Cajun French: le poisson (lu poo-a-son) – fish
Fresh Whitefish from Lake Michigan
We were camped on the Eastern shore of Little Bay de Noc, way up at the North-Western end of Lake Michigan. Across the bay is the small town of Gladstone which hosts a farmers market on Mondays. The market has afternoon hours so we toured the town during the morning (that is another blog), enjoying the waterfront and lighthouse. We were told the market has a fisherman selling his fresh catch, always changing. Our radars were honed in on fresh fish. Continue reading “Gladstone MI Farmers Market”
Arriving in 
Friday Night Fish Fry is a big event in Michigan’s UP and we wanted to enjoy the festivities. These are not your regular restaurant menu items. You find a fish fry at local churches, VFW Halls, bars and various organizational benefits. It was not until we reached Rapid River that we were able to enjoy this UP tradition.
After enjoying breakfast at B’s Cafe, we headed over to the 
The sign simply said, “FOOD”. John said, “Looks like my kind of place.” B’s Country Cafe was recommended by a local we’d met and it looked like it was a good recommendation.
While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.
There are numerous, too many to count, of chicken pasta salad recipes. Why another one? We saw the basics of this recipe on Facebook and decided to make it our own. We gave ours a Mediterranean flair with a kick of Cajun and wow, it worked!
Bringing dessert to a dinner party and looking for something different – why not an apple tart. Not just any apple tart; one made in a cast iron griddle. It is easy, quick, and makes a great presentation. We added a Cajun flair by using a blood orange marmalade glaze.
Calorie overload during Mardi Gras – yes that was us. So, we were ready for some down home cooking. What better than Shrimp Etouffee – simple, easy, good Cajun cooking. We even made it easier by using dry roux. That is not always our method, but Mardi Gras wore us out; we needed easy.