I've always had an appreciation for our military but over
the past several years I've come to have a huge
amount of respect for their true sacrifice. It started for
me when my daughter was doing a project for school
and we all began to research my father in law's time in
the Army during WWII. Glynn Gus Gomez served three
tours as a member of The Spearhead with the Third
Armored Division. Like many of our military back then
he did not talk very much about his time in the service.
Most of what we know is from the research we did. We
know he spent most of his time in London, Paris and
Germany.

His time in Fuhrebunker is where he earned his
medals which include an Army Good Conduct Medal
for exemplary conduct. A Purple Heart for getting
shrapnel in his lower lip and shoulder. A Silver Star for
action against an armed enemy. A Silver Star with a
Bronze Letter "V" and a Silver Oak Leaf Cluster for
heroic and / or meritorious achievement of service.
Bronze letter "V" is for distinguished actions in combat.
The "V" is for valor. The single Silver Oak Leaf Cluster
means he had earned more than one.  Needless to
say the love and pride that we felt while doing this
research was and still is quite overwhelming.

Then on December 14, 2012 Slidell native Sgt. Michael
J. Guillory 6482/8112 USMC was KIA (killed in action)
in Helmand Province, Afghanistan 41S PR 87601
64654. Michael’s mother Gina Manton Guillory and
father Michael Guillory both work for the City of Slidell
and are well respected members of our community.
As word of Michael’s passing spread I saw the entire
community come together to show the family love and
support.

My daughter Kaitlin who was a freshman in college at
the time told me that she had met Michael and his
mother Gina when she was in 8th grade at Creekside
Middle School. Michael would go to the school from
time to time and talk to the kids about being in the
military. Kaitlin wrote for the school newspaper and
spent the day with Michael and Gina in order to do a
story about his visit.

On the day of Michael’s services my family decided we
would go stand outside of the Auditorium as a show of
respect for the family. While we were there we were
told that the family wanted everyone to go inside so
that they could thank them for their support. As we
passed through the procession I was stunned that in
that heart wrenching moment Gina recognized Kaitlin
from her meeting with her 5 years prior opened her
arms and said her name. I already had a huge amount
of respect for this woman after seeing the strength and
grace in which she showed as her and her family was
going through this tremendous loss. This entire event
would hold a permanent place in my heart.    
It was after this experience that my husband Mike and I
started restoring and painting pianos for Habitat's
Veteran's build fundraisers. We do this in honor of my
father in law Glynn Gomez, Michael Guillory and all
those who sacrifice for us.

In 2014 I had a booth at the first Louisiana Veteran's
Festival. It was such an inspiring event that allowed
me and my family to spend time with so many
Veterans. It was then that I decide that I would dedicate
the next year working on a show that would celebrate
our military service men and women. I am so proud
and excited about how everything is coming together.

The show will be titled “FREEDOM”. There will be
many surprises at this showing. One of which
includes a piano that I am currently working on
restoring and painting.  The theme of this piano will be
WWII. If all goes well we will have someone at the
opening of the show playing old standards. I will also
be sharing my 1926 Victor Victrola that I restored and
painted.

.                     Grilled Chicken Sandwiches:

4 boneless chicken breast

Lemon Marinade:

3 Tbsp.   olive oil
4 Tbsp.   lemon juice
2 cloves  garlic minced
½ tsp.     dried oregano
1 tsp.      chili powder
¼ tsp.     salt
1/8 tsp.   pepper

8              slices of bacon
4              rolls or French bread
2 Tbsp.  melted butter
1 lg.       avocado sliced

1. Place chicken in a shallow baking dish.
2. Combine ingredients for the marinade.
3. Pour the marinade over the chicken and let
marinate while  preparing the rest of the
ingredients.
4. Fry bacon until crisp. Drain and set aside.
5. Slice rolls in half and butter.
6. Grill chicken 5 to 7 minutes on each side.
7. Place rolls butter side down on outer edges of
the grill and  toast.
8. To assemble sandwich, place chicken on
bottom half of roll. Then bacon and avocado.
Top with top of roll.

Note: Sometimes my family will add tomatoes,
lettuce and a little ranch dressing.
Sgt. Michael J. Guillory 6482/8112 USMC
(This is a painting I did in Honor of Him)
Éclairs’ :

Filling:

1, 3 ½ package of instant pudding and pie mix.   
Chocolate or   vanilla. I use vanilla.
2 cups cold milk.

Pastry:

½   cup    (1 stick) butter
1    cup     water
1/8 tsp.     salt
1    cup     all-purpose flour
4    med.   eggs

Frosting:

2 Tbsp.    butter
2 ounces (2 squares) semi-sweet chocolate
1 cup       confectioners’ sugar
2 tbsp.     milk
1 tsp.       vanilla

1. To prepare filling mix pudding mix and milk well     
and refrigerate while you prepare pastry.
2. To prepare the pastry, in a heavy sauce pan heat
butter, water and salt over medium – high until
mixture boils and butter melts.
3.  Reduce heat to low. Vigorously stir in flour all at
once until mixture forms a ball.
4.  Transfer pastry to a bowl and cool for 5 minutes.
Stir in eggs one at a time, beating well after each.
5.   Preheat oven to 400 degrees. Line baking pan
with parchment paper or grease pan.
6.   Put pasty in a ziplock bag and cut off a ½ of one
corner.
7.   Pipe 4 inch long rectangles about 3 inches apart.
You should get 12 nice size ecairs. If you have
more left in the bag just pie more over the tops.
8.   Bake for 35 minutes.
9.   Remove from oven, cut a 1 inch slit in the side of  
each one.
10.  Lower the heat to 375 and place back in the
oven for 10 minutes.
11.  Remove from pan and cool on a wire rack.
12.  For frosting, heat butter and chocolate over low
heat, stirring till melted. Remove from heat. Stir
in sugar and milk and vanilla till smooth.
13.  Put pudding in a ziplock bag, cut off one corner
and pipe pudding into opening of éclair.
14.  Spoon chocolate frosting over each éclair.
15.  Refrigerate a couple of hours before serving.
Note: You can use this same recipe to make
Crème Puffs. Simply pipe the pastry into round
mounds instead of rectangles. Then omit the
chocolate frosting and sprinkle powdered sugar
over the top.
The Victrola has the famous picture of the sailor
kissing the nurse on V-Day in Time Square as well
as the Andrew’s Sisters. As time draws near to the
show I will be reaching out to the community for 8 x
10 photographs of our local military heroes to
display on the entrance wall of the gallery. Each
photograph will have a card with the name of the
service person / veteran as well as the branch they
served in and the years they served. These will be
returned after the show ends.

This month means more out door grilling. This year I’
m going to make an effort to spend more time
outside enjoying my grill. I’ll be on the lookout for
some new recipe’s that utilize my grill. If you happen
to have a recipe that you would like to share or would
like a recipe for something in particular email me at
LoriGomezArt@charter.net.

