Bienvenue! I'm Sugie Bee. I was born in New Orleans with a family tree that dates back to the original settlers of the Louisiana Territory. My cultural heritage is primarily Louisiana Cajun French and Sicilian Italian. I was raised in a family of would-be wise guys and zany women with backbones made of iron. Please enjoy the stories, the tall tales, poetry, and recipes from the generations of my family.

  A sunrise is a quiet delight. Calm waters with reflections of first light. Clouds shimmer, misty, pastel, and soft. Pelicans greet the morning with flutter and flit. The squirrels play tag and a robin sings. The earth glows as the day begins.  --- Sugie Bee   The Indigenous American Cherokee Tribe that lived in the northwestern corner of Alabama called the river that flowed through their lands  Unashay, the Singing River. They believed a muse lived in the river and sang songs to them.  I call it home.

Christmas is a time for family, joy, and peace. A season of love and giving. However, is it possible to give too much? When I was a younger mother, my holiday season started by decorating the entire house.  As the season progressed, endless hours were spent shopping, days were gobbled up by the cooking of multi-course feasts, and late nights were spent wrapping piles of Christmas presents.  My life and calendar was full. However, the holiday season was also filled with stress, plagued by  sore feet, and an inexplicable  feeling that something was missing. Please ask yourself. Would you enjoy the season more by limiting your events or having fewer decorations?  Perhaps, it is better to serve a few favorite dishes instead of a full feast. That way you can spend the holiday with family instead of in the kitchen.  Would you give more by limiting the gifts you give?  How about giving something needed, something wanted, and a sentimental gift that will teaches the true meaning of Christmas. 

  The beauty of the sky. The sweetness of the quiet. A moment to pray. A lovely smile of memory. A beautiful light fades away. --- Sugie Bee

Amaretti is an Italian name for macaroons. These traditional almond-flavored cookies were first made during the Middle Ages and are naturally gluten and dairy-free. Made with almond flour, egg whites, and super-fine sugar, they have an almost marzipan quality to them. Crisp and crunchy on the outside and soft inside, these small dome-shaped cookies are delicious. GATHER YOUR GROCERIES; 2 1/2 cups of almond flour 1 1/4 cup of baker's sugar (superfine sugar) Three egg whites 3/4 teaspoon of vanilla extract 3/4 teaspoon of almond extract Extra sugar for pressing the dough THE WAY TO DO IT: Preheat oven to 300°F and line baking sheets with parchment paper. In a bowl, blend the almond flour and sugar. Add the vanilla and almond extract to the egg whites in a mixing cup and blend for a few seconds. Add the egg white mixture to the dry ingredients and mix until the dough is smooth. Roll into large marble size balls of the dough.  Place on the parchment paper-lined baking sheet and pres

This spicy cake-style brownie has a hint of orange, a kick of cayenne pepper, and is balanced out with a pinch of sea salt. GATHER YOUR GROCERIES: One Box of Duncan Hines Decadent California Walnut Brownie Mix  2 large eggs  1/3 cup of vegetable oil  2 tablespoons water  1 teaspoon vanilla  zest of a small orange  dash of cinnamon  dash or two of cayenne pepper  1/4 teaspoon of sea salt  whipped cream for garnish THE WAY TO DO IT: Step 1: Preheat your oven to 325 and lightly oil your brownie pan. Step 2: Pour 1/3 cup of oil into a measuring cup, add the water, eggs, vanilla, and orange zest. Beat lightly to combine. Step 3: Pour the brownie mix into a large bowl. Add the cinnamon, cayenne, and sea salt. Stir until mixed. Step 4: Add your wet ingredients to your dry and stir only enough to combine. Step 5: Bake your brownies until a toothpick inserted into the middle comes out clean. Around 30 minutes. Serve with whipped cream and garnished with orange zest.

