#Seafood Beignet

[blackwomanvibes]

In-Depth Travel Review| New Orleans (Nola)| Episode7|BlackWomanVibes

#Nola #NewOrleans #Travelvlog In-Depth Travel Review| New Orleans (Nola) Review| Episode7|BlackWomanVibes The footage from this 7-episode series is from my New Orleans (Nola) travel vacation from Nov 23 2023 to Nov 28 2023. The commentary and opinions from these videos are my own. 

Episode seven is the bitter sweet end. Watch me chase down a few last minute Nola items JUST to find out nothing in Nola is typical so OF COURSE the tourist attraction stores are closed on a Tuesday like a DAMN HAIR SALON‼️ Needless to say, ordering online is my next go to. Definitely get you some Leah’s pecan brittle‼️😍 While you’re at it get you some decadent hot sauce from Pepper Palace. 🤤 If you’re a HOT 🥵 Girl like me with even HOTTER taste buds, you will not be disappointed. 🌶️ Outside of me comparing and contrasting Black metrics between Boston and New Orleans, I really am at that big grown age where I DO NOT want to tolerate shit I cannot change, *especially in 2024.* I also wanna live in my Black Anarchist Communal Libratory politics. This includes my housing security AND my “rootedness” which is more or less the same. I want to be anchored in a community where I feel seen and can be my most authentic self and that’s not CRACKASS *CLASSIST* BOSTON. LAWD lolol‼️ Thank you for making it to the end of this series‼️ I appreciate your viewership. Like this video and the entire 7-video series, share these videos on your socials and subscribe. Leave a comment of support in the comment section. 

P.S. Please check out all these artists whose songs are featured in these episodes. They are deadass the soundtrack to my life! 

Like the content? Support the content creator cashapp: $BlackWomanVibes 🔮 🧿     

#youtube #asexual #asexuality #Nola #NewOrleans #travel vlog #New Orleans #travel blog #travel review #cajun #louisiana #French Quarter #Seafood Beignet #Pepper Palace #Leah Pralines #solo travel #solo traveler #Sonesta Hotel #bourbon street #Louis Armstrong

[brazenlotus]

Brazen Menu ⚜️ Mardi Gras

Celebrate with some Louisiana cuisine! The King Cake comes with some additional buffs and gameplay ;)  ⚜️ King Cake ⚜️ Seafood Gumbo ⚜️ Palm Explosive ⚜️ Beignets ⚜️ Crawfish Boil ⚜️ Shrimp Po'boys ⚜️ Typhoon

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[vulpes-fennec]

Love on Water Lilies 🪷 (Ch 1)

Summary: Prince Lucien Vanserra of the Autumn Kingdom is all play, no work. Elain Archeron, a waitress and aspiring restaurant owner in the city of Colibri, is all work, no play. Caught in a larger scheme of politics and war, Lucien and Elain are turned into frogs. Will Elain get her restaurant back? Will Lucien ever become Fae again?

Read on AO3

An Princess and the Frog inspired story for @elucienweekofficial Day 5: Nature 🍃

“Fried plantains and fresh fruit salad! Two vanilla golden toasts with honey syrup! Banana pudding!” The line cooks’ voices rang out from the sizzling kitchen.

“Coming right on up!” Elain Archeron plastered on a bright smile and cheerful voice as she dished out plate after plate of breakfast at Roy’s Cafe. The heavenly smell of fresh coffee was barely enough to keep Elain awake—she was exhausted. Elain glanced at the clock. Five more minutes…

Her shift at the Purple Flamingo Cabaret last night had certainly taken its toll, for the Summer Kingdom’s Mardi Gras festivities had begun. The swamp city of Colibri, known for good food and even better music, drew thousands of visitors every Mardi Gras. And this year, a special celebrity was in their midst: Prince Lucien Vanserra of the Autumn Kingdom, who had arrived just yesterday.

Although Elain hadn’t seen this prince yet, she heard plenty about him last night at the Purple Flamingo. The fourth and youngest son of King Beron Vanserra, Lucien was young, rich, handsome…and most importantly, single. He would probably remain that way, too, for word on the street was that Lucien was a total flirt. Gallivanting his way across Prythian’s kingdoms, taking on new lovers each week, partying all night long…

Elain grabbed a beignet to-go when she finally clocked out. Gulls squawked in the distance, green-painted trolleys clanged as they rolled by. Mardi Gras revelers walked by, decked out in chic outfits of green, purple, and yellow. With her food-stained yellow apron, worn ballet flats, and frazzled honey-brown hair, Elain felt a pinch of resentment.

Must be nice to never have to work a day in your life. Every year, the promise of generous tips during Mardi Gras dangled before food service workers like a carrot, tricking them into taking extra shifts.

It wasn’t always this way. Elain remembered the Mardi Gras celebrations of her childhood, the way she and her sisters danced to lively jazz and ate their way through delicacies all night long. The Archeron home used to be in the Marigold District, where all the wealthy Fae lived. But then Elain’s mother passed away, leaving her father depressed. Reginald Archeron rallied himself enough to fight in the Hybern War seven years ago, but lost his leg during one of the early battles.

Elain loved her father dearly, but it was plain fact that he had practically given up on life after becoming handicapped. The familial roles had reversed: instead of their father ensuring his daughters’ needs were met, Elain, Feyre, and Nesta were forced to take odd jobs in order to survive. Nesta delivered and occasionally edited for The Colibri Tribune. Feyre cleaned the art studios and landed the occasional art commission. Elain juggled multiple shifts between Roy’s Cafe, the Purple Flamingo Cabaret, and Emile’s Seafood Bar.

Though her shifts were grueling, Elain tried to view them in a positive light. It was career training of sorts: she paid attention to different management styles, brushed up her conversational skills with all sorts of Fae as a waitress, and improved her culinary skills as a cook. Ever since she was a little girl, a riverfront cafe to call her own had been Elain’s dream. When her family fell from wealth seven years ago, that dream was almost lost.

But now, Elain was closer to achieving that dream than ever. She was fairly confident in her capabilities as a cook and waitress. She had strong accounting skills, enough to ensure her restaurant wouldn’t go bankrupt. And more importantly, she had been in serious talks with realtors for a decrepit riverfront pavilion. The pavilion was a little run-down, but it was perfect in Elain’s heart. She juussttt needed a little more money…which was where the Mardi Gras cooking contest would come into play.

Because in addition to the multiple parades, balls, concerts, and parties, Mardi Gras featured local cuisines in a series of cooking concerts.

Today was the jambalaya cooking contest, which was taking place at Firefly Square. Tomorrow, Elain was slated for the baking contest, where she planned to wow the judges with her peach cobbler. The day after, she would participate in the fry contest, having perfected her fried chicken spice rub.

Elain stopped home to briefly freshen up. It was a tiny, cramped space—an utter downgrade from their old home. She and her sisters had squeezed three narrow beds into a room, the sole closet overflowing with clothes. The living room wasn’t much better: Feyre’s art supplies were strewn across every available surface, and Nesta’s second-hand books tilted in precarious stacks. Only the kitchen, Elain’s domain, remained spotlessly clean and organized.

Elain powdered her face, brushed her curls, dabbed a bit of lipstick, and donned a new dress. She needed to look fresh and proper, and a cute face never hurt.

She then hurried to Firefly Square, wheeling a little wagon full of ingredients and her trusty steel pot. Savory dishes were not her specialty, so Elain needed all the luck she could get. However, she was fairly confident that her jambalaya would at least place in the top three. Her best friend, Vassa La Bouff, and her sisters had helped refine the recipe over the last year, and the ladies could be trusted to give their honest opinion.

“Name?” The event attendant held a clipboard at the check-in table.

“Elain Archeron,” Elain replied cheerfully. The event attendant wrote her name on a wooden placard and placed it on the scoring rack. The five judges, a mix of renowned cooks and locals, were seated under a rich purple tent. Onlookers had gathered on the sidelines of Firefly Square to watch the judges sample each entry and announce their points.

Several other participants were already present, busying away at their own cooking stations. While there was no set “start” time due to the participants’ varying culinary skills and recipes, the judges would begin tasting at one o’clock in the afternoon. So Elain got to work.

First, she braided up her honey-brown hair and donned a flowery pink apron. Then, she began expertly mincing: peppers, celery, onion, garlic, and tomatoes. The heated oil sizzled the chicken and sausage, bringing fragrant notes of paprika, bay leaf, and thyme into the air. The meat was taken out, the vegetables added in. Elain cleaned the rice, poured in homemade chicken stock, and added more salt, pepper, and herbs.

Elain stirred the bubbling mixture, using the time to observe the other participants. There were ten competitors total. Some appeared to be seasoned chefs, others looked like novices. Regardless, everybody was making good progress on their jambalaya. And more importantly, everyone looked like they were having fun.

Elain’s mouth watered from the scents wafting from her pot alone. The consistency of her jambalaya was thick, but not mushy—it was all coming together nicely. Elain did a final taste test and smiled. Spicy, savory, and tangy…it was her best pot of jambalaya yet.

The judges seemed to think so, too, when they sampled her dish.

“Wonderful aromas.”

“The chicken is the right amount of tender, Miss Archeron.”

“Tastes just like my grandmother’s home-style jambalaya!”

This—this was exactly why Elain loved to cook: seeing people enjoy her food made her happiest. She was the last contestant up for tasting, which meant the score the judges awarded would be her final placement for the contest. Elain’s breath caught when she tallied up the judges’ marks. Third place…third place! Oh, she was going to walk away with prize money! Elain ducked her head and tried to squash her victorious beam. One step closer to—

“Excuse me! Excuse me!”

The most beautiful male Elain had ever seen strode into the courtyard, lugging a steaming pot with bare hands. His skin was a burnished brown, his long red hair tied up in a haphazard bun. She found herself eyeing his corded forearms, exposed thanks to the rolled-up sleeves of his white linen shirt. The male’s straight-legged olive green pants accented his muscled thighs, and his shiny black shoes with their gold details indicated expensive taste.

An entire entourage of Fae, mostly female, had followed the male into Ironwood Square, inevitably shoving Elain to the back.