For now I thought I would share one of my favorite go
to recipes Grilled Chicken Sandwiches
A great desert if you are entertaining is éclairs. They
are not as hard to make as you might think. I
promise they are way better than anything you will
buy at the grocery
store.
May 2015


To say the month of May was difficult for my family
would be an understatement.  The company my
husband worked for shut down.  Then over the Mother’
s Day weekend I found myself dealing with kidney
stones for almost the entire month. This would lead to
two hospital stays within a week. Thank goodness if
this had to happen it did while I still had insurance.  I
guess it’s all in the way you choose to look at things.
During this time my son graduated from high school, I
had a birthday and we had Memorial Day.  While it was
all a scary situation to be in I reached out and asked
for prayers for my family. I am a firm believer in the
power of prayer and that along with the support of our
family and friends is what got us through it. Luckily my
husband Mike got a new job which he starts this week.
It is the beginning of a new chapter for him. My
daughter Kaitlin got an internship at the coroner’s
office and is on track to graduate a year early from
Southern Ms.

This past weekend was the first weekend in a while
that I began to feel like my old self. I spent a little time
in the kitchen trying some new recipes. I thought I
would share them with you. The first one came to me
by way of face book. From time to time a recipe will
pop up on fb that interests me so I will try it out. If I like
it I will share it with you. This one turned out to be one
of the best desserts I’ve ever had. It will definitely
make it to my Christmas dinner table.

Chocolate Salted Caramel Tart

Almond Chocolate crust

•        1 ¼ cups flour
•        ¼    cup ground almonds
•        ¼    cup unsweetened cocoa powder
•        ¼    cup sugar
•        ¼    tsp. salt
•        1    stick butter cut in cubes
•        1     tsp.  vanilla extract
•        1     egg
•        1 – 2 tbsp. ice water

Directions:

1.   In a large bowl mix flour with ground   almonds,
cocoa powder, sugar and salt.
2.   Incorporate butter to the flour mixture until crumbs
are formed.
3.   Add egg and vanilla extract and mix them in.
4.   Add water and form dough.
5.   Wrap in plastic wrap and form a disc. Refrigerate
at least 30 minutes.
6.   Roll dough out on a floured surface and place in a
greased tart pan.
7.   Refrigerate for another 30 minutes.
8.   Prick dough with a fork. Lay a piece of parchment
paper on top of dough and fill with dry beans or
rice. Bake at 350 for 15 minutes.
9.   Remove beans and parchment and bake another
10 to 15 minutes. Allow to cool completely before
removing from tart pan.
Caramel:

•        1 ½ cups sugar
•        ½     cup water
•        ½     cup heavy cream
•        5      tbsp. butter
•        1      tsp. salt

Directions:

1.   Place sugar and water in a heavy bottom sauce
pan over medium high heat and cook without
stirring until sugar dissolves and gets a caramel
color.
2.   Remove pan from heat and add cream. It will
bubble a little.
3.   Return to heat and cook for 1 to 2 minutes stirring
constantly with a wooden spoon until smooth.
4.   Remove from heat and add butter and salt. Stir
well till smooth.
5.   Let caramel cool slightly then pour over crust.
6.   Refrigerate 2 to 4 hours.
The next recipe I got from a Guy Fieri cookbook. I have
altered it a little. It is a beef salad. It makes for a great
meal.

Beef Salad:

Meat:

•        1 ½ to 2lb. flank steak (I actually used a roast and
sliced it. It was cheaper and worked great)
•        3 tbsp. dried oregano
•        2 tsp. ground cumin
•        Salt and pepper
•        3 cups beef stock
•        2 cups water
•        4 garlic cloves smashed
•        1 sweet onion quartered
•        3 bay leaves
•        12 black peppercorns

Directions:

1.   Rub meat with oregano, cumin, salt and pepper.
2.   Cover and allow to come to room temperature for 20
minutes.
3.    Place meat, beef stock, water, garlic, onion, bay
leaves, and peppercorns in a large pot and bring to
boil over medium high heat.
4.    Reduce heat to medium low and simmer for 1 ½
hours or until fork tender.
5.    Once meat has cooled, shred apart and place back
in its juices.

Salad:

•        4 Roman hearts cut crosswise into ¼ inch strips
•        4 large tomatoes cut into 1 inch cubes
•        1 med. Red onion sliced thin
•        2 bunches of radishes sliced thin
•        2 avocados  peeled, pitted and sliced
•        Your favorite tortilla chips

I won’t go into details here, just arrange it how you like.
Feel free to change ingredients. Serve tortillas on the
side.

The original recipe had a vinaigrette dressing. I did not
like it at all. So the way I serve this is first put your salad
on a plate. Next place a scoop of meat with some
drippings on top. I drizzle some buttermilk ranch on top
with chips on the side.  Use whatever dressing you like.

The last recipe is a cocktail also out of Guy’s cookbook.

Code Red

•        4 oz. vodka
•        3 oz. peach schnapps
•        3 oz. amaretto
•        Splash cranberry juice
•        Splash orange juice
•        Orange slice for garnish
•        Cherries for garnish.

Mix everything together in a shaker with ice. Pour into a
glass and garnish with orange slice and cherry.  I found
this a bit strong so I added more orange juice and
cranberry juice.
Hope you enjoy. If you try any of these recipes let me
know what you think.
Chocolate Ganache:

•        ½ cup heavy cream
•        4 oz. bittersweet chocolate chopped
•        Sea salt crystals for garnish

Directions:

1.   Heat cream in a small sauce pan. When the
cream just begins to boil remove from heat.
2.   Pour cream over chopped chocolate and let sit for
a minute.  Stir till smooth.
3.   Spread over caramel and refrigerate for at least 1
hour. Sprinkle with sea salt.

This is obviously a very rich treat. A little goes a long
way.

June 2015

For the past month I have been working on my WWII
themed piano. It was so much fun to work on and
quite a learning experience. This piano will be part of
the show I have been working on for the past year.
The show will celebrate our Military and will open on
November 11th on Veteran's Day. I will share more
information as time draws near. The piano will be for
sale.

The Fourth of July is quickly approaching.  I don't know
if you're anything like me but I get tired of eating the
predictable hamburger and hotdogs at this time. Cost
wise hamburgers are a good choice if you are
entertaining for the Fourth. But we can certainly put a
spin on the traditional hamburger. I came across the
following hamburger recipe a few weeks ago in an
old cookbook. They were delicious.




















Cheese and Apple Hamburgers

1lb          ground meat
1              onion finely chopped
1 - 2 tsp whole grain mustard
pepper
2 -3 tsp  Worcestershire sauce
2 oz         sharp Cheddar Cheese
2              Bramley apples. I used Gala
1 tsp       butter, melted
2 – 3 tsp super fine sugar
2 oz         Gruyere cheese thinly sliced
4               rolls your choice.


1. In a large bowl combine ground meat, onion,
mustard, pepper, Worcestershire sauce and
cheddar cheese.
2. Peel, core and shred one apple and add to
hamburger mixture. Mix well to combine.
3. Shape into 4 burgers. Cover and refrigerate for 30
minutes.
4. Heat the grill.
5. Peel, core and slice the remaining apple.
6. Brush apple slices with melted butter then sprinkle
sugar on top.
7. Place apples on grill and cook 2 or 3 minutes on
each side. Set apples aside while burgers cook.
8. Grill burgers 4 to 6 minutes on each side.
9.  Add gruyere cheese to burgers and broil cheese.
10. Top with slice of apple.
11. I brushed my rolls with garlic butter and toasted
them on the grill.
12. Assemble and enjoy.