Creole Daube (pronounced "dohb") is a New Orleans specialty that transforms an inexpensive rump roast into a wonderfully flavorful and tender meal. This tasty dish is a blend of Italian Red Gravy with Cajun Roux. This recipe is an excellent example of the extraordinary melding of flavor, culture, and cuisine in New Orleans. GATHER YOUR GROCERIES: One rump roast (2-3 Pounds) One green bell pepper, chopped One jalapeño pepper, diced One onion, chopped Three ribs of celery, chopped Three garlic cloves, crushed One Fourth cup of all-purpose flour One Fourth cup of vegetable oil plus additional for browning the roast One 8 ounce can of tomato paste One 14 ounce can of diced tomatoes Two cups of water Two bay leaves, dried or fresh One teaspoon oregano One teaspoon basil One tablespoon parsley One tablespoon granulated sugar Salt, cayenne, and black pepper to taste THE WAY TO DO IT: Step 1: Cut the rump roast into 1-inch strips. Season roast strips with salt and pepper

My Irish Great Great Grandfather Frank Lawrence was a milkman who delivered milk to the fine homes of New Orleans during the early 1900s.  Milk would be delivered every day, except Sunday. My grandfather milked his dairy cows early each morning, then loaded his supply onto a small wooden buggy, pulled by his horse. He would then make his way along his route, knocking on his customers' doors.  The lady of the house would come to the door bringing whatever container she kept the family's milk in, and Frank would take his ladle and scoop out the amount of milk she had ordered. Then he would go to the next home.  One day Frank wasn't feeling well, so he asked his neighbor Joseph to run his route and deliver the milk. Joseph answered, "I will help you, but I don't know your route." Frank replied, "don't you worry, the horse knows the way." The neighbor wasn't too confident in Frank's horse, but to his surprise, the horse starte

I wanted to sleep late this morning, but an annoying little songbird flew to the bedroom window and tapped on the glass with his wings.      He perched on the window sill and chirped loudly when he failed to get in. His antics annoy me; however, they also make me laugh.

My Daddy was there from day one, so I would have two parents And know who my father was. My Daddy worked two jobs, so I would not know what it was like to grow up poor. My Daddy stood behind me when a bully came to intimidate, so I would learn to face a challenge. My Daddy comforted me when my husband told me that he wasn’t coming home again, ever. My Daddy was there for the birth of my son, my daughter and my grandchildren, so I would know that family comes first. My Daddy went to physical therapy for a month so he could walk me down the aisle on my wedding day. My Daddy is and will always be my Daddy.

Latin rhythms and cuisine have always meshed effortlessly into the New Orleans heritage, from the famous Carnival tune “Mardi Gras Mambo” to the spicy Spanish influences found in Creole Cooking. This flavorful white bean green chili with a Latin influence is simple to fix and perfect for cold evenings. GATHER YOUR GROCERIES: 4 cans of Blue Runner Creole Cream Style White Navy Beans 12 ounces of (3/4 jar) of Salsa Verde, use the whole jar if you like a lot of heat 16 ounces mango juice 1 pound country-style boneless pork ribs 1 red bell pepper, diced 1 green bell pepper, diced 1 medium onion, diced 4 cloves of garlic, crushed 1 tablespoon parsley Salt to taste THE WAY TO DO IT: Brown the spare ribs in a large pot on the stove. Remove the browned ribs and pour off any excess fat. Retain the brown bits stuck to the bottom of the pot. Add the diced peppers and onion to the pot and sauté until wilted. Add the garlic, salsa Verde, mango j

You refer to winter as "gumbo weather." You gave up Tabasco for Lent. You think your turkey should be deep-fried. You ever bought a beer at a drive-thru window. Any of your dessert recipes call for hot peppers. You let your coffee cool and find it has solidified. You think boudin, hog-head cheese, and beer is bland diet. Watching "Swamp People" inspires you to write a cookbook. You take a bite of 5-alarm Texas chili and reach for Tabasco. Your children's favorite bedtime story begins with, "First you make a roux..." You think the four seasons are onions, celery, bell peppers, and garlic. You think the four primary food groups are boiled seafood, broiled seafood, fried seafood, and beer." Your dinner plans begin with: "Well, I've got the rice started."

This trendy treat with a New Orleans flair is simple to make, perfect for entertaining, and sure to be raved about at your next party.   The velvet cake gives this treat a delicious cocoa flavor, and the bright red color makes it a festive addition to Holiday parties. GATHER YOUR GROCERIES: Red Velvet Cake - baked but not frosted One cup of Cream Cheese Frosting. (recipe below) Semi-Sweet Chocolate Chips - 1 bag One fourth cup of Whiskey THE WAY TO DO IT: Cook the red velvet cake following the directions on the cake mix package or your favorite from-scratch recipe. Cool the cake completely. Do not frost. Crumble cake into a large mixing bowl and drizzle the whiskey onto the crumbled cake. Dollop the cream-cheese frosting into the cake and whiskey mixture and combine thoroughly—chill mixture for one hour. Roll the chilled whiskey cake into quarter-sized balls and place it on a cookie sheet. Chill the balls until they are firm. Melt the chocolate chips in the microwave, following the

