would be much better today and it certainly was. Not that it was bad yesterday but today, oh, man that was some good stuff. So good it almost got me out of this funk I’ve been in since Sunday morning. But not quite.
It was hot, hot, hot today riding the bike home. Ran into the AC and plopped down with a tall glass of water. Wow. Heat index was like 107â° F. After cooling down a bit, I rode to CH’s new place, he moved in yesterday. Wasn’t home or at least his truck wasn’t around.
Talked to him tonight at work, he sounds so much better than he did a few weeks ago. We talked for a good bit, it was a good conversation. He called the pastor today and asked him if he knew of anyone in the church that needed yard work done or odd jobs, etc. Pastor referred him to Pop of course, gotta talk to him tomorrow about that.
I think it’s great that he recognizes where he is and what is going on. Of course, he’s probably been somewhere close to this point or even beyond it before. The key I think is to keep on keepin’ on, taking one day at a time. Too often we fail because we look too far out or we want success too quickly. It’s a process and it takes time to recover from wasted years.
Jim B. says
August 14, 2007 at 7:32 pmGumbo?? You got a recipe? I’d like to try my hand at making some…
bigjolly says
August 15, 2007 at 2:24 pmSimple but very tasty, play with it. Classic chicken and sausage gumbo.
1/2 cup flour
1/2 cup sunflower oil
This will make your roux, the most important ingrediant. Sstir over low heat for hours until you get the color you want. Don’t get the heat too high or you will burn it. Stir constantly. I like mine golden brown, lighter color equal lighter taste. Pappadeux uses a very dark roux.
Tip: to save time without sacrificing flavor, there are some very good premade ones. Just look at the label to see where it was made.
Add six to eight cups of water, depending upon how thick you like it.
Coarse chop a small bell pepper, 4-5 stalks of celery and a medium onion. Add to mixture.
Chop a lb and a half of smoked sausage. If your meat market has tasso, add about eight ounces, thin sliced. Add 2 lbs of chicken thighs, skin on or off, your choice.
Add meat to mixture. Season to taste with salt and pepper. Throw in a couple of peppers for extra flavor, I like tabasco greens, whatever floats your boat.
Simmer over low heat for 2 1/2 – 3 hours, just make sure the chicken is tender and done.
It’ll taste good at this point but it will be better the next day after sitting in the frig overnight.
Enjoy! And then experiment with the seasonings you like to cook with. Use seafood instead of the meats above. Pop likes okra gumbo, way too slimy for me.
Jim B says
August 15, 2007 at 3:07 pmI’ll try it – I have shrimp/crawfish tails that I froze in a vacuum pack from the last boil I did that I’ll probably substitute for chicken, though…