“It’s Prince Lucien,” the crowd murmured to each other. “What is he doing here?”

Prince Lucien? Well…that explained how he could hold such a hot pot without any oven mitts. The Autumn Kingdom’s royal family possessed fire magic, which meant they could manipulate flame and were essentially immune to burns. Elain even overheard at The Purple Flamingo last night that Autumn males—especially the royal princes—fucked with an intensity that matched the fire in their veins.

Elain had practically snorted upon hearing such words last night, though looking at Prince Lucien now, it was certainly believable. But the delighted giggling of several females when the prince stepped up to the podium snapped Elain out of her reverie. Ugh! Prince Lucien was a playboy at best, a heartbreaker at worst, she reminded herself. No, she would not encourage the fantasies that had been surely planted in her mind thanks to his impromptu appearance, lest she turn into a tittering female over a male like him.

“Good afternoon, honorable judges.” Prince Lucien’s voice was rich and buttery, with a slight accent. For some reason, it reminded Elain of sunlight. He turned towards the crowd, and Elain stifled a gasp upon seeing the scar that ran down his face and cut through his left eye, which had been replaced by a mechanical gold eye. Such a brutal injury, yet the prince was made more handsome even with the scar.

“Welcome, Prince Lucien!” The lead judge leapt to her feet, a wide smile on her face. The crowd cheered again. Some females even screamed hysterically.

Prince Lucien gestured grandly to the entourage that followed him, gold earrings twinkling off the tips of his pointed ears. “I am here to enter the jambalaya competition. As there was no kitchen in my hotel suite, I had to borrow the kitchen at Restaurante Genevieve. Chef Michel and these citizens can attest that I made the jambalaya all on my own.”

The prince peered intently at the scoreboard, already stacked with ten other names and numbers. Elain could have sworn his brows raised in subtle surprise.

“Though I see now that I was tardy…” Prince Lucien trailed off as his eyes swept the crowd, as if he were looking for someone.

“The entry period closed thirty minutes ago but ah…we can make an exception, can we not?” The lead judge said quickly, and the audience clapped in agreement. The other judges nodded eagerly, clearly delighted at the presence of royalty. “Well, Your Highness, we would be honored to sample your jambalaya!”

Elain’s jaw slackened. A prince, participating in a jambalaya contest? She had never heard of such a thing. Royals had their own chefs. They probably wouldn’t even know how to boil an egg.

The prince’s russet and gold eyes were still scanning the square with unusual interest. Elain eyed him skeptically from the back, observing the confident smile on Lucien’s face and the swaggering cut of his broad shoulders. There was the off chance that Prince Lucien possessed culinary skills…but he was from the Autumn Kingdom. He wouldn’t know a thing about authentic jambalaya, Elain told herself. Elain relaxed, knowing she was safe and secure in third place as the judges sampled Lucien’s entree.

“Cauldron, this is absolutely divine!”

“Look at the colors on the spoon! So vibrant, so fresh!”

“I could eat this for the rest of my life and die happy.”

“Last call to score…and…first place! We have a winner!” The crowd cheered raucously.

Elain’s mouth completely fell open when the score attendant placed Prince Lucien Vanserra’s name placard on the top of the board, shifting everybody else down. Which meant…which meant she had been knocked off third place.

Elain was in shock. She wasn’t going to make it to the podium, and she wasn’t going to earn any prize money. Prince Lucien bowed, and then turned to the crowd that had gathered.

“Good food is meant to be shared! Please, feel free to finish the pot!” he announced, voice dripping with pride. More cheers and claps rang out as Elain was jostled out of the way in the mad stampede for the winning jambalaya.

This was not possible. This could not be happening.

Elain’s face grew hot with embarrassment, as she hurriedly packed up her wagon. It was time to go; she could not bear to spend another minute in the square with knowledge of her loss. Elain half-wondered if she should join the crowd and really try Prince Lucien’s jambalaya for herself. It couldn’t be that good. But the notion of a rich, playboy prince edging her off the podium in a cooking contest he had no stakes in was too shameful to consider. She could’ve done better. Should’ve done better.

Elain didn’t look back as she wheeled her wagon home, the rusty wheels click-clacking over the cobblestoned streets. Her half-full pot of jambalaya would become leftovers for her sister and father. At least they didn’t have to spend more money on groceries this week.

Some humility would do her good, Elain knew, as she was not a “professional” chef yet, but gods…would she ever be? If a prince could beat her in a cooking contest? If she couldn’t even win a couple judges’ favor, how was she going to draw the Colibri Fae to her restaurant?

—Later that evening—

After a fitful afternoon nap, Elain decided to stop by her cafe before heading to Vassa’s house. Well, it wasn’t hers yet, but Elain had recently begun treating it as such. She sat on a bench, listening to the lapping of the Mayhaven River, watching the steamboats chugging by.

“I’m almost there,” she whispered to herself. “People are going to come here from everywhere, I’m almost there.” The riverfront pavilion was a shabby brick building that had been a mess hall for dock workers in its previous life. The interior’s open layout would be the perfect place to install a stage for local musicians. Each table would have fresh flowers, the walls would be painted a creamy tan, the big windows would offer river views and plenty of natural light… oh, it was all coming together.

The door swung open. Hudson Jennings, Elain’s realtor, walked out with a folder tucked under his arm. Elain leapt up from her bench, ready to bid him hello. But she froze when a head of red hair ducked through the doorway. No…it couldn’t be…

“Pleasure doing business with you, Your Highness,” Hudson said, shaking Lucien Vanserra’s hand firmly. Even without his entourage of fans, Lucien held himself with a regal grace and winning smile.

“Of course,” Elain could hear the prince respond smoothly. “I look forward to establishing a second residence in Colibri.” Elain could only watch in horror as the realtor handed Lucien a set of keys before parting ways. Keys to her riverfront cafe!

“Mr. Jennings!” Elain ran as fast as her little feet could carry her as soon as Lucien had walked away. Oh gods, oh gods, oh gods. This must be a bad dream.

“Oh! Miss Archeron!” Hudson blinked his cat-like eyes in surprise. “I wasn’t expecting to see you here!”

“Mr. Jennings, did you just sell the property to Lucien?” Elain was breathless. Please say no, please say no, she begged silently.

“Ah, yes I’m afraid I just did.” Hudson patted the folder of papers. “I know, I know…you have been eyeing that property for some time, Miss Archeron, but the prince showed up with ample cash! We have several other properties available in town for your cafe, though. Let us talk more next week.”

“But—” Elain tried to say, then deflated. Her realtor was already walking away. There was no use. Unless she somehow managed to alter Hudson’s memory, rip up the sale papers, and steal the keys from Lucien, the property was gone. And so were her dreams of owning a riverfront cafe.

It seemed the prince was hell-bent on ruining her life. Lucien had fame and fortune, and got everything Elain wanted because of his name. Perhaps Elain had angered the Mother, somehow. For how else could so much go wrong in less than 24 hours?

Elain tried very hard not to cry as she rode the trolley to Vassa’s house. One, she was in public, and ladies did not cry in public. Two, the La Bouff Mardi Gras ball was starting in a few hours. Elain had been looking forward to the event all month, and crying right now would make her eyes puffy.

The La Bouffs resided in the Dorado District, the richest district in all of Colibri. Vassa’s “house” was actually a grand, three-story mansion of pale white marble, elegant columns, iron lace accents, and sweeping gabled roofs. When Elain arrived, the bustle of the musicians tuning their instruments and the servants, the gurgling fountain, and the beautiful lanterns of green, yellow, and purple faelight made her smile. A good party always made her feel more alive, even though she attended very few of them in recent years.

Vassa’s parents were one of the Mardi Gras royalty this year, and had invited Elain to the La Bouff Mardi Gras ball. Vassa was a true friend: she didn’t shun Elain after the Archerons fell into poverty, and for that Elain was eternally grateful. The footmen, used to her comings and goings, offered Elain warm greetings when she entered the mansion via the servants’ gate.

While Elain spent her days working, Vassa spent her days studying. The young La Bouff was finishing her last year at the prestigious Colibri Academy for Witchcraft, and was determined to be the top of her class. The only thing in Vassa’s way? Briallyn, a rival witch from the Continent. During the unfortunate occasions Elain had to interact with Briallyn, Elain felt the witch resembled a beady-eyed lizard.

Elain made her way down the spacious hallway and knocked on Vassa’s bedroom door.

“Elain! I’m so glad you’re here!” Vassa threw her arms around Elain. Her best friend’s orange hair was styled into loose waves, her bright blue eyes already lined with gold shadow. “Come, let us get ready together!”

“Vassa, it’s so good to see you,” Elain sighed, her voice still thick with emotion from earlier.

“What’s wrong?” Vassa asked, her brow creasing with concern. “Was it the jambalaya contest? Did you not get first place? I mean, second place is also fine, and so is third.”

Elain sat down on Vassa’s bed, hugging her knees to her chest. “The jambalaya concert was fine, until Prince Lucien Vanserra showed up at the last minute,” she said bitterly. “I had placed third, but that was before the judges awarded him first place. I got bumped down and I didn’t get any prize money.”

“Oh no,” Vassa rubbed Elain’s back sympathetically. “I’m so sorry, Elain.”

“It’s just not fair!” Elain complained, her face heated with anger. “The judges gave him special treatment, letting him enter the contest even though the judging window had closed! Lucien was cooking off-site, how could anybody truly tell he was the primary chef? And perhaps they didn’t want to upset a prince, so they put him first even though he didn’t deserve it!”

“I see what you mean,” Vassa hummed. “Did you end up tasting his jambalaya? Surely it couldn’t be as good as yours. Those judges must not have working tastebuds.”

“No, but that’s not even the end of it. I found out he bought the riverfront property from Hudson Jennings this afternoon. Vassa, you know how long I’ve been saving up for my cafe! To think the perfect location would be gone, just like that…”

“Cauldron boil and fry him,” Vassa muttered darkly, shaking her head.

“I’m sorry, Vassa. I know you’ve been looking forward to meeting Prince Lucien, that you want him to court you.” Elain sighed. “I shouldn’t be bad-mouthing him.”

