Lafayette Cemetery (New Orleans)

So, Jeremy really wanted to see a cemetery, so I took him to one that is in one of the most beautiful areas of the city - The Garden District. This cemetery is fairly famous in that it was in several movies including Double Jeopardy and a voodoo witch is buried here, though we couldn't find her grave. This cemetery is old and not very well kept and some of the stone pieces have fallen off the front of the tombs exposing the underlying brick. We found a tomb with one of the bricks missing, so we decided to use the flash from the camera to see what was inside - let's just say I can't post that picture...
We lost track of time, and as we went back to the front gate, we realized we were locked in. Not wanting to spend the night with the voodoo witch we found a back fence that we could climb.

Oak Alley Plantation (Louisiana)

Located on the Mississippi River between New Orleans and Baton Rouge, Oak Alley Plantation has been called the "Grande Dame of the Great River Road". The quarter-mile canopy of giant live oak trees, believed to be nearly 300 years old, forms an impressive avenue leading to the classic Greek-revival style antebellum home. (I got this copy from the website... :) if you're interested in more history, click the title.)






Chewing on sugar cane on the levee facing the plantation

French Quarter ("Big Easy")

Christmas Day in Thibodaux (down by da bayou...)

Showin off the new Christmas scarf! Thanks Jeremy :)
Doin the moonwalk at Aunt Doy's
Chilly, wet Christmas in Thibodaux - Doy's new courtyard
Sisters, Sisters
Me and Mama
Stopped by Bourgeois Meet Market for hot beef jerkey right out of the smoker!

Thai up your dinner with CHICKEN SATAY

Why go out for Thai food when you can make it at home? This delicious chicken satay marinade is made in a peanutty sauce. It worked well served with sticky white rice, hot peanut sauce and asian coleslaw.

Chicken Satay
INGREDIENTS
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
DIRECTIONS
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat. Either grill for 5 minutes per side or we pan grilled since we don't have a bbq.
(Serve with rice and peanut sauce - see recipe below.)

Hot Peanut Sauce
INGREDIENTS
1/2 cup peanut butter
1/2 cup hot water
4 tablespoons soy sauce
3 tablespoons brown sugar
1/2 teaspoon cayenne pepper
3 teaspoons lemon juice
DIRECTIONS
In a small bowl combine peanut butter and water; mix until a smooth paste forms. Stir in soy sauce, then brown sugar, cayenne and lemon juice. Mix by hand until well combined and smooth.

Asian Coleslaw
INGREDIENTS
6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic
1 bag (approx. 5 cups) of prepackaged slaw (green, red and nappa cabbage, and julienned carrots)
2 red bell peppers, thinly sliced (i left this out)
6 green onions, chopped
1/2 cup chopped fresh cilantro
DIRECTIONS
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Peppermint bark

This is a quick and easy treat to make... crunchy and chocolaty and cool. It's a no-brainer for the busy holiday season and for guests.

Ingredients:

1 bag (12 ounces) Ghirardelli bittersweet chocolate chips
1 bag (12 ounces) Nestle white chocolate chips
35 mini candy canes

Directions:
1. Line an 9 x 11-inch glass baking dish with wax paper and set aside.
2. Melt bittersweet chocolate in the microwave for 1 minute, then stir. Heat in increments of 10-20 seconds and stir until completely melted.
3. Put mini candy canes in the blender and pulsate so that some of the mixture is powdery and some are chunky.
4. Stir in half of the candy cane powder into the dark chocolate.
5. Spread dark chocolate evenly into the prepared pan, using a spatula. Chill until set, about1 hour.
6. Melt white chocolate in the microwave for 1 minute, then stir. Heat in increments of 10-20 seconds and stir until completely melted.
7. Stir the remaining half of the candy cane powder into the white chocolate.
8. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with a spatula.
9. Sprinkle the the candy cane chunks on top of the mixture, and press lightly.
10. Chill until set, about four hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 5 - 6 weeks (or more...)

I put the bark in little tins to give to our neighbors.


On another note, we got our first Christmas tree this week. We found a 4 footer at the Home Depot and it's the perfect size for our tiny little apartment.


Jeremy's mother sent us each one of these chocolate count down calendars. It is a tradition in their family to get one of these at the beginning of December every year. They are made in German, and the little chocolates in each window are very yummy. We look forward to it each day.