Big Easy Giddy Up #3

Thanks for the Memories!

2010-04-21T20:41:00.001-07:00

Okay Girls! Well what a wonderful time we had! It has taken me a full week to recuperate from all the fun, food and laughter we lived through during Giddyup #3. I have been reliving the fun daily as different sisters email me pictures! We did get some really good shots of everyone and what memories!
I personally want to thank you ALL for coming to LA. Many of you drove such long distances! Also, I would like to say Thank you to all the sisters who helped Anita #440 and myself put on this event. Without the help and creativity of each and everyone of you, we would never have been so successful. Thank you too, to all of you who let us know how great a time you were having during that week! The compliments went a long way in keeping us going! Anita and I were running on pure adrenaline for many days! I hope to have some pics of the GU on here soon, but will have to ask Anita to assist me with that! I can type a blog, but the other technical stuff gets delegated to her! So, come back soon and see what we post. Thanks again, girls, for all the memories and for being such good sports and also for being a part of this wonderful group of wild and wacky women! You are the best!

Woohoo! Giddy UP #3 Louisiana is almost here!

2010-03-29T07:40:00.000-07:00

Hello Girls! Can you even believe it? Many of you will be on the road in the next day or two heading to Morgan City for the 3rd Giddyup! yeehaw!!! We want you to know we are ready and looking forward to seeing ALL of you real soon! We will have road signs to help you find the campground at the exits in Morgan City so look for SOTF wooden signs as you drive in. The exit has NO number, but says Port of Morgan City coming from east or west and is called Brashear Ave coming from the east, but from the west look for exit with LA 70, 182 and Hwy 90. From this exit you will have to pass UNDER the overpass and turn Left then straight and then turn Right on LA 70, follow this around and campground is on your right, Lake End Campground and MARINA. From the east at Brashear Exit, turn Right and then onto LA 70 and another Right then to campground. It is not Difficult. We hope you all have a safe and happy trip in, and remember, we'll be waiting for you with our boots on! Happy Trails to all our sisters, Cher, we are gonna have a good time! Woohoo!

Leona Majoria Sister # 564

2010-03-20T03:35:00.000-07:00

Leona Majoria Sister #564..... over 35 years ago, with encouragement from her husband, Leona first studied painting in oils with the late Martha Ambrose. Some time later she participated in watercolor workshops with Edgar Whitney, Doug Walton, Robert Woods and Milford Zarnes, just to name a few. She has won numerous awards and her paintings are in private homes and corporate collections in the states and abroad.

Leona has exhibited in the Heritage Gallery in Lafayette and was a member of the Anglade-Barthelemy Gallery on Royal Street for many years. She also has many paintings in her private Gallery at her home. She has donated many of her paintings for fund raising throughout her painting career. She joined SOTF about 4 years ago and is the mother of Karen #459. She has attended several campouts in that time including the first Giddyup in AZ. In her 85 years she has acquired many friends and continues to be active in her community. She has 6 children, 14 grandchildren and 5 great grandchildren.

She will have some of her lovely paintings for sale in Morgan City and we Thank her deeply for donating yet two more of her beautiful works for the Giddy Up Charity, Blue Sunday. Tickets will be on sale for $5 each or 3 for $10.00 each day. Drawing will be held on Saturday night, April 10Th.

Cannatas Market

2010-03-16T10:37:00.000-07:00

Cannatas Market is just off US 90 on the way to the campground--they have wine, party trays--a great little home town market.
http://www.cannatasmarket.com/ phone 985-384-5720 and they're open on Sunday!

Welcome To Cannata's Market
Experience Cannata’s - your hometown family market for quality, freshness
and variety!

This family-owned and operated supermarkets have provided
South Louisiana with generations of legendary service and
quality since 1939.

Browse the aisles, where you’ll find crisp Louisiana
produce, fresh-boiled seafood, locally-grown fresh
flowers and much more.

Blue Sunday

2010-03-14T16:33:00.000-07:00

Blue Sunday Child Abuse Prevention Initiative

We will raffle a Western theme gift basket and a framed painting by Sister # 564, Leona Majoria (Karen #459's mom!) to benefit Blue Sunday. Tickets are $5 each or 3 for $10 and may be purchased at Giddy UP. Drawing to be held Saturday April 10.

Blue Sunday founder, Janet Magee, (our Sister # 477) has devoted her life to serving children. Janet is a writer and speaker for a variety of efforts concerning children. She is a 25-year veteran in the battle to improve the lives of children through program development and services. Her faith and determination are contagious as she shares the belief that if everyone did a little we would see big results in child abuse prevention.

Blue Sunday Child Abuse Prevention Initiative is a non-profit organization which serves local abused and neglected children and serves as a resource for relief programs on national and on international levels. We desire to show communities how to become fully dedicated to the needs of abused children through volunteer programs and services.

We are a nonprofit child abuse prevention organization whose goals are three fold:

RELIEF - EDUCATION - MOTIVATION

Sibling Revelry (Not Rivalry!)
Many times foster children are housed in separate foster homes. Sometimes separate cities. They need opportunities to interact in the happiest of settings. We host Christmas Parties, skating events, and trips to the Zoo all geared towards helping children stay connected.

Family Court
Abused and neglected children must attend court with their foster families. This can be a long drawn out experience. We offer kid friendly distractions by way of books and quiet toys.

Kids in Crisis
Many times a child is rescued from an abusive situation during the night or straight from hospitals. Many times they come into the “system” without any personal belongings. We provide necessary items during this time of transition.

Education
Resource materials:
We are working to have placed on each school campus, church, and library a copy of the book titled The Little Blue Book of Big Ideas – Creating Your Own Prevention Projects. This publication shows how to make a difference for abused children in your community. All the funds from the sale of this publication are given back into the child abuse prevention efforts.
You can order the book on our resource page.

Have a Heart Speaker Presentations
We providing speakers for conferences hosted by school districts, law enforcement, day care centers, and churches. We provide relevant information to sharpen prevention and intervention skills.

Website: http://www.bluesunday.org/

“Substance Abuse = Child Abuse” Campaign
87% of our child abuse cases are drug and alcohol related. Billboards and service announcements will show that good parenting and substance abuse don’t mix.

Cafe' Du Monde New Orleans

2010-03-13T03:19:00.000-08:00

The Original Cafe Du Monde is a traditional coffee shop. Its menu consists of dark roasted Coffee and Chicory, Beignets, White and Chocolate Milk, and fresh squeezed Orange Juice. The coffee is served Black or Au Lait. Au Lait means that it is mixed half and half with hot milk. Beignets are square French -style doughnuts, lavishly covered with powdered sugar. In 1988 Iced Coffee was introduced to the cafe. Soft drinks also made their debut that year.

Coffee first came to North America by way of New Orleans back in the mid-1700's. It was successfully cultivated in Martinique about 1720, and the French brought coffee with them as they began to settle new colonies along the Mississippi.

The taste for coffee and chicory was developed by the French during their civil war. Coffee was scarce during those times, and they found that chicory added body and flavor to the brew. The Acadians from Nova Scotia brought this taste and many other french customs (heritage) to Louisiana. Chicory is the root of the endive plant. Endive is a type of lettuce. The root of the plant is roasted and ground. It is added to the coffee to soften the bitter edge of the dark roasted coffee. It adds an almost chocolate flavor to the Cafe Au Lait served at Cafe Du Monde.
The Cafe Du Monde Coffee and Chicory is traditionally served Au Lait, mixed half and half with hot milk. However, people have a personal preference on how they like their coffee. People like their coffee strong and black, or with sugar; maybe with a little more milk, or maybe a little weaker brew. I suggest that the Coffee and Chicory be demonstrated using vacuum bottles to keep the coffee hot, and to give the customer the opportunity to experiment finding their personal preference.

Our Coffee is also available Decaffeinated. We use an Ethyl Acetate process to decaffeinate the coffee used in our blend of Coffee and Chicory. Ethyl Acetate is a natural chemical found in many fruits.

As we board the bus for New Orleans we will all receive a coupon good for a beignet and coffee at Cafe' Du Monde. You may use this coupon any time while in New Orleans. Coupon includes tax and tip. Enjoy! Learn more about Cafe'Du Monde at www.cafedumonde.com

Atchafalaya--River of Dreams

2010-03-11T13:46:00.000-08:00

An American-Indian word, "Atchafalaya" (ah-CHA-fa-LIE-ah) means long river. Established in 2006, the Atchafalaya National Heritage Area stretches across 14 parishes in south-central Louisiana. It is among the most culturally rich and ecologically varied regions in the United States, home to the widely recognized Cajun culture as well as a diverse population of European, African, Caribbean and Native-American descent.
With a story around every bend in the river and music from every corner, the Atchafalaya National Heritage Area is an ever-changing landscape. Learn more at
http://www.atchafalaya.org/

We will touring the swamp with Cajun Jack's swamp tours on Wednesday and Saturday mornings. Check out Cajun Jack at http://cajunjack.com/

Crawfish Boil

2010-03-09T17:32:00.000-08:00

We will have a crawfish boil on Saturday!
Crawfish boils are wonderful messy affairs, best suited for the outdoors. Boiling crawfish is a festive event and eating it is thirsty work, so we made sure to have lots of beer on hand.
We'll have a keg of beer cause we know how to party!!

Louisiana Crawfish Boil Recipe

Ingredients Needed:

1 (35 to 40 pound) sack live Louisiana Crawfish*
1 (26-ounce) box salt for purging
Water
2 (1 pound) boxes/sacks Crawfish Boil Seasoning (also known as crab or shrimp boil seasoning) - see column on left
6 to 8 lemons, sliced in half
Small onions, peeled
Smoked sausage, cut up into large pieces
Whole mushrooms
Small red or new potatoes, unpeeled
15 to 20 ears of fresh corn on the cob, shucked and broken in halves
6 heads of garlic, split in half exposing pods
Whole mushrooms

* Use over-night delivery for live crawfish. You should order the crawfish to arrive the day before or the day of your crawfish boil.

Equipment Needed:
As you can see from the photo of the boiling pots on the right, John boiled up many sacks of live crawfish for this party.

One large Stainless-Steel Boiling pot (60 to 80 gallon) with basket insert, and lid (you can use your Deep-Fat Turkey Fryer - will cook about 10-15 lbs of crawfish per batch)

Outdoor high-pressure propane cooker

Large tub or two ice chests (depending on the amount of live crawfish)

A large paddle for stirring the crawfish.

A large picnic table with plenty of newspapers to cover it, several rolls of paper towels, and a large garbage can.

How many pounds of live crawfish to order: Plan on ordering about 2 to 3 pounds of crawfish per person or 4 to 5 pounds for a heavier crawfish eater. Some people are extra-heavy eaters. For them you will need 5 to 7 pounds.

Keeping Live Crawfish Techniques: Crawfish season is from late February to mid-May. You must keep the live Crawfish fresh and healthy. Keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil.

When you receive your sacks of crawfish, simply take your sack of crawfish, hose them down, and place them back in a cooler (or the box the sacks arrived in) with a bag of ice. Do not take the crawfish out of the sack, leave them in the sack and hose the entire sack with fresh water.

If you use ice, be sure to drain them frequently. DO NOT let them sit in cold water for a long time or they will die! Keep live crawfish at 36 to 46 degrees F. for approximately 3 days with wet burlap sacks, towels, etc. on top. Let crawfish return to room temperature before using. Do not leave the crawfish outside if the temperature is freezing level or below!

When traveling with crawfish, a few of them will die naturally due to stress of being moved, etc.

Purging Crawfish:

The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Pour the sack of live crawfish in a plastic children's pool, large tub, or a large ice chest. Pour one (1) 26-ounce box salt over the top of the crawfish. Add water to just cover the crawfish. Gently stir with a large paddle to mix the salt and the water. Stir for 3 minutes, then rinse crawfish. NOTE: some people skip adding salt.

Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil. Throw away all crawfish that have already died (the dead crawfish should float to the top) hint: whenyou are ready to eat, a dead crawfish has a tail that is straight out... You do not, I repeat,YOU DO NOT want to add dead crawfish to the pot or eat one!

After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking.

Boiling Crawfish: If you have not already done so, drink a cold beer.

In a large (60- to 80-gallon) pot over high heat, add enough water to fill a little more than halfway.

Squeeze out the juice out of the lemon halves into the water and throw the lemon halves into the water.

Add crawfish or crab boil seasoning (see left column).

Cover pot, turn on the burner full blast, and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well. NOTE: It needs to be hot enough to bring the pot to a rolling boil in about 15 minutes.

Using a large wire basket that fits into the pot, add onions, sausage, mushrooms, and potatoes. Maintain a boil and cook 10 minutes or until potatoes are tender.

Add crawfish to the wire basket, stirring them a bit. Once the water starts a rolling boil again, boil 5 minutes. Regulate the burner so the rolling boil is maintained, but where the pot does not boil over.

Turn the burner off, keep the pot covered, and let the crawfish soak for 20 to 30 minutes. Remove wire basket from pot.

Remove the strainer from the water, and rest it on the top of the pot using two boards laid on the top of the pot as a rack. Let the crawfish drain.

Serving Boiled Crawfish: To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper.

Spill the contents of the basket (onions, potatoes, sausage, mushrooms, and crawfish) along the length of the newspaper-covered table. They are best served steaming hot.

Makes 10 servings.

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French Quarter--New Orleans!

2010-03-09T17:07:00.001-08:00

FRENCH QUARTER HISTORY
French Quarter History consists of over 200 years of characters, chaos, and intrigue. From the Faubourg Marigny and Treme to the Mississippi River any history buff will be fulfulled here. Take a walking history tour or a Haunted New Orleans tour to find out much about the Historic French Quarter. Make sure to educate yourself on the Cabildo and the Spanish Quarter and of course, stop in St. Louis Cathedral in Jackson Square and see the original Louisiana Purchase. While you are here, take a moment to remember the devastation of Katrina. Take a Katrina Education Tour. And then round your trip out with some great jazz music and listen to the greats like Louis Armstrong or some of the new cats like The Marsalis family, Trombone Shorty and Kermit Ruffins to name a few.
While the French Quarter is a fascinating place to simply sit and stare, it becomes ever more so when you make the effort to learn a bit about its history, quirks and secrets. A veritable panoply of guided tours are available to address all manner of subjects specific to the French Quarter and a knowledgeable, enthusiastic tour guide can peel back the wrappings and allow you to see what’s really inside. These quick crash courses take the form of everything from polite, informative walking tours to pub-crawls, paddle wheeler sojourns, horse-drawn carriage rides and bizarre nocturnal romps in search of ghosts and vampires.

Some tour guides work independently and offer their services almost as a “friend in New Orleans” – for hire. Some of them are highly specialized and offer a microscopic look at one area of interest. Others just touch on a little bit of everything. At the other end of the spectrum is Gray Line Tours, a comprehensive one-stop shopping Mecca on the tourism front with numerous tour options available from one brochure. The company offers investigative tours of the French Quarter and Garden District as well as a sweeping look at the entire city. Specialty tours include a cocktail tour, swamp and bayou tours, plantation tours and ghosts and spirits tours.
Too much to see and do! We'll be in the French Quarter on Friday. Learn more at www.frenchquarter.com

Konriko Rice Mill

2010-03-08T14:48:00.000-08:00

The Conrad Rice Mill is the oldest rice mill in America. It is also one of the leading tourist attractions in this area of the Bayou Teche. In 1981, the Mill was placed on the National Register of Historic Places.
NEW IBERIA , LOUISIANA, USA -- Rice is an important staple of many of the world's cuisines. Beyond global considerations, you'll also find rice playing major roll in US regional cuisines -- most notably Cajun. We couldn't have red beans and rice without rice, and gumbo just wouldn't be the same without the addition of rice. There would be no boudin sausage, or jambalaya, and a host of other classic Cajun dishes would suffer. So it's not surprising that the country's oldest operating rice mill is located in the heart of Cajun Country in New Iberia, Louisiana.

Since 1912, the Conrad Rice mill has been making long and medium grain rice under the brand name of Konriko. Visitors to New Iberia can get a first hand look at the fascinating process that goes into producing this important food.