“No, no, no,” Vassa shook her head. “Of course, I want Prince Lucien to court me, have you seen how handsome he is? But, your restaurant is something that I’ve been waiting for ever since we were little girls, Elain…when I see him tonight I will convince him to rescind the purchase.”

“Thanks, Vassa,” Elain smiled, feeling better. What Vassa set her mind to, Vassa achieved. She had no doubt her friend’s beauty and persistence would get the prince to change his mind. “He did say he wanted the property as a second residence.”

“Well! It wouldn’t be too hard to convince him to buy property in other Colibri districts!” Vassa raised her brows excitedly. “He could move in with me.” Vassa jumped to her feet, trying to inject some more life into Elain’s forlorn posture. “Now I know today hasn’t been the best day, Elain. But this ball will turn it all around! I have just the perfect dress for you, and I know you’ll have plenty of males to dance the night away with. It’s in the closet, come see!”

***Lucien***

“Just look at all of this, Jurian,” Lucien said to his best friend when they regrouped after the dance ended. “One of the best parties I’ve been to in a while.”

He had left his entourage of pretty females at the La Bouff mansion gate. Not that it really mattered, since there were even more females inside the ball. The musicians played lively tunes, inviting attendees to kick up their feet and whirl across the marbled outdoor dance floor. The La Bouff Mardi Gras decorations were simply exquisite, from the soft faelight lanterns hanging off trees to the flower arrangements on tables. Fae wine and cocktails flowed freely, wait staff walked around with platters of delicious food.

“Don’t tell Tarquin, but I’m enjoying myself far more here than the Mardi Gras balls in Adriata,” Jurian slurred slightly. The male lifted a pair of deviled eggs off a waiter’s tray and handed one to Lucien. “Though it is positively boiling in Colibri.”

“Of course, we’re near the Bog of Oorid,” Lucien remarked. He had donned an emerald green jacket with embroidered gold leaves at the cuffs, a freshly pressed white shirt, and black pants. The layers made him sweat profusely, though Lucien wicked away the excess moisture with a slight release on the damper of his magic. He looked good, and that was what mattered at the end of the night.

“Gods, I’m so hungry,” Jurian muttered as he inhaled a fried catfish filet within seconds. “They ate all your jambalaya before I could eat some.”

Lucien laughed. “Better clean up those crumbs and drink some mint julep before the next dance, Jurian. The females won’t appreciate fish breath.” Jurian only rolled his eyes as he turned his attention to a slice of Mardi Gras king cake.

Lucien scanned the rows of vendors, looking for the baked goods. But none of the vendors’ name tags read “Elain Archeron”. He sighed inwardly. He had no idea what Elain Archeron looked like, but had been hoping to try some of her famed treats. Tarquin, Prince of Adriata, could not stop talking about the hummingbird cake, peach cobblers, and powdered sugar beignets Elain made when she catered his Mardi Gras event in Adriata last year.

“If you’re visiting Colibri, you must try Elain Archeron’s food,” Tarquin had told him. “Elain’s cafe should be open by now. She is a very kind female as well, and please tell her I said hello.”

Elain Archeron had been one of the jambalaya contestants earlier in the afternoon, but the female did not bother introducing herself to him. Odd.

“Looking for Vassa?” Jurian inquired. Lucien was supposed to meet the Mardi Gras princess and ask her for the first dance, but her parents claimed Vassa was running late for the ball.

“I suppose,” Lucien murmured, even though that was not the case. Jurian knocked back another glass of Fae wine beside him. “Cauldron, Jurian. Save some space for the mint juleps before you get too drunk.”

“Aha! That reminds me…I’ll find those mint juleps while you’re looking for your princess. All this heat has me parched. Be right back.” Jurian clapped Lucien on the shoulder before disappearing into the crowd.

Lucien lingered on the side, trying to assess which pretty female he would dance with next, when he felt someone tap him on the shoulder. A pale-faced female, with onyx black hair and equally dark eyes, was standing behind him. There was something cunning in her face, something odd Lucien could not quite place. Nevertheless, the female was dressed as one of the wait staff and innocuously offered him a platter of powdered beignets.

“Beignet, Your Highness?” she asked, her voice peppy. “I heard the prince has a sweet tooth.”

“Thank you.” Lucien picked one up with a napkin and absentmindedly brought it to his mouth. It was only when Lucien swallowed his first bite that he realized something was wrong. The beignet was slightly bitter, the powdered sugar chalky on his tongue. Suddenly, everything seemed bigger. Everything was bigger.

Lucien blinked, feeling like his eyes had doubled in size based on how long it took for him to fully blink. The grass…it was eye-level, the blades of green sharp and extra vibrant. His body was hunched over on all fours. He was…a frog?

Oh gods. What the hell just happened?

A looming shadow darkened the space around him. Lucien looked up just in time to see the waitress, monstrously tall with a wicked glint in her eyes, poised to slam a bowl over his head.

Act first, think later.

Booiingg! Lucien moved on instinct, his frog legs launching him into the air like a spring. He dove straight into the crowd of Fae party-goers, stalling the waitress from pursuing him any further.

Shit. Shit, shit, shit. That was new. Fear seized Lucien like a vise, the adrenaline sending him into flight mode. Where the hell did Jurian go? Everything was so damn big…the distance he normally crossed in three quick strides now required multiple leaps.

There! Jurian was near the tree line, mint juleps in hand. Lucien hopped towards his friend, gaining more mastery over his new limbs with each leap.

“Jurian!” Lucien blinked, surprised that he still retained the ability to speak. “Jurian! Down here!” he called out, louder this time.

The Fae male above him glanced down and promptly dropped the drinks in shock. Lucien flinched reflexively when minty sweet alcohol rained down, but it didn’t matter any more. As a frog, he had no clothes to protect from spilled drinks.

“Fuck, I must be more drunk than I thought.” Jurian blinked twice and chuckled. “I could have sworn that a frog with Lucien’s voice just spoke to me.”

“That’s because it is me!” Lucien hissed, hopping up and down insistently. “Jurian!”

“Holy shit.” Jurian knelt on the ground, scooping him up in his hands. “Lucien, is that you?”

“How many times do I have to say it’s me?” Lucien grumbled. Jurian’s green-brown eyes peered down.

“Cauldron, you still have your scar and your gold eye. Well, it’s not made of metal anymore, but…fuck.” Jurian lifted Lucien up to perch on his shoulder. Lucien brought a webbed hand to his face, feeling at his left eye. Sure enough, he could see out of both eyes—truly see, without relying on a metal contraption. “Fuck, I probably look like I’ve gone mad, talking to a frog.”

The male took some deep breaths, pacing back and forth. Lucien clung onto Jurian’s purple jacket for dear life. “Jurian, can you stop moving?”

“Sorry. We need another drink.” Jurian swiped two goblets of wine off a passing tray and ducked behind a drooping willow tree. Lucien hopped down, sitting on all fours on top of Jurian’s thigh. “Okay, Lucien. What the fuck happened?”

“I ate a beignet from this waitress, and then I turn into a frog and she’s trying to trap me under a bowl!” Lucien glanced furtively at their surroundings, but did not see the wretched female’s face.

“What did the waitress look like?”

“High Fae. Pale, with black hair and black eyes. She was wearing the La Bouff servant’s uniform.” Jurian’s gaze darkened with protective instinct.

“Why would she put a curse on you?”

Lucien shrugged. “Not sure. She knew who I was, though, so that’s strange. I’m Beron’s youngest son, with a slim path to the throne. What good would come out of cursing me?”

“Perhaps she wanted money. Ransom a prince, you know.”

“As if Beron would pay more than a couple coppers to get me back,” Lucien said bitterly.

“You’re right, your father is a bastard.” Jurian frowned. “Could you undo the curse yourself?”

“I can try.” Now that he had Jurian to keep watch, Lucien closed his eyes and tried to tunnel deep down into his well of magic. He had always had a knack for spells and curses. It wasn’t like that of witches, who required specific ingredients, tools, and conditions to generate any effect. Rather, it was pure magic—power that stemmed from being the son of a High Lord.

He found the dark stain of the curse, but despite all his efforts to extract it, the stain remained stubbornly present. It was as if it was interwoven into his very essence. Lucien yanked and prodded and threw wave after wave of magic against it, but to no avail.

“It’s not working,” he announced glumly.

“We should find the La Bouffs…tell them that one of their staff, or the food they served, turned the visiting Autumn Prince into a frog,” Jurian proposed, his fists clenching with concern. “If they cannot resolve this, then they should be held liable.”

“Isn’t that a little harsh?” Lucien replied dryly. “Lord and Lady La Bouff can only do so much. But Vassa…she’s studying to be a witch. I heard she’s the top of her class…perhaps she could assist with undoing the curse.”

“Perhaps,” Jurian mused doubtfully.

Lucien hopped onto the rim of the wine goblet and stuck his tongue into the chilled liquor. The sweet and tangy notes were far more sensational thanks to his new taste buds. Unfortunately, his added weight was an imbalance to the delicate stem, and Lucien promptly tipped backwards. Red wine poured over his entire underside, drenching him.

Jurian began to laugh.

“You know frogs absorb liquid from their underbelly skin, right? You’ll be drunk in no time.” Lucien stuck his tongue out at Jurian and rolled around the grass for a bit, trying to clean himself off. “I suppose Vassa would be glad to help a prince for fame, or fortune.”

“Also, we have the old tale of princesses kissing frog princes,” Lucien reminded Jurian. “With the laws governing witch magic, it’s very likely that this curse follows the same path of resolution.”

Jurian snorted. “Good luck trying to convince a princess—even if it’s a Mardi Gras princess—to kiss a frog. We are better off pleading directly.”

Lucien tried to grin, but it felt strange with a new mouth and new facial muscles. “You seem to underestimate me, Jurian.”

“Let’s bet on it: if you can get the princess to kiss you, I’ll walk Eris’s dogs for the next month.”

“I do enjoy a challenge. I offer you this, just for fun. If the princess kisses you, Jurian, then I’ll buy you a new sword. Out of Illyrian steel.” Lucien stood on his hind legs, straightening his back and tilting his chin up with the regal air of a prince. Jurian rolled his eyes.