What's a Fourth of July party without a great dessert?
Not good. Here is a show stopper.

Banana Split Icebox Pie

Crust:
1 1/2 cups    Graham Cracker Crumbs
1/4     cup      Sugar
1 stick            butter, melted

Directions:
1. Preheat oven 350 degrees
2. In a mixing bowl combine Graham cracker crumbs
and sugar.
3. Add melted butter. Mix till well combined.
4. Press mixture into the bottom of a 8 1/2 in. x 11 in.
pan.
5. Bake at 350 for 15 minutes.
6. Cool completely.

Filling:
1 -  8oz           package of crème cheese
1 - 14 oz        can sweetened Condense milk
2 sm boxes   instant banana pudding
3 cups            cold milk
2 tsp               banana extract
1                      lg container whipped crème
1 - 20 oz can crushed pineapple
2 or 3              bananas peeled and sliced
1 jar                cherries
2 tbsp             chopped pecans (optional)
Directions:
1. Line cooled crust with sliced bananas.
2. Blend 1 tsp. banana extract into whipped
crème and set aside.
3. In a mixing bowl beat crème cheese till
fluffy.
4. Add condensed milk, banana pudding mix,
cold milk and 1 tsp banana extract to
crème cheese and mix until smooth.
5. Fold 1 cup of cool whip into pudding
mixture.
6. Spread this mixture over bananas and
crust.
7. Top with drained, crushed pineapple.
8. Spread remaining whipped crème over
pineapple.
9. Place cherries and pecans on top of
whipped crème.
10. Refrigerate several hours so that it sets.

Note : You can drizzle with chocolate and
caramel syrup.
July 2015


I don't know about you but I am ready for this
summer to come to an end. The heat this year
has been unbearable.
But with the end of summer comes the time for
the kids to go back to school.  My husband
Mike and I find ourselves in new territory this
year. Both of our kids will be off at college.
Kaitlin spent her summer interning at the
Coroner’s office and commuting to Southern
Ms 2 days a week taking classes. She is on
track to graduate in May a full year early.  My
son Glynn spent his summer interning at
Community Christian Concern's Food Pantry
and will be starting his freshman year at LSU.

It's going to take time for us to get use to an
empty house. This also means I need to learn
how to cook for two people. One thing for sure
is my grocery bill is going way down. But still, if
you know me I enjoy cooking. I'm Italian which
means when I cook I make enough food to
feed a small village. I think this will be a good
opportunity to lose weight which is a good
thing. It will also give Mike and I a chance to
get reacquainted. That sounds strange since
we've been married for 25 years. But for 22 of
those 25 years we have had our kids. Now it's
just us and our furry children Beaux, Bella and
Bailey. Trust me having the three of them is
like having a house full of toddlers. They
definitely keep us laughing.

As I mentioned last month I am working on my
one woman show Titled "Freedom" which will
open on November 11th at the Slidell City Hall
Gallery. Things are moving along. I only have
about 3 more paintings to do. I've spent the
past year working on this show. I have to say
that while doing military paintings is not my
regular thing to do it has been a great
learning experience and I am very proud of
the work I have done so far. With everything
that is  going on in our country right now this is
absolutely the right thing for me to be working
on. I would rather spend my time not dwelling
on the bad that is going on like people
disrespecting our flag but on honoring it and
those who have sacrificed so much for it.

Ok, it's time to cook. I recently discovered
duck. Growing up my dad raised all kinds of
fancy ducks and pigeons.

The thought of ever eating a duck never even
crossed our minds. Well that changed for me
a couple of years ago at the Wild Game Cook-
Off. I tasted things I never dreamed I would
taste there. Some I have no interest in tasting
again. But the duck I had was fantastic. So I
decided it was time for me to cook some duck.

I came across duck at Rouses so I bought it. I
have since found duck at Misers’. They run
about $20. It’s worth every penny. I went
online and looked for the easiest way to
prepare it. The duck comes whole so you will
need to cut it up. You can go on line and
watch step by step videos on doing this. It's
really not that hard but you will need a good
knife. I recently discovered Cutco knives and
have become obsessed with them. They are
very pricey but you can find them on eBay.
Good knives make all the difference in the
world.

When I cooked my duck I used every part of
the duck. First I put the legs, breasts, thighs,
heart and liver on a pan. I poured some olive
oil on everything and seasoned liberally with
salt and pepper. Leave the skin on these
pieces.














There was a lot of fat on the duck. Do not
throw this away. Cut the fat into small pieces,
put it into a small pot and add 1/2 cup of
water. Put it on a medium heat and boil for
about 45 minutes. You will end up with
rendered fat which is great for frying French
fries in and duck craklin. The best crackling I
have ever tasted. It won’t be a lot but worth
the effort.
Next Duck Liver Pate'

Now normally I don't go for this but ever
since I had Pate' at La Provence I really like
it when it's done right.

4 oz. Butter
1 shallot chopped or green onion
1 duck liver cut up
1 clove garlic crushed or minced
salt and pepper

1. Brown butter.
2. Add shallot
3. Add liver and garlic and cook about a   
minute till liver is cooked through.
4. Season with salt and pepper
5. Let cool then puree till very smooth and
refrigerate.
6. Serve on crustini.

Again it doesn't make a lot but so good. My
family loved it.

























Pan Seared Duck

I simply fried the duck in a frying pan with a
little more olive oil fat side down first.
The duck came with a pack of orange glaze.
Normally I just throw this away but this time I
tried it and it was great. My daughter said it
tasted like Christmas. We enjoyed this so
much that I am going to cook 2 ducks for
Christmas this year. One duck fed all 4 of
us. I served it with a nice salad and a side
vegetable.
Duck Stock

I simply took the caucus of the duck and threw
it in a pot full of veggies like onions, celery,
garlic and bell pepper.
I even threw in some banana peppers
someone gave me from their garden. Also
add a couple of bay leaves and some
seasoning like Tony"s. Fill with water. I let this
simmer for several hours. Then cool and
strain. Throw veggies away. Separate into
small Ziplocs and freeze or make some gumbo
or soup.

I hope you enjoy this as much as I did.
August 2015
It's Football Season again. That means lots of
parties to watch our beloved Saints and LSU
Tigers. I decided to repost some of my favorite
football food recipes.













Muffallatta Sandwiches:

1 lb. Boars Head Genoa Salami
1 lb. Boars Head Mortadella
1 lb. Ham off the bone
1 lb. Provolone cheese
1 lb. Swiss cheese
1 jar olive salad
4 loaves Muffalatta bread

I get all of this at Rouses. They also have the
mini rolls. So you can make the large
sandwiches and cut them up or get the little
rolls, either way is fine.

1.   Preheat oven on broil at 375
2.   Open bread and place on a cookie sheet.
Brush some of the oil that is in the olive
salad on both sides of bread.
3.   Layer salami on one side of bread then
mortadella on the other.
4.   Next put a layer of ham.
5.   Put provolone on one side and Swiss on
the other.
6.   Place sandwiches in oven still open till
cheese melts.(about 5 minutes)
7.   When sandwiches come out of the oven
add olive salad.
8.   Close sandwiches up and cut into pieces
and serve.

