First blog post

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I can’t believe I’m finally doing this, sharing my life to a world of strangers. It didn’t come easy, but after my 2nd niece informed me that I was blogging on Facebook lol, I decided to give this a try.

I’m always asked why did I move back to my hometown, my birth town, the city which made me, New Orleans… Why leave the security of Minnesota Nice with its wealth of family resources in addition to being one of the top states to raise a family in the nation. I just had to…

Hopefully, as you walk with me on this journey of My Nola Life, you will not only understand but come to love my city as well with all her beautiful, loving faults… We have soul ties…

Fyi I refer to New Orleans as She. I truly believe the intense magical, intoxicating loving feeling that gets deep down in your soul and heart can only come from woman… plus the fact that the city continues to give life after she is deemed baren…

#NolaLife #NewOrleans #BlackGirlsRock #FromTheBottomUp #ImStillStanding

Mardi Gras season begins on Twelfth Night

Twelfth Night marks the beginning of Carnival season, Mardi Gras, in New Orleans. Here are the best events to attend from parades to masquerade balls.

Less than two weeks after Christmas, New Orleans begins the reveling anew with its celebration of Twelfth Night. Jan. 6th marks the Feast of the Epiphany, when the Three Wise Men visited the Christ child. In New Orleans it also means the launch of Carnival season. And New Orleans observes it with the Joan of Arc parade that marches through the Quarter. This is followed by the Twelfth Night Masquerade Ball and the ride of the Phunny Phorty Phellows, a group of gentlemen who board the St. Charles streetcar with great fanfare Uptown to herald the arrival of Carnival.

Twelfth Night Celebrations

Twelfth Night is a cause for celebration in New Orleans because it officially begins our favorite time of year, Carnival. The Phunny Phorty Fellows is a band of Twelfth Night revelers who hold their annual ride every January 6th on the St. Charles Avenue Street Car, usually starting about 6 pm. Joan of Arc’s birthday is celebrated in another Twelfth Night celebration with a parade in the French Quarter starting at the Bienville Statue on Decatur Street. Historical characters in the medieval dress will parade through the French Quarter.

Here are a few of NOLA Chic recommended Twelfth Night Celebration Events! Let the Mardi Gras Madness begin!

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JAN 6, 2019 Phunny Phorty Phellows Herald Mardi Gras 2019 Public · Hosted by Phunny Phorty Phellows Today at 6:30 PM – 9:30 PM 8212 Willow St, New Orleans, LA

Joan Of Arc Project

Joan of Arc Parade · Hosted by Joan Of Arc Project Today at 7 PM – 9 PM Joan Of Arc Project 7828 Burthe St., New Orleans

Krewe des Fleurs

Sunday JAN 6, 2019 2019 Flower Reveal · Hosted by Krewe des Fleurs Today at 4:30 PM – 8 PM Starts in about 15 hours · 50–68°F Partly Cloudy pin Frenchmen Street 500 Block of Frenchmen St, New Orleans

The Lord of Misrule and his Mystik Krewe du Rue Royale Revelers command your presence at Frank’s Annual 12th Night Party. The doors open at 6:00pm. Procession of previous Grand Revelers and Coronation of the new Grand Reveler begins at 7:00pm—ish. NEW THIS YEAR: A change in venue. The Grand Reveler Ballroom is located at 704 N. Rampart Street, next door to The Black Penny. $20 gets you admission to the party (includes dinner and an open bar), as well as a year long membership in the Krewe du Rue Royale Revelers. Admission pins are available at my shop at 638 St. Ann. Admission at the door is $25

Funky Uptown Krewe 12th Night Ride

Funky Uptown Krewe 12th Night Ride: Today at 7:05 PM – 9 PM St Charles Avenue Streetcar 100 Carondelet St, New Orleans, Louisiana 70130 Come join the Funky Uptown Krewe as we kick-off carnival season with our inaugural ride down the St. Charles streetcar line on 12th Night! We will be accompanied by special guest DJ Mannie Fresh and will be passing out our signature throws – a funky mixtape featuring some of your favorite NOLA artists! Only 1000 mix tapes will be thrown so make sure to get your hands on one! See all y’all funky revelers on the streetcar line!

