A Reveillon To Celebrate Christmas

An Exceptional and Luxurious Celebration

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ahhh, the Reveillon... an old Creole / French tradition.  Derived from the French word for "awakening," Reveillon originally was a meal served after midnight mass on Christmas Eve. 
Many New Orleans restaurants serve a "prix fixe" Reveillon dinner including Dickie Brennan's Steakhouse, Galatoire's, Mr. B's Bistro and Muriels; to name a few. 

This is truly an "over the top" celebration and should include exquisite dishes like lobster, oysters, escargots or foie gras; not to mention some sort of flambe' desert. The music should be elegant with a champagne cocktail and fine wine to accompany this wonderful occasion.  

The Plate... 

Tri-Color Peppercorn Roasted Beef Tenderloin 

 

Ok... let's get real. I love a fancy meal as well as the next guy, but are you really going to make an oyster meunière, foie gras, or Bananas Foster?  See, so relax. Besides this is one of my go-to fancy presentation dishes; not to mention that it is fairly easy and awesome.  

If you really want to get fancy you can serve Brown Sugar-Coffee Rubbed Cedar Plank Salmon on the side.  Go to the Back to the Beach post for the recipe. 

As a side note, a great wine pairing for our "Plate" tonight would be Silver Oak Cabernet Sauvignon.

What you need... 

1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed

What you do...

Preheat the oven to 475 degrees F.

Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.

Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.

While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.

Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

The Playlist...

A Reveillon To Celebrate Christmas

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Poinsettia Champagne Cocktail

1/4 cup vodka
1/4 cup Champagne
1/2 cup cranberry juice
Crushed ice
2 strips orange zest, each about 1/4-inch wide and 2 inches longCombine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.

From Our Family To Yours... 

Wishing You A Wonderful & Blessed Christmas

Christmas Cocktails

Happy Ho Ho Ho To You

(Scroll down to "The Playlist" and hit play before reading... works better that way!)                             

Baby it's cold outside, so let's stay in and party. Time to eat, drink and be merry... Fa la la.  Ok if you're going to or giving a Happy HO HO HO party then you've come to the right place. We've cued up a couple of cool appetizers, a great playlist and oh yeah.... COCKTAILS!!!

Come on in... The Pots are on!

The Plate... 

Rosemary Cheese / Olive Wreath & Cranberry Feta Pinwheels 

Ok... a couple of different and decorative appetizers for your little Christmas Soiree.  Really easy to make and hey you kinda need a cheese plate anyway, right?  Not to mention that if you wrap anything up in a tortilla it's gonna go fast.  So, here you go... cool, tasty and they fit the "walk around" food category.  Enjoy...

Rosemary Cheese / Olive Wreath

What you need...

2 packages of Rosemary

Peppadew peppers (if you haven't tried these, you need to)

Goat cheese

Stuffed olives, blue cheese, Jalapeño, etc.

Cornichons

Your favorite soft cheese - colby, fontina, havarti, monterey Jack, etc.

What you do...

Place rosemary around a platter in the shape of a wreath

Stuff peppadew peppers with goat cheese (kind of a pain, but well worth it)

Use a mellon baller to scoop cheese into balls

Now place olives, peppers, and cheese around the wreath

Cranberry Feta Pinwheels 

What you need...

1 package dried sweetened cranberries

1 container cream cheese spread

1 cup crumbled feta cheese

1/4 cup chopped green onion

4 large flour tortillas

What you do...

Combine all ingredients and mix well

Divide and spread mixture evenly among the tortillas

Roll up tightly and wrap in plastic

Refrigerate for at least one hour

To serve - cut into 12 slices

A cool touch - add some thin slices of Prosciutto or Parma ham on top

The Playlist... 

Christmas Cocktails

May your Christmas be Jazzy and bright. I love to get away from the traditional Christmas playlist and listen to a little Holiday Jazz.  I really think this makes the best background to set the mood for trimming the tree, hanging out or oh yeah... a cocktail party.  You know I had to sneak a little Vince Guaraldi (Charlie Brown Christmas) in here.  One of my other favorites is Oscar Peterson's Christmas CD, love the whole thing.  But, I think my all time favorite is Carol of Bells and Mr. Benoit does an excellent job here. So eat, drink and say hello to Mary for me. 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Sugar Rum Cherry & The Sugar Cookie Martini

I think I see a theme here... hmmm. 

