The Southeast Advocate 02-11-2026

BY LINDA GASSENHEIMER

CRANK UP

THE HEAT

When cold weather arrives in Louisiana, it seems like everyone in the state pulls out their gumbo pots and starts stirring the roux. Aside from gumbo, the warmest and coziest dishes always do the trick to combat the winter blues. Here are some favorites to try at home.

6. Ladle the soup into bowls and garnish with grated Parmesan cheese. ä See RECIPES, page 2D

(about 1 minute).

PHOTO BY MANDY COWLEY

Relax, reconnect in Gulfport

BY JOY HOLDEN Staff writer

Sometimes, a quiet weekend in Gulfport, Mississippi, is the best solution to reconnect with a long-lost friend. Just a close drive away, a stay at a 1950s cabin only two blocks from the beach checks off the boxes for a comforting weekend. Gulfport two hours from Baton Rouge — is nearby for a serene stay on the coast. For those who want to party and celebrate, Biloxi is just a few interstate exits away, but for those who want to play games, create vision boards, catch up on movies, drink coffee on a screened-in porch, walk on the beach and eat good seafood, Gulfport will do the trick.

The Knotty Pine, a charming beach cottage on Airbnb, is a two-bedroom, one-bath home full of character The cottage has floor-to-ceiling knotty pine siding, which feels warm and nostalgic. This retreatstyle cottage even includes a game room with a functioning old-school pinball machine.

Located a few streets from U.S. 90, also known as Beach Boulevard, the Knotty Pine is a walkable distance to the beach for scenic exercise or beach picnics. Beach Boulevard is a scenic, 26-mile highway that stretches along the Gulf, offering coastal views and beach access. Along Beach Boulevard are stately homes among large oak trees right across from the beach. When it comes to dining out, one popular local spot is Shaggy’s, located on Beach Boulevard. Shaggy’s

Cauli

offers scenic views and a bright, open-air restaurant with a friendly atmosphere. The fish tacos and beachy cocktails come highly recommended in addition to all the other fresh seafood on the menu.

For breakfast, brunch or lunch, Blue Dog Bistro is a charming spot for a variety of diners. Whether the guest is paleo, gluten-free, vegetarian or has a sweet tooth, this bistro prides itself on having several options for any customer

Their menu is cleverly split into “Good Dog” and “Bad Dog” sections, for either healthy or decadent items.

The spinach and mushroom frittata with spinach, free-range eggs, oyster mushrooms, tomatoes, onions and Parmesan cheese is on the Good Dog side, while the free-range skillet with eggs, Cochon pork, bell pepper onion, fried potatoes, oyster mushrooms and cheddar cheese is on the Bad Dog side. Their blueberry ricotta pancakes are recommended as well.

One way to pass the time is to stop by Coast Roast, an industrial-style brick coffee shop near downtown for some rich coffee or flavored tea.

After stopping for a caffeine pick-me-up, visitors can go shopping, either at Thriftique, a local antique

market, or Gulfport Premier Outlets.

For a casual dinner downtown, Tony’s Brick Oven Pizza has an Italian menu with appetizers like antipasto skewers and arancini, sandwiches, salads and pizzas — including a gumbo pizza with spicy file roux, shrimp, crab meat, andouille sausage, rustic tomatoes and sliced okra.

For visitors with interests like trains, planes and sea life, Gulfport has a selection of museums.

Traintastic Train Museum, formerly known as Mississippi Coast Model Railroad Museum, has a combination of model train displays in various sizes, STEAM-inspired activities for young and old and interactive train exhibits.

The Mississippi Aviation Museum highlights the adventures of the first African American pilot to fight in combat in the Ethiopian War, John C. Robinson, the “Brown Condor.” Other Mississippi aviation pioneers are also celebrated in the 33,000-square-foot museum, as well as historical artifacts, audio/visual media and real airplanes.

The Mississippi Aquarium, on Beach Boulevard, is an ideal place for families and fans of sea creatures. A touch pool, multiple exhibits, a bottlenose dolphin, American crocodiles, North American river otters, green sea turtles and many other animals await visitors.

Gulfport may be more on the quiet side of the Mississippi Gulf Coast, but it’s a place to go for retreat and reconnection.

Email Joy Holden at joy holden@theadvocate.com.

‘Steaks’ With White Bean Puree and Chimichurri

sor, combine parsley, cilantro, shallots, garlic, ¼ cup olive oil, vinegar, oregano, black pepper red pepper flakes and salt. Process until the ingredients are minced and combined, adding more olive oil until you reach the desired consistency Season to taste with more salt or pepper, as desired, then transfer to a small bowl (Sauce should be more like salad dressing than pesto.)