Twelfth Night Party Hosted by Vaughan’s Lounge Today at 9:30 PM – 1:30 AM Vaughan’s Lounge 4229 Dauphine St, New Orleans, Louisiana 70117 The Storyville Stompers will perform at 10 pm. This is a costume party with free food, King Cake and music, but anyone without a costume will be charged $25

Source: Twelfth Night in New Orleans

The Nola Chic — New Year’s Eve Exclusive Extravaganza at Foundation Room New Orleans

 

Nola Chic was live — attending New Year’s Eve Exclusive Extravaganza at Foundation Room New Orleans

Ring in the New Year like the VIP you are in the heart of the French Quarter! Only steps from the Mississippi River NYE Fireworks celebration, the Foundation Room is the best kept secret in New Orleans and the perfect place to countdown to 2019!

Live music with Jake Landry and the Right Lane Bandits starts at 7PM and continues with the 70’s legendary rock band, Zebra (band) performing in the main Music Hall at 9PM. Starting at 10PM, Raj Smoove aka “the greatest DJ on earth” acclaimed by Lil Wayne, will be spinning dance floor favorites to keep you sipping and grooving well past midnight!

Happy New Year Everyone!! I wish you all the best in all areas of your life! Though I had a rough start New Year’s Eve Day, caught up in being the doormat for someone else’s feet…I promise myself that I will no longer live a life of self-sacrifice.. I made it to the event at 11:45pm just in time to bring in the New Year with my friends at the beautiful Foundation Room at the House of Blues New Orleans!!! And I had so much fun, it was fabulous! Once again Happy New Year 2019 my loves, The NOLA Chic!

 

The Foundation Room

 

 

New Years Eve at the Foundation Room

New Years Eve at the Foundation Room

 

 

New Years Eve at the Foundation Room

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

New Years Eve at The Foundation Room

 

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New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

Raj Smoove aka “the greatest DJ on earth” acclaimed by Lil Wayne

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

 

 

New Years Eve at the Foundation Room

Cheers to a Bigger, Better and Blessed New Year!!

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

 

 

The Foundation Room at The House of Blues

 

New Years Eve at the Foundation Room

Best Dress goes to my Dallas Connection

 

New Years Eve at the Foundation Room

 

New Years Eve at the Foundation Room

New Years Eve at the Foundation Room

Foundation Room House of Blues

It’s a Bowtie Affair

 

 

 

New Years Eve at The Foundation Room

 

 

 

 

New Years Eve at The Foundation Room

 

 

New Years Eve at The Foundation Room

 

New Years Eve at The Foundation Room

We had a fabulous time.. Shoes off the end.

New Years Eve at The Foundation Room

The veil that I wear

I’m unafraid to remove the veil

but if I remove it or speak while I’m hurting

my realness may scar you

and I wouldn’t want my loves to feel as I  💔

My Transparency and My Love for others feel like a curse at moments like these… As I look back over all the years of pain that is living within the depths of my soul, I sometimes question “Will I ever have a moment to birth out this so-called great purpose for what I’m destined to fulfill?

If I’m not in pain from the labor of life, I’m in pain from the knives in my back pushed in so it has pierced my heart and I somehow manage to live with a faint heartbeat while I close my eyes to embrace my love and willing take the next puncture to my back. I’m holding on to their body so tight, rubbing and patting them on the back, softly whispering it’s ok as they find a place to stab me ever so gently in the back. I let out a sigh as they swiftly walk away  and shout “I’ll be here whenever you need me!”

Then there are the days I self medicate in an effort to pretreat the pain of loving unconditional. I convince myself that my love is not a vampire as I feel their sharp teeth sink into my neck sucking the blood from my body. After their done I run to the mirror, giggling at what I envision is a passion mark that was left by my love. So numb and unaware of not only their teeth mark but my pale clammy skin that lays lifeless on the cold tile floor…My unconditional love, not for self is what revived me…

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But as I said I’m unafraid to remove the veil and speak what I see and feel. I  can no longer live like this and I have decided it’s time to remove the vail.

art

Wilhelm Heinrich Otto Dix (German. Wilhelm Heinrich Otto Dix [ˈvɪlhɛlm ˈhaɪnʀiç ˈɔto ˈdɪks]; December 2, 1891, Gera, Thuringia — July 25, 1969, Singen, Baden) is a German painter and printmaker.
Pronounced avant-garde in the 1920-ies was associated with Dadaism and expressionism. Along with George Grosso, a representative of the so-called «new objectivity».
The paintings of Dix distinguish social and pacifist motives, understanding of human values.
Otto Dix is one of the founders of the Association of artists called the Dresden secession, which appeared in Dresden in 1919.
In the last months of the Second world war, Otto Dix was called up for military service in the ranks of the Volkssturm. At the end of the war, Dix was captured by French troops, and in February 1946 released.

