"Laundry Day" Red Beans & Rice

It's customary in Louisiana to make Red Beans & Rice on Mondays. Traditionally on Mondays, laundry was done, and the slow-cooking easy-going meal was the choice preparation as it requires little attention and turns out yummy every time. Often, leftovers are better on the second day when the beans have time to "sleep" and the starches and flavors meld.

In our house, laundry day is Sunday, so that makes it Red Beans & Rice day as well.

Here is my recipe:

Ingredients:

1     White Onion (large)
6     Stalks of celery
1     Large Green Bell Pepper
4     Cloves Garlic
2     Bay Leaves
1lb  Red Kidney Beans (dried)
1qt  Beef Stock
2c  Water
1lb  Cooked Smoked Sausage (Andouille preferred)
3tbsp  Butter
3tbsp  Rendered Duck Fat (Olive Oil may be substituted)
Salt
Pepper
Hot Sauce
Soy Sauce
Worcestershire Sauce
Green Onions

Method:
Dice onion, celery, and bell-pepper into 1/4in squares. Mince garlic. In a sturdy pot or dutch oven, melt 3tbsp butter and rendered duck fat. I love using duck fat as it imparts wonderful flavor and also raises the smoke-point of butter. Saute the diced veggies and two bay leaves with salt and pepper in fats until onions are translucent.

Add 1lb red kidney beans (dried). Yep, you read that right. I don't pre-soak my beans overnight. Here's why-- we prefer a starchier or thicker sauce with our beans. After soaking beans overnight, you water-log and leech the starches out, making your "gravy" runnier. See the next step for my Alton Brown-esque madness/method:

After adding the dried beans, stir and saute until the beans begin to wrinkle (about 5 minutes on medium heat). This actually "malts" the beans and polymerizes the starches, making it easy for the beans to cook and for the starch to enter the sauce. This also stops the whole "wet sock" phenomenon that happens with some beans, where the skin and flesh of the bean cook differently and the skin slips off the interior of the bean when you're trying to eat them. Ok, too much science? Stay with me!

After the beans are nice and wrinkly, add 1qt Beef Stock, two cups water, and salt & pepper. This should be enough to cover all the beans and veggies in liquid. To this mixture, I add dashes of soy sauce, hot sauce, and Worcestershire sauce. If I'm out of Worcestershire, I'll sometimes add liquid smoke (yay bottled carcinogens!) In this case, I'm using this awesome hot sauce my good friend Becki got for us.

Stir, stir, stir, and leave the heat on medium or medium-high until the mixture begins to boil (about 10 minutes). Once boiling, place the lid on the pot, and turn down heat to low. Then, you wait...

Stir every thirty minutes or so and wait...

And stir... and wait...

Until you've been waiting about 2 hours and 30 minutes. At this point, go ahead and make your white rice for your beans. I use Louisiana Long Grain from Cajun Country, but feel free to use whatever suits you best. At this point, I also slice the smoked sausage along the bias (diagonally) and add that to the beans and stir one more time.

When you've reached 3 hours elapsed time of "stir and wait" cycles from the initial boil, cut the heat. If your sauce is still too watery, use the spatula to smash some cooked beans along the side of the pot and incorporate that into the sauce. It will thicken for sure.

After everything is cooled and ready, plate your rice, ladle the beans on top, and garnish with some sliced green onion.

Pour yourself some wine (if you haven't already), sit back, and enjoy!

The Great Southern Bath

As is common knowledge, Hot Springs, Arkansas, provides one of the South's greatest expressions of healing baths and bathing products.

After one particularly sweaty hard-working Saturday and a satisfying dinner, I set to the work of calming, cleaning, and overall rejuvenation.

Enter: our classic claw-foot. This tub is original to our house, so installed around the turn of the century (think 1900s) and provides a divinely deep soaking experience. And this bath called for much more than your regular bath. I craved indulgent and luxurious.

As is common knowledge, Hot Springs, Arkansas, provides one of the South's greatest expressions of healing natural hot springs baths and bathing products. There exists a delightful company called Bathhouse Soapery & Caldarium who also happens to have a nice little outpost in the quaint, sleepy town of Natchitoches, Louisiana. After a recent trip there, I picked up some lovely bath stuffs for friends and for myself.

Tonight's flavor of choice: Gardenia. We're hearkening in on Spring here in Louisiana, so nothing seems more fitting.

Bathhouse offers some amazing wares and scents. I also purchased a solid perfume, as the aerosol variety gives me headaches and engulfs whole rooms.

If you've never been to the adorable town of Natchitoches (where this outpost is located), I sincerely recommend it. Full to the brim with cozy Bed and Breakfasts and history galore, it's the perfect lazy weekend for a few friends or a romantic one for a couple.

