflower in the fall and winter and tomatoes, cucumbers, green beans, squash and peppers in the spring and summer. Many, though not all, freeze well for enjoyment out of season. With a hunter or fisherman in your family, you can stock your freezer with venison, duck, fish and seafood. I also like to stock up on the basics for some quick meals that are old standbys. Consider your freezer, refrigerator and pantry to make a list of basic needs for your family’s favorite quick meals. Focus on healthy ingredients as much as possible. If you buy items like chips and cookies, limit how much you purchase on weekly shopping trips and stick to the “when they are gone, they are gone” philosophy.

Every choice has a cost in hours and minutes, in dollars and cents. Every choice impacts your health. Planning ahead increases your choices.

•••

Here is one of my favorite recipes from the Smart Portions program that I instruct. It is quick, and I always have these ingredients on hand.

Creamy Baked Chicken Breasts

WHAT YOU’LL NEED:

8 boneless, skinless chicken breasts (5 ounces each)8 (1-ounce) slices reduced-fat Swiss cheese1 can 97 percent fat-free cream of chicken soup1/4 cup dry white wine1cupherb-seasonedstuffi mix,crushed;orbreadcrumbs1/4 cup soft tub margarine, melted (or lightly spray with butter-flavo edvegetablecookingspray)

HOW TO MAKE IT:

Arrange chicken in a lightly greased 13-by-9 baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle margarine over crumbs. Bake at 350 degrees for 45-55 minutes. Serve with rice and two steamed vegetables. POV

TIP: In the morning, do all the preparation except the stuffing mix or breadcrumbs. Cover and let marinate all day for tender, juicy chicken.

WHAT YOU’LL NEED

HOW TO MAKE IT

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South Louisianians are no strang-ers to the grand and elegant.

From the delicate, intricate clothing that newly baptized babies wear to the elaborate wedding celebrations families throw for their loved ones, “over the top” seems to be its own way of life here. Bearing this in mind, it is not surprising to natives and visitors alike that some of the most humble and simple of places are the most ornate and extravagant. In her book Hallowed Halls of Greater New Orleans, Deborah Burst reminds us that the churches, cathedrals and places of worship found in South Louisiana are not just for show. These buildings contain stories of rich histories where birth, death, love and sacredness are experienced. While these places of worship stand as the cornerstones of many communities, Burst explains that collectively they are an important, necessary aspect of our greater community.

Hallowed Halls of Greater New Orleans BY DEBORAH BURST

Lauren Bordelon is the adult services and public relations librarian for the Terrebonne Parish Library. MYTPL.ORG

LAUREN BORDELON

CHECKIT OUT

A freelance writer and photographer, Burst captures the places where so much is both celebrated and mourn-ed. She finds the beauty of it all through her camera’s lens, while providing historical and anecdotal text that is sensitive and thoughtful to the actual place, as well as gripping and interesting to readers. Eight buildings are documented in Burst’s book, which also includes information and stories about places within a place. Gardens, chapels, windows and annexes are explored through pictures and text that make them seem like individual places themselves. Naves and narthexes are deconstructed and reconstructed as if the reader were moving over each architectural surface with a fine-toothed comb. Stories of papal visits, destruction by fire, and revitalization as places designed for secular purposes are presented with as much reverence as those who find solace in these places exude. Hallowed Halls is the perfect read for those looking for both eye-catching photography and well-documented his-tories and stories of some of the most beautiful and moving sacred places in the greater New Orleans area. POV

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Dwayne Andras is a home brewer and self-taught beer expert in continuous search of the perfect pint. Chat with him about your favorite brew at [email protected]

DWAYNE ANDRAS

BEHINDTHE BREW

February is all about “lovers,” right? One is expected to link the commercially manipulated, guilt-provoking Valentine’s

