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Paulette Langbecker
My inspiration in making this book was
cooking in New Orleans after Katrina. Almost
all our workers were from up in the northern
states. The cooks were from up there also,
so when I got the chance ...voir plusMy inspiration in making this book was
cooking in New Orleans after Katrina. Almost
all our workers were from up in the northern
states. The cooks were from up there also,
so when I got the chance to introduce some
good ole down-home country cooking, they
liked it. Also you can’t come to New Orleans
without eating some Cajun food. I had a lot of
fun with some of the dishes—things they had
never heard of, and some they had heard of
but had never tried, by choice mostly. Our
pastor asked me one day if I knew how to cook chitterlings (or chitlins). I suppose you
know what this is. It’s the intestines of the hogs prepared as food, better known as the
unseen part of the hog. I cooked them, and to my surprise, some liked them, even my
husband, who is from Wisconsin. I had many requests for the local recipes, so I decided to
put them all together with some of our old family recipes. I have also tried to tell the story
of the work of the volunteers and how we appreciate them.
To all who gave up their time and money to help people in need, God bless you all. When
Katrina came, we asked God, “How much do you love us?” He opened his arms and said,
“The whole world full.” And the whole world came. Thank you!voir moins