It was 1979, and my Cajun great uncle Rebel Lee was not feeling well. The family doctor told him that he would do something called exploratory surgery and determine what was wrong. After the surgery, Doc told him that there was so much cancer inside him that he had just sewed him right back together. That old doctor said Rebel Lee was about to meet his maker. Rebel Lee pondered about his life in the hours that followed. He came to realize that his life had been full of somedays. Someday, he will retire.  Someday, he will build a camp on the bayou.  Someday, he will hunt and fish anytime he wants to.  Now Rebel Lee understood there wouldn't be a someday, only today, with very few tomorrows. He decided that he wasn't going to wait any longer for someday. Rebel Lee would live his life the way he had always wanted to. Rebel Lee didn't go home to his bed as Doc told him to when he was released from the hospital. Instead, He changed out the t

Cajun French is different from the language spoke in France. Acadians migrated from France over 300 years ago. Just as Americans speak English differently after being separated from England for hundreds of years, the same is true of the Acadians. Here is a few of my favorite Cajun phrases: Bon Appetite! Enjoy! Bonjour Mes Amis Good day my friends. Ca c'est bon That's good! C'est magnifique That is great! Faire des commissions buy groceries, making grocery bill Fais do do   Traditional Cajun dance or party Lagniappe  An unexpected nice surprise. Laissez les bon temps roulet  Let the good times roll! Mamere Maw maw or Grandma Merci Beaucoup Thank you very much. Mon cher My dear. Mouche a mielle Honey bee

In New Orleans lingo, Gumbo Ya-Ya means everyone talking at once, usually at a large gathering or party. Making a roux is tricky and will take time to get to the desired color. However, a properly cooked roux is the backbone of this dish, and once mastered, you will love using it in all types of gumbos, soups, and stews. GATHER YOUR GROCERIES: 1 ¼ cups vegetable oil 1 ½ cups all-purpose flour 1 red bell pepper, diced 1 green bell pepper, diced 1 large onion, diced 2 celery stalks, diced 8 cups chicken stock or broth 3 cans of beer, your favorite 1 tablespoon sea salt ½ teaspoon black pepper ½ teaspoon cayenne pepper ½ teaspoon white pepper ½ teaspoon dried thyme 4 cloves minced garlic 2 bay leaves 1 tablespoon dried parsley ½ pound smoked sausage, cut into 1/4 inch-thick slices 1 pound roasted chicken, boned THE WAY TO DO IT: Open one can of beer and sip while cooking; you’re going to need it. Begin making your roux by preheating a thick pot using medium t

In October 1975, when I was twelve years old, my baby sister Bonnie Blue was born. Baby girl had curly white-blond hair, a round cherub face, and bright blue eyes. Bonnie Blue looked like an adorable Gerber Baby; Drool and all. As the big sister, it was my job to babysit Bonnie when my parents were away. I didn't mind, and by the time she turned two, I would often carry her to the park near our house. The park had many fascinations; an ancient oak tree for climbing, swings and slides to entertain little sister, and most of all, Frampton. At the age of fourteen, I had discovered boys, and Frampton was the first object of my affection. Frampton was a teenage boy with long wavy red hair that resembled an Irish setter’s coat and chocolate brown eyes. He was trying to grow a mustache. However, the hairs had only grown on the sides of his mouth and not under his nose. My father, Honest Joe, had decreed that I was not allowed to date boys until I turned fifteen. Nobody went against

This Cajun-style catfish dish has just the right touch of spices to give your taste buds some savory flavors, and it's inexpensive and easy to cook. This recipe calls for the catfish to be cooked in a cast-iron skillet or large, heavy skillet. GATHER YOUR GROCERIES 6 thin boneless catfish fillets ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon white pepper 1 teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 2 sticks of butter, melted lemon wedges THE WAY TO DO IT Rinse the catfish fillets under running cold water and then pat dry with paper towels. Combine dried thyme leaves, dried oregano leaves, cayenne pepper, black pepper, white pepper, sea salt, garlic powder, onion powder, and paprika in a small bowl. Dip catfish fillets in the melted butter and sprinkle with seasoning mix. Be sure to thoroughly coat each fillet. Heat a black cast iron skillet until it is sco