“As if a princess would want to kiss a lowly Autumn Kingdom foot soldier over its prince.”

“I beg to differ, Jurian. I’m a frog this time…I think that evens the playing field.” Lucien winked. “Besides, stop discrediting yourself. You’re one of our most skilled warriors. Anyways…best of luck, I’m off to find the princess!”

“You bastard,” Jurian muttered darkly, shaking his head with amusement. He finished his wine in two large gulps, holding the empty glass up in a mock toast. “I would say I hope you lose, but life would also be boring if you were stuck in frog form.”

With that, Lucien hopped off towards the La Bouff mansion. There was a slim chance Vassa was still getting ready for the party—truly, females needed all the time possible plus more for these elaborate events.

Most of the ball’s festivities were taking place in the garden and first floor, and Lucien could hear Lord and Lady La Bouff—the Dorado Mardi Gras King and Queen—chatting with guests. That meant the light emanating from the window on the second floor was none other than Vassa La Bouff’s.

Clinging to small nooks in the marble, scaling up vine to vine—which was made harder thanks to his slippery frog mucus, Lucien made his way to the golden window.

Princess Vassa was standing on the balcony, and simply put, she was the most beautiful female Lucien had ever seen.

The female’s wide eyes were cast towards the heavens, her expression a mixture of hope and despair. Honey-brown hair was swept up into an artful bun studded with luminous pearls. A tiara of rose gold rested on her brow, glittering in the moonlight. Her soft curves and elegant shoulders were accented by a strapless lavender gown with a heart-shaped neckline.

“Please, please, please,” the ethereal princess whispered, clasping her gloved hands to her chest. “Please.”

Lucien hopped closer, the world spinning out of view. Ah, damn it. The alcohol was kicking in faster than he’d anticipated. Princely charm now had to be mobilized in full force if he wanted to receive a kiss.

He cleared his throat, but only a ribbet came out. The princess glanced down, spotting him. Gods, she was beautiful. Those doe brown eyes, that golden skin still warm under the silver moon, and those pretty rosebud lips that hooked Lucien in like a moth to a flame.

“If you wanted a kiss, all you had to do was ask.”

#elucien #elucienweek2023 #elain archeron #lucien vanserra

[daretosnoop]

What you should eat based on game vibes

Don’t know if someone has already done this but here we go:

SCK/SCK Remastered: PBJ sandwich, grilled cheeses sandwich, deli sandwich, soda in a can by day and glass bottle at night, chips, pigs in a blanket, cheeseits, an apple, milk in those paper cartons, crinkle fries with ketchup mustard mixed

STFD: fruit platters, coffee in a white mug ndwith a 90s logo, sautéed asparagus, stuffed mushrooms, NY pizza ordered late, gyro, sparkling water, strawberry shortcake, NY cheesecake

MHM: meat with a sweet glaze with mashed potato and boiled veggies, Chinese takeout ordered late, apple cider, pecan pie, pumpkin pie, ginger beer, stewed tomatoes

TRT: fondue stand, smoked ham, cebu lechon, pumpernickel bread with brier cheese , jam, jam cookies,hot cocoa, apple cinnamon tea, apple pie, toasted nuts, glazed carrots

FIN: popcorn, taffy, chalk candy, boiled peanuts, roasted corn, red liquorice, unbranded soda, peanut brittle

SSH: fruit platters, fruit drinks in watermelon and papaya, salsa, green salsa, avocados, grilled fish, lemon chicken, rotisserie, tortillas, lemonade, bean soup, barley and chicken in bell peppers, green tomatoes (in any form)

DOG: whiskey, stacked sandwiches (scooby doo style), pickles, banana peppers, fried fish, hot dogs, peach cobbler, blueberry juice, unidentifiable meat in a can stewed slowly over a fire, bread and butter with coffee in the morning

CAR: roasted corn, grilled seafood on a stick, boiled peanuts, cotton candy, ice cream, seafood medley, butter lobster, peach cobbler, aspirin, poutine, fish and chips, vinegar onions, korean corn dogs

DDI: clam chowder, seafood pasta, lemon butter pasta with lobster, steamed clams, rice porridge, blueberry muffins, sherbet, mint tea, coffee in a thermos

SHA: kidney beans stew, steak and potatoes, those tarts your get at bakeries, eggs and bacon with bread to sop up the yolk, hamburger steak with egg, hash browns, diner coffee, pancakes, grits with cheese

CUR: English breakfast, tea, vegetables with no seasoning, stewed chicken,mushy peas, cold cheese deli meats on bread, lamb chops, a ceramic jar of cookies kept just out of reach, hot milk before bed with a chocolate, ale

TRN: ratatouille, glazed veggies, pasta with a rue sauce, béchamel, fruit cocktail, gin and tonic, roasted potatoes, garlic bread, cherries, peach cobbler, smoked meats, fried chicken

CLK: peaches and cream, coffee with biscotti, illegal champagne, ribs, fried eggplant with marinara sauce, biscuits in gravy, rye bread, cherry tomatoes, crisp lettuce, grilled zucchini, stewed tomatoes, soft pretzels, apple pie with vanilla ice cream, iced tea

CRE: fish baked over a fire wrapped in banana leaves, pineapple salsa, grilled veggies on sticks, shrimp, any type of rice dish (jallop, pulao, spanish rice, fried rice etc.), citrus soda/lemonade, upside down pineapple cake, poke bowls

DAN: hot croissant with jam on one side and butter on the other, crème brûlée, mint tea, lavender cake, champagne, onion soup, charcuterie board, coq au vin, spinach soufflé, lobster bisque

ICE: honey cake, pancakes with maple syrup, grilled salmon with a maple syrup glaze served with wild rice and green beans, dijon mustard on bread, cranberry sauce, roast turkey, sweet potatoes

CRY: grilled seafood with cajun seasoning, beignets, doberge cake, couche couche with hotsauce, oysters, gin fizz, cognac, sherry, cafe au lait, dulce de leche, trout, seafood pie, crawfish, jambalaya, gumbo, red velvet cake

VEN: cappuccino, pasta with garlic and parmigiana, Neapolitan pizza, olives and capers, anchovies over bread, fried eggplants (no batter) in olive oil, rosemary and thyme infused oil with bread,

HAU: potatoes in every which way but especially roasted and mashed with butter, shepherds pie, mint tea, boiled peas, lamb chops, bread dipped in fresh buttermilk, Irish stew, sweet bread, Irish breakfast tea

RAN: cut fruit and grilled fish in a hallow pineapple, wild rice, ham or poultry with pineapple glaze, crackers, flatbread with grilled shrimp curry, coconut based curries, rotisserie style poultry, chutneys, apricot jam, jelly

WAV: croissants with orange marmalade and butter, mutton curry with jasmine rice, saffron rice with creamy chicken stew, sushi, seafood pasta, fruit bowls, overnight oatmeals, loaded potatoes, late night peanut butter snacking

TOT: Wisconsin cheese, vinegar pie, pecan pie, pumpkin pie, (all the pies from the Waitress), scrambled eggs with coffee, buttermilk soaked fried chicken, steak and potatoes, cornbread, chocolate chip cookies, chocolate dipped orange flavoured ice cream, steak and kidney pie

SAW: green tea, soba noodles, clear soups, pickled veggies, salmon on wheat crackers, roasted chestnuts, coffee spiced with oranges and cinnamon, sesame crackers (sweet and salty both), and yes, ramen

CAP: deli meats, assorted bread, honey mustard, butter, romadeur, dumplings, hollandaise sauce, fried potatoes (different styles), sausages, drumstick, cheese sticks, blanched vegetables, green apple sauce, custard, black forest cake

ASH: confetti cake, angel cake, BLT sandwiches, Caesar salad, lemon pasta, dill pickles, potato salad, quesadillas, steak, BBQ, deep dish pizza, carrots in ranch, chips, banana split

TMB: shawarma, falafel, cucumber salad, tahini, humus, garlic pita, grilled veggies, rice and spices baked in an earthen pot, kabob, grilled seafood, saffron rice, baklava, pistachio ice cream, date milkshake, beer

DED: vinegar chips, ice cold water, coffee from a dispenser in a styrofoam cup, stale snacks from a vending machine, peanut butter crackers, cheese crackers, baked goods in the morning, pad thai, fast food pizza, salad bar, trail mix

GTH: pecan pie, peach cobler, ground nuts, fried chicken, cheesy garlic bread, pimento cheese, chewy meat, BBQ, lemonade, sherry, gin, crawfish, pulled pork, rolls, soul food

SPY: haggis, mutton chops, Danish pastries, salmon with dill, pheasant, dundee cake, clam chowder, shortbread, coffee, Lincoln logs, smoked meats, clotted cheese, crackers, oatmeal with raisins, ale, whisky

MED: sushi, lemon grass tea, wheat grass shots, roasted sweet potato and yams with spices, pumpkin and squash stews, broiled veggies, rutabaga mash, rhubarb pie, steamed clams and mussels, truffle pasta

LIE: feta on bread with honey drizzle, greek yogurts with fresh cut fruit, fresh mozzarella over chicken salad, gyro, lamb rotisserie, shawarma, collared greens, pan fried seafood, steamed fish with lemon, carrot salad, pickled veggies, kefir, rice pudding

SEA: seafood buffet cooked every which way, skyr, salmon and haddock boiled with potatoes, dried seafood on bread, mutton soup, rice pudding, clear broth, veggie stew, mashed potatoes

#nancy drew #food #food based on game aesthetics

[choicesaugustchallenge]

WELCOME || RULES || PROMPTS || HOST

First prompt is an AU, second prompt is fandom food (thanks to @choicesmonthlychallenge for the help with finding some favorite fandom foods and @lizzybeth1986 for the food idea) and third prompt is a quote from some of my favorite shows.

Coffee Shop AU | Ramen | “Look! I’m terrible at keeping secrets.”

Royalty AU | BBQ | “If we can light him on fire, I’m in!”

Time Travel AU | Coffee | “Did you mean to do that?”

