Thursday, March 31, 2011
Monday, March 28, 2011
Saturday, March 26, 2011
Wednesday, March 23, 2011
Sunday, March 20, 2011
Friday, March 18, 2011
Thursday, March 17, 2011
Wednesday, March 16, 2011
Once the materials had been delivered we returned to the main site for po' boy lunches. Here's what Wikipedia says:
A key ingredient that differentiates po' boys from other submarine sandwiches is the bread. Typically, the French bread comes in two-foot-long "sticks". Standard sandwich sizes might be a half po' boy, about six inches long (called a "Shorty") and a full po' boy, at about a foot long. The traditional versions are served hot and include fried shrimp and oysters. Soft shell crab, catfish, crawfish, Louisiana hot sausage, roast beef and gravy, and French fries are other common variations.
A "dressed" po' boy has lettuce, tomato and mayonnaise; pickles and onion are optional. Non-seafood po' boys will also usually have mustard; the customer is expected to specify "hot" or "regular"—the former being a coarse-grained Creole mustard and the latter being American yellow mustard.
Four young women, students at the University of Louisiana at Lafayette and working with AmeriCorps for their work study, arrived to help. We were interested in their stories, and they were curious about why we were there.