Marie Bourdeau took care of her children's daily needs, from meals to clothes to their health, a role she maintained while working full time, first as a housekeeper and eventually as a nursing assistant. The kitchen was her sanctuary, and she enjoyed cooking for a crowd. She'd often have as many as 20 people over for Sunday dinner, serving meat-filled pastries, rice and Creole stews. Mia's favorite was mayi moulen, a ground-up corn dish, softer than polenta, that her mother would cover in an onion-infused sauce.
Source : http://archive.sltrib.com/article.php?id=1815249&itype=CMSID