Roommates AU | Caramel Popcorn | “Love, it sustains you. It’s like oatmeal.”

Boarding School AU | Watermelon | “You ever feel trapped…”

Spies AU | Arroz con Pollo || “A place where everybody knows your name is hell. You’re describing hell.”

Mob/Mafia AU | Vartanush | “All the revenge, and rage, and anger, it ages you.”

Flower Shop AU | Brigadeiros | “You were always going to realize what I am.”

Tattoo Shop AU | Spaghetti al Pomodoro | “What if it’s not a death? What if life just begins again?”

High School AU | Croissants | “[Insert name] with all due respect, I am gonna completely ignore everything you just said.”

College AU | Tiramisu | “You’re a fuckin’ lunatic. I like it.”

Modern AU | Isaw | “Hey, that was a close call wasn’t it?”

Coworkers or Neighbors AU | Cheese | “When you cut loose, you really cut loose.”

Magic/Mermaid AU | Tonkatsu | “You think you’re cute?”

Rescue Services AU (Bodyguard Fightfighter Police Lifeguard, etc.) | Hummus | “There’s always an escape.”

Assassins AU | Breskvice | “This was my mission!”

Rockstar AU | Deep Dish Pizza | “It’s gotta be someone we can all trust.”

Soulmates AU | Mofongo | “Can you not have a bit of respect?!”

Werewolf or Ghost AU | Mashed potatoes | “You are better than you think you are.”

Vampire AU | Chocolate | “Fine, but in protest, I’m walking over there extremely slowly!”

(Post-)Apocalypse AU | Buffet | “Stab me.”

Fairytale AU | Tacos | “Well, I got bad news for you….”

Arranged Marriage AU | Toasted Ravioli | “I’m trying to put the revenge part behind me…”

Celebrity AU | Mango | “You wear [insert option here] well.”

Historical AU | Beignets | “…and he adores you.”

Pirate AU | Seafood | “I’m not going to stand here and listen to you accusing me of things I clearly did.”

Superhero/Villain AU | Raisin toast | “Oh my god, this is happening.”

Book Shop AU | Jambalaya | “Don't worry... you taught me well.” “Eh... not that well.”

Futuristic AU | Birthday Cake | “My name's [insert name]. I'll be your robber here today.”

Thief AU | Mojitos | “I knew you was a thief. But I loves me a thief.”

AU Not Listed | [Your Favorite Food] | “And, um... is that still in the cards, or...?”

#choicesaugust2022 #choices monthly challenge #choicesAUgust #prompt list

[4rainynite]

FANEXPO PT 2

In my previous post FANEXPO PT 1 I mentioned all the exciting stuff I say at the convention now it's time for the exciting part - I got to see Tara Strong and Dante Basco!

I went to FANEXPO with my cousin to see the amazing Tara Strong, we arrived super late due to traffic, but we didn't miss much!

Tara was so awesome while doing the voices and answering the fans' questions.

When it was my turn to ask her a question I asked how Timmy, Bubbles, and Raven would interact with each other? Her boyfriend suggested them getting pizza in New Orleans during Mardi Gras and I began listing all the food we offer here in New Orleans like crawfish, shrimp, jambalaya - Tara asked if there were any veggie options since she is a vegetarian/vegan and I was so nervous/excited to meet her I forgot she doesn't eat meat- then I told her beignets and king cake are vegetarian/vegan and voiced Bubbles, Timmy, and Raven flawlessly!

Turns out Bubble's would eat beignets since they begin with a 'B', Timmy would get king cake because he can put it in his theme song, and Raven would just get a pizza (We do have some good pizza joints in New Orleans).

After Tara's event it was time for Dante's show and he was so cool and laid back. A lot of his questions were about Avatar: The last Airbender, his acting career, and his favorite fandoms. He talked about at one convention how he ordered pizza for everyone (guess it was pizza day). One question was about his role as Rufio in Hook and how he had so much respect for Steven Spielberg, Dustin Hoffman, and the late Robin Williams was beyond heartwarming. My question for him were would Prince Zuko react to Jake Long 'Dragon(ing) Up'? Dante said the two would be friends and that meant the world to me!

there were so many voice actors I really wanted to meet, but sadly my job denied me the rest of the weekend off to enjoy the convention!

The moment had come for me to get autograph and photo. I apologized to her because I felt horrible for mentioning Timmy, Bubbles, and Raven eating seafood pizza while she's vegan. Tara laughed it off and told me she found it funny, so I felt better after that. When, it was time for the photo of Tara said she loved my nails - I was dressed as a fusion of Dipper and Mabel from Gravity Falls so I painted my nails and used a nail stamp with the evil eye/ eyeballs motifs on it to resemble Bill Cipher, so we ended up doing a heart hand/ claws combo!

I really enjoyed my (brief) time at FANEXPO I was even lucky to find some goodies from Bumbleberry Hollows, LoganArchChicago, and the expo itself. I got so many compliments on my Mabel and Dipper fusion cosplay, purse, and pins and I got to see two of my favorite voice actors, it was a good night!

Videos: Tara Strong, Tara Strong pt 2, Dante Basco, & Dante Basco pt 2.

#my art #gravity falls #voice acting #voice actors #tara strong #teen titans #powerpuff girls #the powerpuff girls #fairly oddparents #the fairly oddparents #raven roth #bubbles utonium #timmy turner #batman #harley quinn #dante basco #rufio #american dragon jake long #jake long #avatar the last airbender #prince zuko #fanexpo #fan merch #autograph #rufio hook

[gummybugg]

Hi, happy WBW Bug! What are popular snacks to-go in your universe? Are they sweet or savoury? Maybe eating in rush is seen as a lack of manners?

Hello, happy WBW & Thanks for the ask!

I will use my wip The Mice Come Out at Night for this ask because I'm feeling Extra Spicy today. I decided to delve a bit into Morgana's background with a few Snacks one could find in his home state, Louisiana (but of course mileage may vary per Region).

Beignets

The little pocket-shaped fried treats typically dusted dumped in powdered sugar! Or cinnamon sugar! Or what have you! They smell/taste like funnel cakes and remind Morgana of his fun family trips to New Orleans. These are usually a sit-down-and-enjoy-your-time-eating treat!

Fried green tomatoes

They're really just as the name implies! There's also a movie that goes by the same name. Morgana has fond memories of eating these at his aunt's house, where she also grows the tomatoes!

Po-boys

Sandwiches made with that Thick sub bread! I suppose you could eat them anywhere because they're sandwiches. You can find them in restaurants and gas stations. They usually contain fried seafood + lettuce + tomatoes!

Bonus content:

Crawfish/crab boil

Not your typical "to-go" snack, but I stuck it on this list because I felt like it! Crawfish boils are typically used as a means of family get-togethers, tailgates (hehe pun), after school/church events, or what have you. It's like getting everyone together for a BBQ, but you boil shellfish and gossip about the neighbors down the street! You definitely Don't want to rush eating through this "snack" or you'll be the target of gossip for the next boil!

#thanks for the ask! #Can you tell I had Fun with this ask? #worldbuilding wednesday #the mice come out at night wip #my wip #morgana #OH yeah also #this wip takes place in Modern day #Not sure how important that info is

[nooneleavesforgood]

For the Sleepover asks, what is your favorite memory?

Already answered, but I'll answer again:

Experiencing New Orleans for the first time. Hearing the jazz players in the street, seeing people walking around drinking cocktails during the day, going on a haunted pub crawl, eating beignets, discovering that I actually like some seafood, and best of all, seeing two of my best friends get married in a beautiful ceremony after having to push their wedding back three or four times due to Covid. I fell so in love that I thought I wanted to move there for a week or so after I got back. Now I'm back to "never leaving NYC," but I definitely want to visit NOLA again; hopefully sooner rather than later.

#laurelinde

[stagefullofentertainment]

Christmas Time pt. 5

8 marvelous days are left till Christmas! May all of those be prosperous to you in every good way possible! Today I'll be discussing Christmas food choices of our Hazbin friends.

I'm going to write about what holiday meals, desserts or drinks characters would enjoy and serve during Christmas holiday season. Come along to this glorious feast!

Vaggie

Since she is Salvadorian, Vaggie would make something tasty from her homelife time. She would love to share cooking moments with Charlie and tell her not only about how to make these but happy stories from her childhood. Of course, trying them out together is a must and Vaggie only lets others try because of Charlie. Those delicious desserts would include:

Tres Leches (Milk Cake)

Semita de piña (Jam-Filled Pastry)

Leche Poleada (Salvadoran Vanilla Custard)

Horchata de Morro (Drink made from plant milk)

Niffty

With the implication that she originates from Japan, I chose some traditional desserts for our sweet girl. No, no KFC. She would be so happy preparing those for everyone! Since she loves Alastor the most, she would make him some of these not too sweet, so that he could enjoy them more.

Wagashi (Traditional Japanese confections that are often served with green tea, especially the types made of mochi, anko (azuki bean paste), and fruit)

Black Sesame Cookies

Japanese Strawberry Shortcake

Chanmery ( non-alcoholic alternative to wine or champagne)

Husk

Since Husk used to travel a lot during his lifetime, he picked up some favourites here and there. Fact that he prefers food with at least a bit of alcohol. Husk definitely surprised everyone with his cooking skills and felt flattered by compliments.

Fruitcake (Spiced up with alcohol)

Olivier Salad

Beef wellington with red wine gravy

Hot Buttered Rum

Charlie

She would love Christmas time so much! Ugly sweaters, family and friends and loads of good food. She would be that person who loves Christmas bit too much. But who can blame her? Just take a look at her favourite desserts to make! Charlie would make everyone try these out and even sweet despiser Alastor can't say no.

Gingerbread Cookies

Christmas Crumble

Bûche de Noël (Yule Log Cake)

Classic Snowball (Advocaat liqueur and lemonade)

Angel

Who would have thought that this guy can cook? Nobody, honestly. Well, to be fair, Angel needs a lot of help in the kitchen while making those. He kind off remembers recipes but improvises along the way, making questionable yet tasty decisions. Fun times thought!

