Author: Emily Gautreaux

Hearty Chicken Fricassee with Baby Red Potatoes

There are few dishes more comforting than a skillet of chicken fricassee gently bubbling on the stove. Rooted in both French and Louisiana culinary traditions, fricassee blends the technique of browning meat with slow simmering in a savory gravy. In homes across South Louisiana, this dish, courtesy of Louisiana Cookin,  has long appeared on weeknight tables and Sunday suppers alike, often served over a generous scoop of hot rice. Much like the hearty stews celebrated in Cajun kitchens from Louisiana to the bayous beyond Lafayette, chicken fricassee delivers deep flavor without complicated steps.

Traditionally influenced by French cooking methods, fricassee once referred to a white stew made with poultry or veal. Over time, the Louisiana version evolved, embracing bold seasoning and roux-based gravies that reflect Cajun and Creole heritage. This particular preparation uses pantry staples and a touch of prepared roux for ease, similar to products found in regional kitchens like Kary’s Roux. The result is a rich, velvety sauce that clings to tender chicken thighs and hearty potatoes, creating a one-skillet meal that feels both rustic and refined.

Ingredients:

  • ● 6 boneless, skinless chicken thighs (about 2 pounds)
  • ● 3 cups chicken broth
  • ● 1½ pounds baby red potatoes, quartered
  • ● ¼ cup prepared roux
  • ● 1 medium yellow onion, chopped
  • ● 2 stalks celery, chopped
  • ● 1 medium bell pepper, chopped
  • ● 2 cloves garlic, minced
  • ● 2 tablespoons vegetable oil
  • ● 2 teaspoons fresh thyme leaves
  • ● Cajun seasoning, to taste
  • ● 1½ teaspoons kosher salt
  • ● 1 teaspoon ground black pepper
  • ● Hot cooked rice, for serving

Directions for Chicken Fricassee:

  1. 1. Begin by heating vegetable oil in a large cast-iron skillet over medium-high heat. While the oil warms, season the chicken thighs evenly with kosher salt and black pepper. Place the chicken into the hot skillet and allow it to brown undisturbed for about three minutes per side. This step builds foundational flavor, creating golden edges that later enrich the gravy. Once browned, transfer the chicken to a plate and set aside.
  2. 2. In the same skillet—without wiping it clean—add the chopped onion, bell pepper, celery, and minced garlic. This aromatic trio, often referred to as the “holy trinity” in Cajun cooking, forms the backbone of countless Louisiana dishes. Cook over medium heat, stirring frequently, until the vegetables soften and become fragrant, about three minutes. Their natural sweetness begins to balance the savory depth of the browned chicken.
  3. 3. Pour in the chicken broth and add the prepared roux. Whisk thoroughly to ensure the roux dissolves smoothly into the liquid. Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer gently for about 10 minutes. Stir frequently as the gravy thickens and takes on a silky consistency. The sauce should coat the back of a spoon but remain pourable.
  4. 4. Return the browned chicken thighs to the skillet, nestling them into the gravy. Add the quartered baby red potatoes around the chicken. Season lightly with Cajun seasoning, adjusting to taste depending on your preferred spice level. Cover the skillet and cook over medium heat for approximately 25 minutes. The chicken is done when it reaches an internal temperature of 165°F, and the potatoes should be fork-tender. Just before serving, sprinkle fresh thyme leaves over the top for a bright, herbal finish.
  5. 5. Serve the fricassee generously over hot cooked rice, allowing the gravy to seep into every grain.

Notes:

Although this dish stands confidently on its own, a few simple sides round out the meal beautifully. A crisp green salad dressed with a light vinaigrette offers refreshing contrast to the rich gravy. Steamed green beans or sautéed okra add a seasonal touch, especially during warmer months. For a more indulgent spread, warm French bread or buttered cornbread works perfectly for soaking up every last bit of sauce.

If preparing this for guests, consider beginning the meal with a light appetizer such as deviled eggs or a small seafood gumbo. The layered flavors create a full Southern-inspired menu without overwhelming the palate.

