Craig Clark on thu 14 feb 02
Merrie, what a wonderful post! I haven't been to the Mardi Gras in a
number of years but your post brought back some great memories.
I do believe that you are correct in your description of the list. Just
like a goooood gummmmbo shi. It ain't no good til the secun o third day it
ben sittin on da stove. The point being the more the ideas, arguments, and
techniques get kicked around and spiced up the better things may taste in
the end. Gumbo, crabs, crawfish boils, sacks of oysters, cases of beer,
raucous cajun music......it's all about folks getting together and bein
folks and havin a good time.
Le bon ton roulle
Craig Dunn Clark
619 East 11 1/2 st
Houston, Texas 77008
(713)861-2083
mudman@hal-pc.org
----- Original Message -----
From: "Merrie Boerner"
To:
Sent: Wednesday, February 13, 2002 6:45 PM
Subject: Red Beans and Rice
> I was at a Mardi Gras party in new Orleans on Saturday, and a guest spent
> hours in the kitchen making red beans and rice and slaw while the rest of
us
> laughed and danced and enjoyed the moment. When the beans were served, and
> they were fine, the host announced that they were good, but not his
recipe.
> I thought about pots and glazes, and how we share on Clayart. I
thought
> about how different each glaze may turn out, using the same recipe, but
> different clay. I thought about the wonderful jambalya of potters we have
on
> Clayart....each one different, yet tasty...but we like the recipes
according
> to our individual taste.....like red beans.
> Cheers,
> Merrie
>
>
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