Closet Keepin’…

1E441439-EDDD-4CE7-8573-8EAE96EA010ECloset Keepin’ is a sentimental journey. Once in a Blue Moon, I reflect on the days when I was a Wardrober… it was one of those fun jobs, I helped all sorts of Southern Ladies build their wardrobes- professional and otherwise. It was my job to keep a record of more than 100 wardrobes- all in a thick black ring binder. What those fine ladies’ were keepin’ in their closets was a different matter altogether. I’m no exception. For many of us, it’s not a matter of what we’re giving away, it’s what we’re Keepin’ in our Closets.  Don’t get me wrong, it happens every year. We set goals, make plans, even resolutions- to clean out our closets- and it really boils down to what we’re keepin’ – not what we’re giving away.

Our mothers insisted on certain things. We had to be ready for any occasion in all four seasons, with add-on’s for vacations, souvenir shopping  and special occasions. One Southern Mother couldn’t rest until she knew there were at least two dark dresses- one winter and one summer, in her young belle’s closet. Just in case, there’s a funeral or a solemn occasion, she wanted her daughter to be ready for anything.

In Closet Keepin’, there’s the Sentimental Clothing Journey, what was worn and for what occasion and when.  There’s the Christening and Confirmation dresses, the Recitals, Dance Routines, the all important Varsity Grouping of Uniforms, Show Choir Dresses and Letter Sweaters. Prom dresses and Beauty Pageants- so many Titled Women reside in the South. Sometime, somewhere when you least expect it- you could be crowned Cotton Queen or Queen for a Day! There’s the Bridal Gown and Trousseau, the baby clothes.. and it starts again… It’s the Memorial, the place where Dreams had a Way of Coming True, and you don’t even have to wear a black dress.  That’s why Closet Keepin’ is important.AF71A172-D9D2-46A3-A2B6-274AF0CBCFFC

There are the moments when we ladies must Rise to the Occasion. We pay close attention to how the light reflects on our hair, in our eyes and especially how it reflects off of the sequins and bugle beads. Southern women do know how to Dress for Impact. We take pains with our looks for the joy of being pretty, having a flirtatious smile, being well liked… or not, since we know it’s not easy to be queen.  It takes a lot of yardage for all of this.

  • Tulle, Chiffon, Satin,
  • Peau de Soie, Taffeta,
  • Feathers, Leather, Silk
  • Ribbons and Fur.

Those party dresses residing in our closets have a faint scent of Aqua Net, soft floral fragrance and sweet memories. Southern women aren’t known for Hiding their Light under a Bushel. We do appreciate Finery and enough Sparkle to twinkle our way through this old dreary world. Frivolous excess, ruffles and bows help. Oscar de la Renta once told our group of sales ladies- ‘I love to design clothes for Southern Women, they’re not afraid to work or wear ruffles.’ Or something unforgettable like that… He was a handsome man who knew what he was talking about!

Most ladies hope to make an Eye Catching Entrance, even more pleased at Being Sought Out, tickled pink to be the Center of Attention, take pains to be Charming Guests, hold a fervent desire to be Gracious to our Hostess, then immensely relieved to make the Grand Exit, as we place a Thank You Note in the mailbox on our way out, handwritten of course.  Okay, not all of us, but still. Our closets are our Great Escape, the place we keep our memories, it’s unrealistic to think we’re gonna pitch those dreams to the wind or in a rag bag. Closet Keepin’ is … what we’d never throw away in a million years. We know the difference between the Sentimental Journey and Reality…

 Our mothers taught us to take pains with our looks- we must not wear clothes that will horrify or mortify- never lose our sense of propriety, but rather try our best to dignify any occasion. If possible look like we just stepped out of a band box.  

We are capable of taking a finely cut, well made Black Dress and having enough accessories to change it out for light years. There’ll always be a good watch, strands of pearls, a sentimental piece of jewelry, even sparkling rhinestones or jewels worn discreetly, of course. Still. A little excess is in order occasionally- a statement piece, an arm full of gold or silver bracelets -even Coco Chanel loved an excessive amount of pearls!

Polite dressing equals polite conversation, or should. Being dressed for the occasion seems to bring out the best in us, most of the time. Alright, I admit it- I’ve fallen victim- to wearing casual clothes too often– they are what a friend’s mother called Restorative Clothes. Soft clothes- worn to restore ourselves, not to wear out in public! Mother wouldn’t have been caught dead wearing things like this- Out! In the yard, maybe- never to the grocery store! ‘If you insist on going around like that- please put on some lipstick!’

