what now magazine | february 2016

WHAT’S COLEY COOKING?HOUMA’S TOP CAFE SERVES FRESH FOOD GARNISHED WITH A SMILE. | PG 11

A BED OF ROSES | PG 17BLESSING IN DISGUISE | PG 24

FEBRUARY 2016

2 WHAT NOW | F e b r u a r y 2 016Stay in Touch with Rouses • @RousesMarkets • facebook.com/rousesmarkets • www.rouses.com

We’ve been baking real Louisiana king cakes for over 56 years. Our bakers start with our exclusive gourmet cinnamon dough — it’s a Rouses original — and hand decorate every king cake we sell.

FEEDING YOUR WHOLE KREWE IS A PIECE OF (KING) Cake!We’ve got Mardi Gras covered, from the food and drinks, to the ice chests you put them in. Our kitchen krewe is frying chicken and making our famous St. Louis-style ribs to eat on the route or at the house. And check out our great selection of party trays and sandwiches.Rouses Mini Muffaletta Party Tray

There’s A Reason We Sell More

King Cakes Than Any Other Bakery.Over 350,000 last year!

KING CAKE HOTLINE: 1-800-688-5998 We ship anywhere in the continental U.S. Order Online at www.rouses.com

3WHATNOWMAG . c om

January 24Krewe of Des PetiteGolden Meadow1:00pm January 31Krewe of VersaillesLarose12:00pm

Krewe of ShakaThibodaux12:30pm Krewe of AmbrosiaThibodaux2:00pm February 5 Krewe of AthenaGolden Meadow7:00pm February 6Krewe of ApolloLockport12:00pm Krewe of Dubon TempsLarose6:30pm

February 7Krewe of AtlantisGolden Meadow12:00pm

Krewe of CleophasThibodaux12:30pm

Krewe of ChronosThibodaux1:30pm

Krewe of NereidsGolden Meadow6:00pm February 9Krewe of GheensGheens11:00am

Krewe of NeptuneGolden Meadow12:00pm

Krewe of GhanaThibodaux1:00pm

Krewe of ChoupicChackbay1:00pm

January 29Krewe of Hercules 6:00pm January 30Krewe of Tee Caillou in Chauvin12:00pm

Krewe of Aquarius6:30pm January 31Krewe of Hyacinthians12:00pm

Krewe of Titansfollowing Krewe of Hyacinthians February 5Krewe of Aphrodite6:30pm February 6Krewe of Mardi Gras6:30pm

February 7Krewe of Terreanians12:30pm

Krewe of Montegut2:00pm February 8Krewe of Cleopatra6:30pm February 9Krewe of Houmas11:00am

Krewe of Kajuns following Houmas

Krewe of Bonne Terre4:00pm

LAFOURCHE HOUMA

Have a safe and happy Mardi Gras!

5WHATNOWMAG . c om

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FEBRUARY FOOD & FUN

EDITOR’S NOTE

V alentine’s Month and Mardi Gras Season has officially kicked off!Check out two great places to eat featured in

this issue: Coley’s Cafe in Houma (our cover story) and Cajun Pecan House in Cut Off. For those of you looking to continue your new year’s tradition of eating healthy, check out our feature on Anela’s Yoga & Wellness Lounge and see the great things that they have to offer.

While in the Houma area, experience St. Matthew’s Episcopal Church, which was newly rebuilt and is now complete. And when you are looking for those special flowers to send to your significant other for Valentine’s Day this month, look no further than Ann’s Corner Florist in Thibodaux.

We have plenty of exciting things going on in South Louisiana to share with you in this issue! Don’t forget to send us pictures of your outings and events to be featured in our next issue of What Now!

We are always looking for interesting people, places, and events to introduce to our readers each month. If you love to do something that’s unique and you think others would be interested in learning about your passion, don’t hesitate to email me at [email protected].

Thanks for reading and please continue to pick up a copy each month! There are many wonderful people and places in our area that we are excited to share with you!

Ben Jones Jr, Editor

@sirbenjaminjr

7WHATNOWMAG . c om

EDITOR’S NOTE

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9WHATNOWMAG . c om

PUBLISHERS + EDITORSBen Jones Jr

Cody J . B lanchard

CONTRIBUTING WRITERSBr i t tney Cour teaux ,

Ce les te Rober ts Bergeron , E l i se Miche l LeBoeuf ,

& Stuar t Perc le

CONTRIBUTING COLUMNISTSGinger Gauber t , Todd Kennedy , N ik i Landry , Ka ther ine E l i as ,

Jasmine R ichard

ACCOUNT MANAGERSKara Domangue

EXECUTIVE DESIGNEREmi ly Knob loch

PHOTOGRAPHYJacob Jenn ings

COLUMNIST PHOTOGRAPHYJu l iana Penn ison

F E BRUARY 2016VOLUME 4 | I SSUE 2

Copyright © 2015 by Fathom Media, LLC.All rights reserved.

Reproduction in whole or in part withoutpermission is strictly prohibited.

BUSINESS ADDRESSFathom Media, LLC

985.441.7073P.O. Box 5702 | 1214 Canal Boulevard

Thibodaux, LA 70302

What Now 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 What Now Magazine are those of the authors and do not necessarily represent the opinions of Fathom Media, our

employees or any of our advertisers.

THESE TOTALLY EXISTFEAST YOUR EYES ON THESE AMAZING ITEMS YOU NEVER KNEW WERE REAL.

POPCORN BOWLNever worry about picking up or choking on a popcorn kernel again! According to uncommongoods.com, “featuring a clever, colander-inspired bottom, this handsomely glazed stoneware server holds a full batch of popcorn while filtering out all the kernels that just couldn’t get their act together.” The bowl is a serving bowl for already popped popcorn and is not intended for use in actually popping popcorn.

