Louisiana State University Alexandria - Sauce Piquante Yearbook (Alexandria, LA)

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A ll? NR NE NC llllnllll HID NIE llllglllll Q AU? Smiles radiate the thought that classes are over as a student realizes that he can now go home. Cold and fatigue become some of the disad- vantages of the winter as two students take time to relax in the union. Those hours of boredom between classes pass by faster when enjoying the company of friends. l Opening 5

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4 Opening Wondering whether he will hit the water or the concrete enters the mind of every diver who attempts to go off the high board. Should not this one have graduated by now? He has been here long enough! , l Certainly sauce piquante is a Cajun dish. but this pepper gravy incorporates all the flare and excitement of the French delicacies with the usual ingredients of southern cui- sine. In fact, this recipe is much like the peo- ple who make up LSUA. As the Simon's, White's, and .lohnson's of north-central Louisiana mix and mingle with the Siemon's, LaBlanc's and Jeansonne's of south-central Louisiana. a unique and thrilling populace is created, just as the common and unusual ingredients of a sauce piquante blend together to form a zesty and flavorful French dish. Thus LSUA could be considered a sauce piquante, a melting pot of sorts where two different cultures have come together and formed a wonderful school with about 1600 students and 90 faculty members. Certainly LSUA and the surrounding area is a sauce piquante. Yet, it is a sauce piquante that is undergoing changes. As you turn through this edition of the Sauce Piquanle, may you find it seasoned just right. with enough fat on the meat to make it fla- vorable, but with enough lean to give it body and taste. Hopefully, the changes will agree with you and provide many moments of fond memories in the years to come.

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