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To welcome in the summer, we decided to have a crawfish boil. A wonderful idea, but we were completely ignorant of crawfish in general and preparing crawfish in particular. Fortunately, we were able to call on our local crawfish connoisseur, Larry Temple. Larry hails from Mississippi and what he doesn't knows about southern and cajun cooking isn't worth knowing.
The day was overcast, hot, and humid.
The misquitos were out in abundance. It felt just like we were in Louisana.
We stepped through the many stages of preparing for the actual boil. This
takes several hours and more than a few beers -- the beer is essential to
a successful boil. Finally we were able to boil and serve. The food and company
were enjoyed by all..