Crawfish and Rice -- A Symbiotic Relationship
It takes about 120 days for rice to be ready for harvest, which generally happens in July and August. The areas surrounding New Iberia are filled with wet rice paddies that can produce two crops per season. Nonetheless, many growers will forego the second harvest in favor of turning the paddy into a temporary crawfish farm -- another of this region's culinary staples. The crawfish naturally grow and thrive in the rice paddies, all a grower need do is leave the paddy alone then harvest the "mudbugs" when the time is right. Turns out that rice and crawfish have a symbiotic relationship that goes far beyond how well they pair together on your dinner plate.

Milling Rice
The Conrad Rice Mill looks pretty much the same way it did when it began operations in 1914, (it entered the the National Register of Historic Places in 1981), although at that time it only operated three to four months a year. The mill received significant additions in 1917 and 1930 and is a rare surviving example of a factory using a belt-drive power transmission.

Upon delivery to the mill, rice goes into a hopper then into a sheller/huller machine After a spell in the hopper machine it has become healthy, fiber-rich brown rice ready for consumer's table.

For white rice, the grains continue their journey through a pearler machine. This rubs the rice bran entirely off. After this the rice passes through a grader machine. Rice is graded by the amount of broken grains - less broken grains equals a better grade of rice. Since Konriko sells only Fancy and Extra Fancy grades, they sell their broken rice for chicken feed. Nothing is wasted as even the discarded bran from white rice is sold for livestock feed and bedding.

Konriko Wild Pecan Rice
If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. There's no better rice to get you to do just that than Konriko's Wild Pecan Rice. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a healthier alternative to white rice. If you can't get to the South where it is sold in most grocery stores, or if your grocery store doesn't carry it, the Konriko store will mail order their products.

We will visit Konriko Rice Mill and store on Thursday! Check out their website at http://www.konriko.com/.

P.A. Conrad founded the Conrad Rice Mill and Planting Company in 1912. He would cut the rice by hand and let it sun-dry on the levees before putting the rice in the threshers. The rice was poured into 100-pound bags and taken to the mill. At that time, the mill operated only three to four months out of the year. Conrad would sell his rice from inventory, waiting for the next crop to harvest.
The original part of the mill was built in 1914 and received additions in 1917 and 1930. This is significant because it is a rare surviving example of a factory using a belt-drive power transmission. Davis has made many changes and improvements to the mill since 1975 and shows no signs of stopping any time soon.

"Now we sell to every major wholesaler in the state and to every chain store," Davis said. "We have also developed a specialty rice business in all 50 states and Canada, and we're beginning to break into the European markets."

Shrimp and Eggplant Casserole
2 medium eggplants (about 1 pound each)
1 1/2 pounds medium fresh shrimp, peeled and deveined
1/2 cup butter or margarine
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon ground cayenne
1/2 teaspoon dried thyme leaves
2 tablespoons chopped parsley
1 cup plus 2 tablespoons HOL GRAIN Brown Rice Bread Crumbs, divided
1/2 cup grated Parmesan cheese

Peel eggplants and cut into 1-inch cubes. Cook in boiling salted water 10 minutes or until tender. Drain. Cut each shrimp into two or three pieces.

Melt butter in a large skillet over medium heat. Add onion, bell pepper and celery; cook until tender, about 5 minutes, stirring occasionally. Add garlic and shrimp and cook until shrimp turn pink, about 3 minutes. Stir in salt, cayenne, thyme, parsley and eggplant and mix well; cook 5 minutes longer, stirring often.

Stir 1 cup brown rice bread crumbs and mix well. Spoon into greased 2-quart shallow casserole. Sprinkle top with cheese and remaining 2 tablespoons crumbs. Place under broiler until cheese melts and browns lightly, about 5 minutes

Makes 6 to 8 servings.
Note: Casserole may be made ahead and refrigerated. To reheat, bake in a 350 degree oven about 30 minutes until heated through.

The Cabin Restaurant

2010-03-08T14:38:00.000-08:00

We will be dining at "The Cabin" on Tuesday evening. Check out their website at www.thecabinrestaurant.com

GREAT Southern cooking!

Laura -- a Creole Plantation!

2010-03-08T02:29:00.000-08:00

Louisiana Creole is a blending of three different ethnic influences: the west European, west African, and includes a significant input from the Native American.

Creole is the non-Anglo-Saxon culture and lifestyle that flourished in Louisiana before it became a part of the United States in 1803.The Creole functioned in an elitist structure, based on family ties. In its philosophy, economics and politics, European custom and modern thought were thrown out and, in their place, a strict, self-serving pragmatism was born out of the isolation and desperation that characterized Louisiana in her formative years. The earliest, tragic lessons of survival in Louisiana created a family-oriented world that would, for centuries, put little value in public education or public works and even in the rule of law.

Creole Louisiana was a place where class, not race, determined social status, where rural life conformed to rigid disciplines, where human bondage created wealth, where adherence to the family business and tradition was paramount, where women ran businesses and owned property, where democratic ideals and individualism were held in contempt and where, until the 20th century, people spoke French and lived this way, separate from the dominant White-Anglo-Saxon-Protestant American culture.
Over the last 200 years, the meaning of Creole has changed, often dictated by many varying Anglo definitions, all based on the concept of race. These imposed meanings varied from: descendants of French and Spanish aristocrats to racially mixed or to anyone of African blood. In the Louisiana Creole mind, such distinctions are not only irrelevant, they contradict and hide the essential nature of this vanishing, alternative culture. The Creole experience in Louisiana is a close cousin to Creole cultures world-wide. The nearest examples are found in the Caribbean: Cuba, Haiti, Guadeloupe and Martinique. The Indian Ocean holds: Réunion, Mauritius, Seychelles and Goa. In South America, the Guianas and Brazil are recognized as Creole countries.

We will visit Laura on Tuesday and you can learn much more at www.lauraplantation.com

Nottoway Plantation

2010-03-08T02:19:00.000-08:00

At the edge of the sugarcane field stands the majestic Nottoway. This historic and architectural jewel was completed in 1859 by a wealthy Virginia planter named John Hampden Randolph for his wife, Emily Jane, and their eleven children.

Nottoway is the largest remaining antebellum mansion in the Southern United States and splendidly rests along Louisiana's Great River Road in White Castle, at the heart of Plantation Country.

Randolph acquired over 7,000 acres of land making his fortune in sugarcane. Innovations included a system of "intercom" bells which summoned servants to specific rooms, a gas plant providing lighting throughout the grounds, and even indoor plumbing. Check out our Facts section for more information.

Visitors to Nottoway are amazed at the grandeur of the massive plantation - truly an "American Castle." A dramatic, multi-million dollar renovation has just taken place to restore Nottoway to her days of glory and upgrade our visitor experience. Savor the grandeur and hospitality that is Nottoway.
Nottoway Plantation is the first plantation we will visit on Tuesday. Learn more about Nottoway at http://www.nottaway.com/

Mulate's Cajun Restaurant

2010-03-07T04:49:00.000-08:00

We will be traveling to Mulate's on Thursday evening for dinner and dancing! Here's a little bit about this great Cajun place--find out more at http://www.mulates.com
Mulate’s is known as the original Cajun restaurant, famous for preserving and celebrating the food, music and culture found in the small towns and along the bayous of south Louisiana. But the restaurant that prides itself on being true to its roots would never have opened its doors if owner Kerry Boutté hadn’t ventured out of Cajun Country and into restaurants and dance halls of New Orleans, Houston and even Europe.
Boutté’s experience in Germany introduced him to beer gardens, places where people of all ages came together to eat, drink and dance to traditional German music. Thousands of miles from home, Boutté immediately saw the connection to his own Cajun culture, where families gathered in their homes to enjoy good food and a unique musical tradition, both passed down from generation to generation. Enjoying the food, music and culture of the German people, Boutté began to think about creating a similar feeling back home, where the culture was just as fascinating and the food even better. Featuring Cajun musicians at Mulate’s not only helped launch a revival of Cajun music. It helped to bring the Cajun culture into the international spotlight. Boutté turned to musicians like Richard and Michael Doucet, who played traditional Cajun music, and to old-timers such as Hector Duhon and Octa Clark. He opened up a space in front of the bandstand and welcomed people to dance. Soon the nights that Mulate’s offered live music were the restaurant’s hottest nights. He gradually added more musicians until the restaurant had live music seven nights a week. Over the years, Mulate’s has attracted more than its fair share of celebrities as well. Musicians ranging from Muddy Waters and Dizzy Gillespie to Huey Lewis and Stevie Ray Vaughn have enjoyed the fun, while a few-most notably Paul Simon and Joe Cocker-have shared the bandstand with local musicians.

Sally Y. Weber Sister # 951

2010-03-03T17:19:00.001-08:00

My sister/sister Skert came to our 4th of July camp at the river where
we've gone for the last 25 years she said she had been with her sisters tubing
down a river. Well, I know all her sisters since they're mine also. I was puzzled
and she told us all about y'all. It sounded like so much fun and her little trailer
was so cute. She gave me Anita's phone # to see if my flip-flop and flamingo
pottery pins would be a good gift to the sisters at Tybee Island 2008. (I can't
believe it was only two years ago it seems like some of you have been my
friends all along.) My pins were accepted, so I started making many. As I made
them and emailed Anita I got to thinking I wanted to go and meet these sisters of
my sister. So I was able to go, I had the best time. I made trailer medallion
necklaces, mainly my sister's '53 Mallard and sold them. I took orders and pics
of other trailers for custom work. It opened up a whole new kind of line for me
'vintage trailer art' as well as making so many new friends and exciting camping
trips.
This is my kind of group, independant women who aren't afraid of
stepping out of the mold. We are a break-through for womenkind. My husband is
jealous.
I don't have a vintage trailer but we have a vintage Motor home
(1975 Coachman) I sent it in for my trailer and named it the 'Clayshaper's Coach'
I'm a bus driver as well as a potter so driving a moter home is great. My husband
and I travel to different shows in the south east. He makes wheel turned pottery
where I make handbuilt art pottery. I usually camp with my sister Skert at the
'SOTf' campouts which is what we'll be doing at the Giddy up.
I've made custom necklaces, tea lights and dishes, even mugs with
folks trailers on them. I'll be in site #13 and will bring some of my things for
trading and selling. I have new tiny trailer things made into earrings, charms and
wine charms. Check out our web-site http://www.clayshapers.org/
I am always so amazed at the campouts how it's all organized and
how much we get to do and is done for us. I have done some organizing stuff and
it is not easy.
Thank you Anita and Karen and all your worker bees.
Sally Y. Weber
#951

The Cajun Coast--pictures from our campground!

2010-03-03T02:47:00.000-08:00

The Cajun Coast has a wealth of entertainment options, from remarkable restaurants to excellent attractions and shopping to nature at its finest. And, when the day is done, there are a variety of accommodations to suit your needs - bed & breakfasts, motels and hotels and even RV and camping options. Find out more about the area we will be camping in at

http://www.cajuncoast.com/

Bayou Teche Scenic Byway

This 125-mile route winds through three parishes: St. Mary, Iberia and St. Martin. The Bayou Teche Scenic Byway is home to two distinct cultures-the French Cajun culture of the upper Teche area and the Anglo-Saxon culture of the lower Teche. It is also home to an incredibly beautiful natural landscape. As one travels the byway, you'll enjoy everything from moss-draped live oak trees along the banks of the Bayou Teche to over 100 historic properties, many on the National Register of Historic Properties. For more information on the Bayou Teche Scenic Byway visit
http://www.crt.state.la.us/tourism/statewide/camphike.htm.

Muriel's Jackson Square

2010-03-02T14:39:00.000-08:00

We will be enjoying fine dining at Muriel's Jackson Square on Friday Evening while in New Orleans. Pictured is the Seance Lounge upstairs at Muriel's.

Ghosts, according to legend, are spirits who have not crossed over yet. Here at Muriel's, we are lucky enough to have a resident ghost, Mr. Pierre Antoine Lepardi Jourdan. Our Seance Lounges on the second floor are named as such because it is believed that this is where Mr. Jourdan spends the majority of his time.
In 1788, there was a disastrous fire in New Orleans that burned 80% of the buildings in the French Quarter, including the original building on Muriel's property. The next year, Mr. Jourdan bought the property and built his dream home for himself and his family. He was, unfortunately, quite a heavy gambler, and one night in 1814 he wagered his beloved home in a poker game and lost. Before he had to vacate, however, Mr. Jourdan committed suicide on the second floor, in the area where our Seance Lounges are situated today. Thus, Pierre Antoine Lepardi Jourdan never had to really leave his home, and continues to reside there to this day.
We also have a slightly mischievous ghost in our Courtyard Bar...one possibility is that Mr. Jourdan gets angry and goes downstairs to throw glasses to release some angst. Another possibility is that Muriel's has a second, slightly mischievous ghost that roams the property. Three times since March of 2001, glasses have flown from behind the bar 12 feet across to the brick wall and shattered.
Muriel's also has a carriageway that dates back to the late 1700's, and some clairvoyants say that many troubled spirits reside here, for this area was said to be where servants were housed at night.
Our resident ghosts here at Muriel's are harmless, and can sometimes be very entertaining. So be on the lookout during your next visit to Muriel's...you might just experience more than our cuisine! Find out more at Muriel's website at http://www.muriels.com/

Below is one of Muriel's signature dishes that we will be enjoying on our visit!

PECAN CRUSTED PUPPY DRUM

6 oz. Drum Fillet
2 oz. Pecan Crust
(equal parts ground pecans and bread crumbs)
4 oz. Pecan Relish
1 1/2 oz. Lemon Butter Sauce
Creole Seasoning
Seasoned Flour

Pecan Relish:
2 oz. Pecans
1 oz. Onions, diced
1/2 oz. Bell Pepper, diced
1/2 oz. Celery, diced
1/2 t. Garlic, chopped
1 oz. Claw Crabmeat, shells removed
1/2 t. Creole Seasoning
1 oz. Butter

Method
Place butter in sauté pan over medium heat. When melted, add onions, peppers, celery and garlic. Sauté for 2 minutes. Add crabmeat, pecans and Creole seasoning and sauté for 1 minute more, stirring frequently. Set aside. In another sauté pan, over medium heat, add 2 tablespoons of oil. Lightly coat both sides of the drum in the seasoned flour, shake off the excess flour. Carefully place the fish in the sauté pan and cook for 2 minutes (until golden brown). Turn fish over and top with pecan crust. Place sauté pan in a pre-heated 375° oven and cook until fish starts to flake (about 5 minutes). Place pecan relish on plate and then add the fish over the relish. Spoon lemon butter sauce around the fish.

Lemon Butter Sauce:
1/2 c. White Wine
1/4 c. Champagne Vinegar
1 Shallot, diced fine
1 oz. Lemon Juice
Salt
White Pepper
1/4 lb. Butter (unsalted), cubed
1/8 c. Heavy Cream

Method
Place white wine, vinegar and shallot in a small pot and reduce to almost all liquid is evaporated. Add cream and reduce until thick. Lower heat to low and slowly whisk in butter one cube at a time. Remove from heat and add lemon juice. Season with salt and white pepper.

_______________________________________________

We now get to meet Maizie, mother of Maurrie #1 and Becky #2

2010-02-25T20:17:00.000-08:00

Maurrie sent me this story about her mother.. she writes this:

The darling woman, Mazie

Born May 12, 1919.... in Yakima, Washington.... had two sisters and one brother.... thus Uncle Paul, the father of Laura LaChance, sister # 66.
Mazie and Uncle Paul and Martha were the fun ones... Aunt Annette was the serious one. We all came from Quebec City, landed in Red Lake, Minnesota
and came to the Yakima Valley in the now wine country of Washington.... All French speaking... Laura, Marya, Becky and myself grew up as cousins.
Becky and I left with our family to other parts of the states... our dad was in the Marine Corp and a fighter pilot.

Mazie was the baby and quite precocious... had her brother snowed and he had to pull her to school in the red wagon..We are also French Catholics, which means that our culture was immersed in both the culture and religion. So know that Mazie is very Catholic and prays for Becky and myself daily... although
Becky is more a non sinner than I am.... I have had a colorful past, and she stayed married to the same fella....that simple act has made her the favorite of the family... hmmmmmmm, oh well!

Mazie was not always an outdoor girl, she lived in a sort of city and went to an all girl school, had lots of beauxs and lived a charmed life... her memories are fabulous... our grandmother "Lea" was a wonderful woman with a long braid that she wrapped on top of her head. Laura would remember more about her
than I do...Lea lived with her sister, Ma Tante (my aunt) Roselvia LaFramboise... and I do so remember the relationship between them... often times I see Becky and myself as old ladies living and sharing an old house... instead of hearing aids, we will carry shot guns! Our husbands are still alive so I guess they will have to abide by this fantasy..

