Tuesday, October 23, 2007
Tuesday, October 16, 2007
TRICK OR TREAT
JOHN AND MARISA ARE "HEAD"ING HOME FOR HALLOWEEN!! WE ARE DUE TO ARRIVE ON OCTOBER 27TH AND WILL BE IN TOWN UNTIL NOVEMBER 6TH. WE'VE ALSO BOOKED TICKETS FOR CHRISTMAS TOO, AND THOSE DATES ARE, DECEMBER 23RD THRU JANUARY 3RD. WE LOOK FORWARD TO SEEING EVERYONE SOON!! XOXOXO
Wednesday, October 3, 2007
Saturday, August 11, 2007
greetings from california
hey eveyone, here are some recent pics of us from california: 
drivin home from the beach on the "james dean" road.
at the beach and in our friends phil and maureen's back yard.
playin with my fornia' homeys in santa monica. paul, is that a real poncho or a sears poncho?
drivin home from the beach on the "james dean" road.
at the beach and in our friends phil and maureen's back yard.
playin with my fornia' homeys in santa monica. paul, is that a real poncho or a sears poncho?
this is at the simi valley cajun festival. i was dancin to rosie ledet. good music, but the food, well...
Monday, June 11, 2007
john update
john and ris will be in town from june 11th til june 30th to work on a movie (blackwater transit). then it's back to california. love yall - john
Sunday, June 3, 2007
Friday, May 25, 2007
John & Marissa
Folks,
I got a message from John earlier, & he said that they would be coming in on May 30th. They will be staying for a week, so they will be in town for Mama Gravy's birthday !!!
I got a message from John earlier, & he said that they would be coming in on May 30th. They will be staying for a week, so they will be in town for Mama Gravy's birthday !!!
Wednesday, May 23, 2007
Tim & Tracey Jenkins
For more pictures of the wedding, go to my website. It's in my profile.(Click on Paul on the right hand side of this blog.) Eventualy I will have all of the ones I shot at that site.
Tuesday, May 22, 2007
Monday, May 21, 2007
Sunday, May 20, 2007
Welcome! (redux)
Welcome to all of our friends and family members! Thanks for stopping by and please join us in our quest to become more connected as a family/community. We promise to be very interesting and entertaining - after all, we ARE Herberts!
Even if you're not a Herbert (trust me, it's not always all it's cracked up to be (kidding, Herberts!) (Not kidding, non-Herberts!) (Still kidding, Herberts!), we still want you to play our "Reindeer Games" with us. We want all of our friends and loved ones to be a part of our nifty online community. I, for one, really regret losing contact with people I care about so much (I'm talking to YOU, Ben Harrison! and, of course, many others as well) and don't ever want that to happen again.
Leave a comment if you have any questions and I'll get back to you as soon as I can.
Laissez les bon temps rouler!
Laurie
Even if you're not a Herbert (trust me, it's not always all it's cracked up to be (kidding, Herberts!) (Not kidding, non-Herberts!) (Still kidding, Herberts!), we still want you to play our "Reindeer Games" with us. We want all of our friends and loved ones to be a part of our nifty online community. I, for one, really regret losing contact with people I care about so much (I'm talking to YOU, Ben Harrison! and, of course, many others as well) and don't ever want that to happen again.
Leave a comment if you have any questions and I'll get back to you as soon as I can.
Laissez les bon temps rouler!
Laurie
Sunday, May 13, 2007
Just Say NO to Starbuck's!
Starbuck's wants to open a store on Jackson Square, where the La Madeleine used to be. I am sure you'll all agree that this is unacceptable.
You can read about this affront here. And here is another good local take on this travesty.
Scott Boswell, who runs the excellent restaurant, Stella!, in the French Quarter, is also vying for this spot. The Louisiana State Museum is the lease-holder and is in charge of who gets this space. Let's tell them that we want to keep this space local. You can find their contact info here. Please call or write.
Let's also tell Starbuck's exactly where they can put this idea. Write them here.
You can read about this affront here. And here is another good local take on this travesty.
Scott Boswell, who runs the excellent restaurant, Stella!, in the French Quarter, is also vying for this spot. The Louisiana State Museum is the lease-holder and is in charge of who gets this space. Let's tell them that we want to keep this space local. You can find their contact info here. Please call or write.
Let's also tell Starbuck's exactly where they can put this idea. Write them here.
Saturday, May 12, 2007
Crawfish Boulettes
This one is from Emeril ...
You can use Tony Chachere's instead of Rustic Rub.
CRAWFISH BOULETTES
Yield: about 2 1/2 dozen
Ingredients needed:
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
4 slices stale bread, broken into small pieces
1 egg, beaten
3 tablespoons chopped green onions
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub
Solid vegetable shortening, for deep frying
Combine the onions, bell peppers, celery, crawfish, and bread in a bowl and toss thoroughly. Finely chop this mixture in a food processor by pulsing the motor on and off several times. Do not puree. Transfer the mixture to a bowl and add the egg,, green onions, parsley, salt, cayenne, and black pepper. Mix well and shape into balls the size of walnuts. Season the bread crumbs with the rub. Roll the balls in the bread crumbs. Heat the oil to 360ºF. and deep fry the boulettes until golden brown. Or bake them in a preheated 350ºF. oven for 15 to 20 minutes, or until golden brown. Serve hot, warm, or at room temperature.
originally posted by Paul
You can use Tony Chachere's instead of Rustic Rub.