2. Prepare beans. Place beans into a blender with the juice of 1½ lemons, 1 minced garlic clove, nutritional yeast and a generous pinch of salt and pepper Blend, adding a little bit of water at a time, until you get a creamy consistency. If you like, add a little garlic powder or white miso for extra oomph.

3. Chop 2 or 3 thick flat steaks out of the middle of the cauliflower by slicing from the stalk up to the top Save the florets that fall off for another recipe or add to a pan with a little salt, pepper, paprika and olive oil and stir-fry until brown and

CAULIFLOWER

Continued from page 1G

plant-forward recipe is another winner for brassica lovers. Instead of breaking the white head into florets or boiling and mashing it like you would potatoes, I sliced the cauliflower into thick “steaks.” Then, after seasoning the slabs with salt, pepper and smoked paprika, I fried it in butter with minced garlic until it

1 plain rotisserie chicken (meat removed and saved for another meal)

Easy Rotisserie Chicken Broth

1 onion, quartered 3 carrots, sliced 2 celery ribs, sliced 3 cloves of garlic Salt

1. In a large stock pot, combine all of the ingredients and cover with water

2. Bring the pot to a boil, then reduce heat and let the stock simmer on low for about 2 hours.

3. Turn off the heat, and let the stock cool. Use a fine-mesh strainer to strain stock and set aside to use for soup.

Albondigas

My mother-in-law’s albondigas recipe is, like her, very flexible and forgiving. It is also the perfect cold-weather treat. When I make it, rarely do I measure anything, but for those who need exactness, I will do my best to get the albondigas recipe down precisely — though it is important to note that it’s a dish that you can easily adjust to suit your family’s tastes. Recipe by Jan Risher, as taught to her by Maria Luisa Saldano Arrendondo de Naudin.

8-10 cups of chicken broth

1 whole onion

1.5 pounds good hamburger meat

¾ cup to 1 cup uncooked shortgrain rice Jalapeños to taste (I sometimes use one, as the Rotel provides enough heat for me, but my husband prefers more.)

1 bunch cilantro

1 can Rotel or 2 cups chopped tomatoes

1. Start with a large pot. Add 8 to 10 cups of chicken broth (make your own, buy or use bouillon) and a whole onion.

2. Mix 1.5 pounds of good hamburger meat (or ground chuck) in a bowl with uncooked rice. Mix together with your hands.

was crispy on both sides. The steaks then went into a hot oven and were slowroasted until they were tender enough to be pierced with a fork. The coup de maître? After plating the cauliflower on a swoosh of lemony white bean puree, I topped it with a bright and herbaceous (and garlicky) chimichurri made with fresh parsley and cilantro. If eating more veggies is a new year’s goal, I succeeded brilliantly with this dish —

crispy to serve on top of the finished dish.

4. Preheat oven to 400 F.

5. Season steaks with salt, pepper and paprika on both sides.

6. Add butter to a large cast-iron or other ovenproof pan (mine measured 12 inches) and heat over medium-high heat.

7. When butter is sizzling, add cauliflower slices and garlic and allow to cook for about 5 minutes until you get a good sear on one side of the steaks. (You will want to press it down with a spatula.) Then flip and cook the other side until seared and golden brown.

8. Place pan in preheated oven and roast until the cauliflower is tender and deeply golden brown, about 20 minutes. (You will be able to easily pierce it with a fork.)

9. To serve, spoon ½ cup bean puree into the middle of a plate and spread it in a circle with a spatula. Place cauliflower steak on top, drizzle with chimichurri and scatter over the fried reserved cauliflower bits, if using.

and you can, too! When choosing cauliflower, look for creamy white heads that feel heavy, with tightly packed florets. There shouldn’t be any black spots on the curds — that’s a sign the veggie is getting old and on a road to being tossed (though you can still eat it if you cut the spots off). You can use any mix of fresh herbs for the chimichurri. Just be sure to add some vinegar along with the garlic and crushed red pepper to brighten the flavor

3. Once the meat and rice are mixed, turn on the pot of broth on medium heat. Immediately start making meatballs with the beef/rice mixture (about the size of golf balls or slightly smaller). Place each meatball in the broth.