DEATH STAR WAFFLE MAKERFor all you Star Wars fans in the galaxy, check out this waffle maker, which produces waffles in the form of the famous Death Star. Who wouldn’t want to take a bite out of the dark side? WN

Source: yupthatexists.com

PIZZA SCISSORSAre you tired of rolling a pizza cutter back and forth until it’s finally cut through? Well wait no longer! Introducing the Sagaform 5016442 Pizza Scissors. They come as stainless steel and plastic and are great for cutting and serving pizza slices.


PICTURED | N ICOLE “COLEY” RUSSO MCGEE

11WHATNOWMAG . c om

WHAT’S COLEY COOKING?

COVER STORY

WRITTEN BY | STUART PERCLE

S miling faces and mouthwatering dishes and await at Coley’s Cafe, which sits on a charming piece of Verret Street, tucked away

in Downtown Houma. The cafe operates as one of the city’s best local cafes since its inception in May of 2011. Arguably one of Houma’s best-kept secrets, Coley’s Cafe has started to identify itself as one of Houma’s staple restaurants because of its commitment to fresh ingredients and quality service. Coley’s is open Monday to Friday, from 9:00 AM until 2:00 PM, in order to serve the community the freshest breakfast and lunch plates the area has to offer.

The owner of Coley’s Cafe, Houma native Nicole “Coley” Russo McGee, has an amazing love for cooking and an even greater zeal for life! There is not much Nicole, the former engineering student and shoe store entrepreneur cannot do. The exercise enthusiast by morning turns into chef extraordinaire soon thereafter, and finishes her afternoon employing her real estate skills.

Nicole begins every morning with a workout, and then starts her daily cafe preparation by grocery shopping and cooking that particular day’s specials. She developed an early passion for cooking that lead her to open her own cafe! As a child, Nicole garnered the nickname of “Coley” from her twin sister that still stands today. Growing up, Nicole loved cooking with her grandmother. Years later, Nicole and her sister began preparing their family’s nightly meals.

After graduating from Terrebonne High School, Nicole enrolled at Louisiana State University to study engineering. In Baton

Rouge, she continued her passion by cooking a well-balanced meal every evening. After a year and a half, she decided to forego the engineering curriculum to pursue her love for cooking at the Chef John Folse Culinary Institute at Nicholls State University.

In her last year of culinary school, Nicole worked at a cafe in Houma. She loved her experience there and was fortunate to learn first-hand about the restaurant business. Despite her Culinary degree, Nicole still describes her transition into owning her own cafe as shocking, but also something she is grateful for.

“Culinary school was amazing and I loved every second of it,” Nicole said. “However, not many students graduate and then immediately start their own business. It was definitely overwhelming and there were days when I would wonder, ‘what did I get myself into.’ But I rolled right along and pushed through those moments. Nowadays, I wake up every morning excited to come to work.”

COLEY’S CREATIVITYNicole has a knack for developing new and creative recipes,

perfectly suited to please her guests as well as their taste buds. When the cafe first opened, Nicole tested several items and ingredients into her menu. Since then, she has adjusted the menu once or twice every year to meet guests’ interests. Every week, the cafe lists its daily specials via Facebook. Another concrete example of her ability to create and adapt would be Coley’s Cafe Paleolithic menu that was designed three years


ago. A Paleolithic diet exclusively uses foods of the hunter-gatherer period. It consists only of lean meats such as chicken, turkey, and lean beef, as well as vegetables, fruits, a few seeds and some nuts.

There are several health benefits associated with this diet that are recorded in various studies. Every week, the new Paleo menu is released via Facebook on Friday. Pre-portioned orders must be placed by Tuesday. Nicole has retained several Paleo meal-plan customers for over three years now, and has continued to expand her clientele.

Another successful component of the cafe would be its catering abilities for both inside and outside events. The cafe often houses parties and events, providing wonderful food and quality service. In addition, Coley’s Cafe feeds three local schools.

Houma native Denise Cortez has been a faithful Coley’s customer since its opening. Over the years, Denise has enjoyed all facets of Coley’s, ranging from the cafe menu, Paleo meal plan, as well as outside catering.

“I would give Nicole and her cafe more then 10 stars,” Denise said. “I have been a customer of her incredible Paleo meal plan for over three years now and I could not be more satisfied with it.” Last year for a birthday party, Denise commissioned Nicole to cater an event. In testament to her amazing catering skills, Denise was once again amazed by Nicole’s culinary ability. “The dinner was one of the most enjoyable meals my family and I have ever experienced.”


13WHATNOWMAG . c om

COVER STORY

NOWADAYS, I WAKE UP EVERY MORNING EXCITED TO GO TO WORK.“

COLEY’S COOKINGWhen flipping through the cafe’s menu, you will find only two pages. However, those two pages contain more flavor and creativity than

any other menu in Houma has to offer. The cafe’s menu not only uses the freshest ingredients, but it combines them in an innovative and appetizing way!

They have several appetizers, as well as four soup options: mushroom bisque, chicken and sausage gumbo, ground beef chili, and the soup of the week. The menu offers five delectable salads and as many wraps, including one of the cafe’s signature items, the Coley Rollie.The Coley Rolllie was created by Nicole upon the restaurants opening and has continued to please guest after guest. Served with one side, this well-designed wrap incorporates grilled chicken, corn, black beans, onions, bell peppers, coleslaw, guacamole, salsa and parmesan cheese.

—NICOLE “COLEY” RUSSO MCGEE


COVER STORY

Food aside, Coley’s Cafe has more to offer. The service and the atmosphere are unparalleled in the area. Located at 863 Verret St. in an antique home, Coley’s maintains a hospitable and receptive atmosphere with its rustic design. Nicole considers this one of the cafe’s best components and hopes that it establishes it as a staple of Houma.

