The Southside Advocate 10-08-2025

For an al fresco fall dinner, try a composed salad, saffron shrimp rice and orange cake

The weather is finally starting to break. It isn’t quite cool, but it is getting cooler It is that time of year when we can have a pleasant time eating outside. It is fun to have a proper meal outside on the patio without having to lug baskets and ice chests off to the park.

Think about what to anticipate — will you need candles or should you eat early enough to enjoy the fading light during dessert? Are mosquitoes still lingering in your yard in the evening? Just prepare for them with a bit of repellent. Use a tablecloth and cloth napkins, and you can have a lovely meal outdoors.

Liz Williams TIP OF THE TONGUE

The basis of the composed salad is shaved fennel and oranges. But if you find some lovely avocados or mangos at the store, they could easily be added. The salad is composed, so you can just dress the components separately and add them all to a bigger platter It makes an interesting starter

that perks up your taste buds for the rest of the meal.

As much as I love paella, it is a big deal to fix it. No wonder it is usually made in very large pans. If you add the chicken, shrimp, scallops, sausage, onions, garlic, peas, roasted peppers and all the other ingredients, it makes for an expensive and timeconsuming meal.

But if you slowly saute onions, add shrimp and flavor your rice with saffron, you have something very flavorful without much hassle or expense. This recipe is high in flavor You can serve

ä See AL FRESCO, page 2G

Saffron

with Shrimp and Onions

shells and keep the water Measure 1¾ cups of water and replace in the pot with the reserved saffron water There is no need to strain out the saffron threads. Bring to a boil and add the diced onions and rice. Reduce to a simmer Cook for 12 minutes, covered. At this point, uncover the pot and add the peas and the shrimp. Stir. Replace the lid and cook another 10 minutes.

BY BETH DOOLEY

4. Remove from the stove and place into a serving bowl. Using 2 forks, fluff the rice and the other ingredients. Sprinkle with the parsley and serve.

The Minnesota Star Tribune (TNS)

It’s hard to imagine my late summer kitchen without eggplant.

Strolling the farmers markets, I can’t hold back and pile my basket with eggplant in all shapes and sizes — black, thin and footlong; bright fuchsia; magenta with white striations; pale violet; light green; egg-shaped ivory Given its mild flavor and dense texture, there’s a lot eggplant can do. It often stands in for meat when sauteed or in casseroles or

Orange Olive Oil Cake

Makes 1 9-inch cake.

1. Preheat oven to 350 F.

Serves 4 to 6

1

2. Mix together the dry ingredients flour through baking powder — in a bowl and stir with a whisk to create a homogeneous dry mixture. In a separate bowl, add the rest of the ingredients and mix well with a whisk.

3. Gradually add the dry ingredients to the wet bowl and incorporate them into a batter with a whisk. Do not overbeat.

4. Butter the interior sides of a 9-inch round pan that is at least 2 inches high, and butter a round of parchment paper to cover the bottom. Pour in the batter Place the pan into the preheated oven.

Composed Salad

1.

AL FRESCO

Continued from page 1G

it with roasted chicken with lemon, a pork loin or tenderloin with a mustard

This

You’ll be a

Bake for 50 minutes, or until the top is golden and a toothpick comes out clean. If either the toothpick or the cake top is not ready bake for up to 10 more minutes.

5. Remove the cake from the oven, run a knife around the outside of the pan, and invert the pan over a cake rack

Remove the pan and allow the cake to cool for 30 minutes. Drizzle half the orange liqueur over the top of the cake and wait five minutes. Then drizzle the remaining liqueur over the cake. Allow to cure for 45 minutes.

6. Spread the berries over the top of the cake and serve.

pepper over the slices and finish with a sprinkle of the pistachios. Top with dressing, below, before serving.

DRESSING

1 teaspoon Dijon mustard ½ cup olive oil

2 tablespoons red wine vinegar 2 garlic cloves, mashed in a garlic press 1 teaspoon ground coriander Place all ingredients in a jar, replace the lid and shake well. It’s best if the dressing sits for an hour before using.

oil cake is moist and fruity I like strawberries and blueberries, but use what is available. You can make it an even better celebration if you have a glass of Madeira. The olive oil keeps the cake moist for days, but don’t worry, it won’t last that long. You can raise a glass to toast the waning summer and the coming of the celebration season.