Cassoulet

Serves 6-8. Recipe is by Conny Hibbeler

15-ounce cans cannellini beans (or other white bean such as great northern), rinsed and drained

1 2.8-ounce jar duck rillettes or duck confit, divided (optional) 1 tablespoon canned mutton, or other chopped braised meat like pork or beef

¼ to 1 cup chicken stock

½ to 1 cup breadcrumbs

1 to 3 teaspoons olive oil Coarse kosher salt and pepper to taste

1. Pour yourself a glass of wine or other beverage of your choice to enjoy while cooking.

2. Render the pancetta in a saute pan over low heat.

3. Add ¼ cup wine to pancetta and let braise on low heat for 5 minutes.

4. Remove pancetta with a slotted spoon; set aside.

5. Saute onions in the pancetta grease over medium heat for 3-5 minutes.

6. Add celery, garlic, tomatoes, carrot, parsley, basil, thyme, cloves, nutmeg, liquid aminos and a splash of wine to the pan. Cover, turn heat to low, and let cook 5-10 minutes.

Dear Miss Manners: Strangers want to make small talk with me while waiting in grocery checkout lines, at bus stops, at the bank, during flights, etc. I do not want to make friends with strangers every time I step outside my house. When this happens, I can’t bring myself to tell these people, “I’m sorry, but I don’t really want to talk,” because it is considered rude. I attempt to drop gentle hints that I want to be left alone, through body language and short answers to their questions, but most of these people seem to be immune to hints. So, I am forced to think up innovative ways to avoid talking while being careful not to hurt their feelings. For instance, in order to avoid a chatty lady who wants to become my friend at my regu-

4. Cook as slowly as possible. If broth comes to a boil, turn down to low, cover and cook on low for 10 more minutes. 5. The meatballs will start floating as they’re cooked. (If you cook it too fast the meatballs and rice will break up and come apart. It’s still delicious, just not as pretty.) 6. Then, I prefer to add one can of roasted tomato mild Rotel (though you can chop tomatoes and add jalapeños to your taste). 7. Cook about 10-15 more minutes. Then add a bunch of fresh cilantro, chopped.

7. Remove pan from heat and use an immersion blender or potato masher to puree the tomatoes. To reduce the potential messiness of this step, tomatoes can be chopped before adding them to the pan in step 6. Let the mixture rest.

8. Divide beans into three bowls. In first bowl, mix in half the pancetta. In second bowl, mix in 1 tablespoon duck, if using. In third bowl, mix in mutton or other chopped braised meat.

9. Stir remaining pancetta and duck into the vegetable mix resting in the pan.

10. Add one bowl of bean-

meat mixture to the pan at a time, stirring between additions.

11. Cover and let simmer on medium-high for at least 15 to 20 minutes. Consistency should be somewhere between a soup and a stew Adjust consistency with chicken stock if necessary

12. Remove from heat and let rest at least 5 minutes. Before serving, top with breadcrumbs and a generous drizzle of olive oil. Sprinkle with salt and black pepper for texture and taste. 13. Serve with a baguette and a simple green salad.

lar bus stop, I go to another stop that is slightly out of my way Once on a nine-hour flight, I was seated next to a talker, and I craned my neck the other way for the entire nine hours in order to avoid catching their eye, which would have led to a long conversation First, the obvious question: How can I let these well-meaning folks know, without being rude, that I do not wish to have a conversation?

The second part of my question is more philosophical than practical. Why is it not considered rude to engage me in conversation against my will, but it IS considered rude to tell people you don’t want to talk? Why is their desire to talk to me more valid than my wish not to talk to them? Is there an etiquette rule that says I must suffer instead of them?

Gentle reader: Our ideas about rules and laws are inevitably shaped by major ones like the Ten Commandments and the Bill of Rights, which are short and pithy But as a species, we don’t like to read (or take) instructions. Even the big rules are understood to include fine print, like killing in self-defense or not shouting “fire” in a crowded theater Yes, it is impolite not to respond when spoken to. But it is also impolite to engage someone in conversation against that person’s inclination Miss Manners assures you that you are not being impolite if, after one or two short responses, you find something to do that won’t give

COMMUNITY

Krewe of Tucumcari

The Krewe of Tucumcari gathered on Jan. 17 for a royalty party to honor the 2026 royal court. Shown are, from left, seated, King James Keith Crousillac, Page Adelaide Amey Crousillac, Queen Wesley Elizabeth Shortess, Ball Captain Robert ‘Robby’ Shortess and Page Mary Cate Crawford; standing, dukes and maids John Listle, Malena Listle Victor Howell, Kathryn Leah Howell, James ‘Jim’ Mitchell, Harper Kateyn Moore Hunter Grimes, Sarah Renee Grimes, Claire Francis Tramonte, Charlie Tramonte, Peyton Brooke Elia, Patrick Elia, Karassa Rane Davis and Robbie Robinson.