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From Waterfalls to Gondolas: Best Experiences of Stowe, Vermont

Tucked into the northern reaches of Vermont, Stowe, Vermont has long been celebrated as a quintessential New England getaway, as per this travel blog article from Compass Roam. Although peak fall foliage can feel elusive—arriving too early or too late depending on weather and elevation—the town’s charm extends far beyond leaf-peeping season. Set against the rolling ridgelines of the Green Mountains, Stowe offers year-round adventure, postcard-worthy scenery, and a downtown that feels lifted straight from a holiday film set. Whether visiting during the golden days of October, the snowy depths of winter, or the mild, trail-filled months of summer, Stowe, Vermont delivers a full itinerary in a compact mountain setting.

Relax at Spruce Peak Village

At the base of Mount Mansfield sits Spruce Peak, a lively alpine village offering lodging, shopping, seasonal ice skating, and summer concerts. During winter, ski trails connect directly to the village, creating seamless access to the slopes.

Visit Stowe Vermont Covered Bridges

Vermont boasts more than 100 covered bridges, and one of the most talked-about is Gold Brook Covered Bridge (Emily’s Bridge). Surrounded by forest and local legend, the historic structure adds a dose of intrigue to scenic drives through the countryside.

Get Lost in Percy Farm Corn Maze

Seasonal fun awaits at Percy Farm Corn Maze just outside Stowe. Crossing a small bridge into wide-open fields feels like stepping into rural Vermont at its finest. The maze can take longer than expected to complete, but that’s part of the charm. The surrounding farmland and mountain backdrop make it more than just a puzzle—it’s an immersive autumn experience.

Hike to Moss Glen Falls

A short drive outside town leads to Moss Glen Falls, one of the area’s most accessible waterfalls. The gentle trail reaches the cascading falls in under half an hour, making it ideal for a quick nature immersion. The sound of rushing water and moss-covered rocks create a serene mountain setting that feels remote despite its proximity to town.

Explore Bingham Falls

Another scenic option is Bingham Falls, a 1.3-mile out-and-back hike that rewards visitors with dramatic rock formations and a striking waterfall pool. During warmer months, it becomes a popular swimming spot. After rainfall, the trail can be muddy, so checking conditions beforehand enhances the experience.

Drive the Auto Toll Road to Mount Mansfield

No visit feels complete without ascending Mount Mansfield, Vermont’s highest peak. The historic Auto Toll Road winds carefully up the mountainside and is open from late spring through fall. The drive rewards visitors with panoramic views stretching across the Green Mountains. Many choose to picnic at the summit while soaking in the scenery.

Walk or Bike the Stowe Recreation Path

The 5.3-mile Stowe Recreation Path connects resorts, restaurants, and downtown via a paved, non-motorized trail. Following the West Branch River and framed by mountain vistas, it offers one of the most scenic ways to experience the area. Whether walking, cycling, or simply pausing for photographs, the path reveals Stowe’s natural beauty at a relaxed pace.

Take a Gondola Ride at Stowe Mountain Resort

For sweeping alpine views without a strenuous climb, ride the gondola at Stowe Mountain Resort. The 11-minute ascent rises toward the summit of Mount Mansfield, unveiling rolling ridgelines along the way. Open mid-June through mid-October, the gondola offers access to summit trails and dining at the Cliff House Restaurant.

Discover Smugglers’ Notch

Just north of town, Smugglers’ Notch State Park features towering cliffs, winding roads, caves, and expansive hiking trails. Historically used for smuggling goods during the early 19th century and later during Prohibition, the narrow mountain pass carries both natural grandeur and fascinating lore. The scenic drive alone is worth the visit.

Stowe proves that small mountain towns can deliver expansive experiences. From waterfall hikes and gondola rides to scenic drives and historic bridges, this Vermont destination blends outdoor adventure with timeless New England charm. Even if peak foliage proves unpredictable, the surrounding beauty of the Green Mountains ensures that every season feels like the right one.

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Compostable Carnival: Inside LSU’s 2026 Biodegradable Bead Project

As the 2026 Mardi Gras season unfolded, researchers and students at Louisiana State University sent something entirely different into the air during parade season: biodegradable bead necklaces designed not just to dazzle crowds, but to grow in backyard compost piles, according to this article from The Advocate. Led by Associate Professor Naohiro Kato, the project marked the latest chapter in a yearslong effort to rethink one of Carnival’s most iconic — and controversial — traditions.