Day holiday to wonderful beverages like chocolate stouts or fruit-enhanced beers that pair well with strawberries, but I happen to be a member of the BVD—Boycott Valentine’s Day—crowd. I prefer to show my significant other my “love” year-around, as opposed to one day a year when the prices of roses and chocolates increase. No worries ... I do celebrate another great February holiday—George Washington’s birthday. You know, our great Revolutionary War leader ... founding President ... home-brewer and beer drinker. It has been written in history that when Washington became leader of the Revolutionary Army, one of his first actions was to order that each of his troops be given one pint of beer with his daily ration of food. It turns out that Washington was also an accomplished brewmaster who maintained his own brewhouse at his Mount Vernon residence. Historians have preserved a handwritten recipe for “small beer” in Washington’s journal. The New York Public Library houses the late President’s journal, which contains this entry: To Make Small Beer, Take a large Siffer [Sifter] full of Bran Hops to your Taste. Boil these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons] Molasses while the Beer is Scalding hot or rather draw the Melasses into the cooler & St[r]ain the Beer on it while boiling Hot. let this stand till it is little more than Blood warm then put in a quart of Yea[s]t if the Weather is very Cold cover it over with a Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask — leave the bung open till it is almost done Working — Bottle it that day Week it was Brewed. In honor of our nation’s first President—a champion of beer— I propose we raise a pint of Washington’s favorite beer—porter— a great choice for the winter months. Porters are typically full-bodied with a dark brown to black color. These brews feature the wonderful notes of roasted malts and rich chocolate and coffee flavors. Here are some porters that Washington would have enjoyed sampling:

Chafunkta Old 504Named after the former Louisiana statewide area code, Old 504 is a coffee-infused vanilla porter that is brewed with vanilla beans and New Orleans roasted coffee. Chafunkta Brewing Co. is based in Mandeville.

Tin Roof Parade Ground Coffee PorterA seasonal release of a robust porter, Parade Ground Coffee Porter is brewed with a blend of mocha and French roast. Tin Roof Brewing Co. is based in Baton Rouge.

Covington Brewhouse Electric PorterBrewed with five different malts and coffee roasted locally by Campbell’s Coffee and Tea, Electric Porter features great chocolate flavors and a mild coffee finish. Covington Brew-house is based in Covington. If you’d like to pair a few foods with these fine porters, stick with chiles, hearty stews and roasted, smoked or bar-becued meats—even cheesecake. Cheers, Ye Olde Fox! POV

Cheers, Ye Olde Fox!

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Bogle Vineyards, arguably California’s best value winery, has long been known for produc-ing quality wines made from grapes of the Lodi and Paso Robles regions, as well as other

Central Coast areas. These wines tend to be blends of old vine Zinfandel and Petite Sirah, and are typically aged for 18-24 months, adding complexity to the flavor. Here are a few current selections:

Bogle Phantom 2011 $16.99Bogle’s flagship wine, Phantom is a blend of primarily Petite Sirah and Zinfandel with lesser amounts of Cabernet and Mourvèdre, aged for over 24 months in American oak. The full-bodied, dark, dense wine features spice, vanilla and toasty oak flavors that are intense, yet focused. Phantom has great body and texture and finishes with long, firm tannins. Great to drink now, or store it away for a few years.

Bogle Essential Red 2012 $8.99The newest wine in the Bogle lineup, Essential Red is an easy-drinking, rich wine that is layered with jammy flavors of vanilla, cherry and spice. The rock-solid wine finishes soft and easy with more spice flavors that sail on to the finish. A blend of Zinfandel, Syrah, Petite Sirah and Caber-net Sauvignon, Essential Red is aged for 18 months in American and French oak. Ready to drink now and sure to please at any social gathering. WINE SPECTATOR RATING — 87 POINTS

Bogle Merlot 2012 $7.99A perennial value wine from Bogle, the winery’s Merlot is supple and easy-drinking with flavors of ripe fruit, herbs and toasted oak. The wine is silky-smooth in texture and has a long, soft, elegant finish. A great everyday wine ... drink now or over the next few years. POV

WINE SPECTATOR RATING — 88 POINTS

Off the Old Vine

Lane Bates is the wine and spirits specialist at Cannata’s.Feelfreetovisithimtofin outmore. 985.209.9762

[email protected]

LANE BATES

A VUE FROMTHE VINE

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King Cake FriesGRAHAM BLACKALL

BONAPPÉTIT

To celebrate the arrival of Mardi Gras, take an alternate approach

to the season’s beloved king cake. This recipe turns the classic cake into a dessert poutine with cinnamon-sugar-dusted sweet potato fries. Don’t be fooled ... the brown butter cream cheese glaze and pecan praline sauce disqualify an attempt at calling these fries a vegetable.

