Daily Bread

Happy Memorial Day, everybody. I'm one of the fortunate ones whose son came home from war; but not a day goes by I'm not conscious of and sensitive to the families whose hero paid the ultimate price for our freedom. All the rights and privileges we enjoy today are the result of our soldiers' loyalty, valor, commitment and sacrifice.

Yesterday's meals were less artistic than others we have enjoyed on this trip, but were more representative of the historical traditions of the area. At French colonial Ft. Saint John Baptiste, we sampled a one-pot meat and corn stew cooked over an open fire, started by using "char cloth" to catch a spark from flint rock and cedar shavings.



An oven made from bousillage (pronounced BOO-see-yahzh) - a mixture of clay, Spanish moss and animal hair (usually deer or horse) - takes several hours to heat, then about 45 minutes to cook bread, which the costumed historical interpreter offered for tasting.

Sunday afternoon, we enjoyed a picnic on the grounds of Oakland Plantation, one of only two National Bicentennial Farms (owned by the same family for 200 years) west of the Mississippi River. Shaded by centuries-old live oaks and surrounded by the most complete set of plantation buildings in the South, it was easy to get lost in the romance of plantation life - until we remembered how much hard work it really was. Thank GOD for air conditioning!

Plenty of walking, plus nibbling on the fruit and protein bars in my camera bag helped to keep me on course with healthy eating, despite limited food choices during the day.

Have you had similar experiences where advance planning has helped you eat right?