Sugar Rum Cherry

What you need...

2 oz Spiced rum
1 oz Cointreau
3 oz pomegranate juice
Sprite or 7-up to taste
Pomegranate seeds
Lime Sliced
Black Cherry Jello

What you do...
Fill your martini shaker with ice and pour in rum,
Cointreau and pomegranate juice. Shake, Shake, Shake.
Rim your martini glass with Black Cherry Jello.
Add in a teaspoon of pomegranate seeds.
Pour the contents from your shaker into your glass.
Top off with a little Sprite and garnish with a slice of lime.

Sugar Cookie Martini

What you need...
1 crushed Sugar Cookie
2 oz Irish Cream
1 oz Vodka
1 oz Butterscotch Schnapps

What you do...
Take a chilled martini glass and coat the rim with water.
Dip it into the sugar cookie to garnish.
In your cocktail shaker, combine the Irish Cream, Vodka and Schnapps.
Shake, Shake, Shake!
Strain into the glass and garnish with cinnamon, nutmeg or chocolate shavings.

HO HO HO Yourself!

Have Yourself A Merry Little Christmas Cocktail. 

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

'Zat you, Santa Claus?

Christmas Time in New Orleans

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Magnolia trees at night sparkling bright and fields of cotton look wintery white; when it's Christmas time in New Orleans. At least that's how Louis Armstrong sees it. 

I just love New Orleans... especially at Christmas. From the buggy rides to the streetcars, lights, food and music; it's just cool.  It is hard to put a finger on what I love the most, because this place goes all out for celebrations and parties. 

And... for me, there is no better time of the year than Christmas.  

So, put your party dress on Baby and come on in.  We be dancin', drinkin' and dining as we celebrate a crazy cool Christmas!

The Pots are on...

The Plate... 

Fried Green Tomatoes with Shrimp Remoulade

A little something different for your Christmas Celebration, but hey we're doing it cool and crazy the NOLA way.  Ain't nothing better than a good shrimp dish.  Add some tang from a few fried green tomatoes, and some good Remoulade and I'm good to go.  

Oh yeah, this is gonna be some kinda good.

So, put down that Eggnog... (like I didn't see you already skip down to the bar menu), and let's get cookin'! 

What you need...

Remoulade - 

1/4 cup Creole mustard

2 tbls horseradish

1 tsp paprika

1 egg yolk

Zest and juice of 1 lemon

Kosher salt and ground pepper

1 cup canola oil

1/4 cup diced celery 

1/4 cup diced onion

3 tbls ketchup

3 tbls white wine vinegar

2 tbls chopped parsley

2 tsp Worcestershire sauce

2 cloves garlic finely chopped and smashed into a paste

3 dashes of Tabasco

Fried Green Tomatoes - 

2 cups fine ground yellow cornmeal

Salt and ground pepper

8 slices green tomatoes, cut about 1/2 inch thick ( about 3 tomatoes)

1 cup canola oil

Spiced Shrimp - 

1 tbls celery seeds

1 tbls garlic powder

1 tbls onion powder

2 tsp paprika

1 tsp kosher salt

1 tsp ground pepper

24 medium (31-40 count) shrimp, peeled and deveined

2 - 3 tbls canola oil

What you do...

Remoulade - 

Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. 
Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. 
Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.

Fried Green Tomatoes - 

Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.

Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.

Spiced Shrimp - 

Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.

Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).


Plate it up -  
Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.

Recipe from Bobby Flay and the Foodnetwork

The Playlist... 

Zat You, Santa Claus?

Here's a great way to start off your "Crazy Cool Christmas".  Just push play and turn it up.  The next thing you know you'll be doing a second line dance all around the Christmas tree.  Love, love this kind of Christmas music... original, hip and swinging.  Check out Vince Vance and his crew doing the original "All I Want For Christmas", Kermit swinging on "Oh Christmas Tree" or Louis wondering "Zat You, Santa Claus?".  It's all good!  And, yes... all I want for Christmas is the SAINTS in the Superbowl!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Eggnog Daiquiri 

12 oz dark or spiced rum

1 quart prepared eggnog

1 cup heavy cream
Ice 

Stir together the rum and eggnog in blender
add ice and give it a buzz
turn the blender down to low

fold in the cream

dust with nutmeg

Enjoy

 

Christmas Time in New Orleans by James Andrews

And To All A Good Night

Have a Cool Yule!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Have Mercy And Say Yeah!