Mazie married her heart throb, Jesse Morrison, she met him in college, he was a basketball star and I guess that turned her head... Oh! she also had a date
with Roy Rogers... I figure he was traveling the country advertising his movies. She just is closed lips about him... I think it is because she really did not know him well, but my fantasies are more fun. Dad was going to the war in the South Seas... so Mazie gets on the train, with her cousin, Aunt Elian, (Karen Dufaults mom) and heads for California to marry her man... and she does.... while there she is presented with his car to drive back up to Washington.... which, of course she knows nothing about... her sister, Martha, came down and the two of them drove the old Blue 1939 model T Ford back to Washington...I think it took about a month to get back....right then and there... with the support of a marine fighter pilot and learning how to drive a car on a journey she had no idea about.... she blossomed and decided her fate.... alas... Mazie... Her real name is Margaret, May, Theresa, Amanda, Aloise LaChance... she had two girls and dad was gone a lot... so it was sink or swim.... we chose to swim... With her personality and lust for life... Mazie raised her two daughters to say no to nothing, try everything and most of all.... don't eat lunch cuz you will get fat! Trust me... that is an issue with her.

While we lived in Portland, Oregon near our Aunt Martha and cousins Marya and Carol... our lives took shape . 4 girls!.. We learned how to thrift shop in all the best spots... buy clothing that was beautiful and with flare....to this day we head to the thrift stores. We learned to camp, cook outdoors, erect a tent,sleep outside without a a tent, listen for bears, build a fire, drink whiskey (and throw up) we leaned etiquette, how to use our table manners, set the table with sterling, cloth napkins. We learned the earth and sun raised in our mother and our aunt, they came with us everywhere... we adored them and found them more fun than our peers. They especially loved to pick up their husbands at the airport fully equipped in costumes and embarrass the heck out of our poor fathers... what fun these women were.... our aunt died some time ago and all the card games went with her.... what a loss it is without her... you all would have loved her and her wigs as well... what a character. Uncle Paul died as well, the reason I don't discuss him is because he was a boy...so that leaves Mazie and her older sister Annette, who is the family historian, and 97 years young.

Our father died about 15 years ago and Mazie just never let the grass grow under her feet... Mom and Dad loved camping, they had a trailer that they pulled with us while we were growin , we hit the National Parks and took month long trips while he worked, we had our summer vacation... her favorite thing is to go with us camping in the trailers... so many fun stories to tell about her... what a personality she is and takes no prisoners... so don't try whining around her... does NOT work... Cigars, martinis, wine and laughter and dinner parties.... she is a joy in both Becky and my life... we adore her. We want you to enjoy her as well because she "belongs" to all of us... She is the Queen Bee.....and soon will be 92... oh my gosh!

The spicy side of life!

2010-02-23T16:46:00.000-08:00

TABASCO® brand products are made by McIlhenny Company, founded in 1868 on Avery Island, Louisiana, and still family-owned and operated on that very site.
Across the country, Louisiana is known for its spicy food and Iberia Parish is the epicenter of Cajun culinary.TABASCO brand pepper sauce is Iberia Parish's greatest contribution to the culinary world. On restaurant tables around the globe, it is the most famous, most preferred pepper sauce in the world. For over 140 years, Tabasco has been produced by the Mcllhenny family.
The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is much the same TABASCO® Sauce that is produced today, on that very same site. The basic recipe, the process by which it’s made, and the ingredients remain unchanged. And five generations of McIlhennys and employees have dedicated themselves to preserving its legacy. Learn more at www.tabasco.com
We will travel to Avery Island and tour the Tabasco Plant on Thursday.

Atchafalaya River Info

2010-02-22T05:13:00.000-08:00

As you know we will be camping in Morgan City for Giddy Up--so we thought you'd like to know a little about what the area has to offer.
The Atchafalaya River Basin is the nation's largest overflow swamp with 10 distinct aquatic and terrestrial habitats. It is home to over 170 bird species--including eagles! There are 50 mammalian species, 40 reptilian species, 20 amphibian species, and 100 species of fin fish and shellfish!
We will be taking a swamp tour right outside our campground on Wednesday and Saturday mornings--half the group will go Wednesday morning and half Saturday morning. You are likely to see gators, blue heron, snowy egret, great egret, white ibis, belted kingfisher, red-tailed hawk, double-breasted cormorants, American white pelicans, Peregrine falcon, osprey, and bald eagles! Yes--the majestic symbol of America can be found in abundance here. You can even see them nesting right along the interstate!
You won't be disappointed with the natural beauty of this part of our great country! Bring your birding books!

42 more days until the Fun Begins! Woohoo!

2010-02-21T11:20:00.000-08:00

Okay girls.. just some information for you.. and then a new sister story..
Here in LA our grocery stores and local corner stores all carry liquor/beer/wine. So no need to haul it all here, but you can if you wish. There is a Walmart store about 8 miles from the campground and two large grocery stores, Rouse's and Cannata's located in Morgan City, itself. They both carry a large selection of cheese's, fruit,and specialty foods, and have a large bakery. So for any appetizers you may need, etc.. no reason to haul all that stuff across the country. There is a local Sonic, Waffle House, McDonald's, Kentucky Fried Chicken and Daiquiri Shop, Donut shop, Walgreen's, and Dollar General and Hallmark store too,in Morgan City itself. A hospital is located on LA 70, the same road as the campground is on, and only about one mile away. There is also a cinema theater very close if you care about that.
Morgan City is not a tourist destination, but rather an industrial town with lots of transient workers in the oil field industry. There are some local cafes and bars located at the water front, but i do not recommend you visiting these places, and certainly not alone. There are many rough necks in and out of this town and a girl could find herself in a lot of trouble before she knows it.. so be careful as you move about the town. The campground however is just beautiful and the scenery typical of Louisiana. There are alligators in the lake and i do not recommend swimming, but sunbathing and just enjoying the scenery are perfect ways to pass some free time. Fishing is allowed at the campground, you need to check on a fishing license, but the location is perfect for this activity.. walk out of your camp and throw in a pole and fry us something for lunch! The marina is right there with us so lots of ducks and pelicans fill the sky most of the time. Bring some extra bread to feed the ducks if you care too! Again, if you need to call the campground, the number is 985-380-4623 and speak with Diane. She has been handling this event for us. We will release all unbooked campsites at the end of February.
I hope you are all getting as excited about the Giddy Up as we are down here! In just a few weeks we will be having a Great Time! Email me with any questions. We will have signs on the highway to help you locate the campground as you come in!
Get ready to "pass a good time, cher.' We're waiting for ya'll!

Only 55 more days! This week we introduce Susan Spibey #1171, By Raunie Aasland #442

2010-02-08T11:12:00.000-08:00

Raunie write this about Susan: I thought I'd take this opportunity to introduce my friend, Susan, who lives near Manchester, England. I first camped with her in a tent in a cow pasture at the Grand Prix races in Germany when we both worked at NATO Headquarters, Brussels, approximately 40 years ago! If I were to have a bio-sister, she'd be the one who'd be the best fit!

Susan is a very accomplished linguist speaking French, Italian, good understanding of German and Spanish, the Queen's English, and very passable Yankee lingo! She has truly had an international career working in Belgium, France and Germany. She lived in Italy working at the United Nations Food & Agricultural Organization in Rome where she managed a wide range of events across Africa, Asia, Europe and the Middle East.

Upon repatriating to the United Kingdom, she opened her own company, SJS International which specialized in developing and implementing communications and events strategies for clients across a range of businesses and professions. As a Professional Conference Organizer, she has worked with a variety of clients on assignments ranging from large scale 15,000 delegates, major exhibitions and special events for inter-governmental agencies, government departments, public sector organizations, associations, and private sector organizations in Europe, Asia, Africa, the Middle East and North America. She is currently a consultant on European Commission Projects.

Susan recently accepted Chair of the European Federation of Associations of Professional Congress Organizers leading their professional development activities and standards in Europe.

Through the years we have exchanged trips back and forth from Europe to the States. Her last visit was when i lived in Oregon and we spent a week in Hawaii.

Susan has always been interested in cooking from around the world, new cultural experiences, learning more about people on the planet choral singing, theatre and community activities. At one time we "floated the idea" of spending a small restaurant in a coach house in England. Well, as close as we will come to that is our cooking experience in our 30 foot rental coach at Giddy Up #3.

I'll be picking up Susan in Houston on March 30Th, and we'll meet up with you all in Morgan City on Sunday afternoon, April 4Th. Please come by and see us in space #46 and have a Fish Tailor help Susan qualify for her Martini Badge! A bientot!

Hello Everyone... OMG only 61 more days til Giddy Up starts.. ARE WE READY YET?

2010-02-02T08:05:00.001-08:00

Okay girls! Time is ticking away and soon we will be at the Giddy Up. Just for information purposes.. The phone number of the new Hampton Inn and Suites located in Morgan City is 985-221-4421. Also at this time we have a few openings and have decided that we will take guests, non sister members are welcomed. Just contact Anita #440 at ajoneswallace@charter.net to get all the information necessary for them to attend. We have decided to take 104 people rather than the original 100 and we have 7 spots open as of this date.

Now, today we meet Karen Reichart #831... Karen Writes:

Hello Everyone! I have been a member of Sisters on the Fly for a little over two years, but have thought about the sisters since the original article in Country Living Magazine. When I read the original article I thought, oh finally a club for me, but they were way out west and I lived in the suburbs of Illinois. So, I continued with my life, raising my two daughters, who are both raised now. My oldest daughter is living in Texas with her husband and is expecting my first grandchild, a boy. I will be in Texas for about a month when he arrives. My youngest daughter is a second year schoolteacher. Also during that time I had my mid-life crisis, I left my legal assistant position in Chicago and went to pastry school. I worked in a 5 star restaurant and then decided to do catering. I toy around with opening a little shop someday. My husband and I also purchased a home in the woods in Southern Indiana that we will retire to.
During the pre-sister time I spent 5 summers working at at boyscout camp in Michigan. It was while at camp that I met Sister #336, Laura Anderson. She is a boyscout leader and was at camp with her troop. I find out that the sisters have made it all across the country. We talked all week and she invited me to a little midwest trip in Wisconsin the weekend after I got home from camp. Well of course I had to go and I can honestly say the weekend changed my life. I had many firsts that weekend, fly fishing, camping with just women and being with women who just want to have a great time in the outdoors.
It has been a wonderful two years! I have traveled several times to other parts of the country and have stayed close to home on many occasions forging ties with midwest sisters. We have been blessed to see our midwest numbers grow.
I originally bought a new TAB trailer, but every trip I would just look at the vintage trailers and think, "oh, I really need one of those"! My husband and I literally almost ran into her parked and I screamed when I saw a for sale sign on it. She is a 1963 Shasta with wings. I love her!

I have never been to New Orleans and when the posting came I knew immediately that trip had my name on it! I look forward to seeing old friends and making new ones!

Thank you so much Karen for your story. We look forward to meeting you soon, as well.

A new sister story for US, this one from Diane Tyler #1320

2010-01-14T15:36:00.000-08:00

Diane writes this: I'm a new Sister #1320. I grew up in Colfax, Louisiana, a very small town of about 1500, and I went to LSU in Baton Rouge. From there I moved to Dallas then to Honolulu, HI with (ex)husband #2 where we lived for 3 years. When we got homesick for the South, we picked Austin, TX to move to and 17 years later, I'm still here (without him!). I met the love of my life Tony, about 14 years ago. We've dated for 13 years and have been engaged for 1 year. Since we work together out of our home, for 12 of our years together we lived in separate house on the same lot. It has worked perfectly for us. Last December, in an attempt to downsize, simplify and make life a little more manageable, we sold our beautiful Lake Austin home and bought a smaller house in South Austin. We are now in the process of building a huge garage for his collector cars with an apartment where he will live. Our separate spaces have worked so well for us, we are going to do it again. We are also the proud parents of a 7 lb. Chiweenie, Coco Chanel. Our last dog was and 80 lb. Lab, so this little thing is quite different!

One recent Sunday morning, we saw the Sisters on the Fly segment on the Texas Country Reporter. Tony kept saying, "This is right up your alley." I decided I was going to wait at least until the next morning to sign up so I could think about it and not jump into something hastily.. I thought about it for maybe 30 minutes hen ran to my computer and signed up! My Christmas present is my little travel trailer sitting in the back yard waiting for the decorating fun to begin! I realized that, since Tony is a huge car lover and enjoys lots of car events, he wants me to experience the same camaraderie and friendship he has discovered with his hobby. I think Sisters on the Fly will allow me to have more fun than I've had in a long time! I look forward to meeting lots of Sisters at the Giddy Up in April.

Another place we will visit in April is the Konriko Rice Mill in New Iberia, Louisiana. This is the oldest working Rice Mill in the Country! There is a small country store associated with this historic place and we hope you will enjoy your visit there. We will end the day (Thursday) with a stop for dinner at Mulate's for great food and cajun music. Check out Mulate's. Google Mulate's, the original Cajun Restaurant in Breax Bridge, Louisiana and discover the history and charm of this special place!

I am going to be gone for a week on 2 sister trips. I will post another Sister Story when i return. Until next time, cher, ya'll try to stay warm and eat something Good!

As Promised, places we will visit in April

2009-12-26T15:28:00.000-08:00

Hi Girls! Hopefully you all survived the hustle and bustle of Christmas and will have a safe and Happy New Year as well! I will now start to list some of the places we will visit in April. Some of you may want to check out this walking Tour in New Orleans. It starts at 10:30 at 624 Royal St. We will be in the city in plenty of time to make this tour which lasts about 2 hours. LeMonde Creole is the name of the tour. Michelle Dumas is the Tour Director. Her number is 504-232-8559. Email address is contact@mondecreole.com. To learn more about creole life go to www.lauraplantaion.com. This is one of the several plantations we will be visiting on Tuesday. Note: I understand that this tour is a lot of walking and no "pit stops" so take some water with you if you go. You will visit some historic graveyards too, and visiting them in a GROUP is the ONLY way to go. Too dangerous to visit alone. There are 3 pictures on the web site of things you will see. Check it out if you are interested in getting a little more creole culture and more about LAURA and her life in New Orleans after having visited her plantation.

Another place to check out if you have time is www.ripvanwinklegardens.com Located there is the Joseph Jefferson Mansion where we will have lunch on Thursday. Associated with this mansion and the historic 350 year old oak trees, are the legends of Jean Lafitte and the stories that he buried his treasures on this property. Also much more pirate lore!~ On the website is a slide show showing the beauty of this place and much of the history associated with the mansion and the gardens.

Until next time, Please send in your personal story NOW. Email me with any questions. Bon Soir' (Good Night)

Merry Christmas to All... and I NEED a new sister story! Oh and a couple of recipes to end the year!

2009-12-23T17:59:00.000-08:00

Hi Girls, just wanted to say I hope you all have the BEST Christmas EVER this year! I know things are tough for some of you and I hope 2010 just gives you the best of all there is! I have NOT received any new stories since I posted last, so... am going to leave you with a recipe for the holidays. I hope you try this one and let me know how it turns out! This one is from "The Louisiana Proud Collection of Home Cooking" and from the little town of Westwego, in Jefferson Parish (county) and by Annie B. Guidry. I have personally made these pralines many times and encourage you to try them for the holidays. Make several batches.. they do not last long!

Pecan Pralines

2 cups of sugar
1 cup Pet Milk
2 cups chopped pecans
4 tbsp. butter
Dash of vanilla

Dissolve sugar in pet milk and bring to a boil, stirring occasionally.. Add the butter and pecans.. Cook until syrup reaches the soft ball stage or 280 degrees. Test in cold water. Cool 10 minutes without disturbing. Add vanilla.. Beat until thick. Drop by spoonful on aluminum foil. Enjoy!

Nan's Sad Cookies

2 cups biscuit mix
1 pound box brown sugar
4 eggs
1/3 cup vegetable oil
1 cup chopped pecans
1 tsp vanilla
1/3 cup golden raisins
1/3 cup mixed fruit (optional)

Mix all ingredients together and pour into a 10 x 13 inch greased pan. Bake at 375 degrees for 35-40 minutes. Cool and cut into squares.

