Jerry Springer
It has been so much fun telling my Jerry Springer story. Yes, I am talking about the man who has become an American icon as the host of the pop culture “Jerry Springer Show", and as of yesterday has made his Broadway debut as the lead in the long running play "Chicago".
It all started a few years back from an interview with Jerry Springer that was in the New Orleans newspaper, The Times Picayune. My husband and I have lived in Atlanta for the past twenty years: about ten years ago, my sister Sandra called me from New Orleans, my hometown to say that my name, my maiden name, was in the Times Picayune that day. The article was on Jerry Springer who was in New Orleans being interviewed about his college days at Tulane. Among the questions asked him were, “Do you remember any girls you dated during your days at Tulane?” Lo and behold, he named two girls and one of them was me!
Currently, he was the emcee of “America’s Got Talent” and he and the judges of the show were coming to Atlanta to audition talent for the next season. When I heard he was coming, I decided to email him thru the “fan” email address for the Jerry Springer Show, knowing full well this was a shot in the dark. I wrote that if he had remembered my name after forty years that possibly he might like to join my husband and I for dinner during his visit to Atlanta.
He actually called! My husband Steve and I took him to the restaurant, Hal’s on Old Ivy. Hal, not only is a New Orleans native but, is my ex husband. We all are friends and I knew Jerry would be comfortable there. (This night could have been a real “Jerry Springer Show”!) Of course it wasn’t: it was great fun and Hal graciously picked up the bill.
Jerry told me he had had a crush on me, but never really asked me out….but always remembered my name.
I must say our dinner together was very special. He was amazingly kind and charming and totally a down to earth real human being. Well.... he is coming back in a couple of weeks. "Chicago" will be playing in Atlanta and he called and we will get together. Gosh where will I take him this time?
Wednesday, August 19, 2009
Wednesday, August 5, 2009
Crawfish
I have been called on the rug! I actually got phone calls reprimanding me for spelling the word crawfish...crayfish! I was told being from the South, the only way to spell this crustacean is "crawfish". They were actually embarrassed for me. I have now done some research and found that anything goes.
The name "crayfish" comes from the Old French word escrevisse (Modern French écrevisse) from Old Frankish *krebitja (cf. crab), from the same root as crawl. The word has been modified to "crayfish" by association with "fish" (folk etymology). The largely American variant "crawfish" is similarly derived.
Some kinds of crayfish are known locally as lobsters, crawdads, mudbugs and yabbies. In the Eastern United States, "crayfish" is more common in the north, while "crawdad" is heard more in central and western regions, and "crawfish" further south, although there are considerable overlaps.
The only thing I know for sure is that no matter how the word is spelled, they taste great!
I have been called on the rug! I actually got phone calls reprimanding me for spelling the word crawfish...crayfish! I was told being from the South, the only way to spell this crustacean is "crawfish". They were actually embarrassed for me. I have now done some research and found that anything goes.
The name "crayfish" comes from the Old French word escrevisse (Modern French écrevisse) from Old Frankish *krebitja (cf. crab), from the same root as crawl. The word has been modified to "crayfish" by association with "fish" (folk etymology). The largely American variant "crawfish" is similarly derived.
Some kinds of crayfish are known locally as lobsters, crawdads, mudbugs and yabbies. In the Eastern United States, "crayfish" is more common in the north, while "crawdad" is heard more in central and western regions, and "crawfish" further south, although there are considerable overlaps.
The only thing I know for sure is that no matter how the word is spelled, they taste great!
Monday, August 3, 2009
SEAFOOD
Growing up in New Orleans, one of the most fun experiences of my youth was going to the seafood restaurants on Lake Pontchartrain. You walked from the waters edge down a wooden ramp over the water and entered a building held up on pilings. We always requested a table next to the windows so that we could see the water. My father would start our meal and order a dozen and a half hard shell crabs, two dozen boiled shrimp and three dozen crayfish. We ordered Barq's Root Beer or Cream Soda which New Orleanians called "Red Drink" and then we opened and ate all the treasures of the sea in front of us. Our waitress would then scoop up all the debris and take our orders for fried seafood platters. I always ordered the fried shrimp plate which consisted of a dozen shrimp, expertly fried, french fries and two pieces of toast that no one ate. Other times I ordered a fried oyster Po boy . I requested only butter on the french bread; no lettuce and tomato, and tarter sauce, lemon, ketchup, hot sauce and lots of sliced dills on the side. Yummy! My favorite place was called Brunings and when I became eighteen (the legal age to drink then), I ordered the most divine specialty drink they were known for, called a "Dreamsickle". It consisted of nectar liqueur and cream and it was so good! Unfortunately Brunings along with all those wonderful seafood establishments on the water are now gone, swept away during Katrina.