Approximately 1,500 3D-printed necklaces were produced for distribution at three major parades: the Krewe of Freret and the Krewe of Tucks in New Orleans, along with the Krewe of Artemis in Baton Rouge. Unlike conventional plastic beads, these necklaces were intentionally designed to break down in soil. Each spidery, geodesic orb — connected by delicate chains and colored in traditional purple, green, and gold — carried a distinct LSU flair with the phrase “Geaux Tigers!” etched into the design.

What made the beads especially novel, however, was what lay inside. Each biodegradable bead orb contained an okra seed. When composted properly, the biodegradable material was intended to decompose harmlessly, allowing the seed to sprout and eventually produce okra — a staple ingredient in Louisiana gumbo. The concept blended environmental science with cultural symbolism, transforming what was typically parade litter into a potential garden harvest.

Kato’s interest in sustainable bead production had begun years earlier inside his laboratory, where he noticed an oily residue forming in a beaker of algae. That observation sparked the idea that algae byproducts might serve as a base for moldable, biodegradable plastic. By 2022, he and his students had successfully produced prototype bio-beads using algae-based plastic blended with commercially available biodegradable materials similar to those used in compostable utensils. While the early versions demonstrated promise as an eco-friendly alternative to petroleum-based imports, they proved costly and visually underwhelming.

The biodegradable bead  project evolved significantly with input from graduate and undergraduate researchers. Biology graduate student Alexis Strain proposed using 3D printing technology to create lighter, more intricate bead structures capable of housing seeds. Meanwhile, undergraduate student Tyler Besse helped maintain and operate the laboratory’s 23 3D printers, which ran steadily to produce the necklaces. During fabrication, okra seeds were carefully inserted midway through the printing process, embedding them securely inside each orb.

For Kato, the initiative remained experimental. The 2026 parade season served as a real-world test to determine whether the seed-bearing beads would truly sprout after composting. Rather than pursuing mass production or commercial manufacturing, the professor emphasized accessibility. His long-term vision centered on making the 3D-printing plans publicly available so that schools, libraries, and community groups could produce their own biodegradable throws. In doing so, the project shifted from a single university experiment to a potentially statewide educational movement.

Mardi Gras beads have long symbolized celebration, but they have also contributed to mounting environmental concerns. Millions of traditional plastic necklaces have been imported and discarded each year, often ending up in storm drains, waterways, and landfills. LSU’s biodegradable beads attempted to address that issue at its source by reimagining what a parade throw could be. Instead of single-use plastic, the 2026 season featured necklaces designed with decomposition — and regeneration — in mind.

As Carnival concluded, the bio-bead experiment stood at the intersection of tradition, technology, and sustainability. Whether paradegoers ultimately composted their beads in significant numbers remained to be seen. But even modest participation suggested that the 2026 Mardi Gras season yielded more than memories — it produced okra plants rooted in Louisiana soil. In the process, the initiative sparked broader conversations about how beloved cultural traditions could evolve responsibly, blending celebration with environmental stewardship and inspiring future innovations across the state.

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How LCTCS Responded to Workforce Demands Across Key Industries

As key industries across Louisiana faced accelerating retirements, rapid technological change, and growing competition for skilled workers, the Louisiana Community and Technical College System (LCTCS) increasingly positioned itself as a frontline solution for workforce demands and development. Rather than relying on traditional, long-term academic pathways, LCTCS emphasized short-term, job-focused training designed to move residents quickly into sustainable careers while helping employers meet immediate hiring needs, as per this article from Nola.com. Colleges across the system relied heavily on industry advisory boards, regional economic partners, and labor market data to ensure programs aligned closely with real-world demand. This industry-driven approach reflected a broader shift toward faster, more flexible education models tailored to Louisiana’s evolving economy.

One example of this strategy to meet workforce demands could be seen at Bossier Parish Community College, where leaders partnered with the North Louisiana Economic Partnership to launch the Employment Preparedness and Workforce Readiness (EMPWR) program. The six-week initiative targeted individuals without prior experience in skilled trades, offering them exposure to multiple industries in a compressed timeframe. The program introduced foundational concepts in manufacturing, workplace safety, and the use of tools and personal protective equipment, while also connecting students directly with regional employers early in the process. This structure allowed students to explore career options while positioning employers to further train candidates in company-specific processes.