Natchitoches is the oldest town in Louisiana; established in 1714 at the request of Louis Juchereau de St. Denis and named after the local Native American tribe that lived here, it is the oldest permanent settlement involved in the Louisiana Purchase. It lies along Cane River.

Downtown Natchitoches

If interested in visiting Natchitoches, be sure to check out the local B&Bs, especially Judge Porter House. Have a cocktail and seafood at Mariner's restaurant on the lake, and indulge in a delicious brunch at the Landing in downtown.

The view from Mariner's Restaurant

The Dying Art of the Dinner Party

The way to my heart is through good manners. Now, I know I sound like a stiff, uptight, little old lady for saying that, but let me explain why.

Manners are intended to make everyone feel at ease. They're not meant to make anyone uncomfortable, but to help guide a social situation and make every guest feel at home. It seems to be a dying art, but it doesn't have to be!

Growing up, we always had our weekday dinners at the dining room table. My mother insisted that every day was a special occasion, so the good china and good silver were the everyday silver and china. As a child, it was my job to set all the places before dinner.

The same holds true for us at our house today. I have been fortunate enough to inherit a lovely set of Chantilly silver from my grandmother and a set of Royal Daulton china from my mother. It gives each meal a sense of importance, and sitting around the table ensures we have a dedicated hour to communicate, relax, and enjoy life together-- with no screens in front of our faces demanding attention.

We invited a couple over for a late Valentine's Day dinner at our house last night, and when preparing the table, our lady guest mentioned to me that she was nervous about setting her own table, and wanted to see how it was done. I'm going to show you how I set the table for two.

Silverware is used from the outside in. Salad fork outside the dinner fork, soup spoon outside the knife. When remembering what side to put the forks on, I always remember that I must reach over my plate and across my body with my right hand to pick up my fork when beginning to eat. The bread plate is placed above the fork. The napkin is placed on the outside of the forks, and don't forget to put it in your lap when dinner begins! When getting up from the table, do not crumple the napkin, only fold it once loosely, and set it back on the table near its original spot.

With drinking glasses, I break the rules a bit and put the water glasses directly above the knife. This is for ease of use when filling, which is more often than the wine glasses are filled (except for some nights...) I always keep a carafe of water on the table. If we're having more than one type of wine, the glassware also works outside-in. White wine would sit closest to the water glass, and red wine inside from that.

If having salad before the meal, place the salad plate directly on the larger charger/dinner plate. If having salad with the meal, the salad plate should go on the left side of the napkin. If having soup before the meal, the bowl should sit on the charger/dinner plate as well.

If having dessert at the end, all silverware and china should be cleared from the table. Fresh dessert spoons and forks should then be placed on the table, and dessert served. Also at this point, water should be refreshed (if it hasn't been already). The entire bus of the table between the main course and dessert is sometimes different from some methods of place setting, but it's something I learned while working at Emeril's Delmonico, and it works wonderfully. It de-clutters the table and promotes a bit more relaxation, as well as a break between the meal and dessert.

Always provide your guests with the option for coffee at the end of the meal, especially if they're driving! Cheers, and happy dining!

The Official Drink of Mardi Gras

We have a lot of "official cocktails" in our house. Last year we converted a potting bench into our bar, and have been having a ball designing different drinks for the changing seasons.

The Official Drink of Mardi Gras

2.5 oz Vodka

2.5 oz Lazzaroni Limoncello

2 dashes Lavender Bitters

1 sprig fresh Rosemary

Fill a boston shaker with the vodka, Limoncello, bitters, and Rosemary. Gently bruise/muddle Rosemary to release its oils. Pour into a wine glass, and top with 4oz sparkling wine. We're using an inexpensive brut Cava in this case. Stir gently to combine.

For garnish, we've speared a Luxardo Maraschino cherry with an additional sprig of Rosemary and dropped it in the glass, so now we've got the official purple, green, and gold!

Simple, tasty, and Mardi Gras approved!

Shot, Shower, Shave

For Christmas in 2014, I bought Alan an array of tools for his newest endeavor-- safety razor shaving. He has since fallen in love with his little ritual, so I thought I'd share some information on the art of shaving, with his tips thrown in for color.

He always begins with a shot of something-- coffee or whiskey. Something that gets him nice and warm inside, depending on the time of day. Currently in rotation: Community Coffee Between Roast or Elijah Craig 12 year Bourbon.