Cinnamon Sugar Sweet Potato Fries3 large sweet potatoes, washed and peeled corn starch2 T. coconut oil, melted 1/2 cup sugar 3/4 t. cinnamon 1 batch brown butter cream cheese glaze (recipe below)1 batch praline sauce (recipe below)1/2 cup chopped pecans, toasted purple, green and gold sanding sugar

Preheat oven to 400 degrees and line two baking sheets with parchment paper. With an extra-sharp knife, slice the washed and peeled sweet potatoes into halves, then quarters, then individual slices. Desired thickness should be around 1/4-inch thick. Once sliced, toss the potatoes in a dust-ing of corn starch to ensure extra crispi-ness. Remove all excess powder and toss them in the melted coconut oil, making

sure to coat each fry thoroughly. In a small bowl, mix together the cinnamon and sugar, setting aside 3 tablespoonfuls of the mixture for later. Add the cinna-mon sugar to the fries and toss to coat. Divide the coated fries evenly among the two baking sheets. Bake the sweet potato fries for 18 minutes on one side, flip them, then bake for another 15 minutes. Once done, you can either remove them or let them cool

slightly in the oven for 20-30 minutes for extra crispiness. Coat the warm fries in the remaining 3 tablespoonfuls of cinnamon sugar mixture. Pile the warm fries onto a serving plate and drizzle with brown butter cream cheese glaze and praline sauce. Top with toasted pecans and purple, green and gold sanding sugars. Serve immediately.

HOW TO MAKE IT

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Graham Blackall is a 20-year-old professional sugar addict, food photographer and advertising student from the Big Easy. He shares recipes for crazy twists on classic desserts on his blog, Glazed & Confused, WWW.GLAZEDANDCONFUSED.US.

Brown Butter Cream Cheese Glaze1/4 cup (1/2 stick) unsalted butter4 ounces cream cheese, room temperature1 cup confectioner’s sugar1/2 t. vanilla bean paste or extract 3-5 T. milk

In a small saucepan, heat the butter over medium-high heat. Once melted, continue to cook the butter until brown flecks form at the bottom of the pan and it begins to smell nutty. In a medium-sized bowl, pour the brown butter over the cream cheese and whisk together until smooth. Once fully combined, sift in the confectioner’s sugar. Mix in the vanilla and milk until the desired consistency is reached.

•••

Praline Sauce 1/4 cup brown sugar, packed3 T. unsalted butter4 1/2 t. heavy whipping cream1/8 t. sea salt1/2 t. vanilla bean paste or extract

In a small saucepan over medium heat, combine the brown sugar, butter, heavy cream and sea salt. After the butter melts and the mixture becomes homogenous, let the mixture cook for about 5 minutes. It will bubble and thicken pretty significantly during this step. Remove from heat and stir in vanilla. POV

HOW TO MAKE IT

HOW TO MAKE IT

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Ken Swartz & the Palace of Sin

Sunday afternoons in early February can lose some of their mojo once the parades have passed and the party has died down. All you really want is a

little groove music to get you back into the swing of things and power you through the rest of the weekend. Ken Swartz and the Palace of Sin have just the formula to help you kick back on a breezy front porch, sip a cocktail, and enjoy the bluesy sounds of New Orleans. Having gigged around the Big Easy, Ken Swartz has shared the stage with home-town favorites like Anders Osbourne and Eric Lindell. He spends much of his time around Frenchmen Street, putting his own spin on covers and digging down deep to deliver original tracks born out of what he has experienced while playing songs that speak to the soul. “Lay Back Down” reminds listeners to “put your troubles all behind” ... exactly what happens on Sunday afternoons when Ken Swartz and the Palace of Sin are around.