To be considered delicious, food must customarily please the eye as well as the palate. In our family recipe box, there is an exception. We call the result achieved from this recipe " Sad Sack Cookies". They do not stand up smartly, but they go down easily and so very pleasantly. The origin of the name was lost somewhere in the past, but the assumption is that, because they sink in the middle in a way that leaves them less than attractive, they look "sad". But there is ample compensation for their forlorn appearance. Such a sad face, Such a happy taste. By Noelie Dronet, and published in the "Tell Me More Cookbook"

I encourage all of you who have not submitted a story to please do so NOW!

I will list after the holidays some of the places we will be visiting so you can do some research before you arrive if you choose too! Till then, Please stay safe and well and I hope Santa is Good to you All. Merry Christmas, Sistahs!

Back from my Sister Road Trips and Back to the Real World

2009-12-16T18:49:00.000-08:00

Hello Girls! Whew, it has been a whirlwind of activity this month! I have attended 3 Sister Christmas parties in three different states. One in TX, AZ and GA!
What great fun to meet so many new sisters and revisit with old ones! We have had many adventures this month and now back to my family and this blog. This week we meet a new sister Michele O'Brien #1183 from Encino, CA. She writes:
Hi, I bought my first vintage trailer, a '66 Aristocrat Lo-Liner, about a year and a half ago from some people who said they'd named it "Bob", so she's been re-named "Housework Hooky" and is decorated in a 50's housewife theme. The name accurately describes the real reason I like to go camping so much, and my family laughed and agreed that it fit when I told them the name I'd chosen.
After turning 40 this year and having spent all my time either working (in law enforcement),wasting $ shopping or watching my son enjoy his own activities, I decided it was time to have some fun myself. In addition to diving into the vintage trailer world, I've taken up bicycling, letterboxing, geocaching, motorcycling (ready to give that one up already), and flyfishing. I've attended one CA SOTF event and will be at the Quartzite, AZ event in January, followed by a quick weeklong trip to TX with my son, who apparently believes he was a Texan in a past life and is hoping to find a job there in this one. I'm pretty sure he's the only 21 year old in LA wearing boots and a cowboy hat with Tex Ritter playing on his car stereo.

Speaking of getting old, the best part about being this age is that I realize that the new people I meet are a lot more interesting than the people I met when I was younger. The friends I've made in the past few years are comfortabe with who they are and have great stories to share. I'm looking forward to having a good time with a bunch of new friends-Sisters in New Orleans. See you there!

We look forward to meeting you too Michele!
Send in your stories girls.... Merry Christmas to you all and best wishes for safe and Happy, Healthy Holidays. Safe Travels!

Hope you all had a Wonderful Thanksgiving and we meet a new sister this week.. Sister #1137 LoriSue

2009-11-29T20:22:00.001-08:00

LoriSue writes this.... I live in Marengo, IL. It's a fairly small town and have been here for the last 21 years.. I became a Sister about 8 months ago. Keena #684 introduced me to the group and here I am. This will be my first big outing with the Sisters and I am very excited. I've been dating my husband for 27 1/2 years, we have 2 kids, Nick 21 (waiter) and Sara 19 (student). For the last 7 1/2 years I have worked for the Village of West Dundee as their bookkeeper. I enjoy a variety of activities, such as Motorcycle riding with my husband ( I ride on the back), camping, hiking, fishing, (although this is my first venture into fly fishing and it really cool.) I also like to cook and bake.... I tried the Shrimp Etoufee recipe from the blog , my family LOVED IT! There were NO leftovers! I have recently taken up quilting as another hobby but I think my favorite is enjoying life with friends.

Thank you LORI SUE for your story and we look forward to meeting you in person in April! Okay ladies! I am in need of some more stories.. I am leaving tomorrow to go to AZ for 8 days with Sharon #508 who is off to pick up another trailer! Hopefully, when I return I will have some in my email box. I will be home 2 days then off to GA for a Christmas party with the sisters there. Wish you could all join me on the road!

New Sister Story.. this week we meet G from AR!

2009-11-18T12:37:00.001-08:00

G writes this: My name is Glenda Stone, but most people call me G! I seriously don't know how it got started but it is what it is....anyway, I was born and raised in TX. My parents moved us to AR in 1976 and I've been there ever since. I met and married my husband Gary 31 years ago. (when you say it like that it makes me sound old! but I'm NOT! )LOL! I got married when I was 10, OK, OK.. I got married when I was 20. Then came children, dogs, etc. I've been fortunate enough that most of those years I spent raising our 2 children and working part time or even out of my home so I could be there for the kids and my man! WooHoo! I was always with him.. and the kids... not very social, a bit shy even, are you getting the picture?
One weekend we met my parents at the Bar 50 ranch to have a weekend in the cabins. Gary, my husband, and I went for a horseback ride, and when we came back, my mom said." Honey, you have to go meet those girls down by the pond, they want to meet you too." I didn't really want to go but I had passed them on the horse and they were fishing in their pj's. LOL. I thought that was cute...! Anyway, I went down to meet them, and they had the cutest little trailers! To this day I can tell you who I met and where there trailers were camped!
I told my husband when we were leaving the Ranch "I want one of those trailers"! He asked me why? And I told him.. "they get together and go places"! They had just come back from AZ Cowgirl College, and I wanted to go to AZ! He told me "you'd never go".. well that is all it took... 30 days later I had a trailer! A 10 ft 1973 Bell.."The Circle G! Bunkhouse" and a sister number of #62!
We fixed her up, went camping with some of the girls I had met at the Bar 50 Ranch, (the Bar 50, down by the pond was the first place I took my trailer!) That was in May 2003. In February 2004, I pulled my trailer to AZ to Cowgirl College. I was gone from home 16 days... that the longest I've ever been away from my home and family!
I've been on several Sister Adventures since then, and plan on many, many more!

G, thank you so much for your story! Having met you I find it hard to believe that YOU were ever SHY LOL... Looking forward to seeing you again in April!

Back from Key West Sister Trip and NOW we have another Sister Story to Post!

2009-11-13T08:48:00.001-08:00

Okay, well I am home and finally rested up from a wonderful time in Key West. Nine sisters attended the Parrot Head Fest and what fun we had! It was non stop shopping, eating, partying, YOU know what I am talking about. LOL.. Three of us drove down to Key West, 1000 miles one way.. whew.. but our fun started as soon as we got on the road! Anyway, just like I was hoping, I have a few sister stories to post.. This week we will meet Mitchie Ryan #344... Mitchie writes: I live in East Texas near the small town of Alba on a small farm. I have lots of animals that makes the farm complete. There are miniature donkeys which guard Angora goats and a few sheep. The angora bunnies live in the barn and the chickens in the coop nearby. I also have 13 dogs and 7 cats, most of which are rescued, and two exotic birds. They DO keep me busy but are great company as well, and a wonderful source of entertainment. I also work a full time job as Power Supply Operator, dispatching crews and watching the power grid where I work. So with all of this,I don't get to travel to sister events as often as I'd like.
I have to confess, I am a fiber junkie, as in fiber arts. I have been doing needlework since I was 10 years old, but found my passion in the early 80's when I learned to spin wool into yarn. It is very rewarding to spin yarn from the fiber of the animals I have raised and then knit it into something to wear. Recently, I have found that beading is fun for some variety.
For more of my fiber story you can check out the following website: http://store.wildflowerfiber.com/michelleryan.html I'm on a committee with other fiber lovers that put on a retreat in the spring and knitting camp in the summer.. I feel so lucky to have two sets of sisters, fiber sisters and all of you wonderful trailer sisters!
Like many of you I first learned of the sisters in a piece on the Travel Channel. That sounded so fun so i did a search to find the website. I thought about it for a few months before deciding to join in Oct of 2005. I searched high and low for a trailer finally getting one on ebay. Not a bad trailer, but like most older trailers, it needed some TLC. It was not road ready by the time Sisters were to gather in Texas in the spring of 2006. Not a problem I thought, I'll just camp out in my tent. I met up with the sisters at the drive-in theater in Granbury, TX. It was very hot for spring but that all changed a few hours later when severe thunderstorms with strong winds, lots of lightning and rain passed through the area. The next morning the amazing Cowgirl Caravan began heading from Granbury to downtown Fort Worth. They say Fort Worth is where the west begins. We "circled the wagons" at the Cowgirl Hall of Fame. After a wonderful tour of the museum, the caravan continued complete with police escort. Not having a trailer in tow, i squeezed into the middle of the line. We were asked to turn on our headlights so the officers would know who was a part of the caravan. We were guided through the streets of Fort Worth passing the famous Fort Worth Stockyards heading to Grapevine. During this procession many motorists on the opposite sides of the street pulled over and stopped as if to pay respect of one that had passed. Part of the journey took us onto I-35. This is a busy stretch of the interstate, but they stopped all traffic for us to keep the caravan together! WOW!!! I was impressed. During our long caravan I was able to take some pictures. It was a long, long caravan! The motorcycle officers did a wonderful job seeing us safely to their city's border where officers of the next city took over. Once into Grapevine, we headed down Main Street. It was like a parade, spectators waving and us honking our horns. Soon we were at our destination, the Vineyards campground. It was brand new and the sisters were the first guests! The sisters slowly settled in and set up.. I found what I thought to be a good spot for the tent and set up my temporary homestead. As the evening's festivities began, it began to rain. Another cold front had passed through the area, bringing cooler temps with the rain. By the time the official opening ceremonies ended, all were wet and chilled. I returned to my tent to find "a stream runs through it." Well, i wasn't too thrilled at the idea of camping in a wet tent. To the rescue came Joe, the director of the parks department in Grapevine. He said I could "camp" in the laundry room, but would need to move out in the morning as the machines were going to be delivered the next day. That sounded so nice, compared to the wet tent. I packed up the tent and moved the vehicle to the parking area nearby. After checking out the accommodations, I settled in for the night. The next order of business was a warm shower to take the chill off. The showers were just around the corner on the other side of the building. That shower felt SO good! I felt like a new person, in comfy night attire complete with fuzzy slippers! Not being ready for sleep, I set up my spinning wheel and fixed a Kahlua and cream. I was happy to have some quiet time to spin and relax before turning out the lights and snuggling in to my sleeping bag on the extra thick sleeping pad. I slept great and was ready for the next adventure with my new found sisters.
So that was the beginning of my adventures with the sisters.. I look forward to seeing y'all in April. Happy Trails!
Thank you Mitchie for such a great story.. STAY TUNED GIRLS FOR MORE STORIES TO COME AND KEEP THEM COMING TO ME SO I CAN PASS THEM ALONG TO ALL THE SISTERS HERE ON THE BLOG!

Alas! I have Not received any "sister stories", so another Recipe will have to do!

2009-10-23T15:56:00.000-07:00

Hi Girls, wish i had another sister story to share with you, but NO ONE has sent me one, so we will just have to do with a good southern recipe! Maybe you can try it this weekend! I returned from a Great campout in GA on Tuesday of this week! What a great time we had EVEN with all the Rain and the weather turning COLD.. Brrr... i have to admit, i love the cold weather, so nice for camping and for a Great Fire to sit around and talk!
But onto the main topic here.. food.. LOL..

This recipe is from Dolores Campesi from White Castle LA.. Note we will be visiting Nottoway Plantation in White Castle during the Giddy Up in April..

EggPlant Fritters

1 eggplant
2 eggs
1 tsp baking powder
1/2 cup flour
1/2 cup milk
1 tsp salt
Boil whole eggplant until very soft. Remove pulp from shell. Mash pulp until very fine. Make a batter of eggs, baking powder, flour, milk and salt; add eggplant pulp. Mix well and drop by spoonfuls into deep hot oil, frying until brown. Remove. Lay on paper towels. Sprinkle with sugar while hot. Delicious! Yield 2 dozen.. Enjoy

Please send me your stories! We would love to share everyone's story before the Giddy Up! Thanks, Girls.

Back from Mississippi, and off to GA for another campout this weekend! This week we meet Patty Campos #1027..

2009-10-13T19:28:00.001-07:00

Patty writes: Hello, my name is Patty Campos, Sister #1027. I still live in my hometown of Grapevine, TX where i grew up and I love it here! I joined Sisters on the Fly about a year ago but I've known about it for several years after having found it one day while cruising the Internet. I have a little Casita 13" camper that I have named Dinky and have enjoyed decorating it over the past year. My husband and I are empty-nesters with 3 children who are all married and 8 grandchildren with 1 on the way next March. Wow! What a blessing they are all to us!

My husband and I started DFW Pug Rescue Club about 12 years ago after we got our first pug dog. We always had cats while the kids were growing up and enjoyed them but after the last one passed away, we decided to get a dog. The rest is history as they say. The pug rescue club has been one of the most successful endeavors of our lives. There are over 500 members and in 12 years nearly 4,000 pugs have been rescued by the organization and re-homed. It is an all-volunteer organization and we host an annual Pug-O-Ween in October where the pugs of our members come in Halloween costume and compete for prizes for the cutest! This event helps us raise funds for the vet bills for the rescued pugs.

I have met some wonderful ladies in SOTF during the past year and I'm so glad that I joined! I'm looking forward to my first Giddy Up. New Orleans has always been a favorite city of mine. Before the hurricane, my husband and I spend many long weekends there walking the beautiful historic streets and eating the great food. I'm looking forward to experiencing it again with my Sisters next spring! See you gal there!
Thank you so much Patty for your wonderful story. Girls, anyone reading this, Please if you have NOT sent me your story, DO so right away to keep our blog rolling along. I will be gone about a week to GA and then to TN. Happy Trails until I return!

I am going Camping, be back Sunday!

2009-10-06T21:23:00.000-07:00

Hello Sisters! I am going camping in Mississippi with 10 others and we are leaving tomorrow. We are praying for good weather! Cooler weather would be a Great PLUS! I will post a story when i return from Patty who lives in Grapevine TX. Until then, I hope you all continue to dream about the fun we will have in April, 2010. Anita is feverishly working keeping track of payments received,etc. The second payment was Due October 1st. So if you are reading this and did not pay that payment, please Contact Anita ASAP so you will not be dropped from the list. We have 92 people who are paid up so far. Look for a new story at the beginning of next week. Stay tuned, Girls, our blog is rolling along.. BUT PLEASE SEND IN YOUR STORY IF I HAVE NOT POSTED YOURS YET! WE NEED YOUR STORY TOO!!! HUGS!

Meet Terri Gordon #862

2009-10-01T19:31:00.000-07:00

Hello, My name is Terri Gordon, I am sister #862. I have been married 25 years this month to my best friend, Kirk. We have 2 children, one daughter, Stacie (23) and one son, Kyle (21) and one spoiled red headed Dachshund, named Cissy (ll). We own a fifth wheel and enjoy camping as a family and traveling with our friends. I also enjoy wood turning with my husband in his workshop and also going out with the girls for movie night and dinner . I enjoy our monthly pokeno group, too and we all enjoy junking when we can. While at pokeno, Karen #459 was always talking about SOTF and how much fun the sisters had and all the fun places they went. After listening to Karen for a WHOLE, year,i knew i had to join and made the decision 3 years ago. I have only actually been on small sister trips but did go to TN last November to the Hillbilly Hoedown in Pigeon Forge and thoroughly enjoyed that trip and meeting all the new sisters.. I am excited that my first big event will be the Giddy Up next April in Louisiana. We are all looking forward to "showing ya'll a good time" down here on the Bayou. Although i am originally from TX, i have lived in LA for 25 years now and feel like this is home. One day, I hope to get a vintage trailer and have time to run the streets and have fun with Karen and Marvene and the rest of the LA sisters. Until then, i look forward to any of the sister events that i can make and to meeting new sisters along the way. Don't forget to "pass a good" time next April, see ya'll then.

