Janiaru 21, 2019 | Louisiana Kitchen & Culture

January 31, 2019

Birthday weekend!

Well, there's really not a lot to celebrate about turning 53-- but as my doctor says, until we come up with an alternative to aging, we can do it gracefully, and that is what I'm striving for.

What's really something to celebrate, though, is that this birthday also marks an astounding 17 years since I kicked the nicotine habit for good. I have a lot of friends who helped me through that process, and many of them have children younger than my successful quit... I still am amazed I was able to do it, and am always more than happy to talk to anyone who's considering quitting smoking. It truly is one of the best things you can do for yourself. Feel free any time to reach out. Different things work for different people, so if I can't help, maybe I can put you in touch with someone who can.

Stay warm if you're under the Polar Vortex; we've had a few cold nights, but it's shaping up to be a beautiful weekend. Cook something tasty!

This time of year, food banks around the country often struggle to keep their shelves stocked. If you have the wherewithall, put a few extra cans of food in your shopping cart this weekend and make a donation to your local food bank. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription we have emailed you a courtesy reminder. Renew Today!

Last Week's Recipes:

• Cajun Shrimp Stew • Referree Chicken • White Bean and Tasso Soup

• On Sale Now:

January/February 2019

(click to find a retailer near you)

January-February-2019

Get your copy next week. Subscribe Today!

Looking for a specific recipe? We have over 1,400: Click here!

Tip of the Week: Quickly Soften Butter


	Seafood-Stuffed Peppers with Crawfish Cream Sauce From Chef Jason Huguet, Steamboat Warehouse in Washington, this sumptuous recipe is actually easy to prepare. And I guarantee you'll find other uses for the Crawfish Cream Sauce -- besides topping these peppers and, of course, eating it with a spoon! Click to forward this email and recipes.

	Smoked Andouille and Louisiana Crawfish Pasta Can you tell I'm all up in the crawfish right now as I finish working on my March/April issue? I've been going back through the archives. This one's delicious, and easily scales up if you're feeding a crowd. Click to forward email and recipes.

	Chicken with Bacon and Creole Tomato Sauce This is an easy weeknight recipe, dreaming of summer tomatoes in the midst of this cold weather. Substitute top quality canned tomatoes, or if your market carries them, sweet cherry tomatoes, halved. Cook it a pretend it's summer. Click to forward email and recipes.

	Sticky Chicken No grill required; this one's done entirely on top of the stove. Have plenty of fluffy white rice on hand for the sauce. My Louisiana Kitchen & Culture subscribers will find the recipe on page 48 of the January/February 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.