CHECK ’EM OUT

Visit KENSWARTZANDTHEPAL ACEOFSIN.NET tofin outwhereKenSwartzandthePalaceof Sin will be playing next.

TERRY TRAHAN JR.

UNDERGROUNDSOUND

Mingo FishtrapThere’s nothing fishy about this funk trap. Based in Austin, Texas, Mingo Fish-trap know how to boogie and fill a room with a healthy dose of Southern soul. Not responsible for any rugs getting cut.

LISTEN:On Time

Bear’s Den Having toured the U.S. in support of Mumford and Sons, British band Bear’s Den are finding a folk base that appre-ciate their alternative roots. “Agape,” from the band’s debut full-length record, Islands, features a banjo driving a three-part harmony that’ll have you humming along soon enough. POV

LISTEN:Agape

RYAN HODGSON-RIGSBEE • RHRPHOTO.COM

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88 POINT OF VUE REAR VUE FEBRUARY 2015

Which of these record labels helped to launch Elvis Presley’s career?

[A] Atlantic[B] Sun[C] Chess[D] Verve

In Roman mythology, Cupid is the god of love. What god is his Greek equivalent?

[A] Eros[B] Demeter[C] Dionysus[D] Hypnos

Which of these is not a nebula?

[A] Cloud of gas[B] Igneous rock[C] Distant galaxy[D] Spot on the cornea

The Moai, or human figure statues, can be found where?

[A] Ethiopia[B] Australian Outback[C] Hawaii[D] Easter Island

Including their 2015 appearance, the Seattle Seahawks have made how many Super Bowl appearances ?

[A] 2[B] 3[C] 4[D] 5

What is Brie?

[A] Bread[B] Grain[C] Cheese[D] Legume

Which of these is the elle in Spanish?

[A] ll[B] ñ[C] ch[D] w

When purchasing a cold coffee at PJ’s, the barista hands you a straw of what color?

[A] Black[B] Purple[C] Red[D] Yellow

3 4

1 2

5 6

7 8

NO GOOGLING!

SMARTYPANTS

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Which of these cat breeds has long hair?

[A] Birman[B] Javanese[C] Snowshoe[D] Sphynx

Who is Stefani Joanne Angelina Germanotta?

[A] Gwen Stefani[B] Katy Perry[C] Ariana Grande[D] Lady Gaga

What is the signature ingredient in enchiladas verdes?

[A] Tomatillo[B] Chimichurri[C] Mole[D] Dulce de leche

Audi is a subsidiary of what German automobile manufacturer?

[A] Volkswagen[B] Mercedes-Benz[C] BMW[D] Porsche

Tea tree oil is native to what continent?

[A] South America[B] Asia[C] Australia[D] Antarctica

The Confederate State of Louisiana flag, flown from 1861-65, featured how many yellow stars?

[A] 0[B] 1[C] 9[D] 13

Who would most likely come in contact with bilboes?

[A] Bakers[B] Mail carriers[C] Musicians[D] Prisoners 1) B 2) A 3) B

4) D 5) B 6) C 7) A 8) B 9) A 10) D 11) A 12) A 13) B 14) C 15) D

Well, How’d You Do?

# CORRECT IQ YOUR PANTSYNESS:

11-15 160 PANTS ON FIRE

6-10 110 SMARTY PANTS

1-5 50 PANTS ON THE GROUND

0 3 DID YOU FORGET YOUR PANTS?