“Coley’s is a different experience from your average restaurant; a lot of people consider our cafe a getaway” Nicole said. After years of success, Nicole and the rest of her staff are definitely putting Coley’s on the map one plate at a time! WN

15WHATNOWMAG . c om

SHWEIKI

17WHATNOWMAG . c om

GROW | HOME + GARDEN

A BED OF ROSES

F lowers and plants serve the Earth in important ways:

they remove carbon dioxide from the air, help honeybees eat and pollinate, and heal several ailments or wounds. Besides their practical purposes, flowers can change a person’s mood with their vibrant colors and peaceful presence; whether providing a soothing atmosphere during a difficult time or enhancing a bride’s ensemble, they are a universally appreciated token of affection and thoughtfulness.

WRITTEN IN THE PETALSAncient civilizations and

cultures recognized the significance of flowers for social customs and worship. In Greek mythology, anemones grew on the land where Adonis bled to death, and narcissus flowers blossomed where Narcissus

sat on the bank gazing at his own reflection. The Indians of Mexico used carnations as their funeral flowers (carnations are still used today for Dia de los Muertos, or “Day of the Dead”). Egyptians viewed the lily as a symbol of Upper Egypt and the lotus as the womb of the goddess Isis. In Christianity, daffodils are associated with eternal life in Jesus Christ because they are perennial and usually the first flowers to bloom in springtime.

Psychologists and researchers have found evidence the mere presence of flowers can alter someone’s mood instantly. Leatrice Eiseman, Executive Director of the Pantone Color Institute and a renowned color specialist, understands the bond humans form with color and nature: “Our response to color is intensely emotional, and

WRITTEN BY | CELESTE ROBERTS BERGERON

AMIDST THE FLOWERS OF ANN’S CORNER FLORIST



flowers can be a catalyst for feelings that stimulate more than just our senses of sight and smell. An artful floral arrangement has the ability to convey a feeling or create a mood without using words—just color” (www.ndsu.edu).

Nature is full of symbolism, and the various types of flowers and their colors carry different messages. For example, in Victorian-era England, etiquette dictated which flowers, herbs, and plants were appropriate for certain messages and events, a practice referred to as floriography or “the language of flowers.” Roses are the most popular flower for any instance; however, take their colors into consideration for the person or occasion. Red roses convey passion and romance; pink roses show gentility and general happiness. Yellow roses are popular for showing appreciation for a friend, and white roses denote purity and comfort.

For Valentine’s Day, roses are far from the only option used to express sentiments. For example, irises represent passion and dedication (in Greek mythology, Iris personifies the rainbow and connects gods and mortals). Chrysanthemums and daisies (symbols of purity, innocence, and playfulness) are the perfect choice to brighten someone’s day. Tulips, like roses, reflect love, and their black center is viewed as a lover’s heart. The best decision, of

course, is to know the recipient well and choose an arrangement based on his or her personality and favorite colors.

LOCAL BEAUTYLooking for the perfect floral surprise for a sweetheart can be

stressful. Ann Hebert of Ann’s Corner Florist in Thibodaux has arranged flowers and plants for over 35 years and assists with any occasion. “I am a licensed retail, license wholesale, and mass-market florist,” she says. “My mother was a dedicated gardener, and I took floral arranging as an elective in high school. I also earned my Associate’s Degree in Floriculture from Nicholls State University.”

Hebert is a member of the Louisiana State Florist Association, Louisiana Wholesale Florist, Thibodaux Chamber of Commerce, and the Nicholls State University Alumni Federation. She has been awarded “Reader’s Choice for Best Florist in Lafourche Parish” for the Daily Comet numerous times, and she is the floral provided for Thibodaux Regional Medical Center.

Hebert’s daughter works full-time at the shop, along with five part-time college students and former employees who return on a seasonal basis. “We serve customers for personal and professional occasions,” Hebert explains. “Orders are sent out to family, friends,

19WHATNOWMAG . c om

and business associates according to names, dates, and flower preferences.” In addition to traditional floral arrangements, Ann’s Corner Florist also offers Saints arrangements, religious designs, and Cajun specials.

Although flowers can uplift one’s mood, working as a florist poses its own unique challenges. “Working to accommodate last-minute orders with specific delivery time frames and anticipating which flowers and colors to provide during an emotional time can be stressful. South Louisiana weather, especially the rain and humidity, can also cause issues for deliveries and outdoor arrangements.”

If customers are unsure of which flowers to choose for someone or for an event, Hebert and her employees are happy to offer suggestions. Communication regarding budgets, time frames, location, and atmosphere can help create a memorable affair.

WHAT NOW?Visit Ann’s Corner Florist at 901 Canal Boulevard in

Thibodaux or call the shop at 985-447-2052 between 8:30 AM and 4:00 PM, Monday through Friday. The shop is open on Saturday during busy seasons (Valentine’s Day, Mother’s Day, All Saints Day, Christmas, Easter, Mardi Gras, Administrative Professionals Day, and school dances) and also will schedule deliveries on Saturdays if needed. WN

MY MOTHER WAS A DEDICATED GARDENER, AND I TOOK FLORAL ARRANGING AS AN ELECTIVE IN HIGH SCHOOL. I ALSO EARNED MY ASSOCIATE’S

DEGREE IN FLORICULTURE FROM NICHOLLS STATE UNIVERSITY.

—ANN HEBERT



“

PICTURED | ANN HEBERT


M ost people assume they will need to spend a little more money on the large furniture items in a room. The sofa, dining table,

and beds of your home will inevitably take up a larger portion of your budget. In addition to these room anchors, there are a few items I recommend splurging on when you are furnishing your home.

The art in your home gives personality and life to your walls, and can be a direct reflection of its owner’s tastes. While I am a big fan of reproductions and affordable prints, I also see the value in investing in a piece of art that you love. It’s something that will bring joy to your home, can be passed down to your children, and will be the centerpiece of your room. Looking to invest? Find local artists that you admire and follow their work. Visit galleries and art walks to get a better sense of your tastes and style, or attend art shows at your local university. Sometimes the hunt for a great piece of original art can be fun in itself. A bonus is the sense a pride you will get from supporting the local art community.