Struffoli (Honey Balls)

Panettone (Italian type of sweet bread)

Pandoro (Fluffy cake with a topping of powdered sugar)

Vin brulé (Italian-Style Mulled Wine)

Alastor

Though Alastor isn't a huge Christmas celebration fan these days, he was having way more fun when he was a child. Though he would never admit it, he has a soft spot for it because of his mother. She was the one to bring that holiday cheer every year. As well as secrets to wonderful dishes. Even though Alastor does not particularly like sweets, he would always try ones made by his mom. Now he continues this tradition with Hazbin staff who all agree that Alastor is a great cook.

New Orleans-Style Beignets

Jambalaya (Savory dish, consisting of meat, seafood or both and cooked with vegetables, stock, rice, and various seasonings)

Praline (A confection from ground nuts)

Chicory Coffee

#headcanon #hazbin hotel #hazbin hotel vaggie #hazbin hotel niffty #hazbin hotel husk #hazbin hotel charlie #hazbin angel dust #hazbin hotel alastor #vaggie #hazbin niffty #husk #charlie morningstar #angel dust #alastor

[heauxplesslydevoted]

What does Naomi cook for Ethan to make him feel better after a long day? What does Ethan make for her when the roles are reversed?

Ethan loves pasta. They have a really fancy pasta maker, so if it’s been a long day, Naomi will cook him scampi over linguine or Cajun pasta with chicken and sausage.

The way to Naomi’s heart is with anything that reminds her of New Orleans. So when Naomi has had a long day or needs comfort food, Ethan will cook one of his mother-in-law’s recipes for her. Jambalaya or Po Boys are her favorites. And they always have a box of beignet mix in their kitchen.

They’re seafood lovers 😂

#Ethan Ramsey #Ethan x Naomi

[uswnt5]

Excited for your NOLA trip! I've been a couple times for work: In June I had excellent meals at Willa Jean (cafe/bakery), Herbsaint (fancy), and Willie Mae's Scotch House (fried chicken & seafood). On a prior trip, I had great meals at Coquette (fancy) and Mother's (poboys). I love how NOLA is so uniquely itself – food, music, culture.  So many must-haves, including gumbo, seafood, beignets, poboys, and muffalatas. If you like cocktails, be sure to have a Sazerac. And Frenchman St. is great for live music. Enjoy!

wow thanks for all these recs!! Saving them all.

[gokitetravel]

The top 5 food adventures in the USA

Embark on a culinary journey throughout the USA, and you'll find a delectable tapestry of flavors that reflect the United States of America's wealthy range and gastronomic innovation. From coast to coast, the United States is a treasure trove of culinary adventures, presenting a completely unique mixture of nearby specialties and world-inspired cuisine. Each nation contributes to a colorful mosaic of flavors and textures. This intro gives the Top 5 American Food Adventures and invites connoisseurs to flavor the essence of American gastronomy via iconic dishes, culinary fusions, and immersive dining experiences.

With its massive landmass and various cultural influences, America offers a culinary journey like no other. From East to West, America's culinary journey is a mirrored image of its cultural mosaic, showcasing an eclectic blend of flavors, techniques, and local specialties. This exploration presents the pinnacle of five American meal adventures and invites foodies to appreciate the precise flavors and immersive dining experiences that outline American culinary excellence. Enjoy an unbroken blend of exploration and indulgence with the American Holiday Package from Dubai.

1. Southern Comfort A soul-looking journey via the culinary tapestry of the South:

The term "Southern Comfort" goes beyond hospitality to describe a rich and flavorful culinary lifestyle. Renowned for its barbeque prowess, Texas offers the Lone Star State's signature barbecue culture of sluggish-cooked brisket, juicy ribs, and smoky flavors. In New Orleans, the coronary heart of Louisiana, immerse yourself in the vibrant international culture of Creole and Cajun delicacies. Dishes, which include gumbo, jambalaya, and beignets, satisfy the palate with a symphony of spices. Sample crispy fried bird, collard vegetables, cornbread, and other soul food that epitomizes the Deep South.

2. Culinary Odyssey in the Melting Pot: A Global Feast Across America

America's reputation as a melting pot of cultures is manifested in its various and globalized food scenes. In New York City, discover the bustling streets and find iconic street meals, including the classic New York warm canine and soft pretzel. Sneak into the city's neighborhoods, such as Little Italy and Chinatown, to experience the rich tapestry of flavors that represent the immigrant network. Los Angeles, a metropolis of entertainment and innovation, beckons with a mosaic of cuisines from around the world, from Korea Town, where you can revel in Korean-fashion barbeque, to the cultural surroundings of Olvera Street, wherein you may pattern traditional Mexican delicacies. This culinary odyssey will display how America's gastronomic landscape mirrors its immigrant records, developing a dynamic fusion of flavors that transcends geographic obstacles.

3. The bounty of the Pacific Northwest: a party of seafood in Seattle

Enjoy a seafood extravaganza in the vibrant Pacific Northwest metropolis of Seattle, Washington. Known for the bustling Pike Place Market, Seattle is a seafood lover's paradise. Dive into one of the market's seafood stalls to taste succulent salmon, Dungeness crab, flavorful clams, and other fresh seafood from the Pacific Ocean. At the iconic Pike Place Fish Market, fishmongers hold their well-known fish toss, demonstrating their dedication to freshness and high quality. At Seattle's renowned seafood restaurants, progressive cooks rework the Pacific Northwest into terrific dishes that complement the flavors of the location.

Read More: New Zealand holiday packages from Dubai  

4. Gourmet Delights within the Windy City: Chicago's Culinary Renaissance:

Chicago, the Windy City, is a culinary treasure trove, a dynamic blend of tradition and innovation. Chicago's iconic deep-dish pizza has grown to be synonymous with the metropolis's culinary lifestyle. From the Mexican delicacies of Pilsen to the aromatic spices of Devon Avenue's Indian restaurants, explore the diverse neighborhoods for a taste of proper ethnic cuisine. Immerse yourself in Chicago's culinary renaissance as award-winning cooks bring their creativity to first-rate eating. Enjoy Chicago classics such as Chicago-fashion warm puppies and Italian red meat sandwiches as you navigate the diverse and ever-evolving food scene that defines this Midwestern town.

5. The gastronomic delights of Napa Valley: wine, meals, and culinary bliss:

Located in the heart of California's wine country, the Napa Valley beckons with a gourmet journey that blends wine, meals, and breathtaking scenery. Explore the region's famed vineyards and wineries, where viticulturists craft extraordinary wines that pair seamlessly with Napa's delicacies. Enjoy farm-to-desk delicacies featuring clean, locally sourced elements. Our Michelin-starred Napa Valley eating place offers seasonal menus that reflect the bounty of Napa's produce, with cooks showcasing their artistry. From wine tastings and winery excursions to connoisseur picnics in idyllic settings, Napa Valley invites you to relish the gastronomic delights that represent this renowned wine and meal vacation spot.

Conclusion From the soulful comforts of the American South to the global feasts of America's melting pot of cities, every culinary journey guarantees a gastronomic journey like no other as you traverse America's diverse culinary panorama. Seattle's seafood, Chicago's renaissance, and Napa Valley's gastronomy contribute to the rich tapestry of American flavours. To immerse yourself in those gastronomic journeys, keep in mind our USA holiday packages from Dubai. Savour a kaleidoscope of American delicacies wherein every chew speaks of cultural richness, innovation, and a love for the amazing flavours that outline the essence of American gastronomy. For more information visit best tour operator in Dubai.

Read More: Umrah package by bus from Dubai 

Umrah package by Air from Dubai

#best travel agency in dubai #best tourism company in dubai #best tour operator in dubai

[homeandliving]

Unlocking Culinary Creativity Exploring the Versatile Uses of Deep Fryers

In kitchen appliances, the deep fryer stands as a culinary wizard, transforming ordinary ingredients into crispy delights. Beyond the classic notion of deep fryers being solely reserved for golden fries and crunchy chicken tenders, these versatile kitchen gadgets offer many creative possibilities. Let's embark on a journey into the uses of deep fryers, exploring how this appliance can elevate your culinary adventures.

Crispy Classics: Beyond Fries and Chicken

Undoubtedly, the deep fryer's claim to fame is its ability to turn humble potatoes into golden, crispy fries and chicken pieces into succulent, crunchy delights. The consistent and even heating of the oil in a deep fryer ensures that these classics achieve that perfect texture - crispy on the outside and tender on the inside.

Seafood Sensations

The deep fryer isn't just for land-based proteins. Seafood enthusiasts can rejoice as deep fryers provide an excellent means of preparing a variety of aquatic treats. From shrimp tempura to calamari rings, the magic of the deep fryer enhances the natural flavours of seafood while imparting that sought-after crunch.

Vegetarian Wonders

Vegetarians need to feel included in the deep fryer fun. This appliance can breathe new life into vegetables, turning them into delectable treats. Try coating cauliflower florets in a flavorful batter and fry until golden brown for a mouthwatering vegetarian alternative to buffalo wings. Zucchini sticks, onion rings, and even avocado fries are just a few examples of how deep frying can excite vegetarian cuisine.

International Delights

The deep fryer transcends cultural boundaries, making it an essential tool for creating international delicacies. From Spanish churros to Indian pakoras, the ability to deep fry opens up a world of possibilities. The consistent temperature control of deep fryers ensures that these diverse dishes are cooked to perfection, maintaining authenticity in flavour and texture.

Dessert Extravaganza

Desserts and deep fryers may seem unlikely, but this dynamic duo can produce heavenly results. Ever tried deep-fried ice cream? How about crispy Oreos or beignets? The deep fryer's ability to quickly seal the outer layer while maintaining a gooey interior allows for indulgent desserts that will satisfy any sweet tooth.

Creative Batters and Coatings

One of the secrets to the deep fryer's versatility lies in the endless possibilities for batters and coatings. Experimenting with different flour combinations, spices, and liquids can elevate your deep-fried creations to new heights. Whether it's a beer batter for fish and chips or a tempura batter for vegetables, the artistry of deep frying lies in the unique flavours that coatings can impart.

