Smiley Anders for May 13, 2008
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Crawfish figures in love story
A “loyal reader and Istrouma High grad” (I like both of those descriptions) sends in this “only in Louisiana” item:
“I was a guest recently at a crawfish boil celebrating two graduating high school students.
“I witnessed a young man proposing to his intended by placing the diamond ring between the partially removed tail and head of a crawfish and enticing her to ‘check out this big one!’
“He, of course, had to prevent her from popping the tail in her mouth and/or sucking the head and ingesting the ring.
“She said ‘Yes’ and cried a lot, and like a true, red-blooded Cajun put the ring on — spices, guts and all!
“They received a very loud round of applause and congrats from all.”
Childspeak revisited
Pam Cardinal says, “While visiting with my daughter and her family in Southern California at Easter, I told my 6-year-old granddaughter that I brought some crawfish tails from Louisiana to make crawfish étouffee.
“She seemed very excited, although once it was prepared she was very hesitant about eating it.
“Later in the day, she said, ‘Nana, when are you going to fix the etoufishcrawffe?’
“You can imagine what we now call one of Louisiana’s favorite dishes.”
Feeding the multitudes
After I mentioned Mike Arnone’s Crawfish Fest May 30-June 1 in Augusta, N.J., (for a few thousand of his closest friends), he told me of the major role his dad Vincent plays in the giant event:
“My dad will cook 5,000 plates of jambalaya in five 60-gallon cast iron pots.”
One cool fan
Joan Hall says when she goes out for snow cones with 4-year-old great-nephew Peyton Salvant, he always asks for an LSU snow cone — purple (grape) and gold (ice cream flavor).
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