This week we meet Anne #470 from TX

2009-09-23T19:29:00.000-07:00

Anne writes: i have been married for 41 years this December. We have 1 son, 2 daughters, 6 grandchildren and 2 very spoiled dogs. I was born and raised in TX and we currently live in San Antonio, where this summer we experienced the hottest summer on record. Believe me, even for TX, it was HOT! I am also a retired nurse and very privileged to say i am now a "kept woman". Several years ago we purchased our first travel trailer. The large 5Th wheel came with a camping magazine that had some ladies and really cute trailers on the cover. I never planned on reading the article because I DON"T CAMP. My husband read it and instantly said that that was a group of gals I belonged with. I read the story and had my check in the mail in less than 48 hours. Two weeks later we were on a 600 mile trip to pick up a trailer I found on EBay. My 1959 10 ft Cub is named Maxine, after the Shoe Box character and my mother, the REAL Maxine! How she would have loved all of you! My "50 year old piece of junk" as my husband calls her, has been to Kansas, AZ, TN, LA and GA with many interesting stops along the way. I have even flown to ID where the local gals provided all the necessities for tent camping! Did I mention I DON"T CAMP. I say I only joined for the cute trailers, and peeing in a bucket is the price I pay for getting to play house with all the gals. The upcoming Big Easy trip is going to be great! Anita and Karen and their crew are great hostesses and organizers. I am anxious to see many of you again and meet a whole bunch of new Sisters!
A favorite recipe:

Honey Bun Coffee Cake

1 yellow cake mix
1 c.sour cream
4 eggs
2/3 c. oil
1/3 c. water
Beat well with a mixer.

Topping
1 c. brown sugar
1 c. chopped pecans
1 1/2 tsp. cinnamon
Mix well in a small bowl.

Prepare pan(s) with cooking spray and spread 1/2 of batter in pan. Top with 1/2 of topping and repeat. Swirl topping into mixture with a knife. Bake at 350 degrees for 30 minutes.

Icing
1 1/2 c. powdered sugar
2 tsp. milk
1 tsp. vanilla
Combine and drizzle over warm cake.

NOTE: This cake is best when wrapped in foil and left to set for two days. DO NOT refrigerate. I have made it in several sizes of pans, but most people seem to prefer a thinner cake.
I usually use 2 of the smaller disposable lasagna pans. Those allow for a bottom layer of batter less that 1/2 inch thick and a top layer that doesn't cover the top. 3 of the 9 inch round or square pans would work the same. Whichever thickness you choose, this is a GREAT Coffee Cake. It freezes very well too.

Thank you Anne for sending us your story this week. And PLEASE, LADIES, send me yours too to help our blog keep rolling!

How is the cooking coming along? Ready for Another recipe? Try this one..

2009-09-15T16:49:00.001-07:00

(Make ahead) Baked Spinach and Artichoke Dip
For easy entertaining, this dish can be assembled up to a day ahead. Store in an airtight container in the refrigerator, and then bake just before serving.

Prep time: 10 minutes Cook: 7 mins Bake :15 mins

2 (6oz) packages fresh baby spinach
1 Tbsp butter
1 (8oz) package 1/3 less fat cream cheese
1 garlic clove, chopped
1 (14oz) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup shredded part-skim mozzarella cheese, divided
Fresh pita wedges or baked pita chips

Microwave spinach in a large, microwave-safe bowl at HIGH speed for 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3-4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.
Transfer mixture to a 1 qt shallow baking dish. Sprinkle with remaining 1/4 cup of mozzarella cheese.
Bake at 350 degrees for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips. Yield: 11 servings. ENJOY!

Please send me your sister story so i can feature YOU on this blog. I am OUT of stories as of this date..PLEASE help us out here so we can meet YOU before the New Orleans trip.. Thanks Girls!

This week we feature A Sister from AZ! Meet Elaine #151

2009-09-14T08:59:00.000-07:00

Elaine writes: I have been married just forever to my high school sweetheart. We have 3 children, 2 sons and 1 daughter and 5 grandchildren. I have been a nurse for 30 years and hope to retire some day.. I spent 25 years following my sweetie around the world till he retired from the USAF. We were living in Alaska then, and me being a southern gal, said "you can stay here in the cold, but I'm heading' south!" Thank goodness he followed me to Arizona where we have lived the past 16 years. I,like many of you had my first contact with SOTF in the Country Living magazine. Well, i tore those pages out and stashed them away thinking someday when i retire i will join this group. I had forgotten all about them, but i had my memory jogged by a newspaper story a few years later.. I got on line and stared chatting with the girls, there weren't many of them back then. They invited me to a cocktail party at Maurrie's house. Well, my Sweetie was just certain these were perverts or maybe mass murderers or some horrible thing, so he hatched a plan that he would drop me off and be nearby if i needed to make a quick getaway! Well, i strolled up to the door, my bottle of good wine in hand and knocked on the door.. No answer. It was sure quiet for a party to be going on. Back to the truck, he had waited for me to get safely in and hadn't left yet. I looked at the invitation and discovered the party was the day before! Lucky for me Maurrie invited me to lunch a few days later.. We had a good laugh about my mix-up and the rest is history! I am so thankful to have found this awesome group of women.
I have had the pleasure of organizing some amazing trips for the group, most notable, the Arizona Giddy-Up. What fun that was! Every trip i have taken, be it to Maurrie's fabulous adventures or Cowgirl Caravan events, have been a wonderful experience. I am looking forward to visiting with all of you at GU #3. See you there!
Elaine sends one of her favorite Southern recipes to us as well. Thanks Elaine!

Chess Cake
Base:
1 egg
1 box butter cake mix
1 stick softened butter

Top:
8oz softened cream cheese, beat till smooth
3 1/2 cups powdered sugar
3 eggs
3 tsp Vanilla

Base: Combine ingredients and press into 9 X 13 pan. Set aside
Top: Beat ingredients together and pour over base. Bake at 350 degrees for 10 minutes. Reduce to 325 degrees and back 25-30 minutes. Do not over bake. Makes a wonderful gooey cake with a crunch top!

Amazing Grace in French.. and beautiful scenes in Louisiana

2009-09-09T14:55:00.000-07:00

Okay Ladies, here is the link to a beautiful version of Amazing Grace, sung in French along with lovely scenery of the Atachafalaya Basin in southeast Louisiana. Make sure to have your sound on and volume up. I hope you enjoy this and are getting a feel for the lifestyle of the Cajuns who live here.

http://www.youtube.com/watch?v=56LNciQaabw .......La Grace du Ciel .....If you should have trouble with this link, just google Amazing Grace in French and it should pop up for you.. let me know if you can view it.. hugs.

Can you help me, Sistah?

2009-09-09T03:05:00.000-07:00

Fall is coming to the Bayou!
Deep in the swamps and along the bayous of South Louisiana, the leaves of baldcypress trees turn an earthy sienna and drop into the many murky waterways. Spindly pecan trees that flourish in the humid flatlands begin to shed their brown, brittle leaves. Only the giant graceful live oaks retain most of their foliage while showering the earth with thousands of acorns. Hunters, fishermen and trappers prepare their camps for the coming season, cleaning and oiling their guns, readying their decoys and working on the small skiffs that have been in storage during the off-season. Flocks of waterfowl fly overhead as they find their way from Canada to the warmer waters of Louisiana.
Here in the Deep South, where many Northerners believe there is little change between seasons, autumn is creeping on the prairies, along the banks of the bayous that reach out like many fingers toward the Gulf of Mexico, and in the great Atchafalaya Basin surrounded by its miles and miles of levees.
Yes, Fall is coming to Louisiana, and we cannot Wait! (Finally a break from the heat!)

Okay girls! I am in NEED of more personal stories to post on this blog.. If you are checking for something NEW to read, and YOU have NOT sent in YOUR story, Please do so NOW and give us something to read! I will be posting the current list of sisters attending the Giddy UP and those on the waiting list very soon, as soon as i get that from Anita. Things are coming together nicely and we are really looking forward to seeing you all in April. I just got back from GA last night from a road trip with a Louisiana sister who went to get her "too cute" vintage trailer. We stopped in and stayed with Anita over the Labor Day holiday and we had a ball.
I hope you all read this blog with your SOUND ON to enjoy the great music, and a "taste of the Bayou" while here. Let me hear from you if there is something else you want me to post. Til next time girls, happy trails!
Oh, hope you try this recipe:(from the cookbook titled "Who's your Momma, Are you Catholic and Can you make a Roux?) This is a good and different recipe for the holidays.. And Thanksgiving IS right around the corner.. give it a try, delicious!

Wild Rice Torres (makes 8 servings)
1 pound of pork breakfast sausage, fresh pork sausage or Italian sausage removed from the casings and crumbled
2 boxes of wild rice mix cooked according to package directions
1/4 cup of chopped onions
1 cup of seedless raisins
1 cup of roasted pecans or walnuts, coarsely chopped
Salt and cayenne pepper to taste

Brown the breakfast sausage, pork or Italian sausage in a large skillet and drain off the excess fat.
Add the sausage to the pot of cooked wild rice mix along with the green onions, raisins and nuts. Season to taste. Mix well and serve warm.

Another Sister Profile from GA this week

2009-09-01T07:53:00.000-07:00

This week we are meeting Bridget Arrington, #446. Bridget writes:
A few years ago, i saw a magazine article showing the cute little campers decorated by Maurrie and her posse, and i thought it would be so much fun to have one. A few years later i was only about 5 miles from my house when i spotted my first camper (the Woods Witch). She was being used in a hunting camp, but she was sporting a For Sale sign. I did a Bo Duke u-turn and could hardly contain myself! Needless to say, i couldn't get him to come off the price because he knew i was dying to have it. Since then i have acquired 2 more (from Nancy Wolf).
A little about myself: I'm a young senior and i live with my husband Perry in Chattahoochee Hills, GA. For a living, i broker hard to place commercial insurance, but please don't hold that against me! Perry is a pipe fitter/welder by trade. We've been married 18 years and each have one child. We live in the same homestead where i grew up with sisters, Anita and Laura. Our parents bought the place in 1955 when Anita and I were just 3 and 4 years old. Our mother was a homemaker, originally from Atlanta and daddy was a jet mechanic, originally from Upstate NY (we try not to hold that against him). Unlike most of our peers, Anita and I grew up living a back-to-basics lifestyle, growing our own food, milking a cow to make butter and cheese, raising our own beef and pork. You get the picture, it was Green Acres, only for real! However, unlike Arnold, our pig never used proper English.
We currently maintain a kitty sanctuary for strays and we love them all. We also have 2 dogs, 2 horses, 8 geese, 2 peacocks and a gazillion fish (catfish, bass, bream) in 2 ponds. We work like slaves on weekends, but we never can seem to catch up on all the chores. If you're ever in Chatt Hills, come see us! I enjoy going to Sister events whenever i can, and i particularly enjoy the McIntosh event in the Fall that Anita puts together. Its an open event so Perry comes too, and does a great job cooking the BBQ. I enjoy socializing with all my new friends and hope to make many more friends through Sisters on the Fly.
Thank you Bridget for your story. (Note.. this is Anita's (#440) real blood sister)

This week we Introduce Joyce #390

2009-08-28T19:46:00.001-07:00

Joyce writes: Hello, I am Joyce Nelson From NE OK. Linda Brede #250 introduced me to SOTF right after i quit trailriding. I was an Angus Breeder for 30 years, bred, raised and trained Missouri Foxtrotters. The first time i met Linda Brede she stabled her horses at my B and B. We became great friends and traveled many miles with our horses trailriding all over America. I sold the cattle and horses and moved to a 55 and over development in Grove.
Linde knew without a doubt that I was a candidate for SOTF. Since i love the outdoors, traveling, fishing and most of all meeting all of YOU sisters! I received a beautiful note from sister Ann Mulvey from TX... she said.. "You're just a good soul and your heart comes out when you're around people." I simply love Maurrie, Becky, Mazie and all of the sisters. I have been fortunate to make several trips with the SOTF. Looking forward to Bar 50 and Giddy Up #3.

I am fortunate to have in my possession a beautiful pink quilt and Maurrie says, "I can keep it until i feel i don't need it any longer." Traveling in Okies Bunkhouse.

Thank you Joyce for your story.. you sound like you have lived an interesting life and i look forward to seeing you at the Giddy Up!

This week we feature Paula Bush #870

2009-08-23T20:13:00.000-07:00

Paula Writes: Hey, Y'all, I am sister #870. I am a school nurse, in Newnan, GA going on my 10th year at the same school. I am married to the exciting "Buck", who keeps me hoppin'. I have a son, daughter in law and daughter who i love to pieces! I love to be a SOTF, camp, sew, craft, paint, knit, read and on and on. I love to have fun and laugh a lot!
I first went camping with my "intended", whom i married.. THAT was an experience that should have turned me OFF to camping... teehee, but, instead I grew to love it. I had always loved vintage anything and especially the vintage teardrop campers, so when i heard some vintage campers were coming to my area i went to a trailer tour. That was it for me! I especially loved Anita's camper, Buffalo Gal, and found out she lived close to me in Newnan, GA and was a bus driver at my school! I told Buck right then and there that i was going to join! He looked at me in amazement and said, "you've got to be kidding; you can't do that!" Well, i certainly did! He bought a 2007 Navion Itasca first that i drove to the first camp out to Tybee Island, GA and then i bought my little 1968 Shasta Compact- Honky-Tonk Angel! I have to agree with the other Sister that said she loved the "Can-do" attitude! I could hardly back down my steep driveway before and drove it all the way to the mountains on the Southern Fried Camp out in Valley Head, AL! If i can do it anyone can!
I'm looking forward to seeing my friends and making the new ones at the Big Easy Giddy-up! I'll see you there! Here's a family recipe to share:
Sour Cream Pound Cake
1 (8 oz) container sour cream
1/2 teaspoon baking soda
3 1/4 cups sugar, divided
1 cup shortening or butter
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
2 pints fresh strawberries, sliced
Sweetened whipped cream
Stir together 1 container sour cream and 1/2 teaspoon baking soda, set mixture aside. Beat 3 cups sugar and 1 cup shortening at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10 inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Good just like it is, or you can dress it up for company... toss together sliced fresh strawberries and remaining 1/4 cup sugar, let stand 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.
Grilled Pound Cake: Bake and cool pound cake as directed. Brush 2 tablespoons melted butter evenly over both sides of 6 (1 1/2 inch thick) pound cake slices. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 1 to 2 minutes. We did this if there was any left after a few days.. also we put peanut butter on it and ate it.... go figure!
Enjoy

Thank you Paula for your story and delicious recipe! If you have not met Paula yet, you have a treat waiting for you.. She is a real Hoot!

This week we feature Anita #440, The Buffalo Gal

2009-08-19T18:55:00.000-07:00

First my thanks to Anita for sending me her story.. and i encourage you all to please do the same.. This blog is for all of you and i NEED participation from you all to make it successful! That said, Anita writes:
My name is Anita Jones Wallace. I am married to Jon, a plumber, for 17 years. I have 2 grown daughters, Jennifer and Rebecca an 1 son, Brandyn who just graduated from High School. (Brandyn is actually my grandson whom we have raised since he was 3.) We also have 4 little grand kids! Jennifer has 2 girls and Rebecca has 2 boys. I drive a school bus (19 years and counting) and have a house cleaning business as well. I have a degree in Business Office Technology but have not been able to find a job in this terrible economy--- But, Life is Good-- my schedule allows me to have some time off for Sister Trips!
As some of you may know, I enjoy planning trips and we just had one in Alabama that was a lot of fun.(Southern Fried) I first learned about Sisters on the Fly when Maurrie and the Sisters were featured in a Country Living article in 2002. My real sisters, Bridget and Laura, and I thought-- "Wow, what fun if we could do that!" Then, my sister Bridget bought an old trailer and i HAD to have one too! We all joined and i have 3 trailers and so does Bridget! I love to camp, swim, (ask Karen #459 whom i drag to the water where ever we go! LOL), sew, make crafts, cook (1 year culinary school), and love gardening (i am a Georgia Master Gardener)-- this is sad, though, as my yard has really suffered since joining this group! I am on the computer a lot planning trips. I have loved meeting everyone in Sisters on the Fly and look forward to meeting many more. See you on the trail!

