After Katrina, my friends asked for more Louisiana recipes, stories, and facts.
As a result, I revised Flavored with Love.
It all started before Katrina hit. People all over Mississippi, Texas, and Louisiana were buying and reading the cookbook. Then they begged for more south Louisiana food and experiences.
A lady who owns a gift shop deep down in French country asked me, “How many ingredients do you have in these recipes?”
I said, “It varies. They are all simple to cook, but some of them have as many as 20 things you have to shake into the pot.”
She said, “Good. I’ll sell it in my store. You can’t make food taste right without at least 11 or 10 ingredients.”
About that time Christie and Mike (my daughter and son-in-law) moved across the Mississippi River from Modeste to St.James Parish. Paul (a fellow cookbook writer) and I went to help build a fence around their yard.
To begin the project, Christie went next door to the Kellers’ house, introduced herself to Ms. Hazel, and asked her where the property line was.
With a clear understanding of the acceptable location of the fence, Christie and Paul went to work. About 30 minutes later, a man riding in a little hauling tractor with a load of tools in the back came driving down the street and up the driveway. Need the perfect wedding gift?
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“I’m Tommy Keller and I built fences for a living up until I retired. Y’all look like you could use a little help.” He gave us an entire day of hard work and expertise.
As the day passed, he described his hot sauce and gave me the recipe, which I added to the cookbook. He gave Paul a bottle of his unique genuine south Louisiana hot sauce.
He told us about growing up on a plantation on the Mississippi River levee. We were mesmerized.
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Then Tommy’s sweet wife, Hazel, came over and told us about growing up on a Perique tobacco farm—we had already heard Tommy’s version of the story—and gave us some recipes in her own words that are nothing like anything I’ve ever seen in anybody else’s cookbook, such as Red Bean Gumbo and Fruit Bread Pudding.
I wrote it all down -- the recipes, the stories about Tommy and Hazel, along with many other great things. They are in the cookbook.
Flavored with Love, Third Edition, gives you over 300 recipes of the kind of food you can’t easily find these days.
There are 320 pages in the third edition.
The recipes are still in big easy-to-read print so you can put the book on your counter and read it as you cook without smearing it with fingerprints.
The new cookbook has a "lay-flat" binding, which allows you to keep the book open without a sprial.
Join the Flavored with Love family!
Eventually Christie and Mike moved to New Orleans. They packed all their stuff and stored it in boxes in the Mike’s Mom’s back yard. Christie had one more semester—the summer semester—before she graduated, and Mike was practicing veterinary medicine in New Orleans.
The meteorologists were constantly reminding us that the hurricane season was going to be especially bad, and I was hoping they wouldn’t lose everything in a storm or some other disaster.
Paul and I collected some great recipes from some of the best restaurants in Louisiana!
More friends and family in Texas, Mississippi, and North Carolina contributed some original recipes we treasure. Can you believe these people actually told how to cook their signature dishes? They are in the new Flavored with Love, along with heart-tugging stories to read every night before going to bed.
Two weeks before Katrina hit, Christie and Mike moved to Wisconsin . . . .
They said, “Mom., we are so glad you wrote all that down. Not only is it a treasure of recipes we cherish. It is a piece of Louisiana history.”
Mary, I wish I had my Flavored with Love, Third Edition, right now. Take me to the order page.
Here's
what Walker Gay, Choudrant,
Louisiana, wrote about
Flavored with Love:
I
own several cookbooks,
and this is the only one
I would suggest reading
cover to cover.
In real life I am an auto
mechanic, and I have to
use exact measures and specifications.
I love to cook and not worry
if everything is the same
as last time.
Mary's recipes can all be
added to or changed just
enough to make them your
own, but her humorous way
of preparing to cook a pan
fish by first catching the
fish, or the warning at
the end of one recipe about
beating your brains out
with your tongue, these
will only be found in a
cookbook written by someone
who cares about real people.
Some
of the best cooking I have
done was at the expense
of a healthy dish. I love
cholesterol, fat, and salt.
I
am a Louisiana state certified
food handler and probably
the only mechanic to hold
that license.
The other day Mary came
into my shop and told me
that her radio, steering,
and electric windows all
quit working when she put
her car in reverse.
Most
people would have doubted
her, but knowing Mary, and
some of the things she has
done I started working on
her car.
I owe my job to a killer
pecan pie, and hope to get
a raise with this new book.
May
the LORD bless you and keep
you, Mary.
Walker Gay
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Comments from Willie Crawford,
of Navarre, Florida, who
has his own best-selling
cookbook:
Thanks for a great cookbook.You
share so many down home,
real FAMILY recipes that
it's often hard to decide
what to fix next.
The little stories you
add all bring a smile
to my face. You sure can
cook!
Willie Crawford
Beth Boswell Jacks, Cleveland, MS, well-known Southern colunist, and author, loves The Collard Patch and Flavored with Love, Third Edition. Here are her comments:
They are GORGEOUS!
Not only are they attractive, I love the lay-out and the themes. The stories make the recipes come "alive"! Good job, girl.
 Beth Jacks
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