My Family’s Christmas Cooking Tradition: Chitlins aka Chitterlings

My sister has taken over making my family’s annual Christmas Chitterling cooking and has twerked my Mama’s original recipe some, but they are still good. Nowadays people from up from either hearing the word “Chitterling” complain of the smell and lots of people have turned away from pork entirely.

But there are still some of us who love this delicacy and we continue to cook Chitterlings to remind ourselves that our ancestors made the worst pieces of the meat thrown to them taste delicious and now 5-star restaurants serve them.

When slavery was legal in America, slave owners commonly fed their slaves as cheaply as possible. At hog butchering time, the best cuts of meat were kept for the master’s household and the remainder, such as fatback, snouts, ears, neck bones, feet, and intestines, were given to the slaves.

Many Black Americans have discarded Chitlins because of its tie to slavery.

“We can now eat what we want.” Are our thoughts. While eating Chitlin’s was very popular in the early 1900’s they have been reduced to a ritual that some adhere to for family traditions but have been slowly taken out of our regular meals. Source:http://portlandobserver.com/news/2014/jan/08/chitlins-slave-food-delicacy-black-american-kitche/

We cook chitterlings every year, but we eat them once a year unless someone requests them. Plus it’s a tedious job to properly clean Chitterlings and I’ve been doing it since I was 5 years old. I think it’s fun sitting at the table with a family member with a towel under your elbows catching all the drippings while we talk and have cocktails. Whoever would be able to clean, peel the bad part off a long piece would have bragging rights and it was typically me.

So, don’t frown up or say Chitterlings are nasty, because at one point in life our ancestors had no choice, but to turn scraps into a delicious meal.

Aunt Bessie's precleaned Chitterlings

IBP UnCleaned Chitterlings always sold in a 10ld red bucket Aunt Bessie’s precleaned Chitterlings. but we still go over each one to ensure they are properly cleaned

Chitterlings

Pot of cleaned Chitterlings that my sister cleaned all by herself. Happy Christmas Eve. Yesterday my oldest daughter sent me an article pertaining to death and traditions. I appreciated it so very much. We have lost family in the last couple of years that would make one not even wanna go there. I am encouraging myself this morning. Chitterlings are part of my childhood memories my mom and sister both taught me their recipe, my version is a combination of both. The smell reminds me a getting ready to go 😆 to my Auntie or my Momo house. Not very ppl eat them anymore but, I will continue to cook them. With all that said who want some??? My Auntie Grace Hollins not here to eat them all. 😆 Dionne Miller

Cooked Chitterlings over white rice

Cooked Chitterlings over white rice

https://en.wikipedia.org/wiki/Chitterlings

Etymology and early usage[edit]

Chitterling is first documented in Middle English by the Oxford English Dictionary, in the form cheterling, c1400. Various other spellings and dialect forms were used. The primary form and derivation are uncertain.[1]

A 1743 English cookery book The Lady’s Companion: or, An Infallible Guide to the Fair Sex contained a recipe for “Calf’s Chitterlings” which was essentially a bacon and offal sausage in a calf’s intestine casing.[2] The recipe explained the use of calf’s, rather than the more usual pig’s, intestines with the comment that “[these] sort of … puddings must be made in summer, when hogs are seldom killed”.[3] This recipe was repeated by the English cookery writer Hannah Glasse in her 1784 cookery book Art of Cookery.[4]

Linguist Paul Anthony Jones has written, “in the late 1500s a chitterling was an ornate type of neck ruff, so called because its frilled edge looked like the folds of a slaughtered animal’s entrails”.[5]

Distribution, different traditions[edit]

As pigs are a common source of meat in many parts of the world, the dish known as chitterlings can be found in most pork-eating cultures. Chitterlings made from pig intestines are popular in many parts of Europe, and are still eaten in the southern U.S.

UK[edit]

Chitterlings were common peasant food in medieval England, and remained a staple of the diet of low-income families right up until the late 19th century and not uncommon into the mid 20th century. Thomas Hardy wrote of chitterlings in his novel Tess of the D’Urbervilles, when the father of a poor family, John Durbeyfield, talks of what he would like to eat:

Tell ’em at home that I should like for supper, – well, lamb’s fry if they can get it; and if they can’t, black-pot; and if they can’t get that, well, chitterlings will do.

