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Guided by prompts from WDC blogging challenges... and of course, life |
HI! I'm Jenn - and I'm all over the place (well, at least my mind is). In this blog, I have attempted to gather my thoughts on things prompted/inspired by WDC blogging challenges from "Journalistic Intentions"  , "The Soundtrack of Your Life" , "Blogging Circle of Friends " , "30-Day Blogging Challenge ON HIATUS" and, well, LIFE.    |
| "Journalistic Intentions" October Entry 7 - Boudin I had never had boudin until I moved to East Texas when I was 25. I had eaten smoked sausage prepared in a variety of ways, hot links, summer sausage, brats - but no boudin. But the farther east you go toward Louisiana, the easier it is to find boudin. The stuff is everywhere. But even though it is on the supermarket shelves around here, it took a crazy Cajun friend of mine to talk me into trying it. And once I did, I was hooked. Cajun boudin is almost a meal in and of itself all wrapped up in a tidy package of pork intestine. If that sounds gross, just know many smoked sausages and bratwurst also have intestines as their casings - and you really don't want to know what all goes inside the casings on most sausages. In this case, ignorance is bliss, promise me. But I have never been one with a weak stomach and have tried and eaten many things that the contents of would make many others queasy. But if you haven't tried Cajun boudin, it is definitely worth a try. The sausage is a mixture of rice, pork organs, pork meat, and a whole host of vegetables and Cajun seasonings. Boudin is great to eat by itself and is equally tasty thrown into a gumbo or etouffee. Cajun cuisine has many culinary offerings to surprise and delight your taste buds but I have to say, boudin is one of my favorites. |
| "Journalistic Intentions" - October, Entry 6 - Sean Sherman What would it be like to take a portion of your heritage, strengthen your skills in that area, and share it with the world? Sean Sherman and the rest of the cook staff at Owamni could tell you because that is exactly what they did. The Sioux Chef, Sean Sherman, and his peers at the restaurant have taken Native American cuisine and shared it with the world. Even better, Mr. Sherman encourages other Indigenous peoples by purchasing most of his ingredients from Native producers and they use only the ingredients that would have been found amongst the tribes in pre-colonial times. It culminates in a healthy culinary lesson on culture and history. What a wonderful way to embrace your culture! Now, if more people would do similar, perhaps we could come to understand more about the Indigenous cultures within the United States. The Native American culture within my family has been lost. What a spiritual moment it would be to relive even something as simple as the cuisine of my Cherokee ancestors. This is like a call to get back to my roots and expand on my experiences. I would be down to give Mr. Sherman's food a try. How about you? |
DAY 3279 October 29, 2021 October is almost over and the insanity of nanowrimo begins. Are you participating in the writing challenge? Or are you working on other goals? I won't be participating in NaNoWriMo this year. I have too much on my plate already what with all the doctor visits, QOTD, blogging for BCOF and 30DBC; writing poems for "EXPRESS IT IN EIGHT" , "Promptly Poetry Challenge (2023-2024)" , and any of the numerous monthly contests I enter {{item:2216416}, "The Random Poetry Contest" , "Invalid Item" , ** Image ID #1935693 Unavailable ** , "Invalid Item" , "Invalid Item" etc.). My main goal is to stay as close to healthy as possible physically and mentally - but I have a writing goal which is to enter all these contests and challenges for the entire month of November. Writing is a welcome break from the problems of a tortured reality and I believe it helps me keep going. Happy writing everyone! |
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You're so right, they are definitely perceptive. They know when you need extra attention, and they know when to keep an eye out for you. They are definitely a blessing from God.
