The Mystery of 2012

I just finished reading the 2007 book "The Mystery of 2012".

It was a book on what the leading authorities on the 2012 phenomenon presented their insights about about this year.

The essays were written on the Mayan Calendar and the mystery from every angle on spirituality, economy, ecology, and science.

Predictions and revelations from several prominent thinkers may make you read it again and again.

Pick up the book and read it for yourself. It will make you think and ask questions.

New Foods.

Tasting different food is very good for you. I am amazed at the new things I've tried.

While vacationing in Southeastern US I saw outlets named “Boudin an' Cracklins”. I wondered what what kind of businesses they were. While touring the Tabasco Factory in Louisiana on Avery Island I got my first taste of “Boudin”, a rice and pork mixture with Tabasco sauce wrapped in an intestine casing. All along the South Louisiana there were restaurants and stores named “Boudin an' Cracklins” The “Cracklins” are fried pork skins. Another favourites is beans and rice. They are obviously one of the main courses here.

An other surprise was while shopping in a Texas grocery store I noticed there were cactus pieces along with the fresh vegetables. Now, this I never saw before. I bought a piece and added it along with collards stir fry dish I made for supper.  I since learned how good and how popular cactus is.  It has been eaten for centuries in many countries and are found in Mexican specialty markets. Cactus contain beta carotene, iron, a good source of Vitamin C, calcium and some B vitamins.

Here is a recipe:

Cactus Over Fish

1/2 cup of cooking oil

1 clove of garlic (chopped)

1 teaspoon of chili powder

1 cup of flour
1 pound of filleted fish

1 cup of diced and boiled cactus

1/2 cup of water (from the boiled cactus)
1 hard-boiled egg, sliced

2 teaspoons of lemon juice

salt to taste

Heat the oil in a frying pan, sauté the garlic until light brown, and then remove the garlic pieces with a slotted spatula or spoon. Combine the chili powder and flour in a bowl and roll the fish in the mixture. Fry the coated fillets until they're golden brown . . . add the water (be careful to prevent spattering—pour in just a bit at a time). . . reduce the heat . . . and cook the fish for a few minutes longer. When the fish flakes easily, remove it from the pan and serve it smothered in cactus and topped with sliced egg, lemon juice, and salt.

Collards I learned to eat at Full Circle Family Farm in North Carolina.

Until next time Discover it Live it 

Experiencing Louisiana

We spent three days in Lafayette, Louisiana in a KOA Kampground The short stay gave us a taste of the area and culture. 

We visited Acadian Village which gave us an account of the expulsion of the French families who arrived  from Nova Scotia, Canada  during the 1700s and settled along the Bayou in Louisiana in 1763-1785. In the Church there was a list that was presented from the Canadian Government naming all the names of the French who were sent here. Among the names was Bertrand. Could this be part of my history? 

In the evening we walked over to the Information Centre across the road from the KOA to a Cajun Jam Session We were there for 3 hours listening the a volunteer group of enthusiastic musicians, young and old. The instruments they played were  Cajun accordion  Cajun fiddle  triangle   guitars

The atmosphere was electrifying as each player put their heart and soul into the music. A couple of young men from England arrived later on to video tape the group. Each were filmed as they played. It will nice to be able to see the final production, only if we knew where to find it online.