We are often cautioned against engaging in conversations on the topics of religion and politics, lest we offend someone who holds deep personal beliefs on these subjects. As the presidential primaries are being played out in the national media, with candidates promising to grow the American economy and support families, conversations in the area of politics cannot always be avoided.

Political conversations were not among those heard recently at the 40th anniversary celebration of the Disch-Declouet Social Service Center, but special recognition was given to those who have put into practice what our political candidates are promising.

For their untiring work in improving the lives of the people of our community, honors were awarded to the Community Supporters of the year, with Will Chapman and The Daily Iberian, and Roy and Toni Simoneaud of Simoneaud’s South being recognized for their participation in The Milk Fund. This worthwhile program provided 1,754 gallons of milk to needy children and families in 2015.

At the reception which followed, I found myself enjoying another type of conversation, that of food and family recipes, which is seldom ever met with controversy. Joanie Kraker, a member of the board of directors of the Social Service Center, and longtime Daily Iberian Cajun/Creole Cookbook recipe contest winner, described her offering of Tarte a la Bouillie.

This tart, or pie which is filled with boiled custard, was similar to one her mother made when she was a child, but has since been modified by other methods of preparation learned from friends. Bernice Gray, a longtime volunteer at the center, brought her delicious pecan pralines, and told me of her steps in making this sweet South Louisiana confection. I am hesitant to admit I’ve never made pralines, but stand in awe of those who possess this prized candy-making skill.

The language of food seems to be a universal one, and the people of South Louisiana speak it fluently and often. During a recent shopping trip I overheard a saleswoman, Kellie Jones, describing to a younger woman the steps in preparing what sounded like a delicious chicken dish. Even though I was somewhat embarrassed to admit my listening in on their conversation, the dish seemed too interesting to pass up. Confessing my guilt, I asked her about the recipe. After describing the ingredients and cooking process, she generously offered to email the recipe to me.

The following recipe was one given to me by Del Lambert of Baton Rouge, a neighbor and good friend of our daughter. She enjoys sharing her culinary creations with others and this cookie recipe is one handed down from her grandmother.

You may want to keep a batch of these delicious little cookies on hand. In the coming months leading up to the presidential election in the fall, if you find yourself in the middle of a political conversation, a few bites of these cookies will sweeten any political differences that may arise.

Grandma Blouin’s Cookies

1 stick of margarine, softened to room temperature

1 egg, beaten

½ cup white sugar

¼ cup light brown sugar

2 tsps. vanilla

1 cup flour

¼ tsp. baking soda

¼ tsp. salt

2 cups finely chopped pecans

Preheat oven to 325 degrees. Sift flour, baking soda, and salt together. Set aside. Cream together well softened margarine, white sugar and brown sugar. Add vanilla. Gradually add dry ingredients to creamed butter mixture. Stir in chopped pecans. Drop rounded teaspoons of dough onto ungreased, or parchment paper or silicone pad lined baking sheets. Bake for 10 minutes, check cookies to prevent over-baking, and cook for 5 minutes longer. When taken out of the oven, remove cookies from baking sheet using thin spatula and cool on wire rack.

Del Lambert / Baton Rouge