It illustrates that chitterlings were the poorest choice of poor food. George Sturt, writing in 1919 details the food eaten by his farming family in Farnborough when he was a child (probably around 1830):

During the winter they had chance to weary of almost every form and kind of pig-meat: hog’s puddings, gammons, chitterlings, souse, salted spareribs -they knew all the varieties and welcomed any change. Mutton they almost never tasted: but sometimes they had a calf’s head; sometimes even, though less often, a joint of veal.[6]

Chitterlings are the subject of a song by 1970s Scrumpy and Western comedy folk band, The Wurzels, who come from the southwest of England.[7] Chitterlings, though much declined in popularity, are still enjoyed in the UK today.

The Balkans, Greece, and Turkey[edit]

Kokoretsi, kukurec, or kokoreç, are usually prepared and stuffed, then grilled on a spit. In several countries such as Turkey, Greece, Albania, Bulgaria, lamb intestines are widely used. In Turkish cuisine, the intestines are often chopped and cooked with oregano, peppers, and other spices.[8]

Spain[edit]

Gallinejas are a traditional dish in Madrid. The dish consists of sheep‘s small intestines, spleen, and pancreas, fried in their own fat in such a manner that they form small spirals. The dish is served hot, often with French fries. Few establishments today serve gallinejas, as this is considered to be more of a speciality than a common dish. It is most commonly served during festivals.

Zarajo: A traditional dish from Cuenca is zarajo, braided sheep’s intestines rolled on a vine branch and usually broiled, but also sometimes fried, and sometimes smoked, usually served hot as an appetizer or tapa. A similar dish from La Rioja is embuchados, and from the province of Aragon, madejas, all made with sheep’s intestines and served as tapas.[9]

France[edit]

Tricandilles are a traditional dish in Gironde. They are made of pig’s small intestines, boiled in bouillon, then grilled on a fire of grapevine cane. This is considered an expensive delicacy.

Andouillette is a type of sausage, found especially in Troyes, which is made predominantly of pig chitterlings.

Andouille is another kind of French chitterlings sausage found especially in Brittany and Normandy.

Latin America[edit]

People in the Caribbean and Latin America eat chitterlings. Chinchulín (in ArgentinaParaguay and Uruguay) or chunchule (in Chile) (from the Quechua ch’unchul, meaning “intestine”) is the cow’s small intestine used as a foodstuff. Other name variations from country to country are caldo avá (Paraguay), tripas or mondongo (Dominican Republic), choncholi (Peru), chunchullo, chinchurria or chunchurria (Colombia), chinchurria (Venezuela), tripa mishqui (Ecuador) and tripa (Mexico).[10]

Mexico[edit]

In Mexico, tripas are considered a delicacy. They are very popular served as a guisado in tacos. They are cleaned, boiled, sliced, and then fried until crispy. They are often served with a spicy, tangy tomatillo-based salsa. In Guadalajara, along with the traditional preparation for tacos, they are often prepared as a dish, served with a specialized sauce in a bowl and accompanied by a stack of tortillas, additional complementary sauces, limes, and salt.

See also[edit]

Asia[edit]

Chitterlings are also eaten as a dish in many East Asian cuisines.

China[edit]

Both large and small intestine (typically pig) is eaten throughout China. Large intestine is called feichang, literally “fat intestine” because it is fatty. Small intestine is called zhufenchang, literally “pig powder intestine” because it contains a white, pasty or powdery substance. The character “zhu” or “pig” is added at the beginning to disambiguate. This is because, in Cantonese cuisine, there is a dish called chang fen which uses intestine-shaped noodles.

Large intestine is typically chopped into rings and has a stronger odor than small intestine. It is added to stir-fry dishes and soups. It is also slow-cooked or boiled and served as a standalone dish. It releases oil that may be visible in the dish. Small intestine is normally chopped into tubes and may be simply boiled and served with a dipping sauce. Preparation techniques and serving presentations for both small and large intestine vary greatly within the country.

Japan[edit]

In Japan, chitterlings or “motsu” もつ are often fried and sold on skewers or “kushi” 串 in kushikatsu 串カツ or kushiage 串揚げ restaurants and street vendor pushcarts. It is also served as a soup called “motsuni” もつ煮 with miso, ginger, and finely chopped green onions to cut the smell, as well as other ingredients and internal organs such as the stomach and depending on the preparer. In Okinawa, the soup is called “nakamijiru” 中身汁 and served without miso as the chitterlings are put through a long cleaning process to get rid of the smell so it is not needed. In Nagoya it is called “doteyaki” どて焼き and is served with red miso and without the soup. In Fukuoka, it is called “motsunabe” もつ鍋 and is served as a nabe stew along with cabbage, chives, mungbean sprout, and tofu. In preparation of chitterlings for use, well-informed cooks feel the need to filter the potent aroma with white bread or a slice of potato on the rim of the cooking pot to keep their neighbors from just dropping in for a meal.