Last weekend we had a seafood boil and all the memories came flooding back. We had crabs and crayfish and although the setting was different, the eating experience was the same. My grandchild laughed and laughed when a couple of the live crayfish climbed out of the box and took a dip in the swimming pool, before being rescued
and sent to their fiery end.
If you have not tried sea bass in a while I recently made a dish at home that my husband thought was delicious. He doesn't often put such a glorious description on my cooking, but we both thought the dish extremely good. To begin,I shaved a few strips of fresh ginger and chopped a little green onion. I wilted fresh spinach by sauteing fresh garlic and olive oil with it. I steamed the sea bass until it was flaky and I made a sauce of soy, dry sherry, sugar and water and warmed it. I cooked some Jasmine rice and then assembled the dish. I placed a generous spoon full of the fresh spinach in a wide bowl. I placed a couple of ginger shavings on the spinach and sprinkled the green onion over the top. I then placed the fish over the vegetable and brushed the fish with a mixture of vegetable oil and sesame oil. I put two heaping tablespoons of rice next to the fish and spooned three to four tablespoons of the soy mixture over the entire dish. So good! The dish is a meal all by itself and is very rich: but, if you want a starter, I would suggest either a cold Asian cucumber salad or a mixture of iceberg lettuce, tomato, cucumber and carrot tossed in a good ginger dressing.
I am laboriously , but having fun with it, still working on my cookbook. Additionally, I love writing this blog. I get to remember and share with others my life experiences and if you find something interesting in my diatribes, please use and enjoy.
Growing up in New Orleans, one of the most fun experiences of my youth was going to the seafood restaurants on Lake Pontchartrain. You walked from the waters edge down a wooden ramp over the water and entered a building held up on pilings. We always requested a table next to the windows so that we could see the water. My father would start our meal and order a dozen and a half hard shell crabs, two dozen boiled shrimp and three dozen crayfish. We ordered Barq's Root Beer or Cream Soda which New Orleanians called "Red Drink" and then we opened and ate all the treasures of the sea in front of us. Our waitress would then scoop up all the debris and take our orders for fried seafood platters. I always ordered the fried shrimp plate which consisted of a dozen shrimp, expertly fried, french fries and two pieces of toast that no one ate. Other times I ordered a fried oyster Po boy . I requested only butter on the french bread; no lettuce and tomato, and tarter sauce, lemon, ketchup, hot sauce and lots of sliced dills on the side. Yummy! My favorite place was called Brunings and when I became eighteen (the legal age to drink then), I ordered the most divine specialty drink they were known for, called a "Dreamsickle". It consisted of nectar liqueur and cream and it was so good! Unfortunately Brunings along with all those wonderful seafood establishments on the water are now gone, swept away during Katrina.
Last weekend we had a seafood boil and all the memories came flooding back. We had crabs and crayfish and although the setting was different, the eating experience was the same. My grandchild laughed and laughed when a couple of the live crayfish climbed out of the box and took a dip in the swimming pool, before being rescued
and sent to their fiery end.
If you have not tried sea bass in a while I recently made a dish at home that my husband thought was delicious. He doesn't often put such a glorious description on my cooking, but we both thought the dish extremely good. To begin,I shaved a few strips of fresh ginger and chopped a little green onion. I wilted fresh spinach by sauteing fresh garlic and olive oil with it. I steamed the sea bass until it was flaky and I made a sauce of soy, dry sherry, sugar and water and warmed it. I cooked some Jasmine rice and then assembled the dish. I placed a generous spoon full of the fresh spinach in a wide bowl. I placed a couple of ginger shavings on the spinach and sprinkled the green onion over the top. I then placed the fish over the vegetable and brushed the fish with a mixture of vegetable oil and sesame oil. I put two heaping tablespoons of rice next to the fish and spooned three to four tablespoons of the soy mixture over the entire dish. So good! The dish is a meal all by itself and is very rich: but, if you want a starter, I would suggest either a cold Asian cucumber salad or a mixture of iceberg lettuce, tomato, cucumber and carrot tossed in a good ginger dressing.
I am laboriously , but having fun with it, still working on my cookbook. Additionally, I love writing this blog. I get to remember and share with others my life experiences and if you find something interesting in my diatribes, please use and enjoy.
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