Efficient Oil Usage

Contrary to popular belief, deep frying can be a relatively efficient cooking method. Deep fryers are designed to maintain a consistent temperature, allowing food to cook quickly and minimizing oil absorption. This means that, when used correctly, deep fryers are a more economical option than traditional pan-frying methods.

Conclusion

In conclusion, the humble deep fryer is more than just a one-trick pony. Its ability to transform ordinary ingredients into crispy, golden delights spans a vast culinary landscape. From classic favourites to innovative international dishes and even sweet indulgences, the deep fryer stands as a versatile tool in the kitchen, waiting to unleash your culinary creativity. So, dust off that deep fryer, explore new recipes and embark on a journey of crispy, flavorful discovery.

#deep fryer

[kramersoup]

new orleans is my true love i love you mississippi river i love you lake ponchartrain i love you marsh mallow and ticktrefoil, i love you freret and carrollton and garden district and canal st and french quarter, i love you tchopitoulas murals and black and asian and and spanish and french history, i love you louis armstrong and storme delarverie and jazz music and southern queers, i love you mardi gras, zulu and rex, i love you saint charles street cars, the parking garage at loyola covered in creeping fig, the calzone place open from 4pm to 4am, audobon park, the local coffee shops with water bowls for dogs outside, the open mic nights, the earnest artists, the seafood and soul food, gasa gasa, the orpheum, the mahalia jackson, the beignets, the neverending love and friendliness and fight and creativity, i love you i love you i love you

[roamanddiscover]

Louisiana

Sportsman’s Paradise, is located in the southern region of the United States and is bordered by the Mississippi River to the east and the Gulf of Mexico to the south. The state boasts a unique blend of cultures, traditions, and histories that make it a captivating place to visit. From its rich history influenced by Native American tribes, French and Spanish colonial powers, and African slaves, to its renowned culinary and music scene, Louisiana has something to offer everyone. Louisiana's landscape is characterized by flat plains, marshes, and swamps, and home to some of the Gulf Coast's most extensive forests. The state has the longest coastline of any state in the contiguous United States, with a length of more than 1,000 miles. The Mississippi River runs through the eastern edge of Louisiana, and many of its bayous and swamps are home to alligators, fish, and waterfowl. Louisiana is known for its unique ecology, which includes vast marshlands, cypress swamps, and extensive wetlands. It is home to a diverse range of plant and animal species, including the American black bear, the American alligator, and the Louisiana pine snake. Louisiana experiences a humid subtropical climate, with long, hot summers and mild winters. Hurricanes and tropical storms can hit the state during the summer and fall months, causing significant damage and flooding. Despite facing several environmental issues, including coastal erosion, wetland loss, and sea-level rise, Louisiana's economy is diverse and includes industries such as oil and gas production, agriculture, and manufacturing. The state has a robust infrastructure that includes several airports, seaports, and railways, making it an essential hub for transportation and trade. Visitors to Louisiana can enjoy a range of activities, from exploring historic sites in the French Quarter of New Orleans to fishing in the state's many waterways. Louisiana is home to several major cities, including New Orleans, Baton Rouge, and Shreveport. Must-see destinations in the state include the annual Mardi Gras celebration in New Orleans and the historic plantation homes along the Mississippi River. Louisiana cuisine is world-renowned and includes dishes such as gumbo, jambalaya, and beignets, as well as a vast array of fresh seafood. Accommodations in Louisiana can suit every budget, from luxury hotels to cozy bed and breakfasts. Whether it's to experience the jazz and blues scene of New Orleans or to explore the state's unique natural beauty, Louisiana is a destination that should not be missed. Sportsman’s Paradise Sportsman’s Paradise is the nickname given to Louisiana due to the state's abundance of outdoor activities and natural landscapes for hunting, fishing, and exploring. With vast marshlands, cypress swamps, and extensive wetlands, Louisiana offers premier hunting opportunities for waterfowl, alligators, and deer. For fishing enthusiasts, Louisiana boasts one of the largest commercial fishing industries in the country, with opportunities for both freshwater and saltwater fishing. Along with hunting and fishing, Louisiana offers hiking, camping, and boating through its many state parks and wildlife reserves, allowing visitors to experience the state's natural beauty up close and personal. Whether you are an avid outdoorsman or just enjoy spending time in nature, Louisiana's Sportsman’s Paradise has something for everyone. boasts a unique blend of cultures, traditions, and histories that make it a captivating place to visit. Louisiana is an extraordinary state with a diverse cultural and historical legacy. Visitors to Louisiana will find a unique blend of cultures, traditions, and histories that make it a captivating place to visit. From the vibrant music and art scene to the delicious cuisine and fascinating history, Louisiana has something for everyone. The state's French, Spanish, and African influences are evident in its architecture, language, and cuisine, making it a melting pot of cultures and traditions. The rich history of Native American tribes, French and Spanish colonial powers, and African slaves is evident throughout the state and can be explored through visiting museums, plantations, and historic sites. A visit to Louisiana would not be complete without experiencing the famous Mardi Gras carnival held annually in New Orleans. The carnival is a celebration of Louisiana's unique cultural heritage and attracts visitors from all over the world. Visitors can enjoy lively parades, vibrant music, and delicious food during the carnival. The state's natural beauty is also a major draw for visitors. Louisiana's flat plains, marshes, and swamps are home to unique species of wildlife, including alligators, waterfowl, and fish. Louisiana's extensive wetlands make up one of the largest ecosystems on the continent, making it a popular destination for eco-tourists and nature lovers. When it comes to food, Louisiana is renowned for its incredible cuisine. The state's cuisine is a unique blend of French, Spanish, and African influences and includes dishes like gumbo, jambalaya, and crawfish étouffée. The state is also famous for its seafood, boasting delicious dishes like catfish, shrimp, and oysters. Louisiana's unique blend of cultures, traditions, and histories make it a captivating place to visit. Whether you're interested in history, food, music, or nature, Louisiana has something for everyone.

Etymology

'Louisiana' is derived from the French term La Louisiane, which means 'Land of Louis.' The name was given by French explorer Rene-Robert Cavelier, Sieur de La Salle, in honor of King Louis XIV of France. Louisiana was first settled by the French, and their influence can be seen in the state's language, culture, and cuisine. Later, Louisiana was a Spanish territory, but the French culture continued to thrive. When Louisiana became a part of the United States, its French legacy remained, and today, Louisiana is known for its unique blend of cultures and traditions.

History

Louisiana has a rich and unique history that has been influenced by the interactions of different cultures and communities. The state was inhabited by several Native American tribes, including the Choctaw, Natchez, and Houmas, who were the first to shape Louisiana's culture. However, Louisiana's modern history began in the late 17th century when French explorers, led by René-Robert Cavelier, Sieur de La Salle, claimed the territory and named it La Louisiane, in honor of King Louis XIV of France. The French established settlements and began trading with the Native Americans, particularly for furs and pelts, which became a major source of income for the French. The Louisiana territory changed hands several times over the centuries. In 1762, France ceded the territory to Spain, and it remained under Spanish control until 1800, when it was transferred back to French ownership. However, just three years later, in 1803, France sold the territory of Louisiana to the United States in the Louisiana Purchase, which doubled the size of the young nation. During the 19th century, Louisiana became synonymous with plantation culture and the brutal enslavement of African Americans. The state's economy was dependent on cotton, which was cultivated mainly by black slaves. African American slave labor was central to Louisiana's economic and social structure, but it was also a source of moral and political tension. Louisiana played a significant role in the Civil War, where it fought alongside the Confederate States of America. The state saw several significant battles, including the Battle of New Orleans and the siege of Port Hudson. The defeat of the Confederacy led to the end of slavery in Louisiana, which was a watershed moment in the state's history. Today, Louisiana's history is woven into its culture, traditions, and customs, from its rich Cajun and Creole heritage to its famous Mardi Gras celebrations. The state's unique blend of cultures and histories makes it a captivating and fascinating place to visit. Colonization The colonization of Louisiana began in the late 17th century when the French explorer Robert Cavelier, Sieur de La Salle, claimed the territory for France. La Salle named the region La Louisiane in honor of King Louis XIV of France. French colonizers established settlements in present-day New Orleans and Mobile, Alabama, and worked to establish trade relationships with Native American tribes in the region. In 1762, France ceded Louisiana to Spain as part of the Treaty of Fontainebleau. Under Spanish control, Louisiana experienced significant economic growth through trade with the Spanish colonies in Central and South America, as well as the British colonies along the eastern seaboard of North America. In 1800, the Treaty of San Ildefonso returned Louisiana to French control. However, facing financial difficulties, Napoleon Bonaparte decided to sell the territory to the United States in 1803 in what became known as the Louisiana Purchase. The Louisiana Purchase doubled the size of the United States at the time, and President Thomas Jefferson saw it as an opportunity to expand American commerce westward. The acquisition of such a vast territory had significant implications for the United States, including the westward expansion of American settlers and the dispute over the extension of slavery into new territories. Despite this, the acquisition of Louisiana proved to be a crucial moment in American history and paved the way for the growth of the American West. Today, Louisiana's rich history of French, Spanish, and Native American influences make it a unique and fascinating place to visit. Civil War During the Civil War, Louisiana played a critical role in the Confederate States of America. Its proximity to the Mississippi River made it a strategic location for controlling transportation and trade routes. The Union launched several campaigns to capture the state, including the failed Red River Campaign in 1864. Louisiana was also the site of several significant battles, including the Battle of Baton Rouge, Battle of New Orleans, and Battle of Mansfield. The Civil War left a lasting impact on Louisiana, with much of its infrastructure and economy destroyed. The state would spend many years rebuilding and recovering from the war's devastating effects.