Korea[edit]

In Korea, chitterlings (Gopchang) are grilled or used for stews (Jeongol) in Korea. When they are grilled, they are often accompanied by various seasonings and lettuce leaves (to wrap). Stew is cooked with various vegetables and seasonings.

Philippines[edit]

In the Philippines, pig intestines (Filipinobituka ng baboy) are used in dishes such as dinuguan (pig blood stew). Grilled intestines are known as isaw and eaten as street food. Chicken intestines (isaw ng manok, compared to isaw ng baboy) are also used. Pig intestines are also prepared in a similar manner to pork rinds, known locally as chicharon. Two distinct types of these are called chicharon bituka and chicharon bulaklak, differing in the part of the intestine used.

United States[edit]

In the United States, chitterlings are part of the Southern United States culinary tradition commonly called “soul food“.

Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours. A common practice is to place a halved onion in the pot to mitigate the very unpleasant odor that can be particularly strong when the chitterlings begin to cook. Chitterlings sometimes are battered and fried after the stewing process and commonly are served with apple cider vinegar and hot sauce as condiments.

When slavery was legal in America, slave owners commonly fed their slaves as cheaply as possible. At hog butchering time, the best cuts of meat were kept for the master’s household and the remainder, such as fatback, snouts, ears, neck bones, feet, and intestines, were given to the slaves.[11]

In 2003, the Smithsonian Institution‘s Anacostia Museum and Center for African American History and Culture accepted the papers of Shauna Anderson and her business, The Chitlin Market, as part of its emerging collection of materials about African American celebrations, foods and foodways.[12]

In 1965, blues harmonica player and vocalist Junior Wells recorded a song, “Chitlin Con Carne” (compare for reference “Chitlins Con Carne,” a composition by jazz guitarist Kenny Burrell), on his acclaimed Delmark Records album, Hoodoo Man Blues. In 1991, Stevie Ray Vaughan and Double Trouble also released a song under that title on The Sky Is Crying. Other notable blues songs with references to chitlins were recorded in 1929 by Peg Leg Howell (“Chittlin’ Supper”), and in 1934 by the Memphis Jug Band (“Rukus Juice and Chittlin'”). Gus JenkinsJohnny Otis, and Arthur Williams have also recorded songs with a reference to chitlins in their title.

In the 1978 movie The Buddy Holly Story, the emcee of the Apollo Theater tells his audience, “I’m as clean as a Safeway chitlin.”

The song “Chittlin’ Cookin’ Time In Cheatham County” is well covered by various Bluegrass and Old-Timey bands as well as Jazz and Blues versions.E.G. from Pokey LaFarge, The Old Time Snake Milkers, The Juggernaut String Band. Many others.

Safety[edit]

Disease can be spread by chitterlings not cleaned properly and undercooked. Pathogens include E. coliYersinia enterocolitica, and Salmonella.[13] Chitterlings are often soaked and rinsed thoroughly in several different cycles of cool water, and repeatedly picked clean by hand, removing extra fat, undigested food, and specks of feces. They may then be turned inside out, cleaned and boiled, sometimes in baking soda and/or salt, and the water discarded.

The NOLA Chic All Girls Krewe at the NOLA ChristmasFest

If you’re interested in getting out of the house on Christmas Day through the New Year I highly recommend  the NOLA ChristmasFest for everyone of any age. It’s a great date, girls outing, adults and the whole family! We had a great time!!

Money Saving Tip:  Bring an empty Coke product can to get $5 off an individual ticket.

 

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Christmas in New Orleans has always been a magical time. NOLA ChristmasFest, a dazzling, family-friendly seasonal event offers opportunities to create lasting memories with a real indoor ice skating rink, ice slides, a carousel, carnival rides, inflatables, Santa and friends, gingerbread houses, decorated trees and so much more! New this year is curling lanes, Bouncy! the World’s Tallest Snowman, Polar Golf, longer ice slides, special events and pricing honoring member of the Military and First Responders, and 50,000 additional square feet for fun!

Now in its 6th year, New Orleans’ most exciting indoor holiday attraction, returns in December 2018. Packed with indoor family fun, this delightful family tradition features 150,000 square feet of rides, giant slides, a real ice skating rink and holiday décor that is sure to jump start any family into the holiday spirit.