Closets are a woman’s War Room, a Dress Up Box, the Situation Room.

We must also have a Wardrobe of Shoes- we all know, some shoes aren’t for walking- they’re for sitting, some are for the farm, some shoes are for walking out – or for exercise. Whichever is most needful. Good Closet Keepin’ has a wide selection.1E441439-EDDD-4CE7-8573-8EAE96EA010E

I have a confession to make here…The Silver Velvet Bejeweled Shoes were actually bought as a set– they were seriously marked down. I bought two pairs- just in case I were to lose some of those rhinestones! I even went back and bought them in Pale Gold- luckily they had two pairs of those, too! And that Mink? Well, I inherited it from a friend’s mother, it has her name- Sybil- monogrammed on the inside. I once wore it on a plane to Montreal, the thought crossed my mind… if the plane went down- the flight manifest might not have Sybil registered! I could have lived without a mink stroller, but it sure came in handy when 18 inches of snow fell overnight in that lovely Canadian City!  The number of times in a Southern girl’s life that it’s actually cold enough to wear a fur is in the single digits.  Yet the luxury of having one, even a hand me down- is a guarantee of Making an Impact, if necessary. Sometimes we do actually give a frivolous garment away as long as there’s no memory clinging to it. I’m proud to say, this year- I did give away my fake fur vest, I just hope I don’t ever feel like I need it!

That’s the problem with making New Year’s Resolutions to clean out closets- it’s the living in mortal fear that something will come in handy, back in style or the time will come when we have to rig something up. And, the Lord forbid, we might need extra rhinestones! That’s  the sentimental journey called Closet Keepin’.

Love y’all, Camellia

*photographs are obviously mine.  *And yes, in the 90’s Oscar de la Renta actually came to Birmingham- and I was honored, along with my colleagues, to meet him.

 

Boeuf en Daube…

 

8F7D1942-7147-42E0-8767-B9246742C875If a Southern girl tries to speak French, it’s gonna come out sounding strange… so I won’t try to translate Boeuf en Daube for you… pictures speak at least a few words. My foray into my beloved cookbooks yielded some much needed therapy and also inspiration for winter cooking in a New Year that’s mostly begun in fits and starts. Oh, I had plans, if not resolutions for this, beginning our third year here at Camellia’s Cottage and also personal goals. As usual, I found myself getting sidetracked- almost everyday. For instance, an invitation … ‘Meet me at the cemetery, then we’ll go to lunch’ sounded much better than cleaning out my closet on a day that we finally had some sunshine. It’s true, in the South- we take anything death related seriously– especially funeral food and ancestor worship. And…I had read about some Europeans who are doing what we Southerners have done for years- Death Cleaning – which isn’t nearly as morbid as it sounds. It’s simple- at certain age, women start asking their heirs to pick out what they want from the family heirlooms-

  • Jewelry, Silver, China,
  • the Barbie or Madame Alexander Collection,
  • Art, Books, Furniture,
  • Photographs, Clothes- you name it.
  • With a few subtle hints- ‘Well, you know I might not be here forever.’
  • When that doesn’t work…we cook comfort food for them and drag out some treasures and dole them out.

That’s where Boeuf en Daube comes in- it’s a fancy run of words for Beef Stew- which takes 2 days if you want full flavor and uses up leftover Roast Beef in a delightfully exotic sounding way. Now, a true Boeuf en Daube is very much like Beef Bourguignon, which is also a Beef Stew with lots of red wine and spices in it. Julia Child made it a household name, though few of us could pronounce it, including me. Still. It sounded good. I’ve never made one that I liked- however, the concept of Boeuf en Daube tickles me because it really is a true, No Peek Beef Stew and those French folks mean it, their language just makes it sound nicer.

Daube can either refer to a hearty slow cooked stew usually made with beef- typically using cuts of meat that are tough unless they are cooked low and slow… OR Daube can refer to the vessel it’s cooked in- which was often a covered clay pot.

