Showing posts with label chartres street. Show all posts
Showing posts with label chartres street. Show all posts

Friday, September 01, 2017

Sisters of the Mist - Chapter 1

No spoilers, just the first 500 words of so of Sisters of the Mist, French Quarter Mystery #6

Chapter 1

A silent moan died in my throat as my cat Kisses awoke me from a recurrent nightmare. She was standing on top of me, kneading dough on my chest as she licked my face with her emery board tongue. My heart raced and I wondered if she could feel it. When I’d regained my senses, I gave her a full-body stroke that ended with the tip of her mostly missing tail.
“Did I wake you?” I said.
After arching her back to maximize my caress, she stopped licking and kneading and jumped off the bed. Grabbing my old robe, I followed her to the door leading to my second-floor balcony. Wind had blown it open sometime during the night and a chill breeze greeted me as I stepped out onto the little terrace overlooking Chartres Street. Though it was dark, the lack of visibility resulted from more than just a power outage.
Thick fog rolling in from the river had all but engulfed the French Quarter thoroughfare. Headlights penetrated dark gloom as I stared up the street. A slow moving taxi, searching for one last fare, passed beneath me, honking its horn at a stray dog. The taxi swerved to miss the dog, and then disappeared into murky darkness. The foghorn of a passing freighter on the nearby river sounded muted and far away. Feeling a damp chill in the air, I pulled the robe tightly up around my neck.
Kisses stood at the edge of the balcony, her head protruding through the wrought iron railing, staring at something I couldn’t see.
“What is it, girl?”
Whatever she was staring at was invisible to me because of the dimly illuminated rolling fog. It didn’t matter. Cats can see in the dark. I had no doubt something had focused Kisses’ attention. It was then I saw it: another set of headlights shining through the fog as it moved toward us.
Unlike the glare from the taxi, this was as dim as the fog itself. I watched, transfixed as the long hood of a ghostly white limousine penetrated the fog. It passed beneath me on the street. More vehicles followed. Except for one, all were ghostly white, their passengers but gray outlines through the smoky windows.
A black carriage pulled by a prancing stallion, tendrils of steam wafting from its nostrils, appeared through the dense fog. In the back of the carriage, wreaths and garlands of white roses draped a gold coffin. The carriage was a funeral hearse. It had no driver.
One last vehicle followed the black hearse: a pearly white, stretch limo. Its tinted windows were closed. All except one. As I stared at the passing vehicle, the young woman in the window with snowy white hair gazed up at me. It was a person I recognized. Rushing to the railing, I leaned over and called to her.
“Desire, is that you?”
She followed me with her eyes; bewitching eyes I had never forgotten. Sadness masked her face, and she didn’t answer. The limo had disappeared down the street when I realized the passing funeral procession had never made a sound.


All my books are available on AmazonBarnes & Noble, and my iBook author pages, and on my Website.

Wednesday, May 14, 2008

Bertram Picou's Red Beans and Rice - a weekend recipe

French Quarter bartender Bertram Picou is a recurring character in my French Quarter Mystery Series set in New Orleans. After appearing in Big Easy, he's developed a life of his own that transcends fiction. Like many Southerners, Bertram served in the Army and did his basic training at Fort Polk in Leesville, Louisiana. The Fort is the subject of Tigerland, a gritty but powerful movie starring Colin Farrell. It’s probably the best movie Farrell ever did and you might want to check it out. Anyway, the place was a hell hole and some say the chances of getting killed or wounded were greater there than in Vietnam.
Rutted dirt roads, tracts of heavily forested land that had never seen a chainsaw, miles of seemingly endless rifle ranges, and swamps so murky and misty that they looked like the backdrop of a Lon Chaney horror film, comprised Fort Polk. Alligators, armadillos, water moccasins and frightened, pissed-off young G.I.’s, soon to be bound for Vietnam, populated the musty old Fort where fever and meningitis were everyday occurrences.
And it was hot and humid! The World War II-vintage barracks had no air conditioning in the summer and little insulation in the winter. A soldier’s day started at 4:30 AM with thirty minutes of physical training before breakfast. This was followed by more PT, a one to seven-mile hike to the rifle range, orientation, target practice, a one to seven-mile hike back to the barracks, more PT, then bed. Bertram lost forty-six pounds in six weeks at Fort Polk.
Some of the drill sergeants were mean, some practically psychotic. Nice wasn’t in their vocabulary. Bertram is the personification of the term laid-back, but two words can still evoke memories of distress and instantly raise his blood pressure and heart rate. Those two words — grease trap! If you ever spent any time in the Army, you probably know what I mean.
Food in the mess halls was simple but filling. All you could eat in fifteen minutes or so. They served red beans in abundance and rice. The problem was, not together. Army regulation said you can’t have two starches on one plate. Good idea for the Army, bad idea for Bertram Picou who thinks RB&R should be part of the Government’s food pyramid (or whatever shape it is now!)
Bertram breathed a large sigh of relief when he finally got out of the Army. He cooks RB&R almost every day at his bar on Chartres Street in New Orleans French Quarter and here is his personal recipe.

Bertram's Red Beans and Rice

1 ½ lbs. dry red beans
2 stalks celery, chopped
3 cloves garlic, crushed
½ green pepper, diced
1 red onion, sliced
½ tbsp. oil
10 c. water
1 veg. bouillon cube
1/4 tsp. cayenne pepper
1 ½ c. rice
3 c. water for rice


Soak beans overnight. Saute garlic, red onion, green pepper, celery in oil in large pot. Add 10 cups of water, vegetable bouillon cube, and beans. Let cook on medium flame until soft. Cook rice separately. When rice is done, serve topped with red beans.

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Born near Black Bayou in the little Louisiana town of Vivian, Eric Wilder grew up listening to his grandmother’s tales of politics, corruption, and ghosts that haunt the night. He now lives in Oklahoma where he continues to pen mysteries and short stories with a southern accent. He is the author of the French Quarter Mystery Series set in New Orleans and the Paranormal Cowboy Series. Please check it out on his AmazonBarnes & Noble, and iBook author pages. You might also like to check out his website.