NOLA Life

Sticky: Any Time Is A Good Time At Dejavu

I know this is no news flash – but I just love being in the French Quarter. Especially this time of year when the weather is so nice and people are everywhere. April is a great month in the Crescent City and people come in droves for the festivals as well as for normal NOLA fun.

For me, normal NOLA fun means hanging out with my “Quarter Rat” buds. Part of our routine is trying out the varied but amazing eateries scattered throughout the Vieux Carre. We are all about the food. Yea you right!

In all of our “rattin’ “ (roaming around the Quarter) sometimes we lose track of time and even in the Quarter some places close. Imagine that! Not to worry. At Déjàvu Bar and Diner anytime is a good time because they are open 24 hours a day. Located on the corner of Dauphine Street and Conti (one block off of Bourbon Street) it is a great place to get off your feet and kick back for a while.

The menu holds something for everyone. The Crawfish, corn and crab bisque is really yummy.  Salads, burgers, po’boys and plates like hamburger steak, roast and red beans are but a sampling of the good ole comfort food that Pixie (our favorite waitress) will carry out to you. There are featured specials like Steak Night and Spaghetti Night. The prices are as easy to swallow as their famous Bloody Marys too.

The juke box is jammin’ , the bar is open and there are video poker games if you want a little more to do than eat. Check out Déjà vu at 400 Dauphine next time you are in the area. Like I said, anytime is a good time. See you soon.

By Sharon Denise Talbot


Battle of the Metal Albums?

Remission (Mastodon) vs Oceanic (Isis)
Black Seeds of Vengeance (Nile) vs Demigod (Behemoth)
Hell Awaits (Slayer) vs Pleasure to Kill (Kreator)
Wheels of Steel (Saxon) vs Metal on Metal (Anvil)
The Blessed Hellride (BLS) vs NOLA (DOWN)
Bomber (Motorhead) vs Sin After Sin (Judas Priest)
Tomb of the Mutilated (Cannibal Corpse) vs Deicide Self-Titled
Down to Earth (Ozzy Osbourne) vs Matter of Life and Death (Maiden)

BQ: Favorite Non-Metal Artist

You would put my two favourites in the entire list against each other! I (regrettably) pick "Oceanic" over "Remission".

"Black Seeds Of Vengeance"
"Hell Awaits"

"NOLA"
"Sin After Sin"
"Tomb of the Mutilated"

BA: Radiohead


NOLA 4 LIFE – 4

HA

Duration : 0:4:19

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Do some Hurricane Katrina survivors think we owe them rent for the rest of their lives?

Hurricane Katrina

Hurricane Katrina

Hurricane Katrina

Hurricane Katrina occurred in 2005 and people are still getting rent subsidies. Shouldn’t they have moved along by now, it  is 2011?

Were they a government dependent class before the Hurricane – is this just a continuation of the entitlement mentality?
http://www.nola.com/news/index.ssf/2009/02/end_of_rent_help_is_a_disaster.html
“End of rent help is a disaster for many Hurricane Katrina victims”

Hurricane Katrina is creating a feeling of entitlement.

yes, yes and yes…. we reap what we sow… in this case, a Big Brother (government) Will Take Care Of You mindset… and that passes from generation to generation. It’s not doing anyone any favors, since people don’t use their God-given talents and skills to provide for themselves and their families and build a future of which they can be proud. It’s actually an insult… but that’s not how it’s perceived.

 

Hurricane Katrina


New Orleans, LA – One Square Mile

The second episode from season two of One Square Mile explores the inhabitants of the Garden District and the Irish Channel neighborhoods of New Orleans, Louisiana. This documentary looks at the people of New Orleans, and the contemporary life of a post-Katrina city.

You can learn more about the people featured in this documentary, and view additional interviews from this and other square miles in the series by going to the series website www.onesquaremile.tv

Duration : 0:15:4

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My life

Ma vie, pour toi public…. OU PAS !!!!

Duration : 4 min 13 sec

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Life

Stop Animation

Shot and Edited by Wonmin Lee

December 16th, 2007

Duration : 1 min 10 sec

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"Circle of Life"

Performed by Carmen Twillie.

Duration : 4 min 24 sec

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Twinprov in NOLA – VLOG #6: The Smell

In this episode: Buck & Clint discover a foul and mysterious odor. (They would later discover it’s the paper mills.)

Duration : 0:2:17

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Sticky: Court of Two Sisters

Judging from the gorgeous day I spent in the French Quarter yesterday, spring is sneaking up on us.  With sunshine and birdsong I can’t think of a better place to enjoy a scrumptious Jazz  Brunch in the Big Easy than the Court of Two Sisters.  Located at  613 Royal Street in the heart of the New Orleans French Quarter the buffet style spread is vast or just order from the extensive menu.  One is as good as the next, but believe me the brunch doesn’t leave much out.  You may not need to eat the rest of the day! The relaxing courtyard seating and the New Orleans Jazz music is just the ticket to start a beautiful NOLA day. A mimosa or two is the perfect compliment for this whole leisurely dining event.
 
Easter and Mother’s Day are coming soon! The Court of Two Sisters is the perfect place for your special family gathering. Mom will love this!! (Hint, Hint) Reservations, which are highly recommended, can be requested by visiting www.courtoftwosisters.com or by calling 504-522-7261.

If you can’t make it to the Crescent City anytime soon, try out this recipe from the famous kitchen at the Court of Two Sisters just to tide you over until you can experience heaven on a fork in person.

Crab Meat Au Gratin

Ingredients:
3 cups Mornay Sauce (see recipe below)
1 oz. Sherry
1 tsp. Creole Seasoning
¼ cup Green Onions, sliced thin
2 lbs. Jumbo Lump Crabmeat
1 cup Parmesan Cheese, grated

Method: In a stainless steel bowl, combine Mornay Sauce, sherry, Creole seasoning and green onions. Stir well and fold in crabmeat (do NOT break up crabmeat). Divide equally among six casserole dishes, top with Parmesan cheese and bake at 375° degrees for approximately 20-25 minutes until cheese starts to brown and sides bubble.

MORNAY SAUCE

Ingredients:
2 cups Milk
2 tbsp. Parmesan Cheese, grated
2 oz. Gouda Cheese, diced
2 oz. Romano Cheese
2 oz. Roux, blanc
1/8 tsp. Ground White Pepper
4 tbsp. White Onion, chopped
4 tbsp. Celery, chopped

Method: Bring milk to a boil. Add cheeses and whip smooth. Add pepper, onion and celery. Continue whipping for smoothness. Add roux to thicken. Strain sauce through fine mesh china cap.

By Sharon Denise Talbot


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