Delightful Hollywood Sweets Story, Yuba Net ....

This comes from Ken Newton....

Knowing how you like these little slices of the community, here's a great story about 'Hollywood Sweets' the bakery/deli by Long's.  With Mardi Gras coming up, it's timely for those who want a little slice of heaven from 

New Orleans

.

 

The bakery was recently purchased by a lovely young couple; Valentina is the owner I have met, a very delightful lady.  As you may remember, I'm from 

New Orleans

, home of the amazing muffeletta Italian sandwich.  The muffeletta was originated decades ago at Central Grocery in the French Quarter and is a genuine one-of-a-kind, not to be found anywhere else in the country due to the very unique bread used in its making.  Since moving to 

California

 in 1987, I have shared the disappointment of many N'awlins expatriates of never being able to find just the right bread when making my muffeletta.  So, this year I was determined to get it right.  I searched the internet and, sure enough, found a recipe on NOLAcuisine.  I asked Valentina at Hollywood Sweets if she would make me a couple of loafs for my NFL championship playoff party.  What a gal!  She not only made them to perfection but delivered them to my door!  So, for anyone wanting the original, just-like-you-get-at-Central-Grocery muffeletta, Hollywood Sweets may the only bakery outside of 

New Orleans

 to make it happen for you.  For the recipe and instructions on how to make the sandwich:http://www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/

Ken isn't the only fan of the new ownership of Hollywood Sweets...they are building a strong connection in the community.And, get this: they greet you when you walk in, smile, and say "be right with you" if they're with a customer. When you leave, same thing!

Pascale will kill me for this, but she and Susan were honored by the Board of Supervisors yesterday for their 10 years of exceptional work on Yuba Net. I say kudos for a job well done! If you see either of this Dynamic Duo, congratulate them -- but run fast because Pascale probably has a mean left hook. She doesn't take praise well.

 

Comments

[Dixie Redfearn]

Thanks, Dave! You learn something new every day. I've had what I called crawfish, so I suppose I've eaten ditch bugs. As a child I was horrified by the eating habits of my relatives in the Deep South. They fried everything! When I first saw fried green tomatoes I almost gagged. Then, decades later when one of our daughters married a Cuban from Miami Beach, we had a Cuban Thanksgiving, where every dish was also fried. And no one seemed concerned about their cholesterol. His mother recently passed away and was going dancing into the we hours well into her 80s. Go figure.

[DaveC]

Ditch bugs: Depending on where you are from, they are also referred to as Crawfish, Crayfish, Crawdads, mudbugs, dirt bugs, spiney lobster, po-mans lobster, fresh water lobster and in Australia and New Zealand they are called Yabbies.

The term ditch bugs or mudbugs comes from Louisiana culture because they are most commonly harvested from the mud in flodded rice fields just before rice planting in the early spring. After harvesting, they are placed in fresh water tanks for a couple of days to purge the mud from their inards. Mud is their food source, by gleaning the organic matter from it.

[Dixie Redfearn]

OK, what are ditch bugs?

[Bert]

Ike's has a pretty mean jumbalya.

[Russ Steele]

Ellen and i second the turn-a-round at the Hollywood Sweets comments. The cheery greeting and departing goodbye are wonderful additions that more businesses in Nevada County should adopt. Though they do not advertise it they have WiFi and some comfortable couches to have coffee and check your e-mail. A little more light at the couches for reading by seniors would be appreciated, but overall a great place to have lunch or early morning coffee.

[DaveC]

Now if we can find some place to make some decent jambalya, boudin and maybe some ditch bugs, they would be in business. Oh yes, add an Abita beer to that please.