In addition to a great mattress, bed linens can help to make your sleep more pleasant and cozy. So much of our time is spent in bed, that it makes sense to spend a little more money on a quality set of linens. I have wasted money on inexpensive bedding that just didn’t hold up, and I’ve learned my lesson. Look for wrinkle resistant items that look better with wear and wash easily. Light breathable materials and natural fabrics that don’t pill will work best.

Lighting is the jewelry of a home. It can instantly change the whole feeling of a space, and similar to art, inject a personality into your room. This is the one place I don’t mind splurging. I tend to save on floor and table lamps, and invest my money in sconces or overhead lighting. Well made statement lighting can take on a sculptural quality, and instantly upgrade any space. So why not spend a little more and buy something really unique and beautiful.

Niki Landry is the owner of Niki Landry Art & Design specializing in residential interiors. For more information or samples of her work please visit www.nikilandry.com.WN

HOME DÉCOR ITEMS WORTH SPLURGING ONCOLUMN WRITTEN BY | N IK I LANDRY

Interested in advertising your listing here? Please Contact:

[email protected]

Feature your realestate listing here!

Feature three of your homes for sale each month in our GROW section and get more knocks on

your door!

21WHATNOWMAG . c om


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25WHATNOWMAG . c om

A s the saying goes, the third time is a charm. The third building of St. Matthew’s Episcopal Church in the heart of downtown Houma has just been completed, from the ground up.

YET, ANOTHER Built in the early 1850s, a brick building was home to the church, while an adjacent building served

as the pastor’s residence. In 1890, a fire burned down the residence and caused damage to the church, which resulted in the establishment of a new church. The new church building had been built of cypress throughout, and was completed during 1892. During its time, the church had been “placed on the National Register of Historic Sites,” (stmatthewshouma.org/about-us). Unfortunately, the nationally recognized church that once stood for 118 years saw its end on November 11, 2010 due to an electrical fire. The church, parish hall and nearby school building had burned to the ground during the fire. Now in 2016, Houma has a new cathedral in town—something that does not happen often, most likely only when there is a catastrophic event that causes a necessary rebuild—such as the one St. Matthew’s experienced.

SAVORING THE ORIGINALITY In the modern times of today’s society, contemporary architecture is at the heart of every new construction

site. Most importantly to the congregation and community as a whole, one of the many challenges of rebirthing St. Matthew’s Episcopal Church had been to trail the fine-line between contemporary and tradition when it comes to designing the new house of worship. With the planning set, the rebuilding and rebirth of the church began after the land was cleared from the destruction caused by the fire. Father Craig Dalferes had appointed a building committee chaired by Clifford Smith to oversee the blueprints and building process to ensure the church would meet the physical expectations of its people. It was a long five year journey for Father, the building committee and the congregation as a whole. Together, united as a family, they witnessed the most unimaginable rebirth of their church. The newly built church now has the congregation feeling as if they are back in the original, 118 year old chapel they once worshipped in.

The main request for the new church building had been to preserve the originality as much as possible. By the grace of God, there had been photos taken of the church and its intricate interior before it burned, so building a replica had been made possible. Particularly photographed had been the stained glass windows. Most have been replicated and depict the same scenes from the cypress church. One scene in particular stood out; the Nativity scene in the back of the church facing Barrow Street. Its replacement is being created by Rohlf Studios in New York. Any and all who would like to make a donation for the new window are welcome to do so. The names of those whose memory or honor the gift is given, will be recorded in a book to be kept in the foyer of the church. Most beautifully, the Nativity scene will be illuminated from the interior at night so that all who pass by may enjoy the community window. The church is now thirty-percent larger than the original, housing an almost identical Altar that had been in place before. Keeping with the original, the Altar is made of oak. The trusses and walls of the sanctuary are made with real cypress, all of which was hand crafted. One aspect that did change is the layout of the property and buildings, which is new and improved. There is now a corridor connecting the church to the parish hall, whereas before the church and parish hall were directly connected. Father Dalferes prefers having the parish hall separate from the church; it allows services to take place while Sunday school or other activities are conducted in the parish hall without any disturbances. A prayer garden, donated by Martha Johnson is located next to the chapel. It allows for anyone to have a peaceful, private prayer session under the sunny, bright blue sky, while the calming sound from the fountain enhances the present soothing atmosphere.

EXPER IENCE | CU L TURE

BLESSING IN DISGUISEWRITTEN BY | BR ITTNEY COURTEAUX

A REBUILDING OF ST. MATTHEW’S EPISCOPAL CHURCH


WAY BACKDuring the mid-80s, Grace Lutheran had been

worshipping at a place on what is now Martin Luther King Boulevard. The government decided they wanted the land for developmental purposes, therefore; Grace Lutheran had to sell the land to the government, leaving them with no chapel. Having knowledge of the misfortune the congregation had been experiencing, the then-Reverend of St. Matthew’s Episcopal decided to adopt the church, and invited them to use St. Matthew’s for their Sunday worship. While Grace Lutheran had been in the process of finding land and building a new chapel, the church had been blessed with a place to worship.

Fast forward years later, a fire had destroyed the church Grace Lutheran had once vacated when in need of a place to worship. With open arms, during the five years St. Matthew’s was being rebuilt Grace Lutheran decided to return the favor. The Lutheran church offered St. Matthew’s congregation to worship at its chapel while the new church had been under construction. Good will is evident in today’s society; as one opening his/her door for another whom is less fortunate.

WHAT NOWFather Dalferes writes, “whether you are from another

Christian tradition and are searching for a new church home, are new to Houma and seeking an Episcopal Church, or maybe just wanting to explore the Christian firth for the first time, we invite you to join us in worship and fellowship.”