 

Tickets on sale! Tickets are $20 and are good for a single admission on the specific day you choose between the dates of  December 20-December 31. Click Here for Hours of Operation

The Ticketmaster Box Office is located at the:
Ernest N. Morial Convention Center New Orleans
900 Convention Center Blvd
Near Hall I
New Orleans, LA  70130

 

Guests have many options to purchase tickets! (Bring an empty Coke product can to get $5 off an individual ticket)

  • Go to Ticketmaster.com starting November 1, 2018
  • Stop by the Ernest N. Morial Convention Center Ticketmaster Box office to purchase your tickets.  Click here for dates and times the box office is open

 

General Admission $20
Tickets will go on Sale November 1, 2018
Buy Online and save yourself time waiting in line at the Box Office.  General Admission Tickets include access to all rides and activities within the festival.  Height and other restrictions may apply.
Tuesday, December 25 2:00 PM – 7:00 PM Open to public
Wednesday, December 26 11:00 AM – 9:00 PM Open to public
Thursday, December 27 11:00 AM – 9:00 PM Open to public
Friday, December 28 11:00 AM – 9:00 PM Military and First Responder Day

Open to public

Saturday, December 29 11:00 AM – 9:00 PM Open to public
Sunday, December 30 11:00 AM – 9:00 PM Open to public / Saints game on TVs!
Monday, December 31 11:00 AM – 9:00 PM Open to public

source: please visit www.nolachristmasfest.com

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What do the lonely do at Christmas 

What do the lonely do at Christmas??? 🎄🎅🏿🤶🏾  First of all, you’re not Lonely, you’re Single. You will do you, meaning You will love You, your kids, your family, friends and have a wonderful Christmas!

If you’re like me and have an empty nest, go out and find something to do! Take yourself to a fancy Christmas Brunch or Dinner, go to church, knock on your neighbor’s dor and say “I need some of that food yall cooking.” There’s the gift of Facebook and video chatting use it!! If you want to cook your own lil favorites or order it from your favorite caterer. Plus, if you’re in New Orleans there are options.

We tend to focus on not having a relationship during the holidays and if you think about it holidays are more about the kids, go donate your time to some kids if you do not have any of your own. It could simply be buying a toy and donating it or dropping it off at a neighbor’s house.

Enjoy your life, having a man, husband or being in a relationship is magical as it seems, more like a fantasy you create in your head.

 Look around, more than half the women in relationships have some sort of issue with the man, from cheating to not working to being in a domestic abusive relationship and the list of issues continues. Are you willing to endure emotional, physical and/or physical pain just to have a man for Christmas???

We put to much focus on having a Man… What is about having a man that makes one all crazy.??? Loneliness? You have your family and friends, but most importantly you have you.

I get companionship, a solid relationship, but all this fairytale BS needs to stop. Before you call yourself crying over being lonely, develop a relationship with a couple who have been together for 20+ yrs and ask them how they made it.. Having a partner takes work and dedication, a wedding is not a relationship.

Nothing wrong with having friends and being patient until your Mr.Right comes along. When he comes, he will add to the joy and love of Christmas Time. Lonely isn’t just in the physical sense, you can be lonely and married.

Be Happy and have a beautiful Holiday regardless of your relationship status and enjoy your life!

https://g.co/kgs/cD1EwK

 

Let’s talk New Orleans Gumbo! The history of Gumbo

The name “Gumbo” derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine.

Gumbo is closely associated with a melting pot of Louisiana cooking, but New Orleans is known for having the best authentic gumbo in the country. Gumbo has a rich history and is often called the greatest contribution of Louisiana kitchens to American cuisine.

This dish has its origins in Louisiana in 1803, gumbo was served at a gubernatorial reception in New Orleans, and in 1804 gumbo was served at a Cajun gathering on the Acadian Coast.

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What is New Orleans? “New Orleans is Creole gumbo, filé gumbo, cowan gumbo, chicken gumbo, smoked sausage gumbo, hot sausage gumbo, onion gumbo.” ~ Kermit Ruffins, New Orleans vocalist and trumpeter

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History of Gumbo in Louisiana:

Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana.[1] The dish combines the culinary practices of French, Spanish, indigenous tribes, and Africans, as well as Italians, and Germans. In the 18th and 19th centuries, people from these cultures lived together within a fairly small area with minimal mobility. This fostered an environment in which cultures could influence each other and meld to create new traditions and cuisine.[17]

The dish personifies the word ‘Creole’; like its human counterparts, gumbo was born in the New World and took cues from the old but adapted to the new.