ANSWERS15

13

11

14

12

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The tradition of chucking bags of purple, green and gold beads, stuffed animals and other trinkets

from Mardi Gras floats began as nothing more than a simple toss to family and friends of royalty in ancient Europe. These tossed items were tokens from the elite, if you were lucky enough to rub shoulders with them. The earliest recorded Carnival throws date back to the 1830s when masked revelers would toss sugar-coated almonds and other sweet treats to the select few below, a tradition that origi-nates with festival customs of the English Renaissance. In 1872, the first New Orleans krewe, Rex, was established, and tossing candy became the norm. As more krewes formed, however, the throws became more mischievous, with revelers tossing bags of flour instead of sweet treats. Sanctions were soon put in place to regulate what could and could not be tossed to parade-goers. The subsequent introduction of trinkets allowed riders to interact with crowds without causing injury or embarrassment. In 1909, Mardi Gras met the Krewe of Zulu, which became Rex’s first real competition. Zulu handed out decorated wal-nuts, or golden nuggets, but soon switched to the now-iconic coconuts, which are much cheaper. These highly coveted coco-nuts were a hit with crowds, and Rex knew they had to come up with a new throw to survive. Perhaps to celebrate the krewe’s 50th anniversary, Rex, in 1921, introduced glass beads to the world of Carnival. The first

MELISSA DUET

BON ÉTOFFE

Melissa Duet is the assistant editor of Point of Vue. Her collection of plastic cups is her fines china.

glass beads were imported from countries like Czechoslovakia and Japan; however, the glass became a hazard, and the beads were later fashioned into the plastic throws used today. Rex rode the wave of popularity for quite some time. But by 1960, it was time to shake up the Mardi Gras world again with the introduction of doubloons, coins designed to pay hom-age to the royal roots of Carnival. In 1960, artist Henry Alvin Sharpe unveiled Rex’s first doubloon, which looked similar to smaller coins handed out during the first tableaux and other exclusive events. It was the formation of super krewes like Bacchus in the early 1970s that is most responsible for the rising popularity of throwing beads and doubloons to parade-goers on the streets. Bacchus was the first non-societal krewe, allowing anyone willing to pay the member fee a chance to be part of the Carnival festivities. Plastic cups didn’t get added to the list of throws until 1980, when creator Corrado Giacona II designed the first plastic drinking cups for members of krewes like Alla, Bacchus, Rhea and Argus to toss from their floats. Within three years, nearly every krewe was throwing them, adding yet another coveted item to yell for at each parade. POV

Caution: Beware of Falling Objects

In the hands of a rider, the beads are all pearls, riches and prizes for good boys and girls.—THE THROW’S THE THING BY BROD BAGERT & CHARLIE SMITH

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Good CompanyTUESDAY, FEB. 3, 6 P.M.

WHERE: Schreier Theatre at the Morgan City Municipal Auditorium, Morgan CityDETAILS: From Motown to bluegrass, the musi-cians of Good Company weave each song togeth-er to tell the story of how the country’s most iconic tunes have inspired their own sound and approach to making music. Tickets are $45 for adults and $10 for children.

Contact: 985.385.2307

Wild Game SupperTHURSDAY, FEB. 26, 5 P.M. FOR CONSERVATION/VIP TABLES,

6 P.M. FOR GENERAL ADMISSION

WHERE: Larose Civic Center, LaroseDETAILS: Stick a fork into some of the most unique dishes around at this annual fundraiser for the Larose Civic Center and Regional Park. The event features over 40 exotic dishes rang-ing from wild boar to zebra to kangaroo, all prepared by some of the best cooks in the area. Individual tickets are available with each $60 donation.

Contact: 985.693.7355, BAYOUCIVICCLUB.ORG

10th Annual Eagle ExpoFEB. 26-28

WHERE: Morgan City DETAILS: Learn more about the beautiful crea-tures that call the Atchafalaya Basin home at this three-day expo. Full registration is $115 for adults and $65 for children ages 12 and under. One-day registration is $90 for adults and $55 for children ages 12 and under. Those wishing to enjoy a boat tour only may do so on Saturday ($60 for adults and $40 for children ages 12 and under).

Contact: 985.380.8224, CAJUNCOAST.COM/EAGLEEXPO

HarveyFEB. 27 - MARCH 22

WHERE: Bayou Playhouse, LockportDETAILS: Bayou Playhouse director Perry Martin returns to the stage in this hilarious, touching story of a man and his best friend who happens to be a giant rabbit. Elwood P. Dowd tells everyone about his friend, Harvey, but Elwood is the only one who can see the rabbit. Family and friends believe Harvey is a figment of Elwood’s imagination.