The church is located at 243 Barrow Street in downtown Houma, where worship is held at 10:00 A.M. each Sunday. For more information, call 985-872-5057 or email [email protected]..” WN


WHETHER YOU ARE FROM ANOTHER CHRISTIAN TRADITION AND ARE

SEARCHING FOR A NEW CHURCH HOME, ARE NEW TO HOUMA AND SEEKING AN EPISCOPAL CHURCH, OR MAYBE JUST

WANTING TO EXPLORE THE CHRISTIAN FIRTH FOR THE FIRST TIME, WE INVITE

YOU TO JOIN US IN WORSHIP AND FELLOWSHIP.

“— FATHER CRAIG DALFERES

27WHATNOWMAG . c om

A s someone who didn’t grow up cooking, but knew some basics, I was usually intimidated by most cookbooks. The ingredient list took

up one side of the page, numbered steps scrolled down the other side, and one meal or part of a meal began to look like a big chore. When I picked up this book, I was amazed at the simplicity and got excited about preparing a meal. If you don’t have a whole lot of time, energy, or culinary skills but want to provide delicious meals for yourself or your family, I suggest taking a look at this cookbook. It is a mainstay at my house now and I have used it to create tasty, satisfying dishes without added stress or effort.

Described by critics as the “new bible of American cooking”, How to Cook Everything Fast is a simplified cooking reference offering over 2,000 recipes, time saving tips, and variations written by New York Times columnist and bestselling author, Mark Bittman. The vast recipe compilation and how-to guide provides easy to follow paragraph-style instructions, making for an easy to follow structure and non-intimidating directions. Each recipe takes between 15 and 45 minutes to make.

Bittman spent a lot of time experimenting with minimalist cooking, which utilizes a combination of minimal technique, time, and ingredients

in order to simplify the process of cooking and following recipes. The minimalist approach makes cooking at home more accessible to those who may not have experience in the kitchen or an existing interest in cooking for fun. Along with a minimalist perspective, Bittman also offers methods of tweaking recipes or substituting ingredients. The result is a brass tacks volume of infinite possibility that encourages

flexibility and creativity in meal planning. It also helps to simplify the experience of creating shopping lists, which can be a pain with cookbooks that require special tools, skills, and extensive ingredients on any given page.

Bittman’s precursor was How to Cook Everything: The Basics and it is now available as an app for smartphones or tablets along with How to Cook Everything Vegetarian, which contains a lot of recipes that can easily be made vegan. These would be great gift ideas for students or anyone looking for a quality kitchen reference. The books and apps feature dozens of how-to illustrations, shortcuts,

equipment and technique info, ingredient information; and meal-planning ideas.Jasmine is a Technology and Media Librarian at the Lafourche Parish Library. Explore the library at lafourche.org WN

HOW TO COOK EVERYTHING FAST: A BETTER WAY TO COOK GREAT FOOD COLUMN WRITTEN BY | JASMINE R ICHARD


THEPAGETURNER


R aunchy, borderline inappropriate, crude-humor driven movies aimed primarily at teen audiences have long been a Hollywood staple.

Think Animal House (1978), Stripes (1981), The Breakfast Club (1985). Such films have never exactly been high art (nor tried to be), but many were original, iconic, and, quite honestly, downright funny. Somewhere something went wrong. Instead of re-writing the genre every generation, movies fell back on formulaic plots and jokes, using crassness for the sake of shock (rather than humor), and, frankly, playing it safe in every way other than being crude. I’m sorry, I think most women will verify that their high school group shower experiences didn’t include soaping each other up, and that such a depiction isn’t, in and of itself, all that funny.

But that is the level of “humor” that dominated the teen comedy genre in the 1990s and 00s. Call me crazy, but American Pie (1999) just doesn’t stand up a decade later the way Animal House did/does, and, in spite of that, it is (by far) the best of its genre/era. But I’ve recently discovered an exception to this downward spiral: 2009’s Youth in Revolt. Starring Michael Cera (of Juno fame) and directed by Miguel Arteta (who directed Jennifer Aniston in The Good Girl), the film is plenty raunchy, but it is unified, original, and has a clear direction. Most importantly, it is really, really funny.

The plot is relatively simple, yet not predictable. Dorky, awkward, and totally virginal Nick Twisp (Cera) falls in love with Sheeni, the daughter of über-Christians who longs to move to France to rebel with

any lothario she can find. As yet, all she’s been able to do is date a pretentious (but educated) pretty boy, whom she’s managed to sleep with only once due to her parents’ strict rules. Through a series of plot twists, Nick has to turn himself into a “bad boy” in order to first be sent to live with his father (who lives near Sheeni), and then to try to get Sheeni expelled from her French-language boarding school. Uncomfortable with such actions, he develops a French alter-ego who blows up an RV (and, inadvertently, half of town), spray paints graffiti on his mother’s house, sneaks into girls dorms, acts rudely to his mom, and even takes a spanking meant for Nick. Nick doesn’t really change, but he manages to let his alter ego do what is necessary to help change his situation (and win Sheeni).

A bunch of things help to make this film work better than its peers. The writing is solid. The supporting acting is really good (especially Steve Buscemi, Zach Galifianakis, and Ray Liotta). There are some really original, and funny, claymation sequences. But, mostly, the movie works because it is willing to be daring, to take chances, to not follow a formula. There was nothing cliché or predictable or formulaic about Animal House’s raunchiness, and that is what’s been missing for almost 40 years. Youth in Revolt doesn’t feel crass even when it is crass because, more than anything, it feels fresh. It feels edgy. It feels funny. Take note Hollywood. Todd is an assistant professor in English at Nicholls State University. Contact him at [email protected]

A REVIEW OF YOUTH IN REVOLT (2009)WRITTEN BY | TODD KENNEDY


SILVER SCREEN

29WHATNOWMAG . c om

YOGA AND WELLNESS LOUNGE PUTS FOCUS ON COMMUNITY WELLNESS

SILVER SCREEN

WRITTEN BY | EL I SE M ICHEL LEBOEUF

THR IVE | H EA L TH + WEL LNESS

ANELA’S “ANGELS” GIVE BACK

PICTURED | WHITNEY SANCHEZ


W hen Whitney Sanchez first arrived on Kauai to train in the Sacred Lomi Lomi (Hawaiian massage) with Sacred Bodyworks,

one of her trainers Kumu Karen dubbed her Anela, a Hawaiian name meaning “angel” because she saw angels all around her. Later on the same trip, the Kahuna — a Hawaiian elder — saw a vision and began calling her Anela Keiki. This name means “angel child” and refers to someone who works to preserve the innocence of the world. This truly has been Sanchez’s mission as she continues on her spiritual journey, including the creation of her business, which she named Anela’s.