The Equipment:

The Razor:   Parker 24-C Long Handle Barber-Style Open Comb Razor

The Brush:   Omega Chrome BeeHive Handle Synthetic Boar

The Blade:   Feather Stainless Steel

The Bowl:   Suis Generis Large Chrome Footed Shave Bowl

The Stand:   Suis Generis Full Moon Chrome Stand

The Suds:

There are two brands in heavy rotation in our bathroom: Barrister & Mann and Edwin Jagger

The Edwin Jagger stuff is Alan's favorite for pre-shave lotion and aftershave. In addition to aftershave, Alan also uses an alum block to seal his pores. The aftershave scent of choice is sandalwood.

Barrister & Mann makes great soaps. Alan's favorite scent is Leviathan, though it's a sadly "seasonal only" offering of fall.

The Technique:

A hot shower is essential to the best, most lasting shave. The skin needs time to loosen and the pores to open for best results. 

Apply pre-shave lotion thoroughly. "A little dab will do ya," says he. Wait a minute or two until your skin feels nice and prickly. Rinse with hot water. 

Put a thumbnail size piece of soap in the shave bowl. Wet the brush thoroughly, and beat the bowl like you're making scrambled eggs. A thick, unctuous mousse-like foam is what you're after. Apply to your face liberally.

Now the hard part-- practice makes perfect. Shave starting with your cheekbones and sideburns and work down. You want to move the razor initially WITH the grain of the hair, and then across the grain. Never, ever, against the grain (unless you are a tough-guy). 

"Always drink WITH the grain of the whiskey!"

Alan does two shaves-- one whole shave with the grain, and then another across the grain. Get to know the grain of your hair growth. Necks are hard, most always, and lead to nicks.

In case of the slip-up, keep a styptic nearby. Brand of choice-- My Nik is Sealed styptic pen (roll-on)

Rinse the brush and razor thoroughly and hang dry.

Wet the alum block, then glide gently across your face. Alum is a key ingredient in keeping pickles crisp, so in this case, we're using it to seal and close pores.

Rub a generous portion of after-shave lotion in between your hands to warm, then gently rub on your face, again trying to stay with the grain of hair-growth. Don't miss the neck!

That's it!

Follow up work: let your Honey glide her cheek along your freshly shorn one. Delightful!

To set the scene...

Era:

2015 Central Louisiana. We find ourselves in a sleepy little southern town. The neighborhood is quaint and old. The people are friendly (if not a bit nosey...), the food is good, and the air is filled with the smell of Gardenias in spring and wood burning in fireplaces in fall. 

The Characters:

The House:

Our home is old. Really old. Built in the late 1800s or early 1900s (we are not yet quite sure), it is a Plantation Cottage. Once home to my mother and father, it is now home to our primary cast. It itself is a character that will play heavily in this blog, as we are undertaking its renovation. It is quaint, airy, and old. Think Southern Living with a bit more rust and a few more cobwebs. It has a big front porch, a screened in back porch, and a large back yard for gardens. 

The Cat:

Her name is Penelope, but we affectionately just call her Cat. She's strictly indoor excepting her wild and raucous ventures to the back porch. Hobbies include: meowing incessantly at 6am until breakfast is served, stalking Mockingbirds and squirrels from the safety of the windowsill, kneading her paws on an available lap, and shedding hair all over the place. Her job is to do cat things, and to allow me to irritate her.

The Man:

This is Alan. He is my partner in crime. He is an endless source of inspiration, support, and comic relief. We are getting married this October. He is a 1st Lieutenant in the Army. His hobbies include video gaming, singing, "Let It Go" at the top of his lungs, drinking, memorizing esoteric factoids, and doing outdoorsy stuff in general. If you ask me, he's a heartthrob.

The Woman:

I'm Wallace, and I'll be your narrator. I'm writing this blog to record this ever-unfolding life of mine. Sometimes it feels like a dream; others, well, less so. I'm a wine and spirits specialist based in central Louisiana. I enjoy crafting, knitting, and other handicrafts. I spend much time renovating our house, fixin' delicious meals for my friends and family, crafting fun and tasty cocktails, and searching out the best places to explore in central and north Louisiana.

The Town:

We live in the little southern town of Alexandria, Louisiana. It's old, and has an equally old downtown that's begun the process of crawling its way back to relevancy. We're small, but growing. The people are friendly, the cultural scene is ever-growing, and it serves as the doorway to some of the hidden treasures that central and north Louisiana have to offer.

Our little life is simple but fun. This blog is to show to the world the hidden gems of life down south. There'll be a bit of gardening, a bit of cooking, a bit of nature, restaurants, shops, and scenes. I'll be doing some homemaking, some renovating, and some adventuring! And drinking. There will definitely be some drinking. If you like a good time, let us show you how we do it!