Contact: 1.888.992.2968, BAYOUPL AYHOUSE.COM

The Ladies of the Sacred SouthFEB. 27 - MARCH 8

WHERE: Le Petit Theatre de Terrebonne, HoumaDETAILS: Five eccentric older ladies fight to save their beloved plantation museum by devising a plan to keep it out of the hands of the “History Establishment.” Tickets are $15. POV

RENDEZVOUS

NewslettersReceive additional content and weekly events when you sign up. SCAN HERE:

Want us to include your event in our calendar? Shoot an email to [email protected] and we’ll help spread the word.

985.385.2307

985.693.7355, BAYOUCIVICCLUB.ORG

985.380.8224, CAJUNCOAST.COM/EAGLEEXPO

1.888.992.2968, BAYOUPL AYHOUSE.COM

985.876.4278

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A Houma-Terrebonne Chamber of Commerce board members and staff gather with special guest Captain Richard Phillips at the Chamber’s annual banquet held Jan. 14 at the Houma- Terrebonne Civic Center.

B Arianna and Kristina Robichaux attend the Krewe of Endymion King’s Corona-tion Ball in New Orleans.

C Members of the Cajun Music Preser-vation Society jam at the Venetian in Thibodaux and Bar Roussell in Houma.

D Students at The Core participate in an anatomy studies lesson, which involved a deer dissection.

E Arianna Robichaux and Blake Schouest attend the Krewe of Endymion King’s Coronation Ball in New Orleans.

F The Houma-Terrebonne Chamber of Commerce, in association with Terrebonne Parish Consolidated Gov-ernment and Leadership Terrebonne, recognize the 2014 Terrebonne Young Achievers at a press conference in December. POV

Taking in the Scene?Send your interesting, cute, fun pics to [email protected]. Please include the Who, What, When, Where and Why.

SCENE IN

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ADVERTISER PAGE

Cypress Bayou Casino & Hotel ....................... 3Cypress Columns, The ................................... 5DA Exterminating ............................................ 9Deep South Oil & Vinegar ............................. 88Dermatology Clinic, The (Dr. Mark Neal) ....... 15Designs by Two ............................................. 27Digestive Health Center ................................ 79Dishman Flooring Center .............................. 13Donner-Peltier Distillers ................................. 37Double Oak Garden Center .......................... 96Dr. Flynn Chiropractic ................................... 63E. D. White Catholic High School .................. 27Ellender Orthodontics ................................... 77Emile’s Furniture and Appliances .................. 85Fakier Jewelers ............................................. 19Farm Bureau ................................................. 87Felger’s Footwear ....................................37, 56G.D.C. Programs ........................................... 76Gold’n Gifts & Bridal Boutique ...................... 29Ground Pat’i Grill & Bar, The ......................... 15Heavenly Scent ............................................. 60HoneyBaked Ham Co., The .......................... 35Houma Digestive Health ................................. 4Houma OB-GYN Clinic ................................. 13Houma-Thibodaux Spine & Rehabilitation ....... 7Iberiabank & Mortgage ................................. 78Jones Dermatology ....................................... 41Just for You Flower & Gift Shoppe ................ 76La Carreta Mexican Cuisine ............................ 9La Chique Maison ......................................... 77Landmark Home Furnishings ........................ 67Lil’ Sweet Pea’s Boutique ............................. 71Live 4 Sports ................................................. 63Louis Mohana Furniture ................................ 17M. Bergeron + Company .............................. 88Mahony’s/Smoky Row .................................. 43Marie’s Wrecker Service ............................... 89