Oyster Shooters:

This recipe just makes me happy.  I’m not
going to give exact measurements just a basic
recipe.

Small oysters, If oysters are to big feel free to
cut them in half
Bloody Mary mix, your favorite brand
Hot sauce
Cocktail sauce
Lemon juice
Sept. 2015

If you've never been to Mayor Drennan's Wild Game Cookoff you are missing
out. It is a wonderful event that the entire family can enjoy. There is something
for everyone to enjoy.

This year I had the honor of designing and painting their poster. If you know
me I had to add a little humor to the design.
They are selling posters for $20 each.Proceeds from the event benefit CCC
Christian Community Concern.
Crawfish Bread:

1 tbsp. mayonnaise
½ stick butter
¼ cup green onions
2 cups cheddar cheese
1 tsp. garlic
½ tsp. Tabasco
1 tsp. Worcestershire
1 tsp. lemon juice
Salt and pepper to taste
1 lb. crawfish bread
1 loaf French bread

1.  Preheat oven to 350
2.  Melt butter in a pan.
3.  Sauté onion and garlic till tender.
4.  Add crawfish, remember the crawfish are
already cooked so you just want to stir to
combine and then remove from heat and
let cool.
5.  In a medium size bowl add mayonnaise,
cheese, Tabasco and lemon juice. Stir to
combine.
6.  Add crawfish mixture to the bowl and stir
to combine.
7.  Slice bread lengthwise and place on a
cookie sheet.
8.  Spread mixture over bread evenly and
bake 10 to 15 minutes.
To say that my family likes Halloween a lot would be
an understatement for sure. As my son puts it, my
decorations are G rated. But that's fine with me. I
love to decorate for Halloween but I'm not into the
horror stuff. We start planning our costumes months
in advance. This year I thought about taking a break
from the usual Halloween overload. I thought with
both kids in college that there would be no need to
decorate the way I normally do. It's like moving by the
time I pack up my day to day decorations in order to
make room for the holiday decorations. Well my kids
weren't having any of that nonsense. They will both
be home and want to have a party. My daughter is
turning 21 yrs old and has always loved having a
Halloween/ Birthday party.
Every year I allow my self to purchase one new
decoration. As usual this year I ignored that self
imposed rule and bought two.















Well they look great in my music room. Didn't seem
right to only get one. As I usually do I embellished
the Day of the Dead one. I painted his face.

Now for some recipes.

Many years ago, I was looking for a pumpkin pie
recipe that didn’t have that heavy overwhelming
pumpkin stuff that comes out of a can. So while I
was carving a pumpkin one day I decided to come
up with my own pumpkin pie recipe.


Roasted Cinnamon Sugar Pumpkin Seeds

Pumpkin seeds
1 tbsp. cinnamon
¼ cup sugar
1 pinch of salt
2 tsps. Melted butter

1 .Wash pumpkin seeds thoroughly.
2. Spread them out on a towel to dry.
3. Toss seeds with butter in a bowl to coat.
4. Mix the cinnamon, sugar and salt together and sprinkle over
seeds
5. Spread the seeds on a baking pan.
6. Bake at 300 degrees for 45 minutes. Stir seeds every 15
minutes to get them evenly cooked.

Savory Roasted Pumpkin Seeds

Pumpkin Seeds
1 tbsp of your favorite seasoning such as Tony Chachere’s or
Zateran’s
2 tsp of melted butter or olive oil

Same directions as above.

I also wanted to give you a very easy quick dinner that the kids
really enjoy on Halloween night.

Mummy Dogs

Get good quality hotdogs such as Nathan’s. Please don’t get
those pink things that no one knows what they are made of.
A pack of garlic bread sticks dough in the can in the dairy section.

1.Wrap each hotdog with a breadstick leaving just the top of the
hotdog visible for the mummy’s eyes.
2. Lay on a baking sheet and bake according to the directions on
the breadstick package. I tend to leave  them in the oven an
extra 5 minutes.
3. When they come out of the oven put two dotes for eyes using
catsup or mustard.
As I carved I took the pieces that I didn’t need and peeled off
the skin then cut the rest into ½ inch cubes. The beauty of this
was I only needed one cup of pumpkin for my recipe so I put
the rest in a zip lock bag and put it in the freezer to be used for
a Thanksgiving pie. I was inspired to not waste any part of it.
So I also washed and saved all of the seeds for roasting. Here
are my Halloween recipes.

Pumpkin Pie

1 cup fresh pumpkin
1 stick of butter
1 ½ cups sugar
3 tbsp. flour
2 eggs
1 small can of evaporated milk
½ tbsp. lemon juice
1 tsp. vanilla
1 tsp. cinnamon
1 pre-baked pie crust

1. Pre-bake pie crust according to package directions.
2. In a sauce pan melt butter.
3. Add sugar, milk and vanilla. Stir just till sugar dissolves and
becomes creamy. Remove from Heat
4. Wisk in flour and cinnamon.
5. In a food processor put fresh pumpkin, eggs, lemon juice
and cooled butter mixture.
6. Pulse till pumpkin is well blended.
7. Pour mixture into your baked piecrust.
8. Wrap the edges of piecrust with foil so that it doesn’t over
brown.
9. Set the pie on a baking sheet in case it overflows. This
recipe makes a 9 inch pie.
10. Bake in a preheated oven at 350 degrees for one hour.

The pie will rise in the oven and then settle back down slightly
as it cools. It is amazing when served with a scoop of vanilla
ice crème while it’s still warm.

Another tip is instead of making a pie you can pour the mixture
into individual ramekins and bake at 350 degrees for about 40
minutes and serve as a custard.
Oct. 2015
Nov 2015
November will be a busy time for me.
The "Freedom" show that I have been
working on since May 2013 will open
on Veteran's Day Nov 11th. The show
is a celebration of our military.
"Freedom"
Poster for the show. Prints will be
for sale at the show.
"Welcome Home"
Prints will be available at the
show
"WWII"
Hand made music Boxes
Plays "America the Beautiful"
"WWII" Piano
I restored and painted this piano for the "Freedom" Show.
We will have a special guest at the opening to play the piano.
Ok, let's get to the food.
It's turkey time, it's turkey time. Actually, I've never
understood why most people only cook turkey at
Thanksgiving. I cook turkey about 8 times a year.
Aside from the fact it's delicious, it's a great value.
I always buy the biggest turkey I can (about 22
lbs.) in order to get as many meals out of it as
possible. It generally goes something like this ,
the first meal is turkey with gravy, mashed
potatoes and a vegetable. The next day is always
turkey sandwiches. We never get tired of those.  
The rest of the meat is separated into Ziploc bags
and put in the freezer. I always take this
opportunity to make a good stock out of the bones
for more options like turkey and sausage gumbo
or turkey and vegetable soup ( a magic cure for
cold season). The list could go on and on.