The Krewe of Tucumcari celebrates its royalty

The Krewe of Tucumcari gathered for a royalty party on Jan 17 to honor the 2026 Royal Court. Hosted by the Ladies of Tucumcari Auxiliary at the home of Jim and Colette Mitchell in Round Oak Subdivision,

members of the 2026 court received the toast of Tucumcari in advance of the annual tableau and ball. King and Queen Tucumcari LXXVII Mark Thomas Warrington and Annabel Kate Warrington, his daughter; maids from the 2025 Court, Annelise Scardina, Georgia Grace Theriot, Macey Marie Theriot and Charlotte Jane Wood and duke, Phillip Craig Scardina, joined

the royal toast for King Tucumcari LXXVIII James Keith Crousillac and Queen Tuccumcari LXXVIII Wesley Elizabeth Shortess

The krewe holds an annual tableau ball 10 days before Mardi Gras at the Raising Cane’s River Center Founded in 1947, it’s the oldest Mardi Gras krewe in Baton Rouge.

P.E.O. Chapter AA

Members of P.E.O Chapter AA welcomed new member Daphne Toney at its Jan. 8 meeting Shown are, from left, Mimi Clunan, vice-president; Carmen Porta, corresponding secretary; Susan Villarreal, recording secretary;

guard; Toney; Linn McNary, president; Nicole Palmer, treasurer; and Nancy Hubiak, chaplain.

Sorority member of Beta Sigma Phi International; and Delores Dufour, activities director

COMMUNITY GUIDELINES

The Community column runs Sundays in the Living section and accepts submissions for news of events that have taken place with civic, philanthropic, social and religious auxiliary organizations, as well as academic honors.

Submissions should be sent by noon Monday to run in the upcoming Sunday column. If submitting digitally, we prefer JPG files 300KB or larger We prefer emailed Community column submissions to features@theadvocate.com.We also accept submissions by mail at P.O. Box 588, Baton Rouge LA 70821.A phone number must be included.

Charity Ball Association presents 12 debutantes

The Charity Ball Association of Baton Rouge presented 12 young women at its annual Le Bal de Noel on Dec. 28 at Crowne Plaza. Association President Shelton Jones and Ball Chairwomen Katie Goodson and Brooke Staley welcomed several hundred guests.

Introduced by emcee Loren Kleinpeter at the annual Le Bal de Noel were:

n Amelia Rae Boudreaux, daughter of Mr and Mrs. Michael Shane Boudreaux, escorted by Ryan Michael Boudreaux

n Avery Caroline Bruce, daughter of Mr and Mrs. Ross David Bruce, escorted by Brock Wyatt Perry

n Ella Rose Fife, daughter of Mr and Mrs. Derek James Fife, escorted by Bradley Louis Fife

n Elizabeth Claire Gordon, daughter of Mr and Mrs Charles Malcolm Gordon Jr., escorted by Andrew Edison Sexton

n Margaret Virginia Harrell, daughter of Mr and Mrs. Christopher Lawrence Harrell, escorted by William Cooper Harrell

n Mary Clayton Jumonville, daughter of Mr and Mrs. Clayton Templet Jumonville, escorted by Phillip Spikes Juban

n Isabella Elise Lalonde, daughter of Drs. Elise and James Lalonde Jr , escorted by James Allen Lalonde III

n Margaret Stuart Ritter, daughter of Mr. and Mrs Scott Andrew Ritter, escorted by John Morgan Ritter

n Savannah Jane Saia, daughter of Mr and Mrs Bradley Joseph Saia escorted by Stephen Joseph Saia

n Emily Camille Veillon, daughter of Mr and Mrs. Edward Warner Veillon Jr., escorted by Edward Warner Veillon III

n Lila Morgan Weston, daughter of Mr and Mrs. Jefferey Morgan Weston, escorted by Davis John Weston

n Avery Elise Yeargain, daughter of Mr and Mrs. Robert Steele Yeargain III, escorted by Robert Steele Yeargain IV

All debutantes were presented by their fathers. After toasting their daughters, they shared the first dance. The second dance was reserved for the debutantes and their escorts. Over the past 69 years, the Charity Ball Association has been dedicated to supporting numerous charitable organizations in the Baton Rouge area. Charity Ball has contributed more than half a million dollars to a variety of initiatives This year’s recipient is First Tuesday, a community initiative that inspires businesses to give back in a different, heartfelt way On the first Tuesday of every month, teams from various businesses volunteer with local nonprofits to support their missions of making Greater Baton Rouge a healthy, vibrant community

This year’s Charity Ball Association board included President Shelton Jones; Vice President Kristen Spring; ball chairmen Katie Goodson and Brooke Staley; ball production, Katey Bergeron and Juliet Boyce; and debutante liaisons Courtney Newbill and Gretchen Q-Peterson.