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Therese Cottages
Last updated 9/1/10
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La Solange
Our first cottage is named after my husbands grandmother. Below is a short biography on her as well as one of her favorite recipes. La Solange is our Honeymoon, Jacuzzi Suite. It is a one room 384 sq.ft. light, airy cottage with lots of windows and features a king size bed, 32" flat screen television, small table with two chairs, bathroom with a pedestal sink, a 2 person Jacuzzi, and a small kitchen with a microwave, refrigerator, sink and coffee pot. La Solange has wood floors and is decorated in browns and just a hint of blue. Our guest love to relax on either the front porch which faces Gloria Switch Road or better yet, on our back, secluded porch which faces a wooded, secluded area. We are now running our Grand Opening Special. Regular price is $150 a night. Grand Opening Special: $125 for the first night, $100 each additional night. Sunday - Thursday : Special $75 per night Weekly Special: $450 NOTE: OUR COTTAGES ARE NON-SMOKING. SMOKING IS PERMITTED ON THE PORCHES. Weekday Rates (Monday - Thursday) $100 Weekend, Holiday, Special Event Rates - $150.00 Rates include soap, shampoo, conditioner, towels, linens, coffee, coffee cups, plates, paper towels, toilet paper A deposit is required in the amount of one night's stay, at the time the reservation is made. A 10-day notice must be given prior to arrival date for refund, less $25 cancellation fee. Holidays and special events have a longer cancellation policy. No pets - Happy Dog Hotel is just 5 minutes from the cottages. Check out www.happydoghotel.com for more information and to make reservations for your pet. This is where we take out dog, Daisy, when we are out of town. Marie Solange Monte Boute (August 5, 1909 - May 14, 1982) Broussard, LA. Marie Solange was a gracious, charitable, loving lady. Much of her life was spent keeping house, raising her children and cooking meals for her husband and family. Included is one of her family's favorite recipes, which she tended to make on cold rainy days. Les Oreilles de Cochon (Pig Ears) 1/8 lb. butter 2 eggs 1 tsp. vinegar 2 cups flour 1/2 tsp. baking powder Mix ingredients as for pastry. Break into small pieces. Roll each separately paper thin. Fry in deep hot fat. When done put on paper towels to absorb the grease. Syrup: Mix 1 and 1/2 cups of cane syrup with 1/2 cup sugar and a pinch of salt. Cook to a candy stage. Dip pig ears one at a time in syrup and put on wax paper to cool.
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