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A-58 - Let The Good Times Roll! - Baton Rouge, Louisiana, USA

Discussion in 'WW2 Forums/Forces Postal Service' started by Otto, Dec 16, 2022.

  1. Otto

    Otto Spambot Nemesis Staff Member WW2|ORG Editor

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    Location:
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    Username: A-58
    Postmark: 7 December 2022
    From: Baton Rouge, capital of the State of Louisiana, USA

    For the seventh consecutive year Bobby (A-58) has piously submitted a Christmas greeting card to our site, each one arriving in an unmistakably festive envelope. This year's submission continues the tradition of sending in Christmas greeting along with a tasty recipe.
    [​IMG]
    Bobby's Christmas greeting to the good Rogues of the WW2F, along with a brief spelling & pronunciation lesson in the form of Courtbouillon.
    [​IMG]

    And the all important recipe, a Spicy Shrimp Courtbouillon (stew) over Rice.
    [​IMG]

    For a trip through Christmas past, here are all of Bobby's previous cards.
    Christmas in Louisiana from A-58 - Christmas 2021
    Christmas in Louisiana from A-58 - Christmas 2020
    Joyeux Noël from A-58 - Christmas 2019
    Joyeux Noël from A-58 - Christmas 2018
    Joyeux Noël from A-58 - Christmas 2017
    St Nick Express from A-58 - Christmas 2016
     
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  2. Owen

    Owen O

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    Surely that should be 2022 ?
     
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  3. Otto

    Otto Spambot Nemesis Staff Member WW2|ORG Editor

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    Indeed. Now corrected.
     
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  4. A-58

    A-58 Cool Dude

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    I met the artiste at a Junior League show in Baton Rouge back in October when I bought these cards. Talked to him a bit about getting a better spread of recipes. He said that he just paints pictures and has them turned into Christmas cards and that his wife handles the recipes. I asked if I could submit recipes for consideration. He said that I could but they usually order them in 100,000 batches. Dang, I sure don’t need that many but at least I know where to find him to try to slip them in. His wife usually modifies the recipes a bit to simplify the cooking process for those who don’t know their way around the kitchen very well. We’ll see.

    When I cook this recipe I think that I’ll add a pound of lump crabmeat into the mix. That will make it pretty danged decadent eh!
     
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