Sister story from Chelan, Washington

2009-08-15T07:58:00.000-07:00

This is from Janet Sharp #450.. Janet writes.
I am a working woman, therefore I rarely see daytime TV... or much evening TV either, but in January of 2006 i had a hysterectomy, so i was cooped up at home with not much to do besides read and watch TV.. that's when i saw a 10 minute special on the Sisters On the Fly.. I can remember saying to myself,"These are my kind of women!". A few months later my husband and I were in Phoenix for Spring Training and while headed to a game i spotted one of the sister's trailers being towed down the freeway! It reminded me of the program and the fact that i had thought it would be great to be part of that circle of women... of course I didn't know how to get in touch with the group yet.. but as we got closer to the trailer, i could see the www.sistersonthefly.com stenciled on the back!
When we got home, I got into the web site and watched with enthusiasm, yes, i lurked for months! In those days the chat was open for all to see or participate in, no code was needed. I madly searched for a trailer so i could join! Yup, i too was under the impression that a trailer was needed in order to join. It took me months to fine one! I was desperate at that point, so i took the first one that someone was willing to sell me. It was rotten in all 4 corners, but who cared, i could finally become a sister! YAHOO!! I joined up (#450) and waited for an event to happen close to my home and waited and waited!
When spring came i was headed to Spokane, WA, which is about 3.5 hours from my home and i knew from the site that there were a few sisters that lived on my route. I called Teresa Klocke (#430) and stopped to meet her in Ephrata. We were both new to the group and very excited to meet one another! I was there an hour and you would have thought we had known each other forever! When i got to Spokane, i looked up Tammy Fuller (#119). What a wonderful spirit she is! I cannot say enough about her, you'll just have to meet her to know what i mean!
My first event was a Circle Up at Thea Nutter's place in the fall of 2007 and i think there were 8 of us there. (we now have 40 plus sisters in our state). My first big sister event was Giddy UP #1 in March of 2008 in Mesa and Tombstone, AZ. We had about 100 of us dry camping! While camping in Tombstone, we picked up a new Sister, yes she and her husband were on vacation and camping at the same RV park and she just had to be part of US. Nancy Baun (#697) lives about 1.5 hours from me in Grand Coulee. Nancy, Theresa and I live in the central part of WA state and in the middle of nowhere.. it is very sparsely populated and not many stop lights around. The 3 of us often caravan to event's together and we have been called the "No where Sisters" by many! But first and foremost we are proud to say that we are "Sisters on the Fly."
By the way, i noticed that Giddy Up #3 is being referred to as NOLA on the chat.. My dad was from Louisiana and had a sister named Nola and i have a blood sister named Nola.. I love it!
Thank you Janet for your contribution to our blog. We look forward to seeing you in April!

Another Sister Story.. This one from AZ

2009-08-11T16:56:00.000-07:00

Edith Berry #614 writes:
I am a former Deputy Sheriff of 18 years. I started out working in the jail and became a supervisor for Pinal County. I was also a street Deputy Sheriff enforcing all laws in the State of Arizona.
I belonged to the Helicopter Rescue team, did up to 200 ft reppels. I sometimes patrolled with the Range Deputy in the back country and wilderness area on mules, one of the areas being the Superstition Mountains, enforcing the law. One of my duties was to work floods, helping rescue people from flooded areas.
I enjoy helping people and doing things to make the public safe. I was a factroy instructor of Stun guns, stun shields and stun belts. We have owned and used mules in our line of work.
I love animals and have over the years had Dobermans, Rottweilers and at the present time have a Wolf and a Daschund. They are the best friends you could have! I love the outdoors and everything about it, and being with the sisters on the fly, and all the side trips and campfires we have. I have been married to my husband Gene Berry for 50 years and spent over 15 years with him in the United States Marine Corps, he retired after serving over 20 years. Both Gene and I go by the Marine motto of Semper Fi (always faithful)
Respectfully,
Edith (Semper Fi)
A special thank you to Edith for this sister story.. Please send more in Girls and SOON.. our blog needs YOUR help!

Back from Georgia and Giddy Up Planning Session!

2009-08-09T15:44:00.000-07:00

Hi Girls! Well, here i am at home again. Just back from Giddy Up planning with Anita #440 in Georgia. Looks like we have 98% of all the plans finalized, booked and deposits paid out! Yeehaw! Our Giddy Up is well on its way! We will publish the daily itenirary shortly so you will be able to see how much fun we are going to have next year! Do not forget to send in your sister dues to Maurrie to stay current and eligible for this trip. Information about the second installment will be released soon from Anita. Hint, $225 is due Oct 1st.
However, for now, I AM OUT OF SISTER STORIES TO PUBLISH HERE! Please help me out and send me YOUR personal story NOW to keep our blog going! I will be featuring some links of the places we are going to visit shortly too. For now, stay posted and help me out with YOUR story. We are looking forward to meeting all of you here on the blog! Thanks, Girls

Shrimp Recipes

2009-07-29T05:41:00.000-07:00

Okay Girls, As requested some delicious new Shrimp Recipes. Let me hear from you after you have tried them! Louisiana is all about the food and we do take pride in our cooking! Try these, i am trying to give you all some recipes that are Delicious Not Difficult! Bon Appetit!

Shrimp Delight (serves 6-8)
1 stick butter Or margarine (hint-- use the good stuff)
2 1/2 cups shrimp, chopped
1 bunch shallots, chopped
1/4 cup parsley flakes
2 tbsp. flour
1 1/2 - 2 cups milk (may use cream)
1 tsp Creole seasoning (Zatarains or Tony's Chachere's)
Red pepper
Salt
1 small jar mushrooms, drained
1/4 lb. Romano or Swiss cheese, grated

Melt butter. Add shrimp and cook 2 minutes. Add shallots and parsley and saute'. Blend in flour and add milk. Stir until heated then add seasonings and mushrooms. Allow mixture to heat while gently stirring. Add cheese just before serving. Serve hot as an appetizer or dip OR as an entree over rice, pasta or potatoes. (can also use left over turkey or chicken in place of shrimp)
From Darlene Jones, Franklinton, LA.

Shrimp Marguerite( serves 6-8)
1 stick butter
1 1/4 cup onions, chopped
1 bell pepper, chopped
2 pods garlic, chopped
2 stalks celery, chopped
1/2 cup water
1 can Rotel tomatoes, chopped
3 cups raw, peeled shrimp, cut in half
1 can cream of mushroom soup
1/4 cup pimento, chopped
4 slices bread
1/4 cup parsley, chopped
2 cups cooked rice
Bread crumbs

Saute' chopped seasonings in the butter. Add shrimp and Rotel tomatoes. Cook together for 5 minutes. Add mushroom soup, water and pimento. Cook for 5 minutes more. Soak bread slices in water to cover. Squeeze all water from the bread. Add to shrimp mixture (break apart with spoon as you stir). Add 2 cups cooked rice and parsley. Pour into greased casserole and cover with bread crumbs. Bake 1//2 hour at 450 degrees. ummmmmm, good!
From Mrs. Marguerite Blue
Broussard, LA

Hot Shrimp (serves 3-5)

4 lbs. shrimp
Wishbone Italian dressing
Pepper, cracked or coarsely ground
1 lb. butter

Wash fresh shrimp. Cover with dressing and marinate overnight in covered container in refrigerator. Drain shrimp, leaving wet with dressing. Place in large baking pan. Cover with butter and pepper. Use pepper liberally. Bake 45 minutes (or less depending on your oven)in 400 degree oven. Stir Occasionally. Peel and enjoy!
From: Roselyn Causey
Ringgold, LA

Bonus: Bread pudding and Rum Sauce
Serves (8-10)
1 stick butter
1 1/2 cups sugar
3 eggs
1 15 oz. can Pet milk(evaporated milk)
1 1/2 cups water
6 slices white bread
1 tbsp. vanilla

Rum Sauce
1 cup milk
1 cup evaporated milk (Pet milk-- our brand here in the south)
3 tbsp. corn starch
3 tbsp. butter
1/2 cups sugar
1-3 oz. Rum
1 tsp. cinnamon
l tsp. nutmeg

Melt butter, add sugar and mix. Add eggs one at a time mixing after each. Add milk and water and mix well. Tear up 6 slices of bread and punch down in the liquid. Add vanilla, it sometimes looks like clabber. Pour into a 9 x 13 baking dish. Sprinkle over top with a mixture of 2 tbsp of sugar, 1 tsp cinnamon and 1 tsp. nutmeg. Bake at 350 degrees for 25- 30 minutes.
Rum sauce preparation. Heat the two milks with butter and sugar, add the cornstarch mixed with a small amount of water. Cook and stir until thick. Remove from fire, add rum and stir well. Serve over bread pudding.. Hot is best, but can be cold if you prefer.

From Billie Howell
Grayson, LA

Just a note: You can be very creative with bread puddings. You can add fruit, like raisins, peaches or dates and some pecans never hurt either. Stale bread is great for this, especially stale french bread. My dad said it was not bread pudding without raisins! Experiment and enjoy ya'll.

Another Sister to Meet! Keep those Stories Coming!

2009-07-29T05:19:00.000-07:00

Hi Ladies... thanks to the terrific participation of our Sisters, we have yet ANOTHER sister story to post. I am waiting for ALL you sisters reading this blog to Please send me your story too, anything you want to share about YOU and how you got into SOTF is fine. Also, we have had a request for more recipes including Shrimp. So, i will be posting 3 more today. Let me have some feedback of what you want to see on here and i will post it as soon as i can.
For now, let's meet Christine #177 from Flagstaff, AZ. Christine writes: Arizona isn't all desert. We Flagstaff sisters live up here in northern AZ at 7,000 ft. elevation and usually get plenty of snow in the winter. I was born and raised here and although I've lived in Alaska and other places in AZ, I've been back in Flagstaff for the past 14 years. Flagstaff was a small mountain town in the woods when i was a girl and we spent nearly every weekend and all summer outdoors hunting, fishing, camping, or just tramping around. I love the outdoors and call the wilderness my "soul food". I travel quite a bit, camping as i go, generally in my tent. I've been a single mom for a long, long time and tenting was easy, cheap and fast for me to do when my two girls were little. My, we've had some wonderful adventures!
My daughters are now grown, Cynthia (31) is married and works for Save the Children in Washington, D.C. She flies all over the world helping children in crisis situations. Rebecca (25) single, is getting a second degree- nursing. Her Grandmother always said when they were little that out of all the grand kids, Rebecca would be the one to take care of her in her old age. Grandma's gone now, but Rebecca's on course taking care of people.
I'm in my third year of retirement from 34 years of teaching elementary school. With my girls grown, and I've "graduated from work", it's "Oh sweet, sweet freedom" for me! I found Sisters ON the Fly in 2003 and then found a trailer in the woods which was subsequently given to me. I knew immediately her name had to be Skylark- the little bird that bursts into the sky trilling a joyful song of freedom. Skylark is a 1946 or 1948 KIT (not a home built). So many Sisters have given me support and guidance while I restored this trailer. I just love working oh her! I also just love the independent, wonderful women I've met in SOTF. I can't wait to meet all ya'll there in the South!

Thanks Christine for letting us get to know you. We look forward to meeting you too next April!

Meet Another Sister!

2009-07-26T11:53:00.000-07:00

Hey Girls! This time we have a sister from out west to meet! She is Anita Gunton #789.. She is not to be confused with Anita, the Buffalo Gal, from Georgia.. Anita writes:
I am the "other" Anita, Sister #789. I am a pet sitter in Southern California.. I guess you would say i have multiple personalities---or at least multiple names.. My mother is Anita also, so my family calls me Anita Lee. My husband and i were trying to get a land loan about a year and a half ago. The bank didn't seem to think my bookkeeping method (keeping records on cocktail napkins shoved into my bra) was sufficient, so i was told i would have to get a "real" job with a W-2 and a paycheck.I applied for over 40 jobs. "Fat and 52", didn't seem to be the selling point i had hoped for! I finally got a job in a horrible little neighborhood bar. The owner asked me to change my name because i was replacing another Anita, so i became "Rita", on my first day. It was kind of weird going by a new name, but also nice because i don't want any of my friends finding me working at this joint. My pet sitting clients don't know about my bar job and the bar patrons don't know about the pet sitting. I have kind of gotten used to it (working there, i mean) and the customers all know about the Sisters- except they are confused and call the Sisters "The Betties". I am in another group of women who have gone to Vegas together for the last 18 years. We are all named "Betty" for the trip. We have Betty Bags, Betty Badges, Betty this and that. You have to be Bettyworthy to be a Betty. And being a drunk helps! My trailer is decorated in "I love Lucy" theme, so they also get confused and call the Sisters " The Lucys". I also have another name that Kris B. gave me, but I'll have to tell that one over a campfire. So anyway, now i have just gotten a Job at Pechanga--- an Indian casino near my house. They give preference to native Americans when they hire so i had to tell them my name was Anita Running Tab. It was either that or "Dances with Chardonnay"!
I love being a Sister so much and have made so many friends in this group. I was so happy to meet Georgia Anita. She is a kick and i look forward to our trip in April
XOXO
Anita #789

Stuffed Baked Catfish

2009-07-24T12:09:00.000-07:00

The story behind this recipe goes like this:
One Saturday afternoon, we recieved a call from some old friends from Up North, who announced they were dropping in on us that night and were really hungry for Cajun seafood. A quick forage through our kitchen produced some catfish fillets and some crawfish tails. My thought was that the more fattening a dish is, the better i like it. So, we combined all the ingredients and came up with Stuffed Catfish Fillets.. leave it to a Cajun to turn an otherwish low calorie dish into a meal that will get you offers to be the Weight Watchers poster child!
Our friends departed two pounds heavier but wouldn't leave until we gave them the recipe! Ed Roy (From the Tell me More Cookbook)

2 pounds catfish fillets
1 pound crawfish
1 stick butter
1 cup chopped green onions
1-2 (8 ounce)packages cream cheese
Tabasco
Salt, pepper, parsley, onion tops to taste

Season to taste and bake catfish uncovered on a Pam coated layer of foil until golden brown in a 500 degree oven. In a seperate pan, melt butter and saute' whole crawfish and green onions for about 10 minutes. Melt cream cheese into crawfish mixture and cook until bubbly.. Add other seasonings , pour on top of each fillet.. makes 4 servings..

Which is Which?

2009-07-24T11:49:00.000-07:00

Residents of Cajun Country are often asked to explain the difference between the various culinary delights, such as etouffee, fricasee(pronounced frick a say), bisque, stew, sauce piquante and crawfish gumbo.. It is NOT easy to explain.. We went to a well known Cajun author, Mary Alice Fontenot to ask her help with this, and she offered this expert dissertaion, narrowing the field by using crawfish as the central ingredient of each dish.. Mrs. Fontenot (pronounced Font ti know)is the author of the delightful series of children's books based on the life and times of Clovis Crawfish. She says:
"There is little difference, perhaps, none at all- between six commonly known recipes of crawfish etouffee, crawfish fricasse, crawfish bisque, crawfish stew,crawfish sauce piquante and crawfish gumbo.
All have a common ingredient:crawfish, but they can be made with any number of ingredients, shrimp, oysters, turtle (and chicken too) but for the purpose of explanation lets's say crawfish. All call for some form of cooking fat (usually real butter) and all needs lots of chopped onions.

If there is no roux (pronounced roo) in a crawfish gravy, it is etouffee. Etouffee means "smother", so what is done is one smothers a bunch of chopped onions in butter, adds crawfish tails and seasonings, let's it smother down a few minutes, then serves it over rice.
If it's a thick roux gravy, it is crawfish stew. If it's a soupy crawfish gravy and needs to be eaten with a spoon, its crawfish gumbo!
If its's a heavy and spicy tomato gravy base, it's sauce piquante.
If the crawfish tails are ground up and stuffed into the crawfish shells, it's a bisque.
Crawfish fricassee is any combination of crawfish and Louisiana vegetables for which one has no other name> if one doesn"t know what it is CALL IT A Fricassee!

Now you know as much as we do down here.. experiment and enjoy...! (From the Tell me More Cookbook)

Featuring Another "Sister of the Week" And a New Recipe!

2009-07-22T18:33:00.000-07:00

Okay, Girls! As promised we are featuring Kris Brown this week.. She is Sister #474 from Redding CA.. Kris writes: I joined SOTF back in 2006. Like Betty #1099, my Dad built a homemade camper and we camped all over the place. My Dad made sure us girls knew how to do anything boys could do. I have 3 sisters and I'm the one who loves camping the most. (the rest of them LOVE the Hilton or something like that and i love them for that!) I tell them my "little Hilton" is my 1957 Sante Fe, named "California Palm Motel". When they come and visit they all want to stay in my trailer.
My husband passed away in 2005 and when i saw SOTF on HGTV, i said that was for me! So, i started reading the chat and someone said there was a campout in Silverton, Oregon in June (of 2006) and i thought, "I could do that" and away i went! My trailer was plain and white (no color at all) and I came away with SO many ideas that i started the day i got home and i haven't finished yet! Every time i come home from a trip i have something new to fix or do. I LOVE IT!
There are so many creative women in this group and lots of fantastic Mister Sisters too! I have been lucky enough to meet so many great women that have become best friends. When i travel i am able to stay with friends along the way and that makes it so special!
My profession is mortgage lending/real estate agent, as you know that is in the crapper right now, so i should say I am on and extended un-paid vacation (I still have to figure out what i want to be when i grow up, and I turn 60 this year, so there is hope for all of us.)
I have 2 fantastic sons, a great daughter in law and 2 wonderful grandkids with a third on the way.. Life is good and fun and I look forward to meeting many more of you wonderful Sisters.. See you in Louisiana!