There are as many ways to cook turkey as there
are different meals you can make with it. But this
month I want to share with you a discovery I made
a couple of years ago that has changed the way I
cook turkey.  My family has become addicted to it
and I've never looked back. Ok so what do I do
now that I hadn't done for the past 25 years? I
discovered brining. It makes the flavor go
throughout the entire bird all the way to the bone.
It also makes it extremely juicy.
If you are unfamiliar with brining it's when you
soak the turkey in water, vegetables and herbs
over night. So this month I want to share the
process with you step by step all the way through
to making a great stock that you can keep in your
freezer for future meals.

Turkey Brine
A large bucket big enough to completely
submerge the bird
1 1/2 gallons of water
1 1/2 cups kosher salt
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 tbsp. pepper corns
1 head of garlic
2 tbsp. poultry seasoning
4 bay leaves

1. Boil water and salt just till salt is dissolved. Set
aside to cool
2. Remove neck and liver from turkey. Put aside
for gravy or stock.
3. Clean turkey and set aside.
4. Put several cups of ice in bucket along with all
other ingredients including cooled salted water.
5. Mix well, then add the turkey.

6. Make sure the turkey is completely submerged.
7. Cover tightly with saran wrap and foil.
8. Refrigerate over night.

In the morning:
1. Remove turkey from brine and rinse
thoroughly.
2. Dry with paper towels. Discard brine.

Baked Turkey

1 stick softened butter
1 tbsp Tony's or Zaterans

1. Mix butter and seasoning.
2. Lift skin on the breast and rub
seasoned butter between
the breast and skin.

1 tbsp. olive oil
1 tbsp. Tony's or Zaterans

3. Brush olive oil on the skin and season.
4. Place foil on breast only.
5. Bake at 450 degrees for 20 minutes.
6. Remove foil lower oven to 350 degrees.
7. Baste turkey ever hour.
8. Bake for 15 minutes per pound. Turkey should
reach 165 degrees internally.
Turkey Stock

I generally don't measure any of this but will give you a guide.
You can really use more or less of the ingredients you prefer. I
keep a lot of fresh vegetables in my refrigerator at all times. For
this you will need a 16 to 20 quart pot. You can freeze the turkey
bones and do this at a later time for convenience.

2 cups of celery ( I use the top leafy part of the head so no
waste).
One bunch of green onions
1 bell pepper any color
2 onions
1 cup carrots
1 head of garlic
2 bay leaves
2 tbsp. poultry seasoning
1 tsp peppercorns
2 tbsp of your favorite seasoning like Tony's or Zaterans
The bones of the turkey. (You can also do this with a couple of
rotisserie chickens)

1. Rough cut all of your vegetables.
2. Put everything into the pot.
3. Fill the pot with water.
4. Simmer on low for at least 3 hours preferably 5 or 6 hours.
5. Let cool completely.
6. Strain and discord bones and vegetables.
7. Freeze in sm. containers or zip locks to use as needed.











One of the best things about having this stock in my freezer is
when someone in the family starts feeling sick I just pull a
couple of containers of it out of the freezer along with a bag of
the turkey or a couple of chicken breast. In a few minutes I can
throw them in a pot along with some vegetables and have an
amazing homemade turkey or chicken soup that's sure to make
anyone feel better. My kids call it magic soup.  
Dec 2015


For this month's recipe I came across this
Praline Liqueur and couldn't wait to find a use
for it. I had come a cross a recipe for Pecan
Pie Bread Pudding on Pinterest and thought I
could change it up and incorporate my newly  
found Praline Liqueur.

Pecan Pie Bread Pudding

8 cups bite - sized bread pieces
4 lg eggs
1/2 cup light corn syrup
1/2 cup light brown sugar
4 tbsp melted butter
1 tsp. Vanilla ext
1/2 tsp. Salt
1 tbsp. Cinnamon
1 Sm can evaporated milk
1 apple peeled and chopped into small pieces
1 cup chopped pecans
1/4 cup Praline Liquer














1. Prepare an 8 x 8 or 9 x 9 baking dish by  
lining it with parchment paper and spraying
it with cooking spray.
2. Place all bread pieces in baking dish.
3. Pour melted butter over bread.
4. In a large bowl, whisk together eggs, corn
syrup, brown sugar, Vanilla ext., milk,
Liqueur, salt and cinnamon.
5. Stir in pecans. Pour mixture evenly over
bread pieces.
6. Bake at 375 for 35 minutes. Serve warm
with ice creme.

Praline Liqueur Sauce

1 cup sugar
1/2 cup cream
1/2 cup butter
3 tbsp Praline Liqueur

1. Melt butter over med-low heat.
2. Add cream and sugar.
3. Simmer 3 minutes.
4. Remove from heat and add Liqueur.
5. Stir together till smooth and drizzle over
bread pudding.

Hope you enjoy it and have a wonderful
Christmas filled with lots a family and friends.
January 2016
My apologies for being so late with this
month's blog. But it's piano time again. It is a
monumental task to take on the restore and
painting of a 100 yr old piano. I've spent the
entire month doing just that. The profits from
this piano will go to benefit The East St
Tammany Habitat for Humanities Veteran's
Build. This is the 3rd piano I have done for
them since 2013.

This month I will layout the story of this piano
that was donated by Judy Gale. Next month I
will share the finished piano. To see more
pictures go to Lori Gomez Art on face book.
Here is the begining story of the this piano.

Back in the early 1970’s Judy Gale (Hahn, at
that time)  purchased a piano she found
while shopping at a used furniture store in
Old Town Slidell.  It was a sturdy upright, but
blackened with age and in dire need of
tender loving care.  It reminded her of her
childhood days when she and her sisters
had learned to play on a similar upright.  

She was thrilled with her purchase and
cleaned the piano and had it tuned so she
could enjoy playing her favorite songs.  It
was so black that she bought a kit with paint
and glaze to “antique” it.  

Her children took lessens and learned to
play on it.  During the holidays the family
gathered around to sing while Judy played.  
Only years later did she decide to strip the
paint from the piano.  When she did, it was
with great surprise that she discovered it was
made of oak----tiger oak (one of her favorite
woods).  The process was tedious because
of all the filigree and carvings.
Judy used her ex husband’s portable student
dental drill and some of  his hand
Top picture before. Bottom picture after
Top picture before. Bottom picture after
instruments to get into all the crevasses and
to remove all the old paint.  When finished, it
was beautiful.  The piano came with her
when she moved to New Orleans.

Judy is now retired from a career in art and
managing Gale Gallery Fine Arts on Jackson
Square after Katrina.  Judy and Hesh Bolno
plan to move to the Blue Ridge Mountains in
Virginia.  She plans to continue her art,
especially working with children, as she has
in the past.

As Judy’s two children are still moving to
various locations and have not settled in one
place, she was in a dilemma as to what to do
with the piano.  It is extremely heavy and not
something to be easily carted from place to
place..  Even tho she knew it was time to
“give it up”, the thought gave her a heavy
heart.  