HEALING THE COMMUNITYSanchez first ventured into the wellness sphere when she spent

11 years as a pain management therapeutic massage therapist. Working in this field and her time spent in Hawaii lead her to begin what she describes as her spiritual adventure. When developing the idea for the store, she collaborated with her sister, Bethany Sanchez, who is trained in Kundalini. “Bethany helps me run the place and manage staff at times,” Sanchez said. “She is my rock.”

For the past two years since Anela’s Yoga and Wellness Lounge’s opening in 2014, Sanchez has developed Anela’s as a way to give back to the community. “I basically wanted to have some type of holistic store that would give back, something to fall back on when my body doesn’t allow me to work with my hands anymore and still be able to give back to the community… to heal the community.”

“It’s just about bringing health and wellness to this beautiful small town,” she said. “We aim to teach people how to live better, live

longer, and take care of themselves.” One of Anela’s main goals is to educate people about their options in life. “We want to teach them about the ways they can de-stress without doing something that might not be as healthy for them.”

EVERYONE’S HAPPY PLACEWhile Anela’s serves their established customers who know

what to expect when they walk through the doors, the goods and services offered at the store certainly target guests of all ages, all sizes, and all lifestyles. One customer told Sanchez, “This is my happy place.”

“We have people who randomly walk in and say, ‘Tell me. Teach me. Show me. I want to know. I want to see what y’all have.’” These new customers are often blown away by the variety of fresh organic meats, wild caught Alaskan salmon, local honey, and so much more.

Customers are able to sit at tables and chairs in the front of the store and enjoy samples of tea, hot chocolate, and hot coffee. Twice a week gluten-free baked goods and cold-pressed biodynamic juices are delivered from Sanchez’s sister Bethany Sanchez’s shop in Lafayette called Tribe Collective. THE LITTLE THINGS

With the growing number of locals who live with lactose intolerance requiring dairy-free products and who live with celiac requiring gluten-free products, the “angels” at Anela’s, as Sanchez refers to her staff, are always on the lookout for new products. “We look for new items that are pure, organic, raw, vegan, soy-free,


31WHATNOWMAG . c om

dairy-free, whatever they need.” The staff at Anela’s play a huge role in the company’s success. “We have a wonderful staff,” Sanchez said. “We are like a family.”

Sanchez tells the story of one customer whose lactose-intolerant son is also on the autism spectrum. After searching and trying so many different products, the staff at Anela’s finally found a cheese that he can eat. “Because he is on the autism spectrum, it is really hard to change his routine, but for him to be able to enjoy something like that was a big, big deal for her and for him,” she said. “It’s just the little things.” THE ALOHA WAY

The meditation side of Anela’s is also made to fit a wide variety of people’s needs. “Kundalini focuses on mantra and Kriya on meditation. Vinyasa flow is more physical. Restorative is more for rehab, stress relief, and relaxation,” Sanchez says, describing just some of the yoga classes offered at Anela’s. “We also have a women’s sacred circle to empower women and a senior yoga class for older people.”

The lengthy list of yoga classes offered includes several free options to allow new guests to be introduced to the concept of yoga. “We try to do a lot of things to help people to get them in the door and teach them or introduce them to that world,” Sanchez explains. “Yoga and meditation has been done for thousands of years, and people don’t realize that.”

Kids Yoga is a free class offered on Thursday evenings at 6:30 for children ages 4 to 12. At this class, kids participate in yoga postures, breathing techniques, art, storytelling, movement, and play. Monday night’s meditation class and Anela’s Reiki circle on Tuesdays are also free to the public.

“I want to make people feel better every day and be happy. I want them to have a sacred space and have a place where they can go and not hear screaming kids or a TV blaring or have somebody yelling at them. Everyone needs a place to ground, to meditate, to be one with themselves. I’ve been trained in the Aloha way, which is about giving somebody room to breath,” Sanchez says. “When you walk in the door of Anela’s, it’s almost like taking a deep breath.”.WN


I BASICALLY WANTED TO HAVE SOME TYPE OF HOLISTIC STORE THAT WOULD GIVE BACK, SOMETHING TO FALL

BACK ON WHEN MY BODY DOESN’T ALLOW ME TO WORK WITH MY HANDS ANYMORE AND STILL BE ABLE TO GIVE

BACK TO THE COMMUNITY… TO HEAL THE COMMUNITY. —WHITNEY SANCHEZ


Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or fire stick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve. WN

4 TENDERLOIN STEAKS,

6 TO 8 OUNCES EACH AND NO

MORE THAN 1 1/2 INCHES THICK

KOSHER SALT

2 TABLESPOONS WHOLE PEPPERCORNS

1 TABLESPOON UNSALTED BUTTER

1 TEASPOON OLIVE OIL

1/3 CUP COGNAC, PLUS 1 TEASPOON

1 CUP HEAVY CREAM

WHAT’S COOKING? | STEAK AU POIVRE


Logan Parker, a Farmerville, Louisiana native, is a soon-to-be graduate of Nicholls State University with a concentration in Culinary Arts and Business. Logan was chosen as one of thirty-five students from fifteen different countries around the world to participate in a summer externship program at Institute Paul Bocuse in Lyon, France. This program aims to perfect the art of classical French Cuisine. Try out this recipe that Logan has cooked while studying in France.

