Labor Day, 2011
Once again, I find myself retired. So now the plan is to pick up some temp work here and there; to check out real “Retirement Jobs”, and to immerse myself back into the 1718 Project.
As the cookbook portion of the project seems the most viable at the moment, I have the means presently to prepare for local magazine proposals a set of stories, menus, and recipes I am calling the ORIGINAL Original Creole Cookbook.Of course, creole is wrong word here because all of the articles will deal with the “charter” settlers of Louisiana and New Orleans - not the succeeding Creole generations. Eh, I’ll work it out. I think I’ll call it the ORIGINAL Original New Orleans Cookbook.
Anyway, as a teaser, the first story/recepies will be based on what may be called the first recorded Louisiana meal in history. On Cat Island, March 1st, 1699. Iberville recorded in his journal that his party of explorers - including brother Bienville - enjoyed a meal of bustards (Canada geese), racoon, and “some rather tasty oysters”. The next day, Iberville and Co. floundered into the Mississippi River and made their way up to a small bayou and spit of land where they camped for the night. The following day - Mardi Gras, 1699 - they sang a Mass, named the Bayou and the Point Mardi Gras, claimed (or, reclaimed) the river for Louis XIV and La France, and then proceeded upsteam to discover the Bayou St. John Portage.
Other than the minor matter of discovering the mouth of the Mississippi, these events have a wonderful and powerful connection with the culture of our great city and region today. This first recorded meal took place on what is today, Bacchus Sunday. The river was discovered on Lundi Gras, and Mardi Gras marked the first significant exploration of what is today SE Louisiana.
These facts will be presented in a more detailed and publishable form to some local food magazines and the local newsprint press as well. Hopefully, you will be able to read the full account in print before long. Wish me luck.
See you next time . . .