Mitchell Family Eye Care ............................... 75Old Estate Art Gallery ................................... 13Outside And In .............................................. 79Prejean Family Dentistry................................ 83Premier OB-GYN .......................................... 52ReDoux, The ................................................. 81Royal Room, The .......................................... 87Salinity Halotherapy Spa ............................... 25Salty Dog Vapor ............................................ 70Sarah’s Mediterranean Cuisine & Café .......... 79Scurlock Electric ........................................... 19South Louisiana Bank ................................... 77South Louisiana Financial Services ............... 93Southland Dodge .......................................... 39Southland Mall ............................................ 100SOZA Clinic ................................................... 91State Farm (Carreker, Brue, Bednarz) ........... 29StireOfficeWorld .......................................... 49St. Matthew’s Episcopal Church ..................... 4Surgical Weight Management ....................... 39Synergy Bank ............................................... 97Terminix ........................................................ 71Terrebonne Allstate Group ............................ 99Terrebonne Folklife Culture Center ................ 19Terrebonne General Medical Center ............. 23Thibodaux Regional Medical Center ............. 57Trapp Cadillac Chevrolet ............................... 91Urban Loft ..................................................... 28Valley Supply ................................................. 67Vintage Garden Café ..................................... 96Waggin’ Tails ................................................. 22Wishing Well, The.......................................... 91Workout Co., The .................................... 55, 92

A&G Refrigeration ......................................... 49A&H Paint...................................................... 41Aaron Pools .................................................. 93Advanced Eye Institute.................................. 67Ameriprise Financial. ....................................... 9Ashley Furniture Homestore .......................... 35AVA Solutions, Inc. ........................................ 69Bar Roussell .............................................47, 69Basketry, The ................................................ 39Barker Buick GMC ........................................ 17Bayou Black Electric Supply ......................... 31Beasley Pest Control..................................... 87Belle Visage Skincare ................................... 22Blanchard’s Refrigeration .............................. 91Body Elite ...................................................... 61Boxer & The Barrel/ Duke, The ..................... 45Bueche’s Jewelry .......................................... 93Budget Blinds ............................................... 15Busy Bee Clinic ............................................. 87Cannata’s .................................................. 2, 49Cardiovascular Institute of the South ............ 35Carmouche Insurance .................................. 17Carpet TED ................................................... 85Chackbay Nursery ........................................ 25Clearwater Pools ........................................... 37Coastal Home Builders ................................. 25Coburn’s Kitchen & Bath Showroom ............ 71Corey Robichaux Guitar Lessons ................. 15CorporateCentre/CoporateOfficePark ........ 29Corporate Worxs .......................................... 41Courtyard Marriott ........................................ 93CrawfishAquatics ......................................... 69

ADVERTISERS’INDEX

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Courtesy ofWin a $50 Gift Card

Findthesixdiffe encesinthisphotofromourfeatureonpage72.Dropoffyouranswersalongwith your name and contact number at the PoVoffice 6160W.ParkAve.,Houma.Stuckattheoffic Faxit,985.873.9009,oremailittous,[email protected]. A winner will be picked by random drawing FEBRUARY 11. The winner will receive a $50 Visa® gift card courtesy of Synergy Bank.

CONGRATULATIONS TO ESTELLE SOLET FOR WINNING LAST MONTH’S CONTEST.

1 Handles shorter2 “Blue” missing3 Red label now yellow4 Extra “LIVE” bottle5 Label tray missing6 “T” now “E”

ANSWERS TO LAST MONTH’S CONTEST

LOOKTWICE

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THE FINALCOUNTDOWN

7 Ways to Boost Your Java

SaltJust a dash will soften that bold bite.

Your daily order of coffee, two scoops of sugar and no creamer isn’t cutting it these days. There is no denying

that each daily sip will give you the boost you need, but adding

an extra ingredient every now and then can change your whole day. Here are seven add-ins to request from your barista that will take your coffee from good to great.

ButterDubbed Bulletproof Coffee it’sdefinitel an eye-opener.

BoozeSpike your cup of joe ... but only after your day at work.

EggNoacidity,noproblem.Eggclarifie for a crisp, clean brew.

Ice CreamTurncoffe intodessertwiththiswelcomedose of creaminess.

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CinnamonTrade cream and sugar for this immune system booster.

6

Coconut MilkSweetwithoutartificia sugar,addalittle for a mid-morning island escape. POV

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pov (february 2015)

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