Now, really I love the Southern implication of Boeuf en Daube because those pesky Dirt Daubers we deal with here, might look like wasps but they cover themselves with a nest of tubular Clay! Nowadays most of us Human Daubers use Dutch Ovens to make our Beef Stew! The point of a Daube is to cook the stew covered. My own personal version of Boeuf en Daube uses leftover Roast Beef. The Roast has been generously salted, peppered, lightly coated with flour- seared dark brown on both sides, then cooked low and slow with root vegetables of red potatoes, carrots, onions and is seasoned with celery, garlic and maybe a few herbs. Beef Stock is added once the whole thing is under way on top of the stove and then cooked in the oven for several hours.

 

 

 

 

 

It’s served simply with a Green Salad and Garlic Bread or for Sunday, I might have Baby Green Limas, Biscuits and Gravy or Hot Buttered Corn Bread and other side dishes. For some reason I like Roast Beef best in Winter.9B7D333D-AE6D-4BD2-B28A-8F5A24D7438D

There’s usually leftover Roast Beef for Open Face Sandwiches with Gravy and a side of Mashed Potatoes. But this time – the roast was large, the beef was tender and it seemed a shame not to make a Boeuf en Daube- a Southern one, I think. I did find one similar to mine in *Jubilee!- the Junior League Cookbook of Mobile, Alabama.  Theirs was made from scratch with cubed beef, seared and seasoned with onions and carrots- no potatoes. Here’s how to make mine.8F7D1942-7147-42E0-8767-B9246742C875

Camellia’s Boeuf en Daube

  • From the Leftover Beef Roast Pan, I removed the beef, carrots, celery and onions and cut them in bite size pieces. (I also added sliced mushrooms, since they were on hand)
  • The reserved broth was skimmed of excess fat and brought to a simmer. A slurry of 1/2 cup of water with a heaping Tablespoon of Cornstarch was added to thicken the broth.
  •  I added a bay leaf, a generous pinch of thyme, a half stick of salted butter, about 1/3 cup of red wine vinegar (I like the tang of vinegar instead of the tannin of red wine- but it’s your call), a pinch of cayenne pepper and more chopped garlic to the broth.
  • This was simmered on top of the stove until reduced to a gravy consistency. (You may not need to thicken the broth if already thickened with the Roast Beef)
  •   The beef and vegetables, along with about 1/2 cup of frozen green peas were put into an oven safe glass bowl. I removed the bay leaf from the thick broth.
  • And then… Drum roll, I topped the mixture with a single pie crust, smeared with butter, a sprinkling of salt- then cut slits in the top to vent the crust and sealed the entire thing around the rim!
  • This is indeed a Daube! A Daube can either be cooked in a covered pot OR topped with a crust that seals in the flavor.
  • Instead of low and slow, it was baked in a hot oven- mine was set at 375 degrees- for approximately one hour.

There you have it! Several New Year’s resolutions in one bowl! A money saver, more home cooked meals, cleaning out the fridge, freezer and pantry and elevating an everyday dish to something extraordinary! It was served with a mid century favorite- cling peaches stuffed with a mixture of a small amount of reserved juice, cream cheese, a bit of mayonnaise and chopped pecans on a bed of lettuce! B7707FD8-2E43-44EE-BFE1-3B0BD22F55D7

Not to get all historical on you, but Beef Bourguignon and Boeuf en Daube (without the crust) were both thought to improve in flavor if chilled overnight so the flavors could meld and then be reheated! Both would be a wonderful winter family meal, shared with new neighbors or as a bereavement dish. I hope you’ll try it- maybe yours will be a Poulet en Daube! Pot Pie, Chicken or Beef is a Southern Comfort Food anyday of the week!

Love y’all, Camellia

*photographs are obviously mine. * Jubilee! the Mobile Junior League is a classic cookbook, I found mine on Amazon.com Their recipe for Boeuf en Daube on 85th Street is a much more complex dish than I made and is sure to be delicious!

Roses speak of Love…

055A03E8-DF37-4282-87B9-542C8669F4F1In the language of Flowers, Roses speak of Love…

Whether in Spring Bud- full of sweet possibility and promise…

Or Winter’s gently fragrant comfort, speaking with wisdom, beauty and age.

Both as vibrant and vital to our well being as Love…

‘Beloved, if God so loved us, we ought also to love one another.’ I John 4: 11 KJV

Have a blessed Lord’s Day!