Then Judy read an article about another
piano that Slidell artist Lori Gomez had
painted, which was then signed by the
Beatles and was being auctioned off to
benefit Habitat for Humanity (one of Judy’s
favorite charities).  Lori was hoping for a
donation of a piano to paint and auction for
the following year.  Judy knew immediately
that this was the answer for the future of her
beloved piano.  It would no longer be difficult
to “let it go”.   How proud she would be to
know it would be helping Habitat and also be
going to a good home. She got in touch with
Lori Gomez and pledged her piano for Lori
to paint and to be auctioned off the following
year.  She and Lori were both thrilled over
the fact that the piano was going full circle---
back to Slidell where it had all started
around 40 years ago.
Top Missing a piece
Bottom, Mike made a new piece.
Top is before. Bottom  is a sneak peek.
"Rock & Roll Piano Reveal "
      After a much anticipation I am happy to share that this piano celebrates two incredible       Rock and
Roll Legends
Fats Domino and Jerry Lee Lewis.
This is the back of the piano. The photo looks a little wavy because I took a panoramic picture. These were photos I found
on line of them working together. Along with Fats sitting on his pink Cadillac sofa before it was destroyed during Hurricane
Katrina. This was the inspiration for the piano. Jerry Lee Lewis also had a song titled"Pink Cadillac". Love the picture of
Fats with the Beatles taken in New Orleans.
CD's have Fat's song titles.
This piano is to represent a pink Cadillac.
Jerry Lee's song titles rise up through
the flames.
February 2016
After a solid month of hard work I am finally
able to share this piano. As soon as I
started working on pianos in 2013 I always
knew I must feature New Orleans own Fats
Domino.

When I was a little girl around 5 or 6 yrs old
to say my family had difficulties would be
putting it mildly. My father was in and out of
the hospital on a regular basis and my
brother became a paraplegic. But every
other Tuesday night my parents had friends
over to our house to play cards. I got to
play DJ and played all the old 45's. Those
are records for the younger generation. My
favorites were Elvis, Jerry Lee Lewis, Buddy
Holly, Pasty Kline and of course Fats
Domino. You just can not be anything but
happy when you hear his songs. What
comes to mind when I hear Fats is pure joy.
I know that I am not alone in my love for
him. His music is the gift that will live on
forever as with all of the musicians I have
mentioned. But he is a New Orleans original.

The piano will be on display at Slidell's first
3 day music festival "Festival Bonfouca"  on
March 18, 19 & 20th in Heritage park. This
is the festival that I have been helping to
bring to Slidell for the past two years along
with The Camellia City Arts Advocates.

I was originally going to raffle the piano. But
decided I could not take the risk of letting it
go for less than it's worth. So I will be
accepting serious inquiries only. Once we
have an offer that is fair it will be sold. The
profits for this piano will benefit The East St.
Tammany Habitat for Humanity's Veteran's
Build. This is the third piano that I have
done for them. The first was the "Legends"
piano which also featured Fats along with
Ronnie Kole, Irma Thomas, Vince Vance,
Louis Armstrong and many more. The
second was the "Beatles" piano.
Anyone interested in purchasing this piano
can contact me directly at 985-640-6361. I
will be happy to answer any questions
about the piano.

I was unable to identify the brand of this
piano. It does not have any model number
or name. I believe it may be a Chickering
Brothers piano because of the style of the
legs. But this is a guess. I also believe the
piano is about 100 yrs old going by the
style and wear. About 85 % of the action
has been replace and the piano does play.
My friend and musician Barney Floyd has
replaced some strings and has been
working on adjustments to the action. The
piano did not have it's original bench so I
purchased one that went with the theme of
the piano.






















I think this is my favorite so far as it truly
speaks to my heart and my love of that era.
I hope you enjoy it as well. Please share
and help me get the word out about this
piano.
Okay, So how's about a recipe. This month I
thought I would share a recipe I came up
with after my sister-in-law gave me a ton of
kumquats from her tree.
Kumquat Martini

The first thing I did was slice all of the
Kumquats in half and remove the seeds.

Then I squeezed a lemon over them. This
brings out all of the flavor.

If your kumquats aren't sweet go ahead
and add some sweetener.

Directions by the glass:

1. In a shaker add about 6 halves of
Kumquats and muddle, then fill with ice.

2. Next add 2 ounces of Patron Citronge or
any Orange Liqueur.

3. Add 1 ounce of Peach Schnapps.

4. Add 4 ounces orange juice and shake.
Pour into Martini glass and garnish with a
sliver of lemon rind. Enjoy.
Tempting the Palette
March 2016
Festival Bonfouca
Festival Bonfouca
March 18, 19 & 20
Heritage Park, Slidell, La.
For the past two years a group I chair called
the Camellia City Art's Advocates (C2-A2)
have been working with Jared Zeller founder
of the Non for Profit "Mothership Foundation"
and Bayou St. John's Bayou Boogaloo
Festival in New Orleans to bring Slidell it's 3
day music Festival. And on March 18th all
that planning will be reality.
Let me give you a little history.
C2-A2 is a group of artists and community
leaders that meet once a month to promote
and find ways to help boost our cultural
economy. The general public has no idea
how much of an impact the cultural arts have
on our community. I can tell you that since
2009 sales of my artwork has raised over
$230,000 for charity. Not bad for a one
person operation.
Our group has been wanting to bring such
an event to Slidell for many yrs. The problem
being that taking on such a huge project was
not something any of has knew how to do or
even had the time to do as we all have full
time jobs and belong to many organizations.
One evening while watching WWL news
there was a story that caught my attention.
Featured in the story was Jared Zeller talking
about Bayou Boogaloo. Bayou Boogaloo is a
very successful event that Jared started after
Hurricane Katrina.
After doing a little research I decided to
reach out to him. After all Slidell has a
beautiful Park located on Bayou Bonfouca,
the perfect place for a great event. Almost
two yrs to the day we set up a meeting at the
park with Alex Carollo head of the Slidell's
Cultural Dept. and Kevin Walcott from the
Parks and Rec. Dept. It was a beautiful
sunny day. There were lots of people
enjoying the park. We were all surprised by
the sound of Jazz music being played in the
background. The local group "The Big
Poppas" were walking around the park
practicing. Jared thought I set that up. I'm not
smart enough to have thought that far
ahead. So we took it as a sign that this was
meant to be.
  To see the amazing line up for the festival go to   
You can go to www.FestivalBonfouca.com.
I am so proud to be a part of this project. Our
goal was to bring a very high level of
entertainment. Trust me when I tell you Jazz
Fest has nothing on the quality of food and
art vendors that we will feature.
The Rock -n- Roll piano that I did to raise
money for The Habitat Veteran's Build will also
be on display. We will be accepting offers on
the piano.
















Tickets are $10 at the gate. That is a huge
bargain. No ice chest allowed.

To kick things off on March 13th we have
partnered up with the Salmon High school
band and will be marching in the Slidell St.
Patrick's Parade. We will also have a great
surprise for the community. Some of our
members will be dressed in Big Head attire.
We will have about ten Big Heads such as
Fat's Domino and Louis Armstrong.
Recipe time. Artichokes are one of my
favorite things. I could eat them prepared any
way. But one of my favorite ways is great
during the summer months when you don
necessarily want them stuffed as a full meal.
The following recipe is great as a side dish.

