Thursday, May 23 2013 11:06 PM EDT2013-05-24 03:06:02 GMT
Just as quickly as they swarmed Wednesday night, so did the swarm of social media posts and pictures of termites.The Lake Charles Racquet Club was a hotspot for swarming termites in the Lake area."I cameMore >>
Just as quickly as they swarmed Wednesday night, so did the swarm of social media posts and pictures of termites.
A new 2-cents monthly tax on cell phones to help provide services for people with hearing impairment has been approved by the Senate Revenue and Fiscal Affairs Committee.More >>
A new 2-cents monthly tax on cell phones to help provide services for people with hearing impairment has been approved by the Senate Revenue and Fiscal Affairs Committee.More >>
Thursday, May 23 2013 10:52 PM EDT2013-05-24 02:52:46 GMT
The Beauregard Parish Sheriff's Office is reporting five arrests in relation to a meth lab bust.According to a news release from Beauregard Parish Sheriff Ricky Moses, arrested were 21-year-old JosephMore >>
The Beauregard Parish Sheriff's Office is reporting five arrests in relation to a meth lab bust.More >>
Thursday, May 23 2013 7:06 PM EDT2013-05-23 23:06:11 GMT
A Calcasieu Parish man is accused of child pornography possession, according to a news release from Louisiana State Police, Troop D. Accused in the case is 41-year-old Charles B. Compton. He is chargedMore >>
A Calcasieu Parish man is accused of child pornography possession, according to a news release from Louisiana State Police, Troop D.More >>
Thursday, May 23 2013 5:55 PM EDT2013-05-23 21:55:01 GMT
A Moss Bluff man was found guilty of second-degree murder on Thursday in 14th Judicial District Court. Eric Bello, 41, was convicted in the November 2008 murder of a family member. Sentencing is setMore >>
A Moss Bluff man was found guilty of second-degree murder on Thursday in 14th Judicial District Court.More >>
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Crepes Suzette
Crepes
2 c. milk
2 eggs
1 ½ c all-purpose flour
Pinch salt
1 stick (4 oz.) butter, melted
Mix milk, eggs, flour and salt together. Add melted butter. Add 2 oz. crepe mix into a hot greased non stick skillet. Swirl around to evenly coat pan. Flip once batter sets. Place on a plate and set aside.
Orange butter sauce
2 sticks (8 oz.) butter
1 c. sugar
1 cup fresh orange juice
½ lemon juiced
1 t. orange zest
2 oz. Grand Marnier (orange liquor)
Combine butter, sugar, juices, and zest to a small sauce pan and cook for about 10 minutes until it caramelizes; it should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrup like.
Heat some sauce in a skillet. Gently fold a crepe into the sauce. Plate up with vanilla ice cream and orange segments.
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