Love y’all, Camellia

*Photographs of Dried Roses obviously taken by me. The roses were grown here, clipped to adorn our Cottage Christmas Wreath, when dried, the amazing colors and calm fragrance were an inspiration. Pottery tray by Earthborn Studios in Leeds, Alabama, Tena Payne- Potter. Find them at earthborn.net Amazing story and products!F7E34875-1EC4-41BA-B449-FEF066E9BF5F

Caribbean Hot Chocolate…

3585C44D-99DA-4432-BF26-693A7C7DFAA2The weather had been near perfect for our holiday vacation, but on the morning we were to leave – it turned chilly. Our driver was beautifully spoken, a blend of British and French perhaps, he too remarked on the chill in the air. We spoke of citrus groves and sugar cane fields long gone from Central Florida’s -Orlando; now covered with hotels, shopping malls, hotels and amusement parks; of how the cooler weather this year would affect the prices of fresh fruit later on.

I recalled, as a child, seeing fresh cut sugar cane stalks which looked like thick dark green bamboo. How we would stop at roadside stands and buy a stalk or two- stripped of the dark green outer stalk and trimmed into bite size pieces. The sugar cane is so fibrous, it can’t be eaten, however- the juice was so fresh and sweet. Our driver remarked how he enjoyed that treat too. And, he said he missed his Morning Chocolate which used fresh sugar cane juice. I asked where he was from- ‘Dominica.’ was the reply. Then he told me how his Morning Chocolate was made. I almost swooned- a Caribbean Hot Chocolate! Who would think of such a wonderful spicy blend? Made for decades, it sounded more like an updated health food concoction that wasn’t blended up into green juice! Hot, spicy, chocolate with coconut milk- amazing! D7111B69-E97C-4C99-B2B6-C049F5F8932C

This past week, while recovering from a seasonal cold and trying in vain to have a good attitude about the cold spell we’ve been having… I recalled the heavenly concoction our driver described. That Caribbean Hot Chocolate was so good, I surely had it wrong…I checked my hastily scribbled notes and tried it again- for research purposes only… who am I kidding? I wanted another cup of Caribbean Hot Chocolate! Still. I checked the nutritional values and I am happy to report- it appears to have significant health benefits! Since the driver never claimed to have a name for his Morning Chocolate- and never gave me the exact measurements- and given the fact, that Dominica is certainly south of here…don’t you know I’m gonna claim it? Here’s how you make… Camellia’s Caribbean Hot Chocolate

You will need:

  • Dark Cocoa Powder
  • Cane Sugar Syrup
  • Coconut Milk
  • Ground Cinnamon and Nutmeg- preferably freshly grated. 88CC8A48-93D0-4B00-AE8A-9A9FF0BFFD35

Method:

  • Blend 1 cup of Cane Sugar Syrup with 2 Tablespoons Dark Cocoa Powder in a small saucepan and heat until combined. (*If you aren’t able to find Cane Sugar Syrup- you may make a cane sugar syrup with equal parts cane sugar- preferably unrefined -and water.
  • Heat until sugar has melted thoroughly, chill and store in a jar indefinitely in the refrigerator. *You may also substitute dark chocolate instead of cocoa- melt it thoroughly in sugar syrup, blend until smooth.
  • When combined, add 1 cup of Coconut Milk (low fat or light coconut milk is recommended- especially if you are using dark chocolate instead of cocoa, or if you are watching calories… and who isn’t?)
  • Heat until very warm but do not boil. Pour into mug or coffee cup. Finish with a fresh grating of nutmeg and a sprinkle of ground cinnamon, to taste. Enjoy!  3585C44D-99DA-4432-BF26-693A7C7DFAA2

Now, I’m not sophisticated enough to give you the nutritional values, however this is a plant based non-dairy hot chocolate.

  • Coconut milk has been shown to improve the immune system, provide essential electrolytes, helpful minerals like magnesium and iron; great for stress and relieves muscle tension, improves digestion and the protein found in Coconut Milk almost makes it an energy drink!
  • Dark Chocolate or Cocoa is an antioxidant and is said to help heart and brain function and more!
  • Those probiotics so many are fond of, generally include Nutmeg as an ingredient which aids digestion, Nutmeg has also been called a Brain Tonic, relieves pain, and some say is a natural sleep aid (making it a good bedtime drink as well!)
  • Cinnamon is well known for health benefits- with antioxidant properties and as an anti-inflammatory.