Artichokes













Ingredients:

4 lg artichokes
lemons
salt & pepper to taste
butter
Parmesan cheese grated
3 garlic cloves
Olive Oil














1. Cut the top and stem off of each artichoke.
Also trim the points off of the leaves with     
scissors. Pull the leaves open and scoop
out the choke (purple part).
2. Fill a large pot about 2 inches with water.
Add a     Tsp. of salt and 2 tbsp. of lemon
juice. Add artichokes. Drizzle with Olive Oil.
3. Cover and simmer 45 minute till leaves are
tender and pull apart easily.
4. Once done remove from pot and drain. Pull
apart and put in a large serving bowl.
5. Add pats of butter. About 1/4 c. Season
with salt & pepper. Add a Parmesan.
Squeeze 1/2 lemon and drizzle with olive   
oil. Toss together and enjoy.
An so the work began. I'm proud to say that the
Big Poppa's will open  Festival Bonfouca on
Friday evening March 18th.
July 2016
I hope everyone is having a wonderful summer. I was planning to take some time off this summer to do a few projects for myself that I have
been putting off. But turns out God had other plans for me. I spent most of May and June working on some gardening projects around my
house. I've been so busy for the past couple of years that I've been neglecting
my yard. I was posting the progress on my personal fb page. Little did I know that people would be so interested in what I was doing. So much
so that a picture I posted of a painting I did on my fence would go viral. Hundreds of shares and over a MILLION likes, most of which were on
other peoples pages. But I did receive about 1000 private uplifting messages. As well as a new audience on my Art page.
All of this has led to me signing a contract with a National Licensing Co. This means some of my work could be seen in stores across the
nation.
This past weekend I posted some pictures of a
Giant Crab Roll that I made. It got a lot of
interest so I decided to share the recipe.

Giant Crab Roll

Sushi Rice:

4 cups uncooked Jasmin Rice
4 tbsp rice wine vinegar
4 tbsp sugar
1 tbsp salt

1. Rinse rice then cook. I used a rice cooker.
2. Mix vinegar, sugar and salt in a bowl and
microwave. Heat till sugar is dissolved.
3. Put cooked rice in a wooden bowl. Pour
mixture over rice and mix thoroughly.
4. Cool rice before using. I prepare rice in the
morning and refrigerate. Rice will be sticky.
You will not taste the vinegar.












Crab Filling:

I lb of imitation crab chopped fine
1 cup mayonnaise
2 green onions chopped fine
Drizzle of sesame oil
3 tbsp Yum Yum sauce. This is optional.

You can find this by the oriental food in the
grocery.

1 tbsp soy sauce

Mix everything together.

Sushi Sauce:

1 cup mayonnaise,
½ tbsp. wasabi,
3 tbsp teriyaki sauce,
1 tsp oyster sauce.
1 tbsp. Chili paste or sauce is optional.

Mix all together and put into a squeeze
bottle.












Now layer.

1.  Spread cooled rice in a pizza size dish or
pan.
Rice will be sticky. I dipped my hands in water
so the rice wouldn't’t stick.
2.  Put crab filling on top of rice.
3.  Place sliced avocado next.
4.  Drizzle Yum Yum sauce and sushi sauce
across the top.
5.  You could refrigerate for about an hour to
help everything set up.

I used a cheat here. The crunch on a crunchy
roll is fried tempura batter that is poured into a
strainer into the hot grease. I didn't’t feel like
doing this so I put about a cup of potato chips in
a zip lock and crushed them. I suggest putting
them on last before you serve so they stay
crunchy.

6.  Now sprinkle chips on top.
7.  Cut into squares and server.
August 2016
Now that school has started and everyone is
settling in to a new routine, I thought I would give
you a couple of easy dinner recipes.  The first
being a Louisiana Monday tradition my version of
Red Beans. When it comes to Red Beans
everyone had there favorite recipe. I'm not a fan of
super thick with a ton of whole beans but a more
creamier version. Not to mention the whole
soaking of beans. So I use Blue Runner canned
beans as my base. Even though they are
seasoned I still do my own thing. Hope you enjoy it.















Red Beans

2 tbsp Veg. Oil
2 lb. Turkey Sausage
1 med. green bell pepper chopped
1 med. Onion chopped
3 stalks celery chopped
3 green onions chopped
2 tbsp. parsley
2 cloves garlic minced
2 bay leaves
4 - 27 oz. cans Blue Runner Creole Cream Style  
Red Beans
1 qt. water1 tbsp. hot wing sauce or hot sauce
Tony Chachere’s Original Creole seasoning
Salt and Pepper to taste


1. Brown sausage in oil.
2. Add bell pepper, onion and celery. Sauté till
veggies are translucent.
3. Add garlic and cook about a minute or 2 until
fragrant.
4. Add beans, water, parsley and bay leaves.
5. Next add hot wing sauce and seasonings.






















6. Simmer on low 20 minutes stirring occasionally.
7. Add green onions and simmer another 20 or till
you get the consistency you like. I like mine a bit
on the thin side.
8. Serve over rice with French bread or corn Bread.

The next recipe is Turkey Chili with black
beans,one of my families favorites. Although some
of the ingredients are unusual for chili we love it
and it's a quick fix.












Turkey Chili w/ Black Beans

2 lbs. ground turkey
1 onion
2 tbsp. veg. oil
2 cloves garlic crushed
4 green onions chopped
Salt and pepper to taste
1 tsp. cumin
2 tsp. chili powder
1 can corn






      






       Sunflower mural
              on my fence
1 can black beans
1 can roasted tomatoes
4 cups chicken stock
4 oz. cream cheese
3 tbsp. hot wing sauce

Toppings

Shredded Monterey Jack  cheese
Sour cream,
Cherry tomatoes
Chopped avocado.

1. Sauté onion in veg. oil till clear.
2. Add gr. Turkey and brown.
3. Add garlic, salt, pepper, cumin and chili
powder.
4. Add cream cheese and hot wing sauce. Mix
till combined.
5.  Next add corn, beans, tomatoes, stock and
green onions.
6.  Taste to check seasoning.
7.   Simmer 20 minutes.
8.   I like to have toppings for people to add
like shredded cheddar cheese, sour
cream, cherry tomatoes and chopped
avocado.
9.   Serve with corn chips.
















I hope you enjoy these recipes. If you have any
questions or would like me to post a specific
recipe you can email me at    
LoriGomezArt@charter.net.
         
Sept. 2016
As football season begins I'm sure you will be
looking for recipes that feed a crowd and are
simple. One of my favorite things to make at this
time of yr is a baked ham. It's very easy and
cost effective.

Baked Ham

1 Ham
1 stick butter
2tbsp. yellow mustard
1/4 cup apple or pineapple jelly
2 tbsp. brown sugar
1 cup of water

1. Place ham's largest cut side down in a
roasting pan and add water.
2. Melt butter in a small pot.
3. Add mustard, jelly and brown sugar.
Cook till well blended.
4. Pour over ham.















5. Cover with foil and bake at 350 degrees for
15 minutes per pound.

Once its done let it rest about 25 minutes before
slicing.















Now all you need is some French bread and
some sandwich fixins.
Now all you need is a great dessert. I have
that covered to. Blueberry Anna is a sure hit.
I got this recipe years ago from my friend
Kathy. It is hands down one of my families
favorites.

