For the truth is the truth, and no lie can prevail



by Jean McGivney Boese
(Louisiana State Senate Poem adopted 1999)

It is easy to bend with the wind and be weak,
Wrapped in silence when it would take courage to speak,
To do nothing when crises demand that you act;
To prefer a delusion to unpleasant fact.
But the easy evasions that dreamers embrace
Are denied to a leader with problems to face.
He must cope with the world as he finds it, and plan
To make each hard decision as well as he can.
He can’t hide from the truth or deny what is real.
Though a lie might assuage all the fears people feel.
For the truth is the truth, and no lie can prevail.
In a world that is real, one must face truth or fail.

cajun 1In my attempt to cook a Creole Jambalaya the other day, I was phased with the truth, that I will not be able to purchase a Cajun Seasoning mix anywhere near here. Therefore I set out to try a couple of recipes I found on the internet and to make my own.

I love Cajun cooking for the very simplicity in its preparation and complexity in flavours. Peppers, pepper corn and chilies in various heat levels mixed with herbs to make a mix that will open the most stubborn pallet.

cajun 4

Cajuns are an ethnic group mainly living in the U.S. state of Louisiana, consisting of the descendants of Acadian exiles (French-speakers from Acadia in what are now the Canadian Maritimes). Today, the Cajuns make up a significant portion of south Louisiana’s population, and have exerted an enormous impact on the state’s culture.

cajun 5

The following recipe I came up with AFTER I ran out of dries onion and garlic powder and found that the fresh stuff gives a whole more flavour than the dried one.

Home Made Cajun Seasoning


  • 200 g teaspoons salt
  • 75 g dark brown sugar
  • 1 large onion finely chopped
  • 10 gloves garlic finely chopped
  • 50 g premium fine paprika
  • 35 g dry chili flakes
  • 35 g black pepper corn freshly ground
  • 35 g red pepper corn freshly ground
  • 35 g cayenne pepper
  • 35 g oregano flakes
  • 17 g oregano powder
  • 35 g thyme powder

cajun 3


  • mix all ingredients together
  • spread onto a ceramic oven dish
  • “bake” at 120 C for about 2-3 hours, taking care not to burn it
  • stir every half hour to mix it and break up some lumps that may form
  • this process is to dry the onions and garlic in the mix
  • once you are satisfied with the drying process remove from the oven and let cool
  • once almost cold, run the mix through a coarse kitchen sieve to remove the onion and garlic lumps
  • run the “leftovers” through a kitchen blender or food processor and return it to the mix
  • let cool completely
  • store in airtight glass jars

I am tempted to try using all fresh herbs next time and desiccate  them in the salt and sugar mixture ….

cajun 2


Stick a label on it and give it as a present …




Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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