— Cynthia Lejeune Nobles[1]

The establishment of New Orleans in 1718 marked the beginning of the French colony of Louisiana.[18] French settlers allied with various native tribes including the ChoctawAlabama, and Cherokee,[19][20] from whom they learned new methods of cooking and ways to identify edible indigenous plants.[21]

Slave ships began arriving in Louisiana in 1719. The first ships carried rice and men who were experienced in its cultivation.[22] The grain adapted well to its new environment, and within a few years, rice was commonly grown along the Mississippi River.[23]

In 1721, 125 Germans settled 40 miles (64 km) from New Orleans, and introduced the art of making sausage.[24] By 1746, the white population of Louisiana was estimated to be 3,200, with an estimated 4,730 black people. Slaves outnumbered whites in most areas of Louisiana for at least the next 40 years.[25][26]

The colony was transferred from French to Spanish control in 1762.[23] The Spanish government actively recruited settlers for Spanish Louisiana.[27] About 2,000 people from the Canary Islands moved to the area south of New Orleans.[28][29] These settlers were primarily fishermen who soon began supplying large amounts of shrimp, crab, and oysters to the food markets in New Orleans. The Canary Islanders also brought “a love for well-seasoned food”,[30] including use of ground cayenne pepper, a spicy hot red chili pepper.[29] Spanish authorities also granted permission for a large number of French-speaking Acadian exiles to relocate from northeastern North America to Louisiana. From 1755 through 1795, almost 3,000 of these settlers, soon known as Cajuns, moved to the areas south and west of New Orleans.[30] Louisiana was secretly returned to France in 1800, then purchased by the United States in 1803. The southernmost part of territorial Louisiana, including New Orleans, became the state of Louisiana in 1812.

By 1800, the slave trade had introduced new foods to Louisiana, including the African vegetable okra,[31] and hot pepper plants which likely came from Haiti.[32] Onions and bell peppers were long part of cooking in both the Spanish and African traditions.[20]Tomatoes were introduced to the region shortly thereafter.[33]

Orgins:

The exact origins are unknown, gumbo is often believed to be a dish of mixed origins of French, Spanish, African, Native American Caribbean and German influence. African-American slaves often exchanged or combined ingredients in order to make the dish, allowing it to serve as a means of community and identity among them.[34]

West Africans used the vegetable okra as a base for many dishes, including soups. In Louisiana, gumbo includes ingredients introduced by several cultural groups.[20] Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.

Sources: Wikipedia, Southern Foodways

Let’s talk New Orleans Gumbo!!! NOLA Chic Cooking Class Part #l

Join me in my New Orleans kitchen as I go through the step of making my Grandmother’s Gumbo recipe that she passed on to my Mama, who passed it on to me.  I’m excited to share a part of my family’s New Orleans cooking tradition and culture.

Every Christmas, well every holiday and or special occasion in just about every New Orleans household Gumbo is being made as a part of the holiday meal.

Everyone has their own version of gumbo and as Chef Kevin Belton stated: ” Your Grandmother may make it this way your Auntie another way, but either way a true New Orleans Gumbo will be delicious.

And I been making gumbo since I was 13yrs old and I have my way and the proof is in the empty pot lol.

In no way am I saying I’m a chef, have the best gumbo or the correct recipe, but this is my Momo recipe and it’s 🔥 💣 in our eyes. I do put my signature touch as well and I honestly can not say the exact measurements, I cook by eye and taste, but I will say this ” always use equal parts oil to flour for the roux.”

NOLA Chic's Gumbo

NOLA Chic’s Gumbo with a side of potato salad. Only a true New Orleanian would understand why the potato salad has to be in the bowl with the gumbo.

Nola Chic Gumbo Recipe
1 cup of oil
1 cup of flour
2 onions
3 bell peppers
1 garlic head
Celery chopped
Gumbo filè (to taste)
Garlic powder (to taste)
Creole seasoning (to taste)
Salt and pepper (to taste)
3 bay leaves
A pack of Okra
Whole Chicken
Mandas smoke sausage
Hot Sausage (rolled into balls)
Shrimp peeled and deveined
Louisiana blue crabs.

