The 2008 Boucherie
(21 January 2008)
On Friday, 18 January 2008, son Bryan and friend/neighbor, Andy, arrived to L'Anse Grise pulling a trailer carrying a roughly 200 lb. pig. Saturday morning greeted us with temperatures in the 30s, and a steadily falling rain. Everything had been planned, and many people invited, for this day, so, we had a major decision to make...go for it or cancel. I talked to a couple of our invitees about the weather, and both assured me that the rain would quit at about 9 o'clock. Lo and behold, the rain did stop at about 9 o'clock! We then joggled our options for a little while then made the decision to make an attempt to salvage the outing, even though we knew that there would be many that would probably not come, and the ground would be wet and muddy, and to add to the problems, we could not accomplish everything that we wanted to do in the way of cooking. We also knew that everything that we did would be about 3 hours late. Slaughtering the pig went fairly well, and we were able to get a good batch of gratons cooked, and cheated a little by picking up a few pounds of boudin at the store to help things along. A portion (rib and front portion) of one half of the pig was prepared and put on an electric rotisserie grill, borrowed from Mike Triplett. We soon had fire built and the rotisserie was put into action at about noon. This meant that the side of pork would probably not be cooked until about dark, and would have rely on the gratons and boudin that we had. We thankfully had quite a few of the invited guest that showed up. After the meat cutting, the musical instruments (accordions, fiddles and guitars) were pulled out, and in spite of the cold and mud, the music started flowing. Musicians present were, Bobby Michot, Bryan Lafleur, Corey McCauley, Rick Reid, Robert LaBlanc and Roland Guillory. I also threw in a few licks with the guitar. Everything blended well and sounded super. Music almost always works, no matter the conditions. Many thanks to these guys and all of our guests for joining us. Burnell Vidrine, thanks for cooking that delicious batch of gratons. Thanks to Rick Reid, wife Christine, her parents, Bill and Jan, for bringing a few side dishes.
The big regret was that the food was too late, and many of our guest left without eating the main course, grilled pork. See the link on the left, titled "2008 Boucherie Pictures" on the left under "Pictures" for pictures of the boucherie. Also see the following website for more (and better) pictures by Mr. Rick Reid and family: Mosquito.com.
Cancellation of the 2008 Children's Mardi Gras Run
Our invitational boucherie has been reset for January 19 2008. This one will be full boucherie, in which a hog will slaughtered and dressed. I'm hoping to get a few pictures for posting to the website. More later.
Activities in L'Anse Grise have been at a stand still. A building and re-population boom is occurring, though, with new houses being built, and/or trailer houses being situated. Red Fox Lane has seen one new house built by Shane and Shelly Lafleur, a trailer house moved in by David and Lori Courville, and preparations for a trailer house being made by Paula Vidrine Guillory. There also appears to be plans for the building of another new house on the old Youton and Martha Guillory property. More later.
A few more pictures have been added to the 2007 Children's Mardi Gras Photographs. I apologize for the quality - they were scanned pictures and came out a little out of focus.
On January 13th, 2007, the local Children's Mardi Gras group met to plan this year's Children's Mardi Gras Run. The run will be on February 18th, 2007. The procession will leave the home of Mr. and Mrs. Dowell Lafleur at 9:00 o'clock, and, after a short excursion through L'Anse Grise, proceed to the Percy Fontenot subdivision off of Highway 10 and then on to Reddell and back to L'Anse Grise around noon. We hope to have some fun with the children dancing and chasing chickens along the way. There will be a chicken and sausage gumbo waiting for the runners when we return for those who are ready to eat. Live music (mostly French) will be provided for a good part of the afternoon, after we return, by Roland, Big John, Edmund and Dowell. I will have a full report, and hopefully some good pictures of the run here.
On Saturday, December 2, 2006, we succeeded in putting on a small boucherie with a few shortcuts. Instead of getting a live hog and go through the rigorous job of dressing one from scratch, we bought half of a hog that had already been dressed. It took no time for four guys to cut up the hog and have it ready for the different types of cooking that we had planned, namely cracklins, two types of boudin, two types of rice dressing, backbone (pork chop) stew and barbeque. The whole process, although a lot of work, went rather smoothly.
The two types of boudin that we made were one made from uncooked pork and one made from cooked (boiled) pork. It turns out that there isn't that much difference between the two in taste, but the cooked one was a little easier to make.
One type of rice dressing made was with cooked (boiled) pork, then grounding the meat, adding the rice, green onions and parsley. The other was made by grounding the meat first, cooking it with onions, green onions and parley, for about two to three hours, then mixing with rice, Although there is quite a difference between the taste of the two, but both were rated as good.
The cracklins were very good, as was the stew and barbeque. In my opinion the camaraderie with friends and family was the best part of the boucherie.
We originally were supposed to have a group of musicians to play for us, but they were unable to make because of a death in one of the musician's family. That left the entertainment duties on Bryan's and my shoulders and we gave it a solid try.
The sad part is that it is unlikely that we could handle a larger boucherie because of the work involved and the cost of doing it. It could be done, but only with careful planning and enough help. Time will tell. We may possibly do the small boucherie again next year.
If you have old pictures, especially those relating to L'Anse Grise, and would like to have share them with us on this website, please write to me or call me at the address or 'phone number below. We would also like to have some background information about the photographs, if possible. Pictures with buildings, and/or country side scenes, in the background would be cherished.
About L'Anse Grise
L'Anse Grise is a small community located on Highway 13, approximately 1.5 miles north of the intersection of Highway 10 and 13 (Barber Spur), in Evangeline Parish, Louisiana. The population is approximately 200.
L'Anse Grise is French for "Gray Cove." "Anse" is one of the many French nautical terms used in South Louisiana and means "cove." The common erroneous translation for the name is Gray Point, which, in French, would be "Pointe Grise." To date, it isn't known when L'Anse Grise acquired it's name or why, but ongoing research may one day provide that information. The earliest recorded use of the name L'Anse Grise, or its most popular, and incorrect, translation, Gray Point, found so far, is 1928. It is found in the Vidrine Elementary School record of Nelson Johnson, who was living in L'Anse Grise when he registered at the Vidrine school in 1928 (original records and extracts in possession of Dowell Lafleur). Worth noting is the school record of Francis Aucoin, registered at the Vidrine school in 1935, whose birth place is listed as "Grey Cove," which is the proper English translation of L'Anse Grise.
If anyone has more information on the L'Anse Grise name, please contact Dowell Lafleur.
The website will remain on line to be used for information and news about the area, and for communication through the comments/guestbook page and the message board (forum). Please visit the comments/guestbook page and message board and post as often you would like. Thanks to all who have already signed in and posted. If you have an interesting story about the area that would be appropriate for the website, please share it with the us. My email address is email@example.com; phone no. 599-2046, or 468-5195.
Some of the art work used on this website comes from:
February 2006 by Dowell Lafleur
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by Dowell Lafleur