Today I’m making plain old white bread; but with this recipe there’s nothing plain about it. When my husband and I were married we traveled down to New Orleans. It was a wonderful honeymoon. One I don’t really remember too very well. Right before I got married I came down with the flu and being a normal red-blooded American Girl, there was NOTHING going to stop my wedding. It was beautiful, we were both happy, the little church basement reception went off without a hitch but ooooh, the honeymoon was difficult at best. I went, I saw, I came home and THEN, I got well. The one thing I remember is going in one of the shops at the New Orleans airport and picking up a recipe book with recipes from that area. From that little book titled Unusual Acadian Recipes, by Mercedes Vidrine, DuBlanc Bread became a fast favorite and here 38 years later I’m still using that same bread recipe. It is a no-fail recipe and one that always makes me proud. I’ll put it on my Recipe Page and you can try it for yourself.
There's something I keep wanting to tell you and I keep forgetting. It is regarding one of my latest posts about making chili and I might as well insert it right here. (This happens in conversations all the time, right - when you go, "Oh, I gotta tell you before I forget". . . ) When I made the chili a couple nights ago, my husband had the the flu. Now you have to realize my husband is very, very stubborn and I have a hard time keeping him down when he's sick. He won't drink enough water or juice, won't take his medicine. Sound familiar? No, he's not 4 but very similar. Anyway, when I make meals I sometimes sneak in ingredients. Now, I don't like to do this and not tell him, but when he's sick, I figure it's for his own good. If he can't taste or smell it I'm good to go. When I make chili I always put in turmeric, I've told you all that, but when we're sick or if we've been around a lot of sickness I always put extras in. I chopped up a small handful of Rose Hips which contain Vitamin C and put in a couple slices of Astragalus Root which is an immune system builder. You leave the rose hips in the chili and they will soften and give the chili the tiniest of whang taste which will most likely go unnoticed and the astragalus root is cooked up in the chili and removed before serving. Friends, he never knew what hit him. Of course, if he reads this post - I'm mincemeat!!!
I'm going to get busy now. Maybe I'll talk to you later but maybe not. Check out my Herb and Spice Page though and I'll have info on Rose Hips and Astragalus. Have a great day!