CRAWFISH BOULETTES
Yield: about 2 1/2 dozen
Ingredients needed:
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
4 slices stale bread, broken into small pieces
1 egg, beaten
3 tablespoons chopped green onions
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub
Solid vegetable shortening, for deep frying
Combine the onions, bell peppers, celery, crawfish, and bread in a bowl and toss thoroughly. Finely chop this mixture in a food processor by pulsing the motor on and off several times. Do not puree. Transfer the mixture to a bowl and add the egg,, green onions, parsley, salt, cayenne, and black pepper. Mix well and shape into balls the size of walnuts. Season the bread crumbs with the rub. Roll the balls in the bread crumbs. Heat the oil to 360ºF. and deep fry the boulettes until golden brown. Or bake them in a preheated 350ºF. oven for 15 to 20 minutes, or until golden brown. Serve hot, warm, or at room temperature.
originally posted by Paul
Trout Rex
This one is from John Folse ...
Trout Rex
PREP TIME: 1 Hour
SERVES: 6
COMMENT:This is another of my favorite trout recipes to serve at Carnival as either a dinner entrée or for brunch. Notice that the vegetable accompaniments are the colors of Mardi Gras.
INGREDIENTS:
6 (5-8 ounce) trout fillets
1/2 cup vegetable oil
1 1/2 cups seasoned flour
1/4 cup butter
1 tbsp garlic, chopped
2 tbsp shallots, chopped
1/4 cup green onions, chopped
1/2 pound jumbo lump crabmeat
2 cups zucchini skins, julienned
2 cups yellow squash skins, julienned
1 cup chicken stock
1 tsp thyme, chopped
1 tbsp basil, chopped
salt and cracked black pepper to taste
2 cups purple cabbage, julienned
METHOD:
In a 10-inch heavy-bottom sauté pan, heat vegetable oil over medium-high heat. Season trout fillets using salt and pepper and coat lightly in the seasoned flour. Shake off all excess and sauté fillets, 2 at a time, in hot oil until golden brown, 3-5 minutes on each side. When done, remove and keep warm in 300 degrees oven. In the same sauté pan, melt butter over medium-high heat. Add garlic, shallots and green onions and sauté 2-3 minutes or until vegetables are wilted. Add jumbo lump crabmeat, zucchini and squash. Sauté 3-5 minutes or until vegetables are wilted. Add 1/2 cup chicken stock and season with thyme, basil, salt and pepper. Bring mixture to a high simmer and cook until vegetables are al dente. Add purple cabbage just prior to serving and wilt, approximately 3-5 minutes. This last-minute addition will prevent the purple coloring of the cabbage from discoloring the dish. When ready to serve, place an equal amount of the Mardi Gras medley in the center of a serving plate and top with a cooked trout fillet. You may wish to further garnish with additional crabmeat and a spoon of Hollandaise sauce.
originally posted by Paul
Trout Rex
PREP TIME: 1 Hour
SERVES: 6
COMMENT:This is another of my favorite trout recipes to serve at Carnival as either a dinner entrée or for brunch. Notice that the vegetable accompaniments are the colors of Mardi Gras.
INGREDIENTS:
6 (5-8 ounce) trout fillets
1/2 cup vegetable oil
1 1/2 cups seasoned flour
1/4 cup butter
1 tbsp garlic, chopped
2 tbsp shallots, chopped
1/4 cup green onions, chopped
1/2 pound jumbo lump crabmeat
2 cups zucchini skins, julienned
2 cups yellow squash skins, julienned
1 cup chicken stock
1 tsp thyme, chopped
1 tbsp basil, chopped
salt and cracked black pepper to taste
2 cups purple cabbage, julienned
METHOD:
In a 10-inch heavy-bottom sauté pan, heat vegetable oil over medium-high heat. Season trout fillets using salt and pepper and coat lightly in the seasoned flour. Shake off all excess and sauté fillets, 2 at a time, in hot oil until golden brown, 3-5 minutes on each side. When done, remove and keep warm in 300 degrees oven. In the same sauté pan, melt butter over medium-high heat. Add garlic, shallots and green onions and sauté 2-3 minutes or until vegetables are wilted. Add jumbo lump crabmeat, zucchini and squash. Sauté 3-5 minutes or until vegetables are wilted. Add 1/2 cup chicken stock and season with thyme, basil, salt and pepper. Bring mixture to a high simmer and cook until vegetables are al dente. Add purple cabbage just prior to serving and wilt, approximately 3-5 minutes. This last-minute addition will prevent the purple coloring of the cabbage from discoloring the dish. When ready to serve, place an equal amount of the Mardi Gras medley in the center of a serving plate and top with a cooked trout fillet. You may wish to further garnish with additional crabmeat and a spoon of Hollandaise sauce.
originally posted by Paul
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