Ever since I was a child, I’ve looked forward to Easter and all the candy that goes with it. I have long been a fan of Elmer’s Gold Brick Eggs. The rich, creamy chocolate candy with pecans is positively yummy. And the company that makes these chocolate eggs and a wide assortment of other candies began in New Orleans.
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If any of you are planning a trip to New Orleans you may want to jot these dates down on your calendar.
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Want to know everything about butter? log onto www.webexhibits.org for a look at a “culinary treasure as old as King Tut’s tomb.” Learn interesting factoids like the etymology of the word butter (”from bou-tyron, which seems to mean ‘cowcheese’ in Greek”) and much more. Spread the word - butter is on exhibit.

As a school kid, I brown-bagged for lunch. My sandwiches were always uusual and no one would sit next to me in the cafeteria when I got sardines and yellow mustard on white bread. I loved that sandwich and today, as I read that on this day in history (1873 or 1876) the first canned sardines were sold in the U.S., I ate a nostalgic lunch.

During World War II, Spam (a product that was first introduced by Geo. A. Hormel & Company in 1937) became a popular ration of the military. Hawaiians consume more than any other state per year, followed by Alaska, Texas, Alabama, and Arkansas.

I’m a big fan of corn dogs, but passed a corn dog stand setting up for tonight’s Mardi Gras parades in New Orleans and conned the operator to sell me one before he officially opened. It was good! Hot and slathered with hot mustard.
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Also in the January/February 2005 issue of SAVEUR Magazine, I was happy to read a piece written by New Orleans writer Pableaux Johnson on the history and merits of my personal favorite—an oyster po-boy.
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In the January/February 2005 issue of SAVEUR Magazine, I noticed the reference to hearth cooking, which brought back some memories from my childhood.
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Today is National Irish Coffee Day. Irish coffee was supposedly created in the early 1950s by Joe Sheridan, a bartender at the Shannon Airport and popularized by a travel writer who discovered it there and brought it to the States.

Konriko Rice Mill was built in 1912 in New Iberia, making it the oldest continuously running rice mill in America.
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