Geology

Louisiana has a unique geological history due to its location on the Gulf Coast. Its landscape is characterized by flat plains, marshes, and swamps, thanks to the Mississippi River's deltaic sedimentation. The soil in Louisiana is rich and fertile, and the natural resources are abundant, including petroleum, natural gas, salt, and sulfur.The state contains some of the most extensive forests on the Gulf Coast, and the land is a haven for timber production. The swamp areas of Louisiana are critical habitats for numerous species of plants, animals, and birds. The Atchafalaya Basin, the largest wetland and swamp in the United States, is a significant natural resource that has supported the fishing and trapping industries for centuries. Moreover, Louisiana's swamps are home to some of the country's most exotic wildlife. The state is well-known for its alligators and features many tours that showcase these reptiles, even allowing tourists to hold young alligators.Louisiana's geology contributes significantly to its economy. The state's rich oil and natural gas reserves make it the second-largest oil producer in the country. the state's fertile soil and favorable climate mean that agriculture, including the cultivation of sugarcane and rice, is a significant industry.Louisiana's unique geology supports key industries, provides habitats for numerous species, and contributes greatly to the state's natural beauty.

Geography

Louisiana, a state located in the southern region of the United States, is situated between the Mississippi River to the east and the Gulf of Mexico to the south. It is bordered by Texas to the west, Arkansas to the north, and Mississippi to the east. Louisiana has a total land area of 52,378 square miles, making it the 31st largest state in the country. The Mississippi River, which runs along the eastern edge of Louisiana, is one of the state's most important geographic features. The river is an essential transportation route for goods and people and is crucial to the state's economy. Louisiana is also home to many bayous, streams, and lakes that offer a variety of recreational opportunities, including fishing, boating, and wildlife viewing. The Gulf of Mexico, which forms Louisiana's southern border, is another crucial geographic feature. The Gulf is a vast body of water that offers a range of recreational activities, including swimming, fishing, and boating. Louisiana's extensive coastline is home to many beaches, marshes, and islands that attract millions of visitors each year. Louisiana's natural landscape is characterized by flat plains, marshes, and swamps, and is home to some of the most extensive forests along the Gulf Coast. The state's topography is heavily influenced by its proximity to the Gulf of Mexico and the Mississippi River. Louisiana's unique geography and natural resources provide a perfect backdrop for exploring the state's rich history, culture, and natural beauty. Coastline Louisiana's coastline is a natural wonder, stretching more than 1,000 miles along the Gulf of Mexico. Spanning from Texas to Mississippi, it is the longest coastline of any state in the contiguous United States. The coastline is home to numerous beaches, bays, and inlets and is characterized by its white sand beaches and crystal-clear waters. The Louisiana coast is not only a beautiful destination but also an essential part of the state's economy, providing access to shipping lanes, oil and gas reserves, and natural resources. The coast also serves as a crucial habitat for various marine life forms, such as fish, crustaceans, and sea turtles. From sandy beaches to marshlands, the Louisiana coastline has it all. Visitors can witness the diverse ecosystems of the region, including sandy beaches, barrier islands, and wetlands. The marshlands are the ancestral home of the Chitimacha Tribe, one of Louisiana's recognized Native American tribes. These wetlands are also home to many species of birds, such as the roseate spoonbill and the great blue heron. The barrier islands off Louisiana's coast are a must-visit attraction! These breathtaking islands are home to some of the state's most famous beaches, including Grand Isle, Cameron, and Rutherford. Visitors can relax on the sandy shores, fish from the piers, or try their hand at water sports like kayaking, paddleboarding, and windsurfing. These islands also serve as important nesting sites for migratory birds and sea turtles. The Louisiana coastline has a rich history and is home to several landmarks, including Grand Isle State Park, Creole Nature Trail, and Sabine National Wildlife Refuge. These landmarks provide visitors with the opportunity to experience Louisiana's natural beauty and cultural heritage. Louisiana's coastline is a unique blend of natural wonders, historical landmarks, and cultural heritage. No matter what your interests are, there is something for everyone along the Louisiana coast. Whether you want to relax on the beaches, explore the wetlands, or learn about Cajun culture, Louisiana's coastline has it all! Rivers When talking about Louisiana, one of the first things that comes to mind is its vast system of waterways, including the mighty Mississippi River. The Mississippi River runs for over 600 miles through the state and serves as a critical transportation route for manufacturing and shipping industries. But the Mississippi isn't the only river in Louisiana. The state also boasts an extensive system of bayous and swamps that are home to various aquatic creatures, including alligators, fish, and waterfowl. The Atchafalaya River Basin, which spans over a million acres, is one of the most significant wetland areas in the country and serves as a refuge for numerous plant and animal species. Fishing is a popular activity in Louisiana, and the state's rivers and waterways provide ample opportunities for freshwater and saltwater fishing. The Red River, which runs through the northern part of the state, is home to catfish, bass, and crappie, while the Gulf of Mexico off the coast of Louisiana is teeming with shrimp, crab, and oysters. Many visitors to Louisiana also enjoy taking airboat tours of the state's bayous and swamps. These tours offer a unique opportunity to see alligators, turtles, and other wildlife up close while learning about Louisiana's unique ecosystem. Louisiana's rivers, bayous, and swamps are an essential part of the state's culture and history. From shipping and transportation to fishing and tourism, these waterways play a vital role in the state's economy and provide countless opportunities for outdoor recreation and adventure.

Ecology

Louisiana's ecology is one of its defining characteristics, with an intricate system of marshlands, cypress swamps, and extensive wetlands. These wetlands are home to a vast array of plant and animal species, many of which are unique to Louisiana and the Gulf Coast region. The wetlands play a crucial role in maintaining the region's ecological health, providing habitat for game and non-game species. The Mississippi River Delta and the vast expanse of wetlands provide a nursery and spawning ground for fish and shellfish of commercial and recreational importance, such as oysters, shrimps, and crabs. The wetlands also provide a vital filtration system for pollutants, and play a crucial role in buffering the coast from the effects of storms and hurricanes. However, Louisiana's wetlands are under threat from a variety of factors, including coastal erosion, oil and gas drilling, and development. The cypress swamps of Louisiana are another unique feature of the state's ecology, and are home to giant cypress trees and an abundance of wildlife. These swamps play an important role in the region's water cycle, helping to regulate water flow and prevent flooding. These swamps also contain essential wildlife habitats and provide recreational opportunities for Louisiana residents and visitors alike. In addition to the marshlands and cypress swamps, Louisiana has vast expanses of forests, which cover over half of the state's land area. These forests are home to a diverse range of wildlife, including black bears, deer, and wild turkeys. The forests also play a vital role in providing resources such as timber and pulpwood for the state's economy, and offer recreational opportunities for hunting, hiking, and camping. Louisiana's ecology is a unique and valuable resource, and efforts must be made to protect and preserve it for future generations to enjoy.

Biodiversity

In terms of biodiversity, Louisiana boasts a rich and diverse range of flora and fauna, making it one of the most ecologically significant states in the country. The state is home to a wide range of plant and animal species, including many that are unique and endemic to the region. The American black bear is one of the most iconic of Louisiana's animal species, with a population that thrives in the state's forests and woodlands. Read the full article

#Louisianatours #LouisianaTravel #NorthAmericaTours #TravelTheWorld #visitLouisiana

[originaltragedyheart-blog]

Day 1: Arrival in New York City After a long flight, I finally arrived in the bustling city of New York. The energy and excitement were palpable as soon as I stepped foot in Times Square. I checked into my hotel and decided to immerse myself in the city right away. I took a leisurely walk through Central Park, enjoying the lush greenery and iconic landmarks like Bethesda Terrace and Strawberry Fields. In the evening, I explored the vibrant neighborhoods of Lower Manhattan, visited the Statue of Liberty, and walked across the Brooklyn Bridge, taking in the breathtaking views of the city skyline.

Day 2: Exploring Washington, D.C. Today, I hopped on a train and made my way to the nation’s capital, Washington, D.C. I started my day with a visit to the National Mall, where I marveled at the grandeur of the Lincoln Memorial and the Washington Monument. The Smithsonian museums were next on my list, and I spent hours exploring the fascinating exhibits at the National Air and Space Museum, the National Museum of American History, and the National Gallery of Art. I also took a stroll along the historic streets of Georgetown and enjoyed a delicious meal at a local restaurant.

Day 3-4: San Francisco, California I flew across the country to the beautiful city of San Francisco. As soon as I arrived, I could feel the cool breeze and the vibrant atmosphere. I took a scenic drive along the iconic Golden Gate Bridge and soaked in the stunning views of the city skyline and the sparkling waters of the bay. Exploring the vibrant neighborhoods of San Francisco, such as Fisherman’s Wharf, Chinatown, and the Mission District, was a delight. I made sure to visit Alcatraz Island, where I learned about the infamous history of the former prison and enjoyed panoramic views of the city. I also indulged in delicious seafood at the renowned Fisherman’s Wharf.

Day 5-7: Road trip along the Pacific Coast Highway I embarked on an epic road trip along the Pacific Coast Highway, starting from San Francisco and making my way down to Los Angeles. The drive was breathtaking, with rugged cliffs, picturesque coastal towns, and mesmerizing ocean views at every turn. I made stops at beautiful places like Monterey, where I visited the Monterey Bay Aquarium and enjoyed fresh seafood, and Big Sur, where I marveled at the majestic beauty of the coastal landscape. I continued my journey to Santa Barbara, where I relaxed on the pristine beaches and explored the charming downtown area. Finally, I arrived in Los Angeles, where I explored the glitz and glamour of Hollywood and enjoyed the vibrant atmosphere of Venice Beach.

Day 8-10: New Orleans, Louisiana Leaving the West Coast behind, I flew to the vibrant city of New Orleans. I immersed myself in the rich cultural heritage and unique charm of the city. I explored the historic French Quarter, with its colorful buildings, lively music scene, and delicious Creole cuisine. I couldn’t resist indulging in beignets and café au lait at Café du Monde. I also took a steamboat cruise along the Mississippi River and enjoyed the vibrant nightlife on Bourbon Street, listening to jazz music in iconic venues.

Day 11-13: New York City, New York Returning to the East Coast, I spent a few more days in the captivating city of New York. I revisited some of my favorite spots, like Times Square and Central Park, and also explored new neighborhoods like Greenwich Village and Chelsea. I indulged in diverse cuisines, from food trucks to Michelin-starred restaurants. I visited world-class museums such as the Metropolitan Museum of Art and the Museum of Modern Art. I also caught a Broadway show, immersing myself in the magic of live theater.