In developing EMPWR, BPCC administrators also responded to employer feedback emphasizing the importance of reliability, communication, and professionalism. Employers repeatedly expressed the need for workers who could meet attendance expectations and adapt to structured work environments. As a result, EMPWR was intentionally designed to mirror real-world job conditions. Students were required to pass a drug screening prior to enrollment and commit to a full-time weekday schedule that closely resembled standard employment hours. Program leaders reported that this structure helped reinforce punctuality, accountability, and workplace readiness, traits employers later observed consistently among graduates.

BPCC also addressed workforce demands and shortages in the transportation sector through its commercial driver’s license program offered at the college’s Natchitoches campus. Revived during the previous summer, the six-week, 240-hour CDL program blended classroom instruction with simulator-based training and extensive behind-the-wheel practice. College officials noted that increasing retirements among professional drivers had raised concerns across the transportation and distribution industries statewide. The program’s return generated strong interest from both employers and students, underscoring the continued demand for skilled drivers to support regional logistics and supply chains.

Further south, South Louisiana Community College adopted a similarly agile approach to workforce development. Over the past fiscal year, the college launched several new short-term credential programs, including Industrial Maintenance Technician, Aviation Sheet Metal, and Certified Logistics Technician. Each program was designed to compress training timelines while still delivering industry-relevant skills. Early outcomes demonstrated immediate impact, as all recent Industrial Maintenance Technician graduates secured employment soon after completing the program, prompting the college to schedule additional cohorts.

The Certified Logistics Technician credential emerged directly from feedback provided by Acadiana-area companies,many of which highlighted the need for employees who understood how transportation, warehousing, inventory management, technology, and business operations intersected. Program administrators explained that the CLT curriculum was designed to provide a comprehensive understanding of supply chain systems. Graduates were prepared for roles across industries such as energy, healthcare, manufacturing, and retail, where logistics knowledge remained essential to daily operations and long-term efficiency.

As retirements continued to accelerate and technology reshaped nearly every sector, Louisiana’s ability to compete economically increasingly depended on how quickly it could develop skilled talent. Across the state, LCTCS colleges worked closely with employers to deliver training that was faster, more targeted, and aligned with immediate workforce demand. By prioritizing short-term credentials and industry-driven program design, the system helped ensure residents gained access to family-supporting careers while employers secured the skilled workforce needed to sustain growth and innovation.

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One of Florida’s Most Unique Landscapes: Grayton Beach State Park

A striking blend of emerald Gulf waters, sugar-white sand, and rare coastal dune lakes defines Grayton Beach State Park, one of the most visually distinctive protected landscapes along Florida’s Emerald Coast. Spanning nearly 2,000 acres near Santa Rosa Beach, the park balances untamed shoreline, pine flatwoods, and brackish lakes in a way that feels both remote and carefully preserved, as per this travel blog article from Travel + Leisure. From its cool, alabaster sand to the quiet edges of Western Lake, Grayton Beach offers a setting where nature dictates the rhythm of the day.

Morning light softens the dunes and turns the Gulf of Mexico into a pale sheet of green, while long shadows stretch across the still surface of Western Lake. The sand here remains cool underfoot even in warmer months, a defining feature of the quartz-rich beaches of the Florida Panhandle. Trails slip from beach to marsh to pine forest, creating a seamless transition between ecosystems rarely found in such close proximity.

Grayton Beach State Park stands out as one of Florida’s most ecologically diverse coastal parks. Coastal forests, dune systems, and wetlands support a wide range of wildlife, including white-tailed deer, gray foxes, and numerous bird species moving between shoreline and forest. As part of the Great Florida Birding Trail, the park regularly attracts osprey, bald eagles, and seasonal shorebirds such as snowy plovers and red knots.

Its defining feature is the presence of rare coastal dune lakes—an ecosystem found in only a handful of places worldwide. Within the park, Alligator Lake, Little Redfish Lake, and Western Lake sit just behind the dunes. These lakes are fed by rainfall, groundwater, and small streams, periodically breaching their sandy barriers to connect with the Gulf. This exchange creates constantly shifting brackish conditions that shape plant life, fish populations, and feeding grounds for birds along the outfalls.

The park offers a wide range of outdoor experiences that encourage slow exploration rather than packed itineraries. Offshore, a series of artificial reefs supports vibrant marine life, making snorkeling a popular activity during calm conditions. The shallow reef structures draw fish, rays, sea turtles, and other species, especially during warmer months when underwater visibility improves.