33WHATNOWMAG . c om

LEADING YOU

TO THE CLOSING TABLE

CASSIE RODRIGUE BRAUD, ESQ. AND WOODY FALGOUST, ESQ.REAL ESTATE • ESTATE PLANNING

PERSONAL INJURY • SELECTIVE LITIGATION


F ebruary is American Heart Month. During this month, there is a national effort to prevent heart attacks and strokes in the United

States. Americans are encouraged to know their blood pressure reading and to get it under control if it is high. According to the Center of Disease Control, uncontrolled high blood pressure is a leading cause of heart disease and stroke. More than 67 million Americans have high blood pressure and people with high blood pressure are 4 times more likely to die from a stroke and 3 times more likely to die from heart disease when compared to people with normal blood pressure. What can we do about this? The first step is making sure you keep up with your blood pressure readings. You are never too young to start checking! Americans are starting to get hypertension at a younger age and the issue is not getting any better.

There are several factors that affect your blood pressure. One very important one is your sodium intake. Americans, especially people who live in Louisiana, consume way too much sodium on a daily basis. According to the American Heart Association, the recommended amount of sodium per day is only 1500mg. Most Americans consume more than DOUBLE that amount. What most people don’t realize is that the large amounts of sodium aren’t necessarily from the saltshaker

on our table, but from processed foods such as boxed dinners or canned foods. Be sure to read your food labels before consuming anything! Also, focus on eating healthy fats such as avocados, raw almonds, and olive oil (in moderation!).

Another factor that can cause hypertension is physical inactivity. The heart is just like any other muscle. We must work it out to keep it healthy and strong. Physical activity not only helps control your blood pressure and keeps your heart healthy, but it can control your weight and stress levels too. Lack of physical activity increases your risk for heart attack, stroke, and much more. The American Heart Association recommends that a person with high blood pressure get 40 minutes of moderate to vigorous physical activity 3-4 times per week. Remember to include strength training and stretching and always consult with your doctor before starting any exercise program! If you are just getting started with your exercise program, do just 10 minutes of activity at a time and work your way up. You will still get great benefits! And remember…it is NEVER too early to start taking care of your heart. Give your heart some LOVE!

Katherine is a local certified wellness consultant with Fusion Wellness Solutions. Contact her at [email protected]

GIVE YOUR HEART SOME LOVEWRITTEN BY | KATHERINE EL IAS


JUST FOR THE HEALTH OF IT

35WHATNOWMAG . c om

THE SAME OLD FASHION, HOMEMADE RECIPESA TASTING AT CAJUN PECAN HOUSE

JUST FOR THE HEALTH OF IT

I NDULGE | D I N I NG + N I GHT L I F E

WRITTEN BY | BR ITTNEY COURTEAUX

C ajun Pecan House has been producing handmade King Cakes, Cajun pies,

personalized birthday cakes and candies of the finest quality along Bayou Lafourche for over thirty years.

A KING’S CAKE The original goal of the shop had been to sell

shelled pecans and homemade, old-fashioned pecan pralines. Not long after Cajun Pecan House’s establishment, the owner and first employee, Sandra Cheramie—who is still an employee there, noticed a need of variation in the treat case. King Cake became a new addition and shortly thereafter, one of their most popular desserts sold. Cajun Pecan House starts selling the Danish dough dessert on January 6th every year and only sells King Cakes during Mardi Gras season. The Pecan House recognizes the Twelfth Night after Christmas also known as King’s Day. The day is, “part of New Orleans’s Christian faith, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. We refer to this as the Feast of the Epiphany, or Little Christmas on the Twelfth Night. This is a time of celebration, exchanging gifts and feasting. Today, the tradition continues as people all over the world gather for festive Twelfth Night celebrations. A popular custom was and still is the baking of a special cake in honor of the three kings, called “A King’s Cake,’” (www.mardigrasnewolreans.com/kingcakes). Having started off with only traditional King Cake, the shop now offers over 30 different combinations of the famous Mardi Gras dessert. Cinnamon Pecan and Strawberry/Cream Cheese are the two most popular filings out of the 30 variations one can choose from. Cajun Pecan House makes and ships thousands of King Cakes annually during Mardi Gras to customers both domestically and internationally. Not only are they shipping King


INDULGEFEATURE

Cakes all over the world, but customers from New Orleans and other surrounding states are dropping in to pick up the iconic Mardi Gras dessert. Word of mouth travels a far way!

SAME OLD FASHION RECIPE Approximately ten years ago, Velvet

Guidry purchased Cajun Pecan House from its original owner. The purchase had included the same old fashion, homemade recipes and as mentioned above the first employee of the bakery. Among the original old fashion recipes, Guidry added her grandmother’s recipe of custard tart and tea cookies to many other delicious “certified

Cajun products” available. As previously mentioned, the shop had experienced an expansion of new pastries and candies. With the help of 23 cooks in the kitchen during the holiday season, the bakery offers over 20 different varieties of candy ranging from grale, pecan logs, famous turtles, pecan pralines and much more. Variety is Cajun Pecan House’s specialty. Overall, the pecan praline old fashion recipe takes the cake (pun intended) as the best-selling item in the bakery.

WAIT, THERE’S MORE Since Guidry took over, the bakery has

become more than simply a bakery. The

shop now offers gift items, and has an in-house florist available. Home décor, LSU and Saints merchandise and floral arrangements are available for customers to browse and/or purchase while sampling desserts. The perfect gift basket can be compiled at Cajun Pecan House with many gift items and pastries available. One can be sure to make the perfect treat for anyone on his/her list! Mardi Gras merchandise and gifts are also available during the season; Mardi Gras décor paired with a King Cake can make a perfect gift for a Duke, Maid, or Page.

