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My New Orleans This time of year, the humble egg reigns supreme 03/01/2021 1 cup sugar snap peas 8 spears thin asparagus 1 tablespoon butter Put a medium-sized sauce pan of salted water on to boil and preheat oven to 350 F. Remove strings from sugar snaps and break or cut off the woody ends of the asparagus. Blanch the sugar snaps in boiling water for one minute, then remove from pot, place in strainer or colander and run under cold water to stop the cooking. Blanch the asparagus spears for one minute also, then remove from pot, place in strainer or colander and run under cold water to stop the cooking. Cut peas and asparagus into ½-inch pieces. ....
Life in Louisiana’s Acadian parishes is colorful, yet, the internationally acclaimed Lafayette photographer Lucius Fontenot is an artist who sees timeless spiritual rhythms and beauty in the gray shadows of Louisiana’s Cajun culture. “I love how unique, beautiful, strange, stubborn and joyous Louisiana is,” says Fontenot. “There is always something new to discover. A new image, a new story that leads me to a better understanding of not only who we are but how we got there. Louisiana is a great love of mine. I will always create work about her.” Born in 1978, Fontenot grew up in Mamou to parents who were professional photographers. He studied art at the University of Louisiana at Lafayette and later returned home to work in his parents’ studio. Though Fontenot studied painting in college, it was in photography and in the Louisiana Acadian culture that he found artistic expression. ....