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A-58 - St. Nick Express - Baton Rouge, Louisiana, USA

Discussion in 'WW2 Forums/Forces Postal Service' started by Otto, Dec 29, 2016.

  1. Otto

    Otto No More Half Measures Staff Member WW2|ORG Editor

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    Username: A-58
    Postmark: December-ish 2016
    From: Baton Rouge, the capital of the U.S. state of Louisiana

    [​IMG]

    After a couple failed attempts A-58 finally got this Christmas card through to me. Thanks to the stellar postal service in Chicago who decided to send the letter back a couple times, this was received well into 2017. While not really a postcard for the WW2F/FPS, A-58 wanted the included recipe posted. Since the described dish entailed encased meats, the Charcuterie fetishist in me was obliged to share it with the good Rogues of the WWII Forums.

    The full cover.
    [​IMG]

    And the message.
    [​IMG]

    And of course the Red Beans and Rice with Sausage recipe.
    [​IMG]
     
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  2. Otto

    Otto No More Half Measures Staff Member WW2|ORG Editor

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    Bumping this one as I think it might have been overlooked by some. Thanks Bobby/A-58!
     
  3. Slipdigit

    Slipdigit Good Ol' Boy Staff Member Patron   WW2|ORG Editor

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    I'm a fan of rb&r. Wife makes it regularly.
     
  4. Otto

    Otto No More Half Measures Staff Member WW2|ORG Editor

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    Same here Jeff, on both counts.
     
  5. A-58

    A-58 Cool Dude Patron  

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    Y'all made it before?
     
  6. Otto

    Otto No More Half Measures Staff Member WW2|ORG Editor

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    I've never made it myself, but I've eaten it a few times. I do make the broth part, but my input stops there.
     
  7. USMCPrice

    USMCPrice Idiot at Large Patron  

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    And the Creole seasoning you should use to get the authentic taste is Tony's.



    laissez les bon temps roulez
     
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  8. Slipdigit

    Slipdigit Good Ol' Boy Staff Member Patron   WW2|ORG Editor

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    Yep, Bobby. Wife also makes some of the best jambalaya around. We also eat grits and shrimp grillades, especially Christmas Eve.
     
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  9. A-58

    A-58 Cool Dude Patron  

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    I'll have to loan you my pastalaya recipe then. I usually make it for Christmas Day dinner or special occasions since it costs a bit more to make than the usual recipes.

    Dang, I'm getting a bit hungry now with all this talking about groceries and such.
     

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