Welcome to the WWII Forums! Log in or Sign up to interact with the community.

A-58 - St. Nick Express - Baton Rouge, Louisiana, USA [Christmas 2016]

Discussion in 'WW2 Forums/Forces Postal Service' started by Otto, Dec 29, 2016.

Tags:
  1. Otto

    Otto Spambot Nemesis Staff Member WW2|ORG Editor

    Joined:
    Jan 1, 2000
    Messages:
    9,781
    Likes Received:
    1,818
    Location:
    DFW, Texas
    Username: A-58
    Postmark: December-ish 2016
    From: Baton Rouge, the capital of the U.S. state of Louisiana

    [​IMG]

    After a couple failed attempts A-58 finally got this Christmas card through to me. Thanks to the stellar postal service in Chicago who decided to send the letter back a couple times, this was received well into 2017. While not really a postcard for the WW2F/FPS, A-58 wanted the included recipe posted. Since the described dish entailed encased meats, the Charcuterie fetishist in me was obliged to share it with the good Rogues of the WWII Forums.

    The full cover.
    [​IMG]

    And the message.
    [​IMG]

    And of course the Red Beans and Rice with Sausage recipe.
    [​IMG]
     
    Otto, Dec 29, 2016
    #1
    A-58 likes this.
  2. Otto

    Otto Spambot Nemesis Staff Member WW2|ORG Editor

    Joined:
    Jan 1, 2000
    Messages:
    9,781
    Likes Received:
    1,818
    Location:
    DFW, Texas
    Bumping this one as I think it might have been overlooked by some. Thanks Bobby/A-58!
     
    Otto, Apr 14, 2017
    #2
  3. Slipdigit

    Slipdigit Good Ol' Boy Staff Member WW2|ORG Editor

    Joined:
    May 21, 2007
    Messages:
    18,047
    Likes Received:
    2,366
    Location:
    Alabama
    I'm a fan of rb&r. Wife makes it regularly.
     
    Slipdigit, Apr 14, 2017
    #3
  4. Otto

    Otto Spambot Nemesis Staff Member WW2|ORG Editor

    Joined:
    Jan 1, 2000
    Messages:
    9,781
    Likes Received:
    1,818
    Location:
    DFW, Texas
    Same here Jeff, on both counts.
     
    Otto, Apr 14, 2017
    #4
  5. A-58

    A-58 Cool Dude

    Joined:
    Nov 13, 2008
    Messages:
    9,023
    Likes Received:
    1,816
    Location:
    Baton Rouge, Louisiana
    Y'all made it before?
     
    A-58, Apr 14, 2017
    #5
  6. Otto

    Otto Spambot Nemesis Staff Member WW2|ORG Editor

    Joined:
    Jan 1, 2000
    Messages:
    9,781
    Likes Received:
    1,818
    Location:
    DFW, Texas
    I've never made it myself, but I've eaten it a few times. I do make the broth part, but my input stops there.
     
    Otto, Apr 15, 2017
    #6
  7. USMCPrice

    USMCPrice Idiot at Large

    Joined:
    Nov 15, 2009
    Messages:
    5,168
    Likes Received:
    2,140
    Location:
    God's Country
    And the Creole seasoning you should use to get the authentic taste is Tony's.



    laissez les bon temps roulez
     
    USMCPrice, Apr 15, 2017
    #7
    A-58 likes this.
  8. Slipdigit

    Slipdigit Good Ol' Boy Staff Member WW2|ORG Editor

    Joined:
    May 21, 2007
    Messages:
    18,047
    Likes Received:
    2,366
    Location:
    Alabama
    Yep, Bobby. Wife also makes some of the best jambalaya around. We also eat grits and shrimp grillades, especially Christmas Eve.
     
    Slipdigit, Apr 15, 2017
    #8
    USMCPrice likes this.
  9. A-58

    A-58 Cool Dude

    Joined:
    Nov 13, 2008
    Messages:
    9,023
    Likes Received:
    1,816
    Location:
    Baton Rouge, Louisiana
    I'll have to loan you my pastalaya recipe then. I usually make it for Christmas Day dinner or special occasions since it costs a bit more to make than the usual recipes.

    Dang, I'm getting a bit hungry now with all this talking about groceries and such.
     
    A-58, Apr 17, 2017
    #9

Share This Page