Onshore, the beach itself invites long, unhurried days. Swimming, walking the shoreline, or watching the light change over the dunes requires little more than time and attention. Western Lake adds another dimension, with calm waters well suited for kayaking or paddleboarding. Paddlers often trace the lake’s quiet edges, slipping through marsh grass and occasionally reaching the Gulf when water levels allow.

Hiking and biking provide access to the park’s interior landscapes, with routes that connect seamlessly to the Timpoochee Trail. A one-mile nature trail near the beach crosses dunes, salt marsh, and shaded pine flatwoods, while a longer loop circles Western Lake for a deeper immersion. Beyond the park boundary, the paved Scenic Highway 30A path connects nearby beach communities, making cycling an easy way to explore the surrounding coastline.

Grayton Beach State Park remains beautiful throughout the year, but late fall through early spring offers the most tranquil experience. Cooler temperatures, softer light, and fewer visitors create an atmosphere that highlights the park’s natural subtleties. Spring and fall deliver comfortable days with changing bird activity, while summer brings longer daylight hours alongside heat and heavier crowds. For those seeking quiet beaches, reflective water, and a slower pace, the cooler months showcase Grayton Beach at its most serene.

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The Ultimate Tres Leches Cake for Any Occasion

Soft, airy sponge cake meets a luxurious soak of three milks in this classic tres leches cake from Martha Stewart’s cooking blog, a dessert beloved for its balance of richness and lightness. Named for the trio of milks poured over the cake after baking, this recipe transforms a simple batter into a moist, custard-like dessert that stays tender from edge to center. The cake bakes up golden and structured enough to absorb every drop of the sweet milk mixture without becoming soggy, making each slice indulgent yet delicate. Finished with lightly sweetened whipped cream and fresh fruit, this tres leches cake delivers contrast in both texture and flavor. Serve it straight from the pan for an effortless presentation, whether you’re celebrating a special occasion or simply craving a timeless, crowd-pleasing dessert.

Ingredients:

  • 5 large eggs
  • 5 cups fresh fruit (optional), such as oranges or berries
  • ½ cup (1 stick) butter, melted and cooled, plus more for baking dish
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 cup sugar, divided
  • ½ teaspoon coarse salt

Directions:

  1. Preheat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, beat the eggs and ¾ cup sugar on high speed until pale, thick, and voluminous. Add the vanilla extract and beat until combined.
  3. With the mixer on low speed, gradually add the flour mixture, mixing just until incorporated. Gently fold in the melted butter using a rubber spatula.
  4. Transfer the batter to the prepared baking dish and bake until the top is golden and a toothpick inserted in the center comes out clean, about 30–35 minutes, rotating the dish halfway through.
  5. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. Poke the warm cake all over with a wooden skewer or toothpick, then slowly pour the milk mixture over the cake. Let cool to room temperature.
  6. In a large bowl, whip the heavy cream with the remaining sugar to medium peaks. Spread the whipped cream evenly over the cooled cake and top with fruit, if desired.

Notes:

  • Serve straight from the pan: Tres leches cake is meant to be enjoyed directly from the baking dish. There’s no need to invert or transfer it, which keeps the soaked cake intact and makes serving easier.
  • Chill before serving for best texture: While the cake can be served once cooled, chilling it for a few hours allows the milk mixture to fully absorb and the flavors to meld, resulting in cleaner slices and a more custardy crumb.
  • Customize the topping: Fresh berries, sliced strawberries, mango, pineapple, or citrus segments all pair beautifully with the creamy base. For extra flavor, lightly macerate fruit with a touch of sugar or citrus juice before serving.

Tres leches cake remains a timeless dessert because it delivers comfort, elegance, and indulgence in every bite. With its light sponge base and rich milk soak, this cake strikes a rare balance—decadent without feeling heavy, sweet without overwhelming the palate. The whipped cream topping and optional fresh fruit add a final layer of texture and brightness, making each slice feel complete. Whether served chilled from the refrigerator or enjoyed shortly after assembly, this tres leches cake is a dependable crowd-pleaser that works just as well for celebrations as it does for casual gatherings. Simple in preparation yet impressive on the table, it’s the kind of dessert that earns repeat requests.

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