A travel article (who in N.O. talks of “the Big Easy”?) . . . and realized, once again, that there’s no better place to find Walker Percy than inside the pages of his many dazzling novels, which I’d fallen in love with years ago. a confederacy of duncesJohn Kennedy TooleLiteratureLouisiananew orleansphilosophical literatureTennessee Williamsthe moviegoerTruman CapoteWalker Percywilliam…
But it was worse than this in his case. It was more than being a Southerner. For some years he had had a nervous condition and as a consequence he did not know how to live his life. As a child he had had “spells,” occurrences which were nameless and not to be thought of,…
Essential for Gatemouth fans and others. Succinctly and very well put by Steve Leggett. big bandbluesClarence “Gatemouth” Browncountry and westernfiddleguitarLouisianamusicSteve Leggetttexas
This from Rolling Stone boogie boogieJerry Lee LewisLouisianamusicrock and rollthe killer
Corby Kummer reports: Here are the three chef’s minds you need to look into this year: Pickles, Pigs and Whiskey: Recipes From My Three Favorite Food Groups (and Then Some) (Andrews McMeel), by John Currence, who reinvents Southern food at his City Grocery, the culinary heart of Oxford, Mississippi, a place with plenty of heart.…
Matt Dawson is a top-notch illustrator and is currently working on a book project I’m involved with. I came across Matt via the image below (fans of A Confederacy of Dunces will get the reference) and I knew immediately that here was a man of “taste and decency”. If you want a highly responsive, well-judged…
Confirmation of the Plant man’s Louisiana music credibility. As I’ve said all along, Plant is the only superstar from the 60s that never stood still. His music is deeper and richer than ever. More than anywhere, I know where I’d like to be on July 17th. Also check out Li’l Band O’Gold latest and the Fats…
Though the headline doesn’t really connote what’s on offer (well, today is billed as a big Stones day), here are two NOLA food articles. The second is especially interesting. Embracing the goat in NOLA Overeating in the Big Easy The enemies are not our trademark foods, like boiled crawfish, shrimp remoulade, debris poor boys and oysters…
Not news to us. Check out Saveur‘s NOLA recipe listing. Among American cities, New Orleans is almost unique in its passion for tradition and its success in preserving its deeply rooted dining culture foodLouisiananew orleansSaveur
All about the po’boy My po’boy is a hot mess. The spicy smoked sausage, slicked by its own fireball-orange grease, is determined to slide out the sides of the Leidenheimer loaf. The links are further lubricated by two types of mustard (yellow and Creole) and a slather of chili that ramps up the ooze factor. By…
manwithoutqualities 