Now, I’m not ready to say- it was the cure for my Common Cold but it sure made recovery more pleasant! Our best wishes to our wonderful driver from the Commonwealth of Dominica- I wish I knew your name! All of the ingredients were native to his beautiful homeland with it’s natural hot springs, volcano and botanical gardens! Warm Winter Wishes! I hope you’ll try this Caribbean Hot Chocolate whether you’re fit as a fiddle or under the weather!

Love y’all, Camellia

*p.s. A big thank you for the Winter Mug from sweet Paula! And..I used a cane sugar syrup made right here in Alabama for over 100 years -ALAGA -Cane Sugar Syrup made by Whitfield Foods, Montgomery, Alabama. (334) 263-2541. (This is a blend of corn syrup and cane syrup) You may be able to find cane sugar syrup in health food stores or online at Amazon.com A41AA1F6-78D7-4585-95A5-935B30C0E571

Cookbook Therapy…

444257F5-F821-48DD-BF08-DF8D90F28256Most Southerners take prolonged cold weather as a personal insult. Oh, we put up with chilly days in a good natured way, some even going so far as to say they love cold weather or that it’s a good thing ‘because it’ll kill off the bugs’. More than a few days? The novelty of wearing wool or goose down or cashmere has worn off- we’ll put on Bermuda Shorts with fake fur lined boots and heavy socks as if to defy the unwelcome visit of Jack Frost.

I admit it, I have taken the recent cold spell as a personal insult, even blaming the Devil for a few days and for me that’s extreme. Okay, I said, ‘It’s cold as the devil.’  Extreme weather conditions call for extreme blame. Fed up, I refused to go out in it and settled in to soothe my nerves. Bundled up in socks and covered with a throw, I was surrounded by my highly prized Southern Ring Bound Cookbooks, you know the ones- that real folks have tested and written. I took perverse pleasure in finding the most difficult, unusual, or even grotesque recipes I could find, with no intention of cooking any of it.  Well, maybe the sugar laden ones. Still. I was looking for more than recipes. Let me explain, Church or Organization Cookbooks are Story Books to me. I’m a descendent of at least 2 Grandparents who loved Crossword Puzzles, who were also Amazing Storytellers and one of them was an Amazing Cook- who clipped recipes from her beloved Birmingham News. Thus, I am a collector of- words, sentences, phrases, stories and recipes.

Cookbooks give me a window into other kitchens, other times and in most cookbooks- there are stories, methods, hints and tips that are priceless. I do not buy these cookbooks new, I want the recipes with a star beside favorites, or a note written to improve the recipe at hand.

  • I found mostly mathematicians in the Baking Sections, the insistent precise ones.
  • Then there were the Happy Socialites- especially in the Beverage and Appetizer Sections, though I wondered about a non-alcoholic punch I found…the recipe called for an entire bottle of Almond Extract! I asked myself if perhaps the person offering it up was in a 12 Step Program.
  • The Casserole Ladies might be my favorites, they improvise, aren’t precise, give options and also instruct the reader that the recipe can be stretched to feed a crowd, they are a big hearted group no doubt.
  • To my surprise on that cold and dreary day- hovering over the Soups and Stews Sections were other Southern Cooks whom I fear must have shared my disdain for cold weather.

One fine example was called NO PEEP STEW. After a sketchy mixture of ingredients was put in a Dutch Oven- the recipe writer directed- ‘Bake 5 hours at 250 degrees. DO NOT PEEP, REPEAT, DO NOT PEEP.’ … I wondered what would happen if one decided to go rogue and PEEP? and who in the world wrote it? a former Drill Sargent?  Apparently deciding to calm down- the writer adds- ‘Serve with wedges of your favorite cornbread and a green salad.’  Still another, in another cookbook, had a much nicer even fun title for hers- it was ‘No Peekie Beef Stewie’ … you have to love her!

Another Stew which was full of ingredients and difficulties was followed by ‘Served with hot buttered French Bread and Assorted Pickles, this will serve about 8 hungry men.’ … From vast experience with hungry men, no doubt. Surely this one had cabin fever like me- with the added pressure of being cooped up with 8 hungry men to feed!