Eggplant Caponata

Reusing holiday cards as tags

Dear Heloise: Like many have submitted, I also have a hint for reusing Christmas cards. You might have printed this before, but maybe it’s worth repeating. I give new life to my old cards by using them as gift tags the next year It is nice to reread them, and my tree always looks unique. Usually, I will cut the cards using the most interesting parts. Sometimes you can get a couple of tags from one card. Pixie, in Simi Valley, California Mouthwash for disposal

easier solution: I just go to dollar store and buy cheap mouthwash. I use different flavors and scents. (Cinnamon is my favorite.) I pour about one-fourth of the bottle in with the garbage disposal turned on. The garbage disposal is then refreshed.

— Bunny K., in Kensington, Connecticut

Two-serving leftovers

Dear Heloise: Rhonda W. wrote about baking soda and vinegar for a stinky garbage disposal. I have an

Dear Heloise: In response to the lady whose husband would not eat leftovers the next day, I freeze leftovers in freezer-proof containers with two servings in each, then thaw and reheat them during the next week or month. Almost anything

can be frozen and tastes great later — Marilyn Smith, in Somis, California

Pizza-cutting trick

Dear Heloise: It took me way too many years to figure this one out. This hint will easily help you slice a pizza

Splurge on a nautical getaway at the Tchefuncte River

Book this yacht, explore lake and dock life

BY JOY HOLDEN Staff writer

Those who choose to live on a boat have a unique view of society, nature and life. It’s a life of freedom and nature but also preparation and resourcefulness. While full-time boat living may not be for everyone, for a weekend, anyone can have that experience courtesy of a short-term yacht rental located in Marina del Ray in Madisonville.

Serves 4 to 6. Recipe is from Beth Dooley. Eggplant’s neutral flavor and dense texture act like a sponge in this pungent Sicilian version of ratatouille. Make it a day or so ahead to allow all the components to marry. Serve it at room temperature on top of crostini layered with soft cheese (chevre, cream cheese, mozzarella … whatever you please).

1. Generously

skillet with

a wide,

and

over medium heat. When the oil becomes wavy, add the eggplant cubes and sizzle until they become brown on all sides, turning frequently about 5 to 7 minutes. Remove the cooked eggplant to a

2. Add more oil to the pan as needed and continue sauteing the

Continued from page 1G

mild flavor and dense texture, there’s a lot eggplant can do It often stands in for meat when sauteed or in casseroles or on the grill.

garlic and fennel until they begin to color Lower the heat and cover the pan to steam the vegetables and cook until they soften and release their juices, about 3 to 5 minutes. Remove the cover and add the sun-dried tomatoes with their oil, olives, capers, currants, a pinch of red pepper, bay leaf and the vinegar 3. Return the eggplant to the skillet and stir Cover and simmer until the vegetables are very tender about 5

minutes. Check to see if the pan becomes too dry, adding a little water as necessary, 1 tablespoon at a time. Season to taste with brown sugar and more salt and pepper as needed.

4. Transfer the eggplant to a bowl and allow the flavors to mellow for about an hour at room temperature before serving or transfer to a covered container and refrigerate.

to a bowl of soup. Make a big batch of caponata to store in a covered container in the refrigerator; it will keep for several weeks. Caponata will spark the most ordinary ingredients and make simple weeknight dinners sing.

Liz Williams is founder of the Southern Food & Beverage Museum in New Orleans. Listen to “Tip of the Tongue,” Liz’s podcast about food, drink and culture, wherever you hear podcasts. Email Liz at lizwillia@gmail.com. down, I’ve been making Sicilian caponata, a sweetsavory compote of Arabic inspiration. It’s a powerful collision of flavors — eggplant, capers, olives, onions, tomatoes, raisins and vinegar Try it tossed with pasta, folded into eggs, smeared on

Since 1984, Marina del Ray has serviced recreational and commercial boaters. The largest marina in Louisiana, Marina del Ray is the only marina below the Madisonville Bridge, so Lake Pontchartrain is a quick ride downriver from the boat launch for those looking for open waters.

The marina provides boat slips, floating docks, showers, bathrooms, laundry facilities and a boat launch.

To stay on the Tchefuncte River for the night, driving a boat isn’t necessary Guests simply board, unpack and lounge on The Decatur, a Jefferson 42foot Sundeck motor yacht, a short-term rental with Beyond the Stay Vacation Rentals for under $300 per night.

The Decatur, built in 1987, is a renovated yacht and offers luxury dockside stays at the marina. The yacht includes a stateroom with a queensize bed, flat-screen TV and en-suite bathroom that is small but serviceable.

