I Got the Baby

I had a wonderful week-end!!! The Lalis got together for our February gabfest, pigout, gripe session week-end. We met in Madison at Lake Caroline as the guests of Donnie and Cathy at their "boat house". Everyone was well, and for sure we all have stayed busy after retirement. As matter of fact, we are not sure how we got everything done that we did while we worked full time.

Eating is one of the activities we do best. Sandra cooked us a wonderful craw fish bisque. Yum! Yum! Afterward we had desserts from the Beagle Bagel--Red Velvet Cake, Caramel Cake, Chocolate Gnosh, and Italian Cream Cake. Take your pick.

A treat for me on Saturday was my first-time eating at P. K. Chang's. Double Yum! Yum!

After lunch we browsed around Barnes and Noble and decided to go back to the lake to sit out on the dock and visit.


For supper we had a dip that is all the rage in Jackson right now, Captain Rodney's Hot Dip and a salad with my dressing. If you are not familiar with Captain Rodney's Sauce, it is a sweet and tart sauce that is really tasty. It can be bought in Greenwood at the Viking Retail Store and at the Everyday Gourmet in Jackson.


Barb who is from Meterie brought us a King Cake, with which we topped off the evening. Yep, I got the baby in my piece!!! I am going to enjoy my luck for the rest of the year.


I didn't take my camera so there are no pictures, but we are all back home now, rested, relaxed and filled. Here are a few of the recipes that we cooked this week-end:

Crab Bisque

1 pkg crawfish tails, thawed
1 bunch green onions, chopped
1 8 oz. pkg. cream cheese
2 c. half and half
1 can whole kernel corn (I add an additional can of Mexicorn)
1 can cream of mushroom soup
1 can cream of potato soup
1 stick butter
1 tbsp. Tony’s Creole seasoning
Red pepper to taste (about ¼ tsp.)

Combine all ingredients in crock pot and heat on low until warm.

Captain Rodney's Dip

1/2 cup mayo
8 oz. cream cheese
1 cup shredded cheddar cheese
2 chopped green onions
Mix these 4 ingredients and pour into a 9 X 9 greased casserole
Top with 6 crushed Ritz crackers
Back for 15-20 mins. or until bubbly

Top hot dip with 6 pieces of cooked, crumbled bacon and 1/2 cup Captain Rodney's sauce.

Dip with corn chips and enjoy!

Salad Dressing a la Edith

Mix a salad with hearts of Romain, chopped green onions, ripe olives, and tomatoes. Don't put too much in this salad, especially carrots and radishes.

Pour over the salad mixture enough olive oil to coat salad lightly. Then add the juice of one fresh lemon (if the salad serves at least six, less juice if smaller number), toss again. Then season with Cavender's seasoning to taste. Top with crunchy croutons.