Still in Lafayette

We decided to forgo New Orleans and spend the day working on the boat. It was time well-spent, as we now have everything squared away in the cabin. In the cockpit, that'll have to wait until we get closer to the water.

Louisiana, at least this part of it, is very foreign to me. The way they construct their road systems seems to be deliberately designed to increase the chances of a high-speed collision. It got warm today, but the constant breeze made it not warm, and actually cool at times. The sun setting in the trees conveys the essence of what I expected from the Gulf Coast, even though we are a ways inland.

And the food. We had dinner tonight at Prejean's, a well-recommended Cajun establishment about 9 miles away. I had a cup of their 3-time gold-medal winning sausage and chicken gumbo and a crab and crawfish-stuffed Cajun-seasoned fillet of Red Snapper. Both were beyond delicious, but the accompaniments were intriguing as well. I'm not sure what they were, exactly. One was a ball of rice which the server said was cooked with ground meat. The other was a cooked pastry shell, such as you would use for a dessert tart, filled with something that was like corn but different. And over the snapper, they served a ladleful of crawfish etouffle that was to die for.

We leave for Florida tomorrow.