The second bedroom has twin bunk beds and a full bathroom The galley is fully equipped with a three-burner stove, oven, microwave and refrigerator The dinette offers comfortable booth seating for four The living room has a two-person loveseat and flat-screen TV The back deck has covered seating, while the bow

of the boat is the perfect spot to sunbathe, watch sunsets, wave at other boaters or gaze at stars.

The Decatur is anchored in the marina’s newest dock. It features concrete walkways and is ranked in top 10% of rentals on Airbnb. It is roomy and comfortable with lots of wood paneling and a classy, retro feel. Instructions for the best stay are clear, and even though there are steps throughout the boat, they are welllit with handrails.

Beyond the Stay Vacation Rentals will also have two more yachts available for short-term rental by the end of October — another 42-foot Jefferson Sundeck built in 1987 called The Dauphine and a 40-foot Chris Craft built in 1976 called The Esplanade. Great food and drinks are within walking distance down the dock at The Wakehouse, a restaurant situated on the edge of the marina with indoor and outdoor seating. Perfect for lunch, snacks, happy hour or dinner, The Wakehouse has a variety of choices that range from upscale bar food to fried seafood to house-made dressings to unforgettable burgers.

The marina bar and grill is open from 11 a.m. to 9 p.m. on Wednesdays, Thursdays and Sundays, and from 11 a.m. to midnight on Fridays and Saturdays. If leaving the boat and the marina is on the

agenda, Madisonville is a charming town with moss-laden oak trees and quaint Southern architecture on the river Restaurants, shops and even a maritime museum are all found on and around Main Street. The Wooden Boat Festival, open to the public from 10 a.m. to 6 p.m. on Oct. 18-19, is Madisonville’s main attraction in the fall. In 2025, the festival will celebrate 34 years on the banks of the beautiful Tchefuncte River in Madisonville. The two-day celebration, presented by Maritime Museum Louisiana, is a family festival and draws more than

boats, hundreds of spectator boats and wooden boats and music enthusiasts. For other breakfast, brunch, lunch, coffee or early dinner options, there is the picturesque Abita Roasting Co. at 504 Water St. It’s close by, just over the Tchefuncte River La. 22 bridge. The coffee shop and cafe offers a comprehensive menu of morning and afternoon fare from shrimp and grits to

Mr. and Miss Krewe of Apollo-Baton Rouge

The new Mr and Miss ApolloBaton Rouge 2026 are Casey Hebert (Mr Razr) and Luke Lirette (Champagne Pop).

The two were selected during the Mystic Krewe of Apollo-Baton Rouge’s pageant at Splash Nightclub on Sept. 14. Nicole Dubois was emcee, and the afternoon included performances by former title holders.

The krewe’s Mardi Gras ball is set for Jan. 24 at the Raising Cane’s River Center Ballroom. Tickets are on sale at apollobatonrouge.com Baton Rouge DAR

celebrates Constitution

The Baton Rouge Chapter of the Daughters of the American Revolution celebrated Constitution Week during its first meeting of the new fiscal year on Sept. 15. Constitution Week runs each year from Sept. 17-23.

Attorney General Liz Murrill introduced by Carrie Fager Andrepont, gave an informative presentation about the Bill of Rights with particular emphasis on the First Amendment addressing free speech.

In addition, Chapter Librarian Debra Cowart announced the placement of an exhibit about the Constitution at the Bluebonnet Branch Library Chapter members received the new membership yearbook prepared by First Vice Regent Nedra Hains Members were updated about upcoming events, including the chapter’s 100th birthday celebration in January 2026, the SAR celebration of the Battle of Baton Rouge on Sept. 27, an American Revolution Patriot grave marker dedication on Oct. 18, and numerous social gatherings including those for the Baton Rouge Symphony, the LSU Textile & Costume Museum and LSU College of Music and Dramatic Arts dramas.

Alice Wynn Welch Fresina, regent, called the meeting to order and opening and closing prayers were led by Chaplain Judy Burch

The

(Champagne Pop).

Baton Rouge DAR

Attorney General Liz Murrill gave a presentation on the Bill of Rights to members of Baton Rouge DAR at their first meeting of the new fiscal year on Sept. 15 Shown are, from left, Murrill, Regent Alice Wynn Welch Fresina and Second Vice Regent Carrie Fager Andrepont.

Quota BR ‘Buckets of Love’

Quota BR members Kris

Eva