Then there was the sweet lady who got a bit bossy about when to add egg yolk and vinegar to Pig Stew… but regained her composure and politely said- ‘My grandmother’s cook made this every Christmas and it was served alongside turkey, dressing etc. It’s very rich and not too good in warm weather, but it wouldn’t be Christmas without it at my home in New Orleans.’    Bless. Her. Heart.     Just so you know… we Southerners who had grandmothers or great grandmothers who employed cooks – You have to know- you must know, we  do KNOW who taught us how to cook right! I have a cookbook to prove it! It’s ring bound cookbook with recipes compiled by household cooks, fairground workers and large military service organizations. These recipes have exquisite names-

  • Chicken Elegante
  • Mardi Gras Chicken
  • Custard Pie Excellence
  • Sicilian Meat Roll
  • Sweet Potato Souffle
  • Asparagus Souffle
  • Squash Croquettes
  • Celery and Almond Gratin
  • A Devil’s Food Cake that has 3 layers with a Lemon Pineapple Filling and a Dark Chocolate Icing boiled to a soft ball stage!
  • Pillow Pastry
  • Luscious Chocolate Cake
  • Lane Cake (a Southern Classic)
  • Honey Caramels
  • Fig Conserve and Creole Pralines
  • Oh, and please don’t let me forget- Chocolate Fudge that is poured on a platter- this is the hallmark of an old but great fudge recipe!

Some recipes assume you know how to cook. One I’m particularly fond of simply says-

  • Cook Chicken, cool and shred.
  • Save Broth. Blanche Broccoli.
  • Make a White Sauce. Add White Wine and Grated Parmesan Cheese.
  • Brown Cracker Crumbs in Butter.
  • Assemble.
  • Bake at 350 until bubbly. Serve with Rice. That’s it.I made that one recently. I need no nonsense, clear direction when it’s cold weather. Now, recently I offered you a recipe and our friend Bob remarked ‘Any recipe that starts with frying bacon can’t be bad’. He’s right. These are the recipes you know are winners- if they start with a Cast Iron Skillet and Bacon. C6BD81F7-75CE-4851-A2DA-025E41542AD7

When I found one of those, my Freezing Cold Day- Cookbook Therapy was beginning to kick in. The recipe – no doubt submitted by a beautiful and fragile Southern Cook was so well written,  I fell in love with her …not sure about her recipe, but her gentle coaxing ways soothed me.  Her Southern Charm, her impeccable manners won me over, not to mention she started out her recipe with charm…

  • ‘Fry Bacon in a heavy cast iron Dutch Oven until crisp- set aside.
  • ‘Pour off almost all of the fat leaving just enough to leave a thin film on the bottom.’  There were no upper case letters… gently implied was this-
  • .‘Now darling, you better save that bacon fat, you may need it later’.
  • She gets fired up…‘Heat fat to smoking hot, brown meat a few pieces at a time… if needed, add a little more bacon fat.’
  • (Later on, when she finally finishes browning all of the meat and has removed it to a platter, she goes on… add butter to the pot…onions…)
  • Then says, ‘You may need more bacon fat.’
  • Alright, now she wants us to add Beef Stock, Spices and Beer.
  • Umhmm…Winter Stew for sure…
  • ‘Return browned meat to pot. There should be enough sauce to cover, but if you’re a little short, add beer.

Please, please notice how polite she is! You may need more bacon fat,if you’re a little short,  you may need more beer! Almost as nice as the lady who is making Beef Roulade Sandwiches…she starts out by saying- ‘First, be nice to your butcher. Smile.’ They both put me in a better frame of mind! Cookbook Therapy works!

Peruse the recipes in good Junior League or Church Ladies Cookbooks and what you’ll find are stories of real people making really good food. And what’s better than a collection of stories that could end up as a feast on your very own table?

Love y’all, Camellia

*Some of these recipes were found in a cookbook my friend Sandra and I think is the cream of the crop- Southern Sideboards compiled by the Junior League of Jackson Mississippi. Others were picked at random from River Road, Junior League of Baton Rouge, Louisiana. The other cookbook shall remain unnamed…it is from my own private limited edition- privately published stash! *Photograph from Tante Marie, a French Cookbook published in English in the 1950’s- please note that Café au Lait, is not made with coffee at all…it’s made with a coffee extract and…on the next page we’re told it’s made with chicory– which could explain why Café au Lait in New Orleans tastes so good! Bon Appetite, y’all!B06450F9-AA38-4A90-8329-9CA61F333BBA