Thank you so much Kris for helping us out.. I look forward to getting to know you better next April..

Sisters PLEASE write your stories and email me so i can continue to post one each week.. Now for the next Recipe. Oh, how ARE we doing cooking this cajun food? Are we ready for New Orleans yet?

Banana Pancakes

4 tablespoons cooking oil
2 well beaten eggs
1 cup milk
1 cup sifted flour
2 tablespoons brown sugar
1/4 teaspoon salt
3 tablespoons baking powder
2 thinly sliced bananas
Buter, powdered sugar or syrup

Combine oil, eggs and milk. Add sifted dry ingredients and beat until smooth. Add sliced bananas. Drop by large spoon onto hot griddle. As soon as edges begin to brown and center seems "settled", flip over. Watch carefully to avoid burning. Have platter warmed and place pancakes in stacks, with a pat of butter in between. Dust with powdered sugar or serve with syrup.
Make 12 medium pancakes
By Carol Ann Roberts Dumond (Tell me more cookbook)

Sa Say Bon, Cher! (Sure is Good, Dear!)

Back from Southern Fried and working on GU #3

2009-07-14T15:31:00.000-07:00

Hello dear sisters! We all had a terrific time in AL, near Chattanooga, this past week. The food and fun and memories made were wonderful! Anita did a bang up job with all her work and creativity! She always makes our campouts so special! A huge thank you to Anita.
Now back to working on the GU next April! As promised we have another sister to feature this week. This is from Betty Ference #1099.. Betty writes: I live in Naperville, Illinois (Southwest Suburb of Chicago.) I've been a sister since January of this year. Like most things i do, i dove into SOTF with both feet and have been having a great time! I purchased a 1968 Shasta LoFlyte on E-bay in April and have been spending my free weekends fixing her up. Before April i could barely hold a screwdriver but now my best friend is my Mikita power drill. My familey says" you're out of control", does anyone else ever hear that?
When i was little my father bought a bread truck from an auto auction and turned it into a mobile camper. Granted, we spent almost as much time broken down on the side of the road as we did camping, but that experience planted the seed in me to see the country via the road. Unfortunately, my husband has not shared that vision so when Keena Minella introduced me to SOTF, i found my avenue to fulfill that dream. I am so glad that i have all these wonderful women to travel with and get to know.. The thing I love most about this group is the "I CAN" attitude. I'm inspired to try new things, go new places and reinvent myself!
I work in the Information Technology department at the University of Chicago Medical Center- it's a job.. I work hard at it, which makes my play time so special to me. I love to garden, cook, read, and take girl trips. My husband flyfishes and has been patiently teaching me the skill. I have two sons, Andy 22, going to Law School at the U of Ill, and Daniel 20, well let's say he is finding his own way -keeps life interesting to say the least.
New Orleans is one of my most favorite towns and I'm really excited to attend my first Giddy Up and meet all the sisters. 264 days and counting. Hugs, Betty #1099

Thank you Betty for the autobiography and PLEASE continue to keep the stories coming!

Heading to Southern Fried Campout

2009-07-04T18:07:00.000-07:00

Hi Girls! Just letting you know i am heading out to AL to see lots of sisters at the Southern Fried Campout. I am going to leave you with another great recipe, since New Orleans is ALL ABOUT THE FOOD. I will be returning next Sunday and I will tell all the sisters there that you all say hello, and know too that we are missing you all as well! So, here goes.. Hope you are having fun trying out our many wonderful dishes that we enjoy so often here in the south! Sister Hugs to you all!

CAJUN CAKE

CAKE:
1 (15 1/2 oz)can crushed pineapple
1/2 cup softened butter or margarine
1 1/2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Drain pineapple, reserving 1/2 cup juice. Set aside. Cream 1/2 cup softened butter, gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt, add to creamed mixture alternately with reserved juice, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in crushed pineapple. Pour batter into greased and floured 10 inch bundt pan. Bake at 350 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan and place on serving plate.

Topping:
1/4 cup butter or margarine
1/2 cup sugar
1/3 cup evaporated milk
1/2 cup flaked coconut, toasted if desired
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
Toasted flaked coconut (optional garnish)
Pineapple slices (optional garnish)
Fresh pineapple leaves (optional garnish)
Combine 1/4 cup butter and next four ingredients in small saucepan. Bring to a boil, reduce heat, simmer for 3 minutes. Stir in vanilla. Spoon on top of warm cake. Cool. Sprinkle with toasted coconut and garnish with pineapple slices and fresh leaves.
ENJOY! (From the Tell me More cookbook)

NEW FEATURE "Sister of the Week"

2009-07-03T20:43:00.001-07:00

Hi Girls! As promised we are featuring a Sister of the Week.. This week is Keena Minella #684.. Keela writes: Hi, I am from Joliet, IL. I joined Sisters on the Fly about 2 years ago. My sister-sister Carla #678 found you gals and we had to find out what all the fun was about! Since joining I have had the time of my life!
I am the mother of five children, Matt(31)fireman, Adam(27)teacher, Neal(21)bartender, Alex(19)lube man and Lucy(17)student. My husband and i restored a great little trailer, a 1955 Rainbow. The great thing about having a sister-sister is that when there is a sister event in the Midwest, Carla comes out to camp with me and vice versa. I love to camp, garden, sew and go fishing. I work as a part time CNA for a home care company and love my job. There isn't a better job that will pay you to visit with the elderly.
Hope this gives you a little idea of who i am. You will all just have to wait until Giddy Up #3 to meet me! Love you aaaaaaaaaaaaaalllllll sisters. Keena #684

Thanks Keena for introducing yourself to us! I met you in AZ and you do not look like the mother of 5 children! Seeing you again in New Orleans will be wonderful. Thanks again for helping out the GU #3 Blog spot!

Ready for another Recipe.. here is a tried and true one!

2009-07-02T05:18:00.000-07:00

This one is called "Breakfast in a Hurry".. It won an award in 1992, the third place winner at the Acadiana Culinary Classic.. hope you enjoy this!

1 (16) oz package bulk sausage
6 eggs
2 cups grated cheddar cheese
2 cups milk
1 cup biscuit mix
1 teaspoon parsley flakes
1 teaspoon chopped green onions
1/2 teaspoon season-all

cook and drain sausage. Put in 8 X 11 inch casserole dish.. Mix together thoroughly the remaining ingredients. Pour egg mixture over the sausage and bake in 350 degree oven for 40 minutes. Serves 10 (taken from the Tell Me More Cookbook)

No one has sent me any information about themselves

2009-07-01T19:12:00.000-07:00

Okay, Ladies, i mean Sistahs... Please help me out here and send me some information on you if you are attending the GU in New Orleans so i can "feature" each of you before the GU begins.. I need some help here! Hope to hear from you all soon.. trying to keep this blog alive. thanks for your help and participation!

Back in Town and alive.. need some info from you gals

2009-06-23T19:59:00.000-07:00

Hi Everyone!
I know i have been "out of the loop", but have been on vacation with Mister Sister and glad to be back in town and "Alive", seriously! LOL.. Long story, but now it is time to get back to the blog and update with new information.. We are still pricing some things out, like transportation and some great food, so just be patient, a final cost will be announced real soon.
I have been asked to have some sharing of information on sisters attending the GU next year, and featuring a "Sister of the week" so we can get to know some things about new sisters before we get together.. SO, i am requesting that any of you who wish to send me info to my email address please write to me about "YOU" and i will post the info here.. I think this will be a great way to get to know each other and will keep this blog interesting at the same time! So, get your brains fired up and send me some good stuff to post! I may post more than one a week if we get a good response here. Let me hear from you "real soon, cher."!

Gone Pecan and some Recipes!

2009-05-29T11:56:00.000-07:00

Hello Girls... well, i am going to Panama City, FL for a few days to meet with Anita about all this Giddy Up business. May not have computer access while there and did not want to leave you all with "nothing new on the blog." SOoooo,, am going to list a couple of recipes to help you relax over the weekend.. Hope you Enjoy them and know we are STILL working on the Cajun Caravan trip for you all. Stay tuned for more news and other "stuff" when i return. Happy Trails! Did you check out the new music too? How are you liking the French songs? Are we in New Orleans yet? LOL

MY MINT JULEP(makes one drink)

1 dozen fresh mint leaves, plus 2 sprigs of fresh mint
1 tsp sugar
2 ounces of bourbon
1 oz of dark rum
Finely crushed ice
Put the mint leaves in a tall glass. Add the sugar and, with a spoon, crush the leaves and stir. Pour in the bourbon and the rum.
Fill the glass with the ice, then juggle (don't stir) until the outside of the glass
is heavily frosted. Garnish with the mint sprigs. Enjoy!

CRABMEAT AMANDINE
(makes 4 appetizer servings)

6 tablespoons of butter, melted
1 pound of lump crabmeat
1 teaspoon of fresh lemon juice
1/2 cup of finely chopped green onions
1/2 cup of toasted almond slivers
Salt and cayenne pepper to taste
Toast points

Heat the butter in a large skillet over low heat. Add the crabmeat, lemon juice, green onions and almonds. Toss gently. Season with salt and cayenne.
Cook for two minutes and serve with toast points.

SWEET RED BELL PEPPER SOUP
makes 6 servings

4 medium size red bell peppers
2 tablespoons of butter
2 tablespoons of olive oil
2 cups of chicken broth
1 quart of heavy cream
Salt, cayenne pepper, and Tabasco, (to taste)
1 pound of lump crabmeat

Split the peppers in half, remove the seeds and chop coarsely.
Heat the butter and olive oil in a large saucepan over medium heat. Add the peppers and cook, stirring, for two to three minutes, or until soft. Add the chicken broth and cook for five minutes.
Pour the mixture into a blender or food processor and process for 15 seconds.
Return the mixture to the pot. Add the cream, bring to a gentle boil and reduce the mixture until it thickens slightly. Season with salt, cayenne and hot sauce. Add the crabmeat, reduce the heat, and simmer for five minutes. Serve immediately.

All recipes taken from "Who's your Mama, Are you Catholic and Can You make a Roux?" cookbook #2 by Marcelle Bienvenue

Thought for the day.....

2009-05-28T18:29:00.000-07:00

Friendship is like a prism through which the many variations of beauty are revealed in our lives..(Anonymous)

Thought for the day

2009-05-25T12:13:00.000-07:00

Happiness is not having what you want, but wanting what you have. (anonymous)

Attractions and Links

2009-05-25T12:00:00.000-07:00

Hi Girls! Hope you are still excited about coming to Louisiana next year! We are still plugging away daily gathering info on things for ya'll to see down here. I am listing some attractions and Links so you can go online and investigate yourselves until i can post some pics for ya'll. I was going to French Quarter today, BUT we are having nonstop rain and i will have to do it another day. Until i do get pics up go to:
http://www.lauraplantation.com to see a Creole plantation with lots of history! We are visiting this one on Tuesday, April 6th. Also, Madewood Plantation
(http://www.madewoodplantation.com) and Oak Alley (http://www.oakalleyplantation.com). We will also be visiting Nottoway Plantation in White Castle, LA. A beautiful Greek Revival Style. Just Gorgeous! Yep, Plantation day will be Tuesday April 6th. Hope you enjoy your tour so far.

Cajun story Part III

2009-05-24T17:40:00.000-07:00

Exiled from Acadie, separated from loved ones, mistreated and enslaved, the Acadians might well have been destroyed as a culture. But they endured and survived. Hearing of Louisiana with its own French heritage, thousands of exiles began a tortuous journey through the North American wilderness. When they reached New Orleans, they again faced disappointment and despair. The French Creole nobility wanted nothing to do with these French farmers and fisherman.
Ironically, it was the Spanish, then in control of Louisiana, who provided land grants in Southwest Louisiana for the Acadians. The long, hard journey ended in the lush coastal wilderness, where they would live in isolation until reasonably modern times, clinging to their language and customs and carving, from the marshes and swamps- another Acadie. Here they reaped the bounty of the bayous, rivers and the prolific Gulf waters, the untamed marshes and the great Atchafalaya swamp.
And, in their new Acadie, there was the same family spirit among neighbors and the same zest for living- undaunted by one of the most brutal ordeals in the history of the American continent.
The name Acadian has been contracted to "Cajun", and was actually resented at one time by the descendants of the Nova Scotia exiles. Now, it is used with affection and respect, and has a bouncy ring that seems in keeping with the laughing way of life of these unique people.

Thought for the day

2009-05-24T17:38:00.000-07:00

Nothing is better than the wind to your back, the sun in front of you and your friends beside you." (Aaron Douglas Trimble)

Try commenting now!

2009-05-23T19:54:00.000-07:00

Hi Girls, after several emails about you all not being able to make comments, i checked my settings AGAIN and changed some things, so you should be able to make comments NOW. Good Luck! I look forward to hearing what you are thinking out there. Remember you can always email me too. Hope you are enjoying this blog! I promise pictures SOON.. and new music too.. I am still learning lots of new things about doing a blog. Life is Good! Oh, please don't forget to take the POLL at the bottom of the page.. Thanks!

Please read the poll question and Vote!

2009-05-22T20:33:00.000-07:00

Hi Girls! Please scroll down to the bottom of the page and vote on the Poll question "Will you be staying in trailer or motel for giddy up? We would like to have an idea of how many rooms we need so we can block off a section of rooms when the time comes. Thanks! Spread the word for me too, contact your friends and tell them to vote also. Thanks again!

Thought for the Day

2009-05-22T09:00:00.001-07:00

"Always laugh when you can. It is cheap medicine." (Lord Byron)

Southern Pecan Pie

2009-05-22T07:33:00.000-07:00

They say Crayfish, we say Crawfish. They say Pee-Kan, we say Puh-Kahn. And our Northern friends are as fasicinated by our Pecan Pie as they are our crawfish dishes.. Regardless of how you say it, Pecan Pie is a true Southern Treat!

Southern Pecan (PUH KAHN) Pie
1 prepared pie shell

Mix:
1 cup granulated sugar
1 cup white karo syrup
2 tablespoons melted butter
1/4 teaspoon salt
3 beaten eggs
1 1/2 cups pecan halves

Pour into pie shell. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake for another 30 minutes. Remove from oven and let cool on cake rack.
from "Tell Me More Cookbook"

Cajun Story Part II

2009-05-22T07:12:00.000-07:00

Once there was a place called Acadie... Located on the Bay of Fundy in what is now Nova Scotia, the areas was colonized in 1604 by hardy French farmers and fishermen who found such beauty, peace and joy in the family-like companionship of their neighbors in the simple setting, that they chose to give it a name derived from the Greek legend of the nearly Utopian province of Arcadia. Hence, the French colony became Acadie, and its people, Acadians.
The Acadians were willing and eager workers, and their hard labor brought forth a rich natural bounty from their new land. They lived in idyllic simplicity. There was little currency, goods and services were bartered. There was perfect harmony with each other and with their Indian neighbors. There land was truly Acadie.
Then the rule of the area passed from the French to the British, and eventually conflict arose between those countries. The British were wary of these French Acadians in thier midst, especially when they refused to sign an oath of alligance to the Crown, unless it contained provisions for them to continue in their Catholic religion and protected them from having to bear arms against the enemies of the British Empire, which could have included not only their French countrymen, but also their friends, the Indians. The biggest concern of the British was the concern over the fact that the choicest land belonged to these French Acadians. They felt the property so hard earned by the Acadians should rightfully be inhabited by the loyal British subjects.
The entire story is long and filled with manuevers motivated both by military concern and the attractivness of this precious real estate owned by the Acadians. The Acadians, in 1755 saw their villages burned and found themselves herded onto British ships, dispersing them throughout the colonies. Families were torn apart, many never to see each other again. Deaths on the ships were rampant. No one received the Acadians with open arms. Many were not allowed off the ships and many died in the cramped hold of those ships. Many were pressed into a form of slavery called Indentured Servitude. (to be continued)

Just Saying.....

