It's National Fondue Day — what better trim to try Fondue that can be sweet or savory, with fruit, bread, vegetables and even meat. This Salted Carmel Fondue uses graham crackers.

Family traditions are hard to break 

A look at today’s food page might cause some confusion — but mixing favorite dishes is always a possibility for fun events. Some people can’t break away from the same dishes for the same event every year. That’s called an annual event and I suppose the natural thing is to repeat the same things over and over again. I happen to like variety.

Today just happens to be National Fondue Day so naturally I wanted to feature some new ideas for fondue. Do you remember the 1960s when the fondue pot was the “in” thing to give a couple getting married or a young woman moving into her new apartment? We had one but it stayed in the cabinet unused — except perhaps twice — until we sold it in a garage sale. Now I’d like to get one again but the varieties are more user friendly. It’s not just the candles or sterno, there are electric pots now as well. 

So today’s recipes are in honor of National Fondue Day. Enjoy. 

Eating Out 

The Branton family started eating at R&M’s Boiling Point when they were on the west side of US 90, before expanding to allow for more patrons. We had been fans of Thelma’s in Breaux Bridge until she closed. To this day Thelma had the best fried crawfish — ever — or at least that is how we all felt. Finding the Boiling Point was the closest thing to Thelma’s, in our family’s opinion.

The light fluffy batter on the onion rings is the kind we made at home, when we friend shrimp. We used the same batter but thinned it for the onion rings. Our secret was Café Du Monde Beignet Mix. Pour a good portion in a mixing bowl, add salt and cayenne pepper, to taste, and add water to make a medium thick batter for shrimp, thinner for onion rings. It should have a slight pink tint but if it is red, they will be spicy hot.

Another favorite of the Boil Point is the fried oyster plate. We like ordering the dish we wanted, often boiled crabs or crawfish, but having a side dish of fried oysters without having to order a plate that includes sides. Not everyone can fry oysters like my mother could. They are crisp and crunchy without being over cooked. 

Our fried fish batter was made with a mixture of cornmeal and FishFry, original blend, salt and pepper. First, before battering the fish, they marinated in yellow French’s mustard and Tabasco sauce, original. The wet marinade tempers the fishy taste. Our favorite was catfish fingers, but bass and white perch rated right up there just not as readily available — we caught them in North Louisiana, otherwise they would be called sac’a’lait — meaning full of milk because the belly looks like milk, said our Outdoor Editor Don Shoopman and confirmed by the Sports editor Chris Landry. 

What does the Branton table have to do with R&M’s Boiling Point? Easy answer, it is like eating mom’s home cooking but we don’t have to cook making the house smell fishy and we don’t have to clean up. Battering anything always leaves a mess in the kitchen.

That’s pretty high praise to say someone cooks like your mother. Not everyone agrees. We all have our specialty places for seafood, and I enjoy going to different restaurants just to spread the revenue. But when an out-of-towner came in for the Books Along the Teche Literary Festival last Thursday night, we dined at the Boiling Point for old times sake. 

I have to admit, I have a little trouble finding it now that they are across the road and I live in New Iberia. I haven’t gotten in the habit of driving there from somewhere other than Lafayette. 

We always felt like we could trust the report for the size crabs or crawfish when we were looking for boiled seafood. The shrimp are always large, but crabs and crawfish vary so it is good to know your restaurateur’s opinion of choice or select.

Senior Dining Discounts

While surfing the net last week, I discovered this list of restaurants and the senior discounts available. Although some are not in the Teche Area, it’s information to remember if you travel across the U.S. These days it’s important to be dollar wise and saving 10 percent may not be much, but it adds up when you eat out often. 

If you don’t feel like cooking, whether eating out or traveling in other regions, be sure to turn to these places for good senior dining deals. From fast food to steak restaurants, Prime8.com compiled a restaurant list that will definitely help you make wise choices. Keep in mind that deals may vary at participating locations and can change without notice.

McDonald’s: discounts on coffee and beverages (55+)

Whataburger: free drink with purchase of a meal, depending on location (55+)

Wendy’s: give free coffee or other discounts depending on location

Piccadilly Cafeteria: 10% discount with “Prime Time for Seniors” card

IHOP: 10% discount (55+) and a menu for people aged 55 and over at participating locations

Golden Corral: Senior discount varies by location

Krispy Kreme Senior Discount: 10% off (50+) (age and discount varies depending on location)

Perkins Restaurants: Fifty-Five Plus menu Offers special deals (55+)

Subway: 10% off (60+) varies by location

The Old Spaghetti Factory: Spaghetti Factory “Senior Menu” offers discounted list of menu items

Uno Pizzaria & Grill: “Double Nickel Club” 25% off on Wednesday (55+)

Sizzler: Offers “Honored Guest Menu” (60+) varies by location

Papa John’s Senior Discount: check with your local stores (no standard senior discount policy)

Old Country Buffet: Daily discounts for seniors (55+)

Friendly’s Restaurants: 10% off meal w/ free coffee at breakfast or free small sunday during non-breakfast hours

Fazoli’s: Join “Club 62” for special senior menu items (62+)

KFC: free small drink with any meal depending on location (55+)

Country Kitchen: Great Senior Menu (55+)

Burger King: 10% discount on purchase depending on location (60+)