“When the taste changes with every bite and the last bite is as good as the first, that’s Cajun! I’m a Cajun and that’s Louisiana cooking.
“People often ask me what’s the difference between Cajun and Creole cooking … Both are Louisiana born, with French roots. But Cajun is very old, French country cooking — a simple, hearty fare.
“Cajun food began in Southern France, moved on to Nova Scotia and then came to Louisiana. The Acadians adapted their dishes to use ingredients that grew wild in the area — bay leaves from the laurel tree, file powder from the sassafras tree and an abundance of different peppers … But Creole food began in New Orleans and is a mixture of the traditions of French, Spanish, Italian, American Indian, African and other ethnic groups.”
A draw full of pants folded using Marie Kondo’s “KonMari” method. (Credit: Vera Chinese)
There’s been a major change in my home of late.
It is in part fueled by pregnancy hormones, which have me performing the mammalian version of a bird gathering twigs and grass for its eggs as I anticipate the birth of baby number two, who is due in May.
But it is also due to a small, hard-covered book called — not hyperbolically — “The Life-Changing Magic of Tidying Up.” This tome has inspired me to undertake the gargantuan task of what it calls “putting your house in order.” (more…)
Here are 35 open houses scheduled on the North Fork this weekend, ranging in price from $279,900 to $1,390,000. The properties are listed in ascending order. Get a sneak peek at the listings here first.
Greenport Harbor Brewing Co. owners John Liegey and Rich Vandenburgh at the construction site of the brewery’s new 2,000-square-foot ‘brew pub.’ (Credit: Vera Chinese)
Expect a destination for touring the North Fork’s largest brewery, sampling some of the region’s tastiest porter and now, a sit-down meal, when Greenport Harbor Brewing Co. completes its new addition this spring.
Four support trusses for the new structure were installed at the Peconic property on Wednesday, which co-owner John Liegey called a “pivotal moment” in the building’s construction. He and fellow owner Rich Vandenburgh expect the space, which they are calling a “brew pub,” to be open to the public by mid-spring.
“It’s going to have a very open floor plan,” said Liegey, adding that outdoor seating will be available in warmer months. “It’s going to be a great space. We want an open environment where people feel comfortable.” (more…)