#Directions
Pour your flour and oil in the pot. You wanna slowly stir until you get like a dark caramel brown color. Then you add your veggies (onions, bell pepper, garlic, celery, and seasonings) Let that cook down for a bit…Saute smoked sausage and hot sausage, sometimes I bake my hot sausage.. Fry your okra until the slime is completely out and toss in your okra, one of my followers suggested that it’s easier to bake the okra. I’ll try it next go round.. I make my own chicken stock, gizzards stock and shrimp stock, pour in 8 cups of water, salt, and chicken. Let that cook down for a while or at least till you start seeing a boil. In another pot boil the gizzards in 4 cups of water, salt, and a whole onion. I used the shrimp heads to make my shrimp stock by placing them in cheesecloth, drop it in seasoned boiling water. Once chicken and gizzard are cooked, remove from water, Debone the chicken, chop into bite-sized pieces. Chop gizzards finely, add chicken, gizzards, hot sausage balls, and smoked sausage to larger pot and combining three stocks. Reduce heat. Let that cook for abt 35 to mins. Make sure to remove the shrimp heads in the cheesecloth prior to combining stock and toss. Add Gumbo File`, shrimp and crabs. Cook no longer than ten minutes. Serve with white rice and potato salad. Add additional Gumbo File` to your taste liking. #NolaChic 

Let me know what goes in your gumbo, but please save me on the eggs. 🤦🏾

This is not a full start to finish video, I posted updates as I started each step and you can find them on my blog. I state that “Gumbo is not a soup, because we New Orleanians call soup, soup, but if you need a category I would say it’s more of a stew. But Gumbo is Gumbo to me lol”

Thank you for watching again, Nola Chic👑⚜️😋

Single mom of five priced out of New Orleans

I received this email today and felt moved to share. This is the sad truth of gentrification in New Orleans.

Dear Dee,

New Orleans is a city of neighborhoods, so when Danira Ford talks about “home,” she means the Gentilly neighborhood. Ford has spent most of her life in Gentilly: growing up on Pressburg Street in a family home, attending F.W. Gregory Junior High School and graduating from John F. Kennedy Senior High School.

“I’m from Gentilly just like my mom,” Ford says. “I’ve lived here almost my entire life, but now I’m being priced out, and I can’t afford to live here anymore.”

Ford isn’t alone. More than half of all renters in New Orleans are considered cost burdened, spending more than 30 percent of their income on housing, and a high percentage of those are severely cost burdened, spending 50 percent or more of their incomes on housing.

A single mother with five children, Ford recently returned to the Pressburg home, but it’s under very unfavorable conditions. Unable to find an affordable apartment anywhere in New Orleans, much less Gentilly, she and her kids sleep in a single bedroom.

Last year, the family was forced to live in the Salvation Army Shelter until Ford managed to secure temporary rental assistance for a three-bedroom home in New Orleans East. But when the assistance ran out, she had no choice but to go back to the Pressburg house.

Ford recalls a time when Gentilly, like most New Orleans neighborhoods, was affordable, but that was long ago. She saw housing prices rising during the Hurricane Katrina recovery, and now it’s simply untenable for many working-class families.

“Either you work like 80 hours a week, or you could end up under the bridge,” Ford says.

While New Orleans’ affordable housing crisis has existed for many years, 2019 could be the year that the City Council does something about it. The proposed Smart Housing Mix ordinance would mandate a percentage of all new or significantly rehabbed housing developments (10 or more units) include a percentage of affordable units.

Fords hopes that the City Council will pass the measure. If they fail to do that, however, it’s reached a point where she thinks that the only way for her and her children to succeed is by moving out of New Orleans. What’s frustrating about leaving is that her older kids are getting a quality education from Morris Jeff Community School, and then there are the intangibles.

“When it comes to moving, I’m afraid of the unknown—what can happen to us without family and no roots?” Ford asks.

We need to take action now to stop our neighbors like Ms. Ford and her children from being priced out. Please call your District Councilmember and both At-Large Councilmembers today to tell them to vote YES on the Smart Housing Mix. Find Councilmembers’ phone numbers here: https://council.nola.gov/councilmembers/.

Thank you for all you do,


Maxwell Ciardullo
Director of Policy & Communications

Credit Source : https://council.nola.gov/councilmembers/

2018 violent crime in New Orleans plummets to levels not seen since the 1970s

“We’ve still got a bit to go … (but) we’re optimistic,” Police Department Superintendent Michael Harrison said in an interview. “We’re grateful.”

The sudden drop in violence from last year means that the progress could be more of a statistical anomaly than a sustainable trend. But it nevertheless represents a noteworthy talking point for Mayor LaToya Cantrell’s administration, and particularly Harrison, who has been trying to bring down violent crime since his appointment as chief in 2014.

ttp://https://www.theadvocate.com/new_orleans/news/crime_police/article_be5ac24c-ffc0-11e8-ad65-d74ce16b6c85.html