The Adventures of Fric and Frac: Adventure 775: Niece Trip Two/Nawlins/Post B

The steady morning rain foreshadowed the rhythm of another great day. Scott, our now intrepid tour guide and host, went out early for the best bagels in New Orleans. He whipped up scrambled eggs with boudin, a spicy rice filled Cajin sausage which we enjoyed with our cream cheese, bagels, coffee and fruit. After brunch, we enjoyed chatting with the doors wide open to let the mist of the warm rain drift into the dining room. Very pleasant. Then we were off to see Scott's brewery, where I enjoyed a few samples of the twenty or so beers on tap, including a delicious full glass of traditional Porter. Scott gave me a quick tour of his brewery, did a few "work" things and then we were off to his buddy, Steve's, for the annual Cochon de Lait, a scrumptious feast of smoked pig, shrimp boil, and a pot luck buffet that defied belief. Steve, who owns plumbing company, puts the feast on every year for his employees. The food was great, the people friendly, and the band was rocking. It was Southern hospitality at its best: No frill, no pretense, and no pain; simply good fun. The kids rain free or bounced in the bouncy house. The adults took turns treating the band like Karaoke night at the local club. The beer and laughter flowed like sweet memories. What at treat! Afterwards, we had to take a nap so we could ready ourselves for some night life. We did a quick tour of the French Quarter, and then made our way up town to a Dos Jefes, a cigar bar and music venue where Sunpie and the Sunspots filled the night with danceable Zydeco and Blues music. Even my Bunny was wide awake at eleven when we finally became inundated with the thick fumes of fine Cuban cigars. Such a night as Dr. John would say, and I would say once again: Life is good, especially today.

Scott's brewery, an institution in New Orleans, has a faithful following.

Here he is explaining his brewing schedule. His main worry is having enough beer brewed to meet the demand. Not a bad business problem to have.

This glass of traditional Porter was excellent.

He carries more than twenty beers on tap at all times.

Some of his beers he stores in old bourbon barrels until they're ready to be put into kegs for customers.

This is just one shot of the pot luck spread at the pig roast. There were three long table of food inside beside the shrimp boil going on outside, along with the fresh oysters being cracked, and some of Scott's beer flowing like wine at the last supper.

Steve made his own smoker from an old propane tank, raised his own pig for the roast, and stoked the fire all night the previous day to get things ready. He's the real deal.