Cecil was Honest Joe's father, my grandfather, and a French-speaking Cajun born in Opelousas, Louisiana. Grandpa Cecil spent the latter part of his life living beside and fishing in the bayous of Terrebonne Parish. Cecil used round tar-dipped hoop nets and a small flat-bottom boat, called a pirogue, to bring in his favorite catch, catfish. Running catfish hoop nets was hard, back-breaking work, and those who made their living that way respected each other and looked out for one another. One night, just as Cecil was drifting asleep, he received a phone call from his close friend, his “podnah”, Jacques. Jacques told him, "I'm going away for a while, and I need you to take care of my nets and my dog." Cecil answered, "For sure! Where are you going?" Jacques said, "Just away" as the phone went dead. Grandpa harvested catfish from his friend's and his nets the following morning. When he finished his work, he piloted the pirogue back to his dock

This is one of my favorite seasonings mixes to provide an authentic Louisiana Cajun flavor to everything from red beans and rice, potatoes, appetizers, jambalaya, gumbo, and side dishes. The secret is the combination of black, cayenne, and white pepper; each one influences a different part of the palate. The blending of the three peppers, garlic, onion, salt, with a touch of sweetness gives the Wham-Bam effect to your mouth. A little sprinkle can spice up just about any dish. GATHER YOUR GROCERIES: ½ cup of sea salt 1/3 cup of granulated sugar 1 tablespoon of red cayenne pepper, white pepper,  ground black pepper, garlic powder, onion powder, and dried white rice. THE WAY TO DO IT: Mix the ingredients together and place them in a salt shaker for use at the table. The white rice keeps it sprinkling in humid weather. I also like to keep extra, mixed without the white rice, in a sugar bowl for cooking. I hope you enjoy the Wham-Bam Cajun Seasoning Mix. Bon Appétit!

  My Godmother’s name was Catherine. Because she was my Godmother, I called her Nanny. Catherine had a fantastic way with people. She went out of her way to be kind to everyone she met, and once she met someone, she treated them as a friend unless they proved otherwise. Nanny didn’t judge people by their appearance. She believed it is a person's personality and actions that define them. In the early 1950s, Nanny worked at F.W. Woolworth on Canal Street in New Orleans. Back then, most of the merchandise was kept behind sales counters. Customers had to be waited on by a salesperson if they wanted to try on shoes, slips, or dresses. At Woolworths there was a social scale among the staff,  Many thought that they were too good to wait on black customers, poor white people, or anyone different.  One day a male "Drag Queen '' performer who worked at a nightclub on Bourbon Street in the French Quarter came in.  When he asked to try on ladies

 Gather your Groceries 2 tablespoons vegetable oil 4 garlic cloves, minced 2 large onions, chopped 2 stalks celery, chopped 1 green bell pepper, chopped 1 teaspoon cayenne pepper 1 tablespoon of white sugar 2 cups of seafood or chicken stock  2 bottles of beer 1 can of diced tomatoes Dash hot sauce 2 bay leaves Salt and freshly ground black pepper 2 pounds large shrimp (about 32), shelled Cooked white rice and chopped green onions  The way to do it: Open one bottle of beer, sip during cooking. Heat a large, heavy pot over medium heat. Add oil. And cook the onions, celery, and green bell peppers until softened for about 5 minutes. Stir in cayenne and sugar let the vegetable brown (caramelize) slightly. (This is where the excellent rich brown color comes from.)  Add the chopped garlic and stir until it smells wonderful (30 seconds or so). Add the stock, tomatoes, your other can of beer, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes.

In January 1958, Elvis Presley traveled to New Orleans, Louisiana, to film the movie King Creole. King Creole is a 1958 American musical drama starring Elvis Presley. It follows a nineteen-year-old Danny Fisher (Presley) who gets mixed up with gangsters, two women, and the King Creole nightclub. The epic was Presley's last black and white film. Presley later indicated that of all the characters he portrayed throughout his acting career, the role of Danny Fisher in King Creole was his favorite.   My dad, Honest Joe, grew up on the streets of the Big Easy. Honest Joe and a few of his friends, tough-looking neighborhood boys, were hired by the film crew to convince the locals to remove anything on Bourbon street that didn't fit the noir theme of the movie. The teens worked earnestly to remove window air conditioners, garbage cans, flower pots, and street signs. Locals that didn't cooperate often found that their stuff would be missing the following morning. The boys did such