Sunday Gospel Brunch... Hallelujah!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

There is nothing more Southern than an amazing Gospel choir, a little soul food and a nice little libation to celebrate the day.  I always find a gospel brunch to be invigorating, exciting and inspirational. I always leave feeling ready to conquer the world... or at least the week ahead.  I remember the first Gospel Brunch I went to was at Stubbs BBQ in Austin, Texas.  Man the band and the choir were rattling the rafters.  Awesome music, food and experience...  so, come on in and fill the hole in your sole.  

The pots are on...

The Plate... 

Chicken & Waffles

Like ole Tony Joe White says - "If some of ya'll never been down South too much... I'm gonna tell you a little bit about this, so you'll understand what I'm talking bout!"  Chicken and Waffles... Yes Ma'am!

I would have never thought to put these two wonderful delicacies together, then I visited Glady's Knight & Ron's Chicken and Waffles in Atlanta.  This brought a whole new light to my thought on Soul food.  I just thought I liked Soul food.  After my experience with Chicken and Waffles... I'm in love!

What you need...

Fried Chicken -

1 lb chicken wings 

1 cup buttermilk

1 oz or 2 hot sauce

2 cloves garlic, smashed

2 sprigs fresh thyme

kosher salt and fresh ground pepper

1 cup all-purpose flour

1 tsp baking powder

1 tsp onion powder

1 tsp paprika

1 tsp cayenne pepper

Vegetable oil

Waffles - 

2 cups all-purpose flour

2 tbls sugar
1 tbls baking powder
1 tsp salt
1 1/2 cups whole milk
4 tbls shortening, melted
4 tbls unsalted butter, melted
2 large eggs
Maple syrup

What you do...

Fried Chicken - 
Whisk together the buttermilk, hot sauce, garlic thyme, salt and pepper.
Add the chicken and refrigerate for 2-4 hours.
Mix together the flour, baking powder, paprika, cayenne, salt and pepper / set aside.

Fill a wide pot with about 3 inches of oil and heat over medium heat (about 350 degrees)
Remove chicken from the buttermilk brine and place into the seasoned flour, covering completely.
Place chicken on wire rack.

Add chicken to the hot oil. (careful man... it's hot)

Fry the chicken for about 1 minute, then carefully turn as needed. 

Chicken is done when the internal temp is 165 degrees.

Waffles -
Preheat a waffle iron.
Whisk together the flour, sugar, baking powder and salt.
Whisk together the milk, butter, shortening and eggs in a separate bowl.
Pour the "milk mixture" in with the flour mixture and gently stir until well blended.
Brush the waffle iron with a little butter and fill with your mixture.
Cook for 5-6 minutes or until golden brown.
You can keep the waffles covered with foil in a 200 degree oven to keep them warm.


Serve with "Real Maple" syrup and hot sauce for the Chicken... perfect combo of sweet and spicy... just like the music.



The Playlist... 

Have Mercy and Say Yeah!

A playlist full of joyous music that will have you dancing in your seat.  Starting off with the Quincy Jones theme from "A Color Purple".  Following up with The Blind Boys of Alabama's new one, "God Put a Rainbow in the Cloud".  Etta James, Mavis Staples and the queen of gospel, Mahalia Jackson keep it rockin'.  If this doesn't get you movin' and groovin'... well something's wrong. 

Crank it up and pass the chicken please.
Rock on Brother!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Tangerine Gin Fizz

1 oz Gin
4 oz Fresh Tangerine Juice
Top off with Champaign

A little twist on the old Mimosa... and as refreshing as it sounds.

Can I Get An Amen?!!!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Char Me Up

If You Char Me Up, I'll Never Stop!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Stormin' Norman, world class and award winning Oyster Shucker, serving up some Chargrilled Oysters at Acme Oyster House down in New Orleans.   Yep, ole Norman is world famous.  Don't believe me ... just ask him.  Then sit back and listen to all of his wonderful tales, stories and photos of competitions he has won.  
Don't ask for a waitress to seat you.  Just belly up to the bar and watch the magic. 
Like the Jimmy Buffett song says... "give me oysters and beer, for dinner everyday of the year and I'll be fine".

The Pots are on...

The Plate... 

