Jambalaya à  la otterdance ((Just a link so I don't lose it. Yay for my flist posting recipes!))

Here are a couple of DC/DC++ clients for the Mac. My recommendation, based on my 30-60 second glance at each one, would be to take the top one, but feel free to ignore that. :) DC++ X Mac DC++ ShakesPeer

Nick's gone. He's a good man. I'm sure he'll get a handle of things. ...Chris, you need anything, ask. Speakin' of which, you still around Remy? It's been nearly too quiet. Hn. Class. Right. Woodwork...what don't. Goof around an' you get to sweep up the shavings. With patience it'll turn out like this. Rain, I haven't forgotten about you. The place is still in the works but it's gettin' there.

...in discarded photographs on antique stores shelves. These are my chosen materials, my inspiration for creating. Many years ago I fell in love with folk art, Mexican in particular, and then later cajun/vodou altars and folk art. One of the most important components in folk art is the use of ‘junk’ or “garbage” as a medium for creating. In that process the artist raises the status of the mundane...

Kershaw, Doug Ragin' Cajun 1976 Warner BS 2910 USA Kershaw, Doug Spanish Moss 1970 Warner WS 1861 USA Kershaw, Doug Swamp Grass 1972 Warner BS 2581 USA Kershaw, Doug Douglas James Kershaw 1973 Warner BS 2725 USA Kershaw, Doug Flip, Flop & Fly 1977 Warner BS 3025 USA

1976 просто праздник какой-то

I need to document this and share because I finally got it *right* (by right i mean my husband ate more than one serving, in fact he stuffed himself) which is great because I've made this a few times and...irritatingly simple, yet easy for me to screw up and end up with soya chunks that taste like nothing instead of marinated in sauce. Serve with hot bread (like a sandwich) or rice (like a meal.) 

Saturday's dinner was French: Herb crepes filled with rotisserie chicken, ham & asparagus and Cajun cottage potatoes. CREPE FILLING Asparagus Olive oil Rotisserie chicken (removed from bone) Onion, 1 Garlic, 1 clove Red bell pepper, 1 Smoked ham (cubed) Butter, 2 tbsp Flour 2 tbp Milk, 2 cups Parmesan, 1 cup Salt & pepper Coat asparagus wth olive oil, salt & pepper (Lemon pepper would...

Bayou Coleslaw Recipe I have lost count of the number of times I have made this nouveau Cajun coleslaw. Everyone seems to love it! I refer to this as 'nouveau' Cajun coleslaw because I have altered the traditional recipe to add lots more flavor. It is only slightly 'hot' but for braver souls, simply add more spice. 1/2 pound(about 2 cups) bagged shredded slaw mix (sold with bagged...

Cajun Fries This double fry method produces the best ever homemade Cajun Fries. The key is to keep the oil hot and work in small batches. When using an electric deep fryer or a large propane turkey fryer, always follow the manufacturer's directions for filling the oil receptacle. Serves 6 Ingredients Safflower or canola oil for frying Bowl of cold water (for potatoes...