re: Who here remembers "Silver Moon Cafe" behind the tracks on Nicholson?

I told Momma I doubted some of her recipes accuracy since none of them called for lard. She said "honey, those meals aren't cooked with lard, they're cooked with love". She is a really sweet lady to this day, I still eat in her kitchen from time to time. I remember eating there at LSU and after she moved, wish she still operated in a storefront, I'd eat there at least weekly. Thumb beans were so good, and that brown gravy was on everything. Even the vegetables.

God yes! All the time to Nicholson location. Me and AFROTC peeps would camp out by the big P51 mural on the wall.

I had graduated by the time she moved to Chimes.

Made a visit there in the late 80's. Good eats.

We drank every damn beer she had in the joint one day after lunch. Decided to cut some bullshite class and chill after lunch, shooting pool.

I think the class was intended to replicate law office practice...and we did.

Ethel's for the win!

went there when she was on C himes. Ate there once a week. She always said feeding kids was her goal, not making money. So she didn't survive the rent raising on Chimes. (neither did Green Duck, who was 15 years ahead of the Latin craze)

Momma is still around and cooking. She mostly caters out of her house in North Baton Rouge mainly to small groups, but she still remembers and loves all her 'babies.'

She left LSU because they raised the rents to drive she and her Chimes Street neighbors out. The land sold to condos and national chains for more $$$. She set up a restaurant in St Gabriel (??!?) for a time, but it burned down. A Chinese joint now sits where the Chimes Street location used to be. The original 'Moon' off Nicholson is still standing, though unused.

I remember for breakfast, she would give you: 2 pcs Fried Chicken, 3 eggs, grits, a biscuit floating in Momma's 'Love Gravy,'and something to drink. For 6 bucks. And that old jukebox was filled with 45s, not a CD in sight.

Gotta love any cookbook where the Fried Chicken recipe says 'start with 50 lbs of chicken!" She was never very specific with the seasonings, though.

quote:

---

Momma is still around and cooking. She mostly caters out of her house in North Baton Rouge mainly to small groups, but she still remembers and loves all her 'babies.'

---

I'm gonna need more intel on this. How does one arrange to get fed by Momma?

I do, it was there during my years at LSU

I just ordered the cookbook. Even if none of the recipes come close to the amazing food I used to eat there it is a treasure to have that cookbook as a keepsake.
I remember that there was gravy on literally everything, except maybe the spaghetti.