Leaving Galveston Island, we took the ferry to Port Bolivar. A very picturesque voyage, at no cost to Ricardo or me. This morning, we were off to the Louisiana Coast. A quick ride southeast, past several large refineries, we were soon at Hwy 82, running along a large waterway (canal, maybe?) filled with ocean going tankers, filled with oil or some refined product. A delightful and interesting morning.
Over the large bridge at Sabine Pass, Texas, we were speeding down Hwy 82 to Cameron, LA. But first one more ferry trip over the Cameron River and suddenly we were on the gulf coast in Cameron. Oil field activity is booming and everyone was helpful--it was a fine morning. Up the coast 140 miles, thru one quick rain, and we were at Avery Island, home of Tobasco.
at the end of the civil War, Edmund McIllhenny moved to Avery Island and over the next four years cultivated pepper plants that soon became the key ingredients in Tobasco Sauce. From this humble birth, Tobasco, still owned by the McIllhenny family, is sold worldwide. Sold in 110 countries, labeled in 22 languages Tobasco is one of Louisiana's best known products. And it is produced solely here in this historical plant on Avery Island where 710,000 bottles are produced each day.
Ricardo and I enjoyed a plant tour, sampled some fresh product and visited the company store. This is really an interesting place. Now we are checked into a new and very nice LaQuinta Inn and Ricardo is in the pool.
Tonight we had crawfish etoufee at a local restaurant filled with friendly and interesting Cajuns. Most were dining on boiled crawfish and of course a group invited Ricardo to join in. He is now a master at "eating tails and sucking the heads". And his creole accent is perfect. Everyone here thinks he is from Pierre Part.