What a feast of fish was fixed by our friend;
But not just any fish was this.
He made fresh catfish with almondine sauce
And side dishes that were most delish.
My man said it mostly took confidence,
And then he set his student free.
One lesson and Chuck's become a chef.
Who knew how easy it would be?
What many great meals await us,
Now that all four of us will cook?
We even share a preference for
The Ursuline Convent school cookbook.
One of the joys of being in New Orleans
Is the array of fine restaurant fare.
But we now can eat with so many friends
Who cook with equal flair.
My son specializes in barbecuing meat,
And boiling of things that swim.
His wife is a gumbo and bean queen;
We love to eat with them.
We ate Italian where the Saints hang out,
Redfish l'orange at a downtown hotel,
Beignets at Cafe du Monde for dessert
And their cafe au lait, as well.
I plan to eat many more delicacies
While I still have the time.
We'll be well-padded for our return
To the colder winter clime.