Exploring New Spirituality: Coffee Hour w/ Blake Muir

It's hard though, it's just push the button.

That's what I was gonna show you, Blake.

Ta-da! The encyclopedia of Cajun and Creole cuisine.

That is so cool! Look how thick that is.

That is

huge.

So is it recipes or is it even just like the history?

It's everything.

It's all of it.

So we're here with Blake Muir for coffee hour today.

Blake, welcome, welcome.

Blake, one of our most favorite humans on the planet.

Oh, I love you

guys so much, too.

We love you, Blake.

We were just talking about Cajun cooking, and I'm showing him my encyclopedia of Cajun Creole cuisine, which is close to maybe 8 to 10 pounds.

It's a major book.

The Cajun is really wild because it's like Spanish, Native American, Italian, French, African.

All these different influences came into that cuisine that made it so unique.

A

melting pot of so many different flavors and everything.

I will say one of the tastiest things I think I ever had And I'm pretty sure it counts as Creole, is etouffee.

Okay, I've never had

it.

It was like a catfish cream dish.

Oh, I'd eat that right up.

It was delicious.

I was in Austin, Texas when I had it.

And I was like, yeah, this is pretty phenomenal.

I love it.

fish

and

ocean life

well

we are so excited to have this conversation today with blake it's coffee hour with blake and um we've got a box of ginger snaps that melanie has made here and a box of milk duds and coffee to keep us company for this conversation.