It all started with my Mama's gumbo recipe!


Not so long ago I was introduced to the world of blogging by my daughter who is a blogger herself. Never did I dream I’d be sharing anything of interest with the rest of you via the internet, but here I am!

Growing up in South Louisiana always seemed like a usual life to me until I moved away to attend mortuary college in Houston, TX. I know, not so usual either. You see, my uncle owned funeral homes in my home of Vermilion Parish. The ceremonial burying of our loved ones in a respectful way was an important part of life that I was very familiar with. Becoming a funeral director, marrying one and owning our own funeral home was not in any of my plans of early childhood, but it has proved to be a most fulfilling service to God and the people in my community today.

Living away from home for the first time at the age of 19, gave me a quick awakening to how much interest people do have of the Cajun lifestyle, but I was just as curious about┬álife outside of those bayou boundaries. It’s probably what drew me to that young Mississippi man I met at mortuary school and later married. I am still drawn to him today and thankful to God for ordering our steps toward each other.

Although we were both Southerners our cultures were different. I think the link that bound us together was the love and closeness we had from our families. Not just our parents and siblings, but our grandparents, aunts, uncles, and cousins. The family gatherings from year to year gave us our sense of who we were and who we belonged to. A group of people we did not choose for ourselves, but rather God chose for us, sharing those Sundays and Holidays which always included food. What we ate, how it was prepared and when we ate it were interesting discoveries. Some were similar and some if not most were very contrasting.

I am looking forward to sharing with you those differences by first introducing you to some classic Cajun recipes right from my Mamma’s table and some stories that go along with them. Hope you stay tuned, but mostly I hope you prepare them for your own table.








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