Chargrilled Oysters with French Bread

The first time I had Chargrilled Oysters I thought I died and went to heaven.  This is simply the best damned way to eat an Oyster known to man.  I mean it's got all of my favorite food groups... butter, garlic and cheese.  Oh yeah, don't forget about that awesome french bread; which comes in handy for sopping up all that sauce after eating the Oysters. And, by the way, go ahead and make two or three dozen... one just ain't gonna cut it. 

What you need...

The Sauce - 

1 stick of unsalted butter

1 tbls Kosher salt

1 tbls Fresh ground pepper

2 cloves minced garlic

1 tbls fresh lemon juice 

Whisk together all ingredients.

1/4 cup Romano Cheese

1 tbls minced Italian Parsley

Lemon wedges

Fresh French bread

The Oysters - 

1 Dozen large freshly shucked Oysters on the half shell (preferably Louisiana or Apalachicola)

What you do...

Heat your grill as hot as you can get it.  Place the oysters on the hottest spot and let them cook in their own juices for about 2-3 minutes.  Then top each oyster with a generous amount of sauce.  When the sauce starts to bubble sprinkle each oyster with Romano cheese.  Continue cooking the Oysters until the edges of the shells get nice and brown. 

Garnish with parsley, serve with lemon wedges and French bread. 

The Playlist... 

Char Me Up!

Classic New Orleans Happy Hour music.  Just like being at the bar in the Quarter Baby!  A little Stones to get us started, a little NOLA twist on some old classics and some great oldies.  Check out Big Sam's Funky Nation on "Hard to Handle" or Bonerama covering Led Zeppelin's "Ocean"... Awesome! Welcome to the party.

Hey Norman... One more dozen please sir!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Abita Andygator

Ok what did you expect with oysters? 

If you haven't tried this beer you need to.  

Andygator is a high gravity, German pale malt. 

Great for putting out the fire, but careful.... 8% alcohol.

Tell Em' Norman Sent You!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Dia De Los Muertos

A 3000 Year Old Celebration Of Friends & Family

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Dia de los muertos is a Mexican holiday that focuses on family gatherings to pray for and remember friends and family members that have passed.  Similar to the Catholic church's "All Saints" day, it is truly a time of fellowship and remembrance. Also, a time to catch up with old friends and have a true Mexican feast and celebration. Tons of food, drink and music. 

We lost a family patriarch this year, my father-in-law.  Larger than life, a man of God and willing to help those in need without hesitation or discussion; he was a man's man who truly loved life, his family and friends.  And... no one put on a feast bigger or better than Gerald Wilkins.  

So let the Fiesta begin! This one's for you big man.

The Pots are on...

The Plate... 

Corn & Poblano Lasagna

Ok, I must confess... I love, love Mexican and Italian food (as if you couldn't tell from my previous post).  In fact, a friend of mine and I discussed the possible opening of a restaurant with a fusion of the two and call it Antonio Lopez.  You know, you could have Italian sausage tacos, Nacho pasta, or hey... Corn & Poblano Lasagna.  Sounds good to me. 

What you need...

4 Tbsp unsalted butter

3 cloves garlic, minced

2 cups fresh kernel corn

2 cups heavy cream

1 tsp thyme

Salt and freshly ground black pepper

1/2 cup thinly sliced white onion 

4 poblano chiles (charred peeled, stemmed and seeded)

1 large zucchini thinly sliced lengthwise

Twelve 7 by 3 inch no-boil lasagna sheets

2 cups shredded Oaxaca cheese or mozzarella

What you do...

Preheat oven to 350 degrees

Melt 2 tbls butter in a medium saucepan

Add 2/3 of the garlic and the corn, saute for 5 minutes. 

Stir in cream

Cook over medium-low heat for 5 minutes

Turn off the heat and let cool slightly

Transfer to a blender and season with the thyme and some salt and pepper

Puree until smooth

Heat the remaining 2 tbls of butter in a small skillet over medium heat

Add the onions and saute (about 5 min)

Add the remaining garlic and cook for an additional 1 minute

Mix in the poblano strips and zucchini

Cook for 5 minutes

Season with salt and pepper

Turn off heat

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8 inch baking dish

cover with a layer of 3 lasagna sheets

Spread 1/4 of the cheese over the pasta

Repeat the layering 3 more times

Cover with foil

Bake until the pasta is cooked and tender (about 50 min)

Remove the foil and turn up the temp. to boil

Boil until golden brown (8-10 min)

Let stand for 10 minutes, then dig in

Recipe courtesy of Marcela Valladolid

The Playlist... 

