Daniel Dubois m'a parlé de Raamsdonksveer et ça m'intéresse beaucoup.

Non-pas pour filmer car ils font de très bonnes vidéos par eux même:

http://www.youtube.com/watch?v=5vmHoh-JH0Y

http://www.youtube.com/watch?v=MX2E6zpcc_M

Mais pour vraiment m'amuser.

Claude et Pierrette on commencé à m'apprendre à bien danser.

Je progresse...

 

Très touché par tes encouragements, merci.

Je me souviens qu'à l'époque on ne se connaissait pas encore et je pensais que vous étiez  tout deux d'authentiques Cajun venus en France pour l'occasion! (Surtout le look de Michel)

Ce doit être ça la "Cajun's attitude"  :-)

Je continue effectivement mon apprentissage en cajunologie et ne m'en lasses pas.

Sinon, ton enthousiasme et ta joie de vivre, viennent encore d'agrémenter la dernière vidéo de Patakaisse à Pontchartrain: http://www.youtube.com/watch?v=oaOd0Xtdr_g, avec nos amis de Bélisaire.

on en redemande...

hello, how long has it been since we last metw a year? cheers!

Hello Marianne, thanks for the message. Things are really hectic here after the win.... how are things there?? will you evr come to rio for a visit???

hello Marianne....

Corn Chowder "NOLA style"
Ingredients
4 ounces bacon, chopped
1 cup onions, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
2 tablespoons garlic, minced
3/4 cup red bell peppers, finely chopped
5 cups fresh corn kernels (from about 7 ears)
1/4 cup all-purpose flour
2 quarts crab stock, shrimp stock, or chicken stock
1/2 to 1 pound lump crab meat, picked over for shells and cartilage
1 1/2 cups 1/2-inch cubes peeled russet potatoes
1 tablespoon salt
1/4 teaspoon cayenne pepper
1 cup heavy cream
Fresh parsley, finely chopped, for garnish

Cooking Directions
Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes. Remove the bacon and drain on paper towels. Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes. Pour the stock into the pot and stir to combine. Use a whisk if necessary to break up any lumps.

Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes. Season the chowder with the salt and cayenne and stir in the crab meat and cream. Serve with the bacon and parsley as garnish.