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January 9, 2014
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I sent out a survey to paid subscribers to our print magazine earlier this week--I like to keep close tabs on what our customers think about what we're producing, and to solicit ideas for future articles from them. I'm overwhelmed at the outpouring of extremely positive feedback readers are giving us. They are also submitting lots of great ideas for our third year of publishing, some of which we've already implemented or have in the works (great minds think alike, you know) and many we will file away for future use. If you are a subscriber to the print magazine and missed my request to fill out the survey, it's still open, and I'll appreciate it if you take a few minutes: click here to take the subscriber only survey. If you're NOT yet a magazine subscriber, and you enjoy this newsletter and the web site and like the recipes you see here, then please consider supporting our efforts with a 1 or 2 year subscription. You'll get access to recipes and articles that are rarely published in this newsletter or on our website; they're exclusively for subscribers. Or, get started with a three-issue TRIAL subscription for only $10. Click here for details. If you love cooking, recipes, and all that makes Louisiana special, you'll love the magazine. We're headed into production month for the upcoming March/April issue and will be cooking and photographing for the next couple of weeks. I never implemented my New Years Resolutions, so no worries on blowing them over the great food we have lined up for this coming weekend's photo shoot. Lent starts late this year, so a lot of the recipes involve seafood, which can be prepared at healthy calorie levels, so maybe I'll not do too much damage... We're hiring -- Freelance Writers and Advertising Sales -- email for details Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Susan Ford, President PS- Don't forget: If you subscribe to our print magazine and have not yet filled out our reader survey, please take a minute to do so today. Click here for the form. Click and you'll instantly become a fan. It's free, easy, and you'll get more of what we do best: recipes, news, comments and friendship. Just a click and you're done. |
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Chicken Pot Pie with Cheddar CrustClassic American comfort food. If you have some kitchen help, you could conceivably have this on the dinner table in not too much over an hour. Get the chicken started poaching, rep the vegetables, and make the Cheddar pastry. Put the veggies on to par-boil; don't forget them! Make the roux and dice the chicken while it thickens; add it and the vegetables to the sauce. Roll out the pastry. Assemble the pie, pop it in the oven, pour a glass of wine, and make a big green salad while it bakes. Delicious! |
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Jan 10, 2014 to Jan 11, 2014Alexandria:Monster Truck Winter NationalsJan 11, 2014Houma: Krewe of Mardi Gras Chili CookoffJan 15, 2014 to Jan 19, 2014Baton Rouge: Baton Rouge Jewish Film FestivalJan 16, 2014New Iberia: A Night at the MuseumJan 17, 2014 to Jan 19, 2014Baton Rouge: The Louisiana MarathonLake Charles: Central Gulf Coast Boat, Sport & RV Show
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