Dia De Los Muertos

What can I say... I love this music. Something a little different for your fiesta. Remember we want to pay our respect, but come on man... it's a celebration of their life. Love the old school classics; Tequila, Cielito Lindo, and La Bamba (does anyone do a better version than Los Lobos?). And... If you don't party with the Los Lonely Boys... well, you should (check out their cover of "Evil Ways").  So, here's to all that went before us. Party on!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Devil's Water / Habanero Infused Tequila  

A little prep...

One Habanero chili
750 ml Tequila 
Quarter the habanero removing the seeds. 

Place the pepper 
slices in your tequila of choice and infuse for 1-7 days. 
Once the tequila has reached the desired temp (the longer
it stays the hotter it gets), strain to remove peppers. 
Now you're ready!!!

Ultimate Margarita...
2 oz cup freshly squeezed lime juice
1 Tbls sugar
1 oz  Grand Marnier
1 oz  Triple Sec
2 oz  Habanero Tequila
Ice

Combine all ingredients in shaker. Shake and pour into
glass rimmed with salt. Garnish with lime. 
 

Vaya Con Dios Mi Amigos

Please... Day Drink Responsibly 

& 

Keep On Cookin!

Dedicated to Gerald Wilkins

We were blessed to have you in our lives

Deja VooDoo

The Feeling That Something Bad Is About To Happen ... Again!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Not for the feint of heart ... Today's menu is full of Louisiana Hoodoo, smoky swamp blues, a little VooDoo chicken and a special brew from the VooDoo Queen herself.  
So, come on in and follow us through the low hanging moss deep into the bayou.  
Watch out for the gators (you know they love chicken). And, be careful you don't see you a Loup Garou.  Tis the season...

You gonna need a little Gris Gris to survive this adventure.

The Pots are on... 

The Plate...

VooDoo Chicken Wings

At the restaurant we always had the one customer that said - "That all ya got? I wanna see some real heat!"  So, when we did our wings, we offered them regular, spicy or VooDoo!  

Made people sign a disclaimer.  Hell, if you ate six wings without passing out we even gave you a certificate. 

See, the secret was to get a hot sauce that, at first wasn't that bad; but on the back end... Katie bar the door and bring out the fire extinguisher! 

So... consider yourself warned.  

Use extreme caution! May cause spontaneous combustion... Proceed at your own risk!!!

What you need...

3-4   lbs chicken wings
1/4 cup olive oil

Dry mix -

4 tbls smoked paprika
2 tbls dry mustard
2 tbls sugar
2 tsp cumin
2 tsp salt
1 tsp cayenne pepper

VoooDoo Sauce -
1 cup butter
2 tbls minced habanero pepper
2 tbls minced serrano pepper
1 cup Frank's XTRA Hot Cayenne Pepper sauce
1 tsp cinnamon
1 tsp fresh ground pepper
1tsp lemon juice

Blue Cheese mix -
1 cup sour cream
1 cup mayonnaise
8 oz blue cheese, crumbled

What you do...

VooDoo sauce - Melt butter in a large skillet over medium heat.  Add Frank's sauce, minced peppers cinnamon, pepper and lemon juice. Stir then let simmer for 3-5 minutes.  Cool, then puree in blender.


The Wings - Set your grill to Med-High, about 400 degrees.  Coals on one side so you have hot side and cool side.
Toss wings in olive oil.  Rub the wings with dry mix and let them set up for about 30 min.
Put the wings on the hot side of grill and cook for about 4 min. per side.  Move to cool side of grill and cook for additional 2-3 min. 

The Playlist...   Deja VooDoo

Some good ole Swamp Blues for ya.   I love Tony Joe White and very excited to see that he just released a new CD "Hoodoo". Check out "Who You Gonna Hoodoo Now?"(Awesome cut).  And... if your not familiar with the "Boy Wonder" guitar slinger, from Louisiana... Mr Kenny Wayne Shepherd, well let's just say that you are in for a treat. Crank it Up!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Marie Laveau's Swamp Water

This will put you in a trance - 

1 oz Whipped Cream Vodka

2 oz White cranberry juice

2 oz grapefruit juice

1 oz Midori Melon Liqueur

 

Click here to witness the experience of VooDoo Wings Post 

Watch out for the Loup Garou!

Please... Day Drink Responsibly 

& 

Keep On Cookin'