Blueberry Anna















1 Angel food cake cut into bite size pieces
8 oz cream cheese
1 sm. can evaporated milk
1 12oz. whipped cream
1/2 cup blueberries for garnish
1/2 cup sugar
1 can Blueberry pie filling

1. In a 13 x 9 inch dish arrange cake pieces.
2. Cream together the milk, softened cream
cheese and sugar till smooth.
3. Spread on top of cake.
4. Next spread the pie filling on top of cream
cheese.
5. Top with Whipped cream.
6. Sprinkle with blueberries.
7. Refrigerate 3 hours.

I have also substituted blueberries with
blackberries and it was great
Each month I share what I am up to with
regards to my artwork. This month I am
trying to raise funds for Cancer Research
through a project called "You Are Not Alone"
This project was started by my cousin Jimmy
Anselmo who is a cancer survivor.















In April of this year Jimmy brought 46
Louisiana musicians together to record a
song titled "You Are Not Alone" written by
musician Michael O'Hara. It was an historical
event to have this many musicians in one
place. So I offered to do a painting of this
historical event in hopes of getting posters
printed to sell and donate 100 % of the
money to Cancer research. After spending 5
weeks working on the painting I simply could
not afford to pay for the posters. So I started
a GoFundMe page to cover the cost.

Last month we lost 2 of the musicians
featured in the painting to this horrible
disease, Judy Spellman and Douglas "Fat
2'sDay Daniels.

Please consider donating. Even a $5
donation will help. Many of the musicians
have agreed to sign the posters. The money
we can potentially raise from the sale of the
posters far exceeds the cost of getting them
printed. We just need a little help to get
started.

Most of us have been affected by this awful
disease in one way or another. I lost my
mother to Breast Cancer 20 yrs ago. I also
have had and still have friends suffering
from it.
Here is the Link to the GoFundMe page:

You Are Not Alone
My Mother Mary Anselmo
Musician Michael O'Hara who
wrote the song
"You Are Not Alone"
Salmon & Spinach Puff Pastry














1 slab Salmon
1 package 2- sheets puff pastry
1 8oz cream cheese
1 clove garlic
2 green onions chopped
1 lb fresh spinach
1 lb fresh mushrooms sliced
Tony Chacheries for seasoning
Egg wash
Drizzle of Olive Oil

1.   Preheat oven 375.
2.   Place salmon on a cookie sheet or
long baking dish.
3.   Season salmon with Tonys.
4.   Mix cream cheese with garlic and
green onion.
5.   Spread over salmon.
6.   Add sliced mushrooms on top of
cream cheese.
October 2016
 October is one of my favorite times of year.
To say I like Halloween would be an
understatement for sure. As my kids say my
Halloween is PG rated. I don't go for the
bloody scary stuff but do love tricks and
treats. My house is decorated from top to
bottom. You can see lots of pictures on my
page Lori Gomez Art on fb. But I will share a
few here as I am preparing for this years
Halloween party.
But first  I want to share a recipe I made last
week that I thought you might enjoy. I have
been making this for years. I don't remember
where I got the original recipe. It's a great
recipe for anytime of year.
7.   Add spinach on top of mushrooms,
drizzle with olive oil and season.














8.   Top with puff pastry and fold edges
under salmon.














9.   Brush with egg wash.
10. Bake for 35 minutes till salmon is
cooked through.















What's a party without a few creepy treats? I went
on ebay and found a bunch of Halloween candy
molds. I like to fill them with different fillings.
This year I gave an old doll house a Halloween make over. You can see more pictures on Lori Gomez Art fb. It was a lot of fun.
 These giant cicada's are filled with caramel
and rice crispies for an oozy crunch.















The giant rat has a peanut butter filling and
will be sliced. The frogs I like because they
remind me of Harry Potter and are filled with
caramel.
 












I also did white chocolate mice filled with red
velvet cake.
 And of course you need spooky
cocktails. I found this brain mold at
Walmart. So I made a simple serup with a
large pack of strawberries simmered with
a cup of sugar and 1/4 cup of water. cook
just till sugar melts. Then I pureed and
strained. We will add these to Lemonade
and strawberry rum. They are little so we
call them monkey brains














  The last idea is a list of spooky drinks
for your guests. I got the chalk board at
the dollar store and used paint pens to
write what cocktails we will have.

                 Happy Halloween
December 2016
This is the Nativity I started for the city.
This is the "Cajun Christmas "Cottage I did in 2014
I did the "Santa's Workshop in 2014 but this year I
added the candy decorations that I made.
The inside of the workshop. I did everything you see
including handmade ornaments and restored elves.
This year I restored the cottage below.
I painted walls, floor, ceiling and entire outside. I sculpted food props and added a projector. Put in a brand new
Christmas tree. I had already restored the Santas and little girl. This year I updated the 2 little boys.
There are a lot more pictures of the process on my face book page Lori Gomez Art.
Before
  I hope everyone is enjoying the Holiday
season. I was unable to post a column for
November. As you can see from the pictures I
was very busy restoring this years Christmas
Cottage for the City of Slidell. It has been my
goal along with Alex Carollo the Director of
Cultural and Public Affairs to bring Slidell a first
rate Christmas display for the past 5 years.  
The Cities original displays were damaged
during Hurricane Katrina. When Alex took over
as Director I approached him with my ideas
and together we have given Slidell something
they can be very proud of.
  This years "Christmas Under the Stars"
display is by far the best the City has seen
since before Hurricane Katrina. If you get the
chance go out to Griffith Park and see for
yourself.
  The first recipe I would like to share with you
this month is Slow Cooker Salisbury Steaks.
When I was a kid every now and then we get
TV dinners. I loved the Salisbury steaks.
I have no idea what was in them. But recently I
came across this recipe on Pinterest. It's
fantastic. Hope you enjoy it.
Slow Cooker Salisbury Steaks


















Ingredients
•        2 pounds lean ground beef
•        1 (1 ounce) envelope dry onion soup mix
•        1/2 cup Italian seasoned bread crumbs
•        1/4 cup milk
•        1/4 cup all-purpose flour

•        2 tablespoons vegetable oil
•        2 (10.75 ounce) cans condensed cream
     of chicken soup
•        1 (1 ounce) packet dry au jus mix
•        3/4 cup water.
Directions

1.  In a large bowl, mix together the ground
beef, onion soup mix, bread crumbs, and
milk using your hands. Shape into 8 patties.
2.  Heat the oil in a large skillet over medium
-high heat. Dredge the patties in flour just
to coat, and quickly brown on both sides in
the hot skillet. Place browned patties into
the slow cooker stacking alternately like a
pyramid. In a medium bowl, mix together
the cream of chicken soup, au jus mix, and
water. Pour over the meat. Cook on the
Low setting for 4 or 5 hours, until ground
beef is well done.

This is great served with mashed potatoes.

  The next recipe also came from Clinton Kelly
on The Chew.

Holiday Pomegranate Punch

1 to 2 cups ice
1 1/2 cups Pomegranate juice
1 cup pear nectar
1/4 cup orange liqueur
1 bottle champaign
Sliced oranges and pears for garnish.

Mix it all together and enjoy.
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