2009-05-22T05:31:00.001-07:00

Okay, there has been some interest generated that a comment has been removed "by the author." This is true, but what you all don't know is that I was the one who "tested the comment section by just posting jibberish, (note it says BigEasyGiddy Up posted this comment.)AND I am the author of this blog and i removed it.. Now you know the Rest of the Story. LOL.. Relax, life is Good!
Did you read Part I of the Cajun Story? Stay tuned for Part II and a dessert recipe!

The Story of the Cajuns Part 1

2009-05-21T13:53:00.000-07:00

This will be a " to be continued" story about the lifestyle of Cajuns in LA..hope you enjoy the history lesson!
In other parts of the world, little girls are made of sugar and spice and everything nice, while little boys are made of snips and snails and puppy dog tails.. Little Cajun children, on the other hand are made of gumbo, boudin, sauce piquante,and crawfish stew! This was taken from an essay called "What is a Cajun?" This points up a truism about the Acadian people of South Louisiana: Food is more than sustenance, it is a keystone of the Cajun Lifestyle.
The history of the unique dishes served at the Cajun dinner table is a vital part of the overall history of the Cajuns. The culinary traditions were born in times when these unusual people battled hardships of epic proportion! Reflected in the traditions and recipes is the remarkable spirt and coping ability of a people who lived through years of brutal persecution and overpowering misery. For the most part the classic Cajun dishes were developed by people who were poor in material goods, and had to feed large families (12 children in a family was NOT unusual) with whatever the fertile but harsh land produced. They gathered what was available in their isolated world of dense forests, swamps, coastal marshes and undeveloped prairies, and with a culinary magic that is theirs alone, transformed these simple ingredients into gourmet delights.
This was taken from a book called Tell me More, a cookbook spiced with Cajun Traditions and Food memories)

Request for Etouffee!

2009-05-21T13:30:00.000-07:00

First you start with a roux! Do we all know what a roux is? It is the basis for All of our rich southern dishes. If you do not know, you can look it up and/or email me and I can explain a roux on here if you want me too.. Just let me know and i will be glad to help you out! In this recipe the roux is red because it is an Etouffee.. and made with a tomato sauce base. In other dishes the roux is brown in color and is what gives the color to gumbo, etc.

This recipe is for Shrimp Etouffee, (but you can substitute crawfish if you want)

1/2 cup butter or olive oil
4 Tbsp. all-purpose flour
1/4 finely chopped celery
1 cup chopped dry onion
2 cloves garlic, minced
1 tsp thyme
1 Tbsp. crushed mustard seed or
1 1/2 tsp dry mustard
a dash of cayenne pepper or a few
dashes of hot pepper sauce
1 1/2 tsp salt
1 (15 oz.) can tomatoes, cut up
1 (8 oz) can of tomato sauce
1 1/2 cup water
1 1/2 lb shirmp, cleaned and deveined
3 cups of hot cooked rice

In a large saucepan, combine the flour and the butter or olive oil, continuing to cook until it is a rich red brown (roux), stirring very frequently.. Stir in the onion, garlic, and celery.. Continue stirring and cooking until onion is limp, adding the thyme, mustard, pepper and salt..Stir in the tomoatoes, tomato sauce, and water and cook for about 15 more minues, medium heat. Add the shrimp and continue cooking until shirmp are opaque or done to your liking.. Serve the Etouffee over hot, cooked rice.. This serves 6 people. Enjoy

Tip: when making a roux, NEVER leave it unattended.. you must stir and keep the flour moving or it will stick and taste burned.. then the whole dish is ruined.. Make this when you have time to stand at the stove and stir often.. Delicious food awaits you!
This recipe taken from "A Taste of Southern Hospitality Cookbook"

Concerns

2009-05-20T21:34:00.000-07:00

1. Let me address this now, early on, about concerns of fairness. We are doing our best and will continue to be fair throughout this whole registration process. Please, everyone give us a chance to get this party started! We are trying to include as many sisters as possible in this event. Any complaints, suggestions or criticisms should be made directly to me or Anita. We know we cannot please ALL 105 women, no one can! Let us remember to "Be Nice" and call me, email me or come and see me if you have any problems. We are "Busting It" daily to make this a great trip. Give us a Break!
2. Security at the campground will be provided on the 3 days that we will be gone all day. This is a public campground, but we will have "our own security" in place too. Your trailers and your "stuff" will be safe.. Relax!
3. We are looking into whether or not they have an ice machine and a laundro-mat handy for us to use.
4.I will be putting new music on here shortly and will post some pictures as well, as soon as i get them taken. This all takes TIME and we are hustling down here!

So that is all for now.. stay tuned for more additions to this blog.. Remember to call ME or ANITA with complaints and Hopefully what we are doing right too!
Oh, hope you enjoy the addition of our new "horse mascot", Tobasco! click on the little "more" sign and you can groom her or feed her, drag the apple or brush around with your mouse and watch her follow you anywhere, and watch her facial expression change as you make her feel special with all that loving attention as you groom her. Great for people like me who only "dream' about the pleasures of being with a great horse! Enjoy....!

The addition of Sisters Attending this event

2009-05-20T07:21:00.000-07:00

Ladies, please notice we have added spots to our Event. Anita and i both received emails at the same time and to be fair we added spots to try to include everyone since some were added to the list before we were full and we had not discussed the order that we recieved the emails. Sooo, being nice sisters, we added 5 spots! The first three people on the waiting list requested they stay there at this time and were not skipped over. We still have a large waiting list and we will continue to add to the list to try to give everyone HOPE to get in on this trip. For now, we hope we have 5 more smiling faces! NOTICE: All on Active List MUST SEND IN THEIR CHECKS BY THE 28TH OF MAY!! Send to Anita ONLY! You can get her address off the secure member listing on the SOTF site. PLEASE NOTIFY YOUR FRIENDS AND REMIND EACH OTHER SO THEY DO NOT GET LEFT OUT. THANKS GIRLS!

Dates of Bayou Bon Temps Blast

2009-05-19T18:57:00.000-07:00

I totally forgot to post the dates of this event! Sorry about that! The dates for this event will be from April 5th thru the 11th of 2010. ----- Now ya know!

Those on Waiting List READ THIS:

2009-05-19T18:54:00.000-07:00

Hi Girls, this is a message from Anita #440.. She said that "no one on waiting list needs to send in their deposit check now. When you are on the Active List, as your name comes up, you will be notified and THEN you will send in your deposit." In the words of Forrest Gump,"That's all i have to say about that."

Cajun Recipes

2009-05-19T11:46:00.000-07:00

Okay Girls to get you all prepared for the great food here in Louisiana .. we are gonna practice!! I am going to be posting some favorite foods and you can try them out on your families.. You have a year to get ready!
Let me just say this.. having grown up here in Louisiana I do NOT understand the concept that everything has to be HOT.. our food has always been known to be flavorful, not just spicy.. so use caution with the hot sauce, because you will bury the other great tastes, unless you "just like everything hot", and some do.. Enjoy!

Crawfish Dip
Serves 8-10

1 lb. crawfish tails (can buy frozen and thaw)
1/2 bunch green onions, chopped
1 stick butter or margarine
Parsley
2 tbsp. flour
1 can mushrooms, (bits and stems)
1 1/2 cartons sour cream
Salt and pepper
Hotsauce if desired

Saute' 1/2 bunch of green onions, i stick of butter and 1 lb. of crawfish tails until done.. ( a couple of mins.) Add parley and 2 tbsp of flour to thicken. Add 1 can of bit and stems ( mushrooms) and 1 1/2 cartons of sour cream.. salt an pepper to taste.. cook slowly, then serve warm with chips. Enjoy!

Crawfish Fettucine
serves 6-8

1 1/2 sticks of butter
1 1/2 onions, chopped
1 bell pepper, chopped
2 ribs of celery, chopped
2 tbsp flour
1 lb crawfish tails (can buy frozen if necessary and thaw)
1/2 lb. Velveeta cheese, cubed
1 pint Half and Half cream
Parmesean cheese
1 clove garlic, minced
1/2 package fettucine noodles
salt and pepper
1 tbsp. pimento
1 tbsp. jalapeno peppers (if desired)

Saute' first 4 ingredients for 15 minutes.. Add flour.. Cover and cook on low fire for 15 mins (sitrring freguently). Add crawfish tails.. stir well. Cover and cook for 10 minutes (sir often!) Add cheeses, cream, garlic, jalapnoes, salt and pepper. Cover and cook for 10 minutes more. Meanwhile boil noodles, drain and pour into sauce.. Gently blend together, then pour into buttered dish and sprinkle on Parmesean cheese. Bake at 350 degrees for 15-20 minutes. Enjoy~

NOTE: you can use shirmp instead of crawfish in both of these recipes if you cannot get crawfish in your part of the country.
(Both of these recipes were taken from The Louisiana Proud Collection of HOME COOKING cookbook.. )

2009-05-18T17:27:00.000-07:00

This EVENT IS OFFICIALLY FULL!

2009-05-18T16:35:00.001-07:00

Okay Girls, we have reached our 100 sister capacity! BUT, we do have a waiting list! We will be sending out registration paper work and a hold harmless clause to have you ALL sign and return ASAP to Anita so we can have a hard copy of who is registered for this event. Make sure you check your email and update it to Anita so she can stay in touch with you about info for this trip!
Any questions can be addressed to myself, Karen #459 or to Anita #440 and we will do our BEST to answer them as soon as we can. Let me know if there is something else you need to see on this blog now and we will post ASAP, too..
NOTICE! We are going to hold your spot for 10 days SO SEND YOUR DEPOSIT CHECK IN NOW! After May 28th you will be moved to the bottom of the wait list and Off the active list.
For now, RELAX knowing you are IN on a GREAT TRIP. Make sure you have comfortable walking shoes, a great camera and STAMINA to keep up with Everything we have planned! Sister hugs to you all. (So much to do! So little time! LOL)

Countdown to Bon Temps Blast!

2009-05-17T18:45:00.000-07:00

Hi Everyone! Hope you like the new Clock showing how many days we have left to the next Giddy Up! Thanks to my daughter, Heather #874, for the addition of the countdown clock (called the New Spring Widget on the left column.. who knew?) the wallpaper of the blog and for the Great Music! Sisters are soooo talented! and come in all shapes and sizes.! Thank You Again, Heather for all your help today and making this a better blog page for all of us! Scroll down and check out the music to listen to while visiting here. (also scroll down and check out the clock!)
We now have only 10 spots left (according to Anita) until this event is officially FULL... can you believe that?!!! Get on the waiting list in case of some cancellations.. you never know, you just might get lucky!
Congrats if you made the lucky 100 sisters to join the Cajun Caravan! You can start dreaming of the good times to come! Yes, Mam... Picture a pirogue gliding through the bayou, steamboats along the Mississippi, the grandeur of our Plantation Homes and the History of the Vieux Carre'. Close your eyes and absorb the aura of Louisiana! Yeehaw! Sisters... Laissez les Bon Temps Rouler!
(For those of you who don't know, that is "Let the Good Times Roll"... don't worry, sistahs... we'll have ya'll speaking French before too long, Cher. (pronounced Chay, and means "dear") Get ready to enter a Whole New World.. LOL

New SpringWidget

2009-05-17T11:22:00.001-07:00

Get this widget!

Campground information

2009-05-16T15:40:00.001-07:00

Campground information will be posted at a later date.. do not want people to overwhelm manager with requests until October first, so deleted info for now.. but... stay posted.. we will post needed info when it is time to reserve campsites.. Also, campsites will be IN ADDITION to total trip cost.. we are working on a price for the trip, trying our best to include meals, tours, etc and will have that info soon also.. stay tuned girls... bayou fun coming right up!

List of Sisters attending Bayou Bon Temps Blast ..

2009-05-16T10:23:00.000-07:00

Okay, below find a list of sisters attending the GU as of this date. if there is an asterisk by your name means Anita has NOT gotten your deposit check yet.. let me know if there is a mistake and Send in your MONEY NOW!! we are filling up fast.. Don't miss out on the Cajun Caravan!
Also, i apologize in advance if i spelled anyone's name wrong.. but YOU know who you are. lol

Amy Nicely #486 AZ
Anita Gunton #789 CA
Anita Jones Wallace #440 GA
Ann Barbaro #580 CA
Anne Corzine #470 TX
Babs Schmitt #90 AZ
Barbara Price #116 CA
Becky Clarke #2 ID
Betsy Snyder #1001 MO
Betty Ference #1099 IL
Betty Hobbs #499 TX
Beverly Brand #615 TN
Bridget Arrington #446 GA
Candy Owcarz #838 LA
Carla Lenart #678 AZ
Carol Sacher #328 CA
Carolyn Vogt #535 NV
Cathy Preston #510 TX
Christine Cox #177 AZ
Christine Kirk #3 AZ
Claudina Jenkins #130 AZ
Connie Scott #571 CA
Dale Gaberson #494 CA
Diane Smith #16 CO
Dodi Lilja #861 TX
Edith Berry #614 AZ
Elaine Block #151 AZ
Glenda Stone #62 AR
Heather Hebert #874 LA
Jan Ryder #457 CA
Janet Castagnola #511 CA
Jani Sharp #450 WA
Janice Candella #782 LA
Joyce LaDuke #425 CA
Joyce Nelson #390 OK
Joyce Ufford #570 OR
Judy Collins #334 IL
Jules Walker #409 TX
Kaarin Simpson #441 CA
Karen LeGlue #459 LA
Karen Cruger #306 OK
Karen Reichart #831 IL
Karla Jones #303 OK
Kathy Landry #621 LA
Kati Weingartner #189 AZ
Katie Quinn #1033 CA
Keena Minella #684 IL
Kristine Brown #474 CA
Laura Andersen #336 IL
Laura Haindle #858 LA
Leona Majoria #564 LA
Leslie Webster #693 OK
Linda Brede #250 TX
Linda Sontchi #532 AR
Linda Warwick #82 AR
Liz Baker #716 TX
Loretta Strickland #273 CA
Lori Kuntz #553 OK
Lori Wesley #549 WA
Lorisue Liszek #1137 IL
Lorri Oglesby #752 TX
Maida Botts Camp #786 LA
Margie Schaack #286 CA
Marilyn Bicknell #476 TX
Martha Bubel #471 CA
Marvene Maher #929 LA
Mary Nepps #661 IL
Maurrie Sussman #1 AZ
Mazie Morrison #0 OR
Mitchie Ryan #344 TX
Molly Westgate #190 AZ
Nan McGuffey #719 GA
Nancy Harris #65 CA
Pam Fisher #1041 IL
Pam Sinclair #730 TX
Pat Madere #916 LA
Patty Campos #1027 TX
Paula Bush #870 GA
Raunie Aasland #442 ID
Rhonda Gamble #1063 MS
Renee Kitchens #685 OK
Rhoni Fields #625 TX
Sally Weber #951 GA
Sharon Robinson #1000 GA
Sherry Gibbons #121 TX
Skert Youorski #557 GA
Sloane Howerton #498 TX
Sue Solan #538 TX
Sue Hoover #27 TX
Susan Edmondson #612 GA
Susan Spibey #1171 WA
Tami Vallier #522 CA
Tammy Spangle #712 MD
Tani(T)Gibson #120 OR
Teresa Klocke #430 WA
Terri Gordon #862 LA
Vicky Stopello #5 ID

Gearing up for 2010

2009-05-15T22:07:00.000-07:00

Hello everyone out there! Welcome to Louisiana!! Anita and I and my other LA sisters are already getting a jump start on the next GU in New Orleans.. Well, actually, we will be staying 90 miles West of New Orleans. This is a safe and beautiful spot and located more centrally to the other attractions in the area that we will be visiting over the week. Oh, before i forget a new Hampton Inn is being built at the exit where we will be and should be ready for sure for next April.. More on that later.. but remind me please to keep you posted about the grand opening for those of you who will be flying in for this event.
We are planning on good food, good music, great fun and making great memories with all our visiting sisters! We plan to show you ALL how to "pass a good time on the bayou.".. For now, know we are as busy as we can be trying to get this trip priced out SO, keep checking here for updates. Please know this is the First time i have EVER done a blog but will do my best to answer any and ALL questions as they come in.. don't hesitate to email me too if you need immediate response.. I check my email often each day and will do my Best to get back to you.. So, just relax, glad you made the lucky 100 cut and get ready to eat and be merry.. Some good times are coming! Oh, Hope you Enjoy the Music!!!