While stopping in for desserts or gifts, customers are encouraged to try Cajun

“PHOTOGRAPHY BY | JACOB JENNINGS

37WHATNOWMAG . c om


I HAD A VERY GOOD START. I DON’T THINK I’D BE HERE WITHOUT [MY

TEAM] IN THE KITCHEN. I COULDN’T HAVE DONE IT WITHOUT THEM.“

—VELVET GUIDRY

Pecan House’s cake of the week. The team gets together to create a new cake each week for customers to sample by the slice. If a new cake enlightens taste buds, then the recipe will be added to the specialty cake list. White Chocolate Pistachio Cake had been created as a cake of the week, and is now a best seller at Cajun Pecan House—one of a kind original! Cheramie and other cooks have added a twist to already delicious treats, such as pecan fruit cake, praline apple pie and chocolate pecan pie. Overtime, the simple mission of selling shelled pecans and homemade pralines has expanded into multiple assortments of pecan treats.

WHAT NOWMost importantly, Guidry states, “I had a very good start. I don’t think I’d be here without them in the kitchen. I

couldn’t have done it without them,” giving credit where credit is due. If one would like to try an award winning King Cake or any of Cajun Pecan House’s tasty treats, the shop is located at 14808 W. Main Street in Cut Off, Louisiana. The shop hours are as follows: Monday - Friday, 8:00 A.M. to 5:00 P.M. (during the holidays) and Monday - Friday 9:00 A.M. to 4:00 P.M. (regular season). For more information on any of Cajun Pecan House’s products, please call 985-632-2337 (local) or 1-800-432-2586 (toll free). One can also visit www.cajunpecanhouse.com or www.facebook.com/cajunpecanhouse to see the product listings and specials. WN

39WHATNOWMAG . c om

P opular among the locals, the Weeping Willow Cafe in historic downtown Thibodaux is a quaint bakery and café to grab breakfast,

lunch, coffee, and dessert with a relaxing atmosphere. When you walk in, immediately you are met with the aroma of coffee and baked pastries, breads, and desserts—all made fresh daily. The café is an order-at-the-counter place, and then your food is brought to your table by a friendly employee.

The menu includes four salads—my favorites are the Acadia Salad and the Greek Salad. The sandwiches are fresh and delicious on their homemade breads. One of my favorite sandwiches is the Caprese with pesto, tomato, mozzarella, and spring mix. My hubby loves the Willow—a half or whole sandwich with turkey, ham, provolone, tomato, and pesto topped with Caesar salad. If you go there and they have the chicken salad special, order it. I’m not a muffaletta fan, but I have heard that Weeping Willow’s one with its amazing olive salad rivals Central Grocery’s muffaletta, and that speaks volumes to me. The café also offers a peanut butter and jelly sandwich and a grilled cheese

sandwich for children or “finicky” eaters. Besides their fresh-baked breads, the bakery makes “out-of-this-

world-sugar-coma” desserts daily—a variety of cupcakes, cakes, cake-balls, cookies, pies, and brownies. This café could seriously win Food Network’s Cup Cake wars!

In addition to soft drinks, bottled water, and ice tea, Weeping Willow serves a variety of specialty coffees and teas. Many of the drinks are served in mason jars, which only adds to the charm of this place.

Each week, the café offers a soup and sandwich special. I’ve had the tomato basil soup, stuffed bell pepper soup, and roasted vegetable soup—all homemade and delicious. You really can’t go wrong with ordering the special. So, if you are in Thibodaux and want an excellent meal, drop by Weeping Willow Cafe. You won’t be disappointed. Until next time, bon appétit! Ginger is a retired high schoool teacher and local food enthusiast. WN

WEEPING WILLOW CAFE—A LOCAL GEMWRITTEN BY | G INGER GAUBERT


A LITTLETASTE


FLASHBACKJANUARY

A | ST. GENEVIEVE D.A.R.E. GRADUATIONSt. Genevieve Catholic School fifth graders celebrated

their D.A.R.E graduation on January 6th.

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H SUBMIT YOUR [email protected]

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C | LA HALF MARATHONMeagan Hebert, Deantea, and Anna Waguespack

participate in the Louisiana Half Marathon as part of Ainsley’s Angels.

D | KREWE OF HOUMASAdele, Katherine, Anna, Remi, Queen Emily, Caroline, Cassie,Taylor and Jessica at the luncheon honoring the Queen, Krewe of Houmas, at Tableau Restaurant, in New Orleans.

E | EPIPHANY MASSThe Epiphany of the Lord is celebrated at St. Genevieve Catholic School with a reenactment of the visit to the infant Jesus by the wise men.

G | WALT DISNEY WORLD MARATHONJill, Jody, Lori, Elisa, Stephanie, Katie, Ashtyn

and David celebrating after the 2016 Walt Disney World Marathon in Orlando, Florida.

F | NASHVILLE HIKECody Blanchard, Ben Jones Jr, Jordan Bordelon, John Thompson, and Clay Granier enjoy a hike in Nashville, TN.

GH | WASHINGTON D.C.

Hunter, Hallie, Caroline and Cara at St Matthew’s Cathedral in Washington D.C. with the Diocese of

Houma and Thibodaux’s “March for Life” Rally.

B | ENDYMION CORONATION BALLChris and Mari Guarisco at the Endymion Coronation Ball in New Orleans. All Hail Endymion, the largest

parade and party in Mardi Gras.

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FLASHBACKJANUARY


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WHAT NOW? Figure out the puzzles on this page and e-mail your answers to [email protected]. A winner will be randomly selected February16th and will receive a $50 Visa® Gift Card.

JANUARY WINNER: DAISY GUIDROZ

® WIN A$50 GIFT CARD

JANUARY ANSWERS: trouble on board, leftovers, down pour, the center of gravity

WHAT SAYING MIND WORKOUT

Does your bank know ?

Most people know Dr. Sheila as a pediatrician but many people don’t know that she is also a cattle farmer. At Synergy Bank, we want to know your passions because if they are important to you then they are important to us.

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D ISCOVER | L AGN I APPE

courtesy of

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what now magazine | february 2016

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