Good for you for speaking up, MaryAnn. I am guilty of suffering in silence sometimes and it really does not work for me.
DH told me last Friday I think about this hunting trip. I immediately realized it was my birthday, and proceeded to tease him unmerdifully about the timing. I really enjoyed the joke at his expense until he reminded me I am taking a trip next month solo.
He actually likes me to go to Disney solo or with others as long as he does not have to go.
I haven't disclosed I have a trip planned in November too. I got a deal on airfare with Delta, right around $100 round trip. He has not bought me a birthday or anniversary gift yet (and that was August!). I might be able to parlay the November trip into a gift for both, although he wanted me to meet him at the Apple store here Thursday night (he worked late again) to buy me an Ipad. I told him I need more time to figure out what I want as far as memory and accessories.
A coworker got one over Labor day weekend at Sam's. Not sure how prices compare but I want to look at that as well.
Smilie, I love the picture of you and your son. I notice he has a boutinerre on, was that the day he and his wife married?
Speaking of him, my mom just was given a book to read by one of her rosary group friends about a very young boy who had a near death experience, called Heaven is for real. I have not read it, but she read it in two days. She really got a lot out of it. We talked about it yesterday when I visited her and the discussion ended with a very comforting discussion about my late father.
Smilie, what a coincidence how much you love New Orleans style restaurants at DL. I only went to DL once, circa 1962 or 1963.
Gosh, what an adventure that was as we drove west, stopping in Vegas, the Grand Canyon, San Francisco, San Juan Capistrano, among other places.
For my sister and I though, DL was the highlight.
I can try and post how I make gumbo, although I have to admit I don't really use a recipe. It all starts with a roux.
I don't put okra in my chicken and andouille sausage gumbo, only the seafood kind, which I rarely make, because it is my mom's specialty. Also, DS is allergic to shrimp so the chicken and andouille type works better here.
I will post separately the steps involved in the roux. There is not much left after getting the roux finished but adding water, and the meats.
It is all about getting the roux made from good ole flour and oil (equal parts-I measure by the tablespoon and vary the quantity of tablespoons based on how much fresh seasonings I happen to have) the right degree of brown and the fresh seasonings that go into it (green onions, white onions-I use Vidalia onions, celery, bell pepper, fresh garlic, and fresh parsley). The trick is to have all the fresh seasonings cleaned and chopped before you start your roux, so you can devote your full attention to the making of the roux. The roux requires high heat, and since you a e dealing with oil, you really have to watch it, stir it, to get it the right color without burning it. It has to be dark enough to give it the flavor that along with the seasonings, give the roux just the right taste.
The only way to judge how brown to do the roux is to burn it at least once, then you know how far to go so to speak.
Some cooks swear by iron skillets to make the roux. I had one when we got married, but got rid of it at some point. I just find it too heavy to handle, and it does not really work well with ceramic top stoves.
I actually use a stainless steel skillet, a very large one and I cook the roux on my largest burner. After you get the flour and oil concoction very very brown (but not burned) you spoon in all the fresh chopped seasonings I listed above. You fry the seasonings down in the roux, and stir alot so that the seasonings carmelize in that nice brown stuff.
I don't add salt since I have high blood pressure, and anyway the sausage has some salt. I use a lot of Tabasco, but that is added at the table.
I just bought some new pasta bowls at TJ Maxx when I bought new Lenox casual plates (the butterfly series style, mine are Monarchs) that are perfect for gumbo or pasta.
I love brown rice so that is what we use, I buy the Success rice that comes in bags and cooks in ten minutes. A true gumbo purist would use white rice and again, cook the roux in an iron skillet but I do my own thing.
Let me know if you have any questions.
I have mine in the pot now. I tried to notice portions.
I used half of a package of celery, one batch of green onions, two large white onions, 2 large bell peppers, 2 very large cloves (as in a clove from an elephant ear garlic, if you know what that is, use a number of cloves if they are small) and about half a package of fresh Italian parsley. I chop it all in batches a large Oscar food processor, except for the green onions which I find does much better if I hand chop.
I had all the seasonings ready before starting to brown the oil and flour.
I used about 7 tables spoons each of flour and oil (I use Smart Balance oil). I dissolved the flour in the oil in my big stainless skillet. I then turned the burner on to about a setting of 7 out of 10. Then I just stirred. I will let it go for maybe 60 seconds, then keep stirring. As it gets browner, you want to stir continuously. When you are satisfied that it is very, very dark but not burned (you will know), immediately start adding the seasonings. I usually try to add the green onions and parsley last, but I am not sure if that matters. Adding the seasonings stops the flour and oil from getting any darker. You keep stirring the seasonings around so that they blend well with the flour and oil. You just cook everything, maybe 5 minutes, until cooked down a bit. I then transfer this roux mixture to a big stock pot, reserving a little of the flour and oil in the bottom of the skillet. I have already sliced the sausage and cooked about three minutes on paper towels in the microwave to get rid of some of the fat. Then I transfer the sausage and some cut up boneless chicken thighs into the skillet and brown. Add the browned meat to the stock pot and add water to get the consistency you want (the water will cook down some so I add a good pint or pint and a half, but ading a little water at a time so I avoid it being too thin).
Today I used about 1.25 of thighs and 2 pounds of sausage.
Just cook till you like the way it looks, maybe 30 minutes to an hour.
!!!
I'm posting a pic here of my bowl last trip, and wonder if you would be willing to share your recipe, I'd love to give it a try! We can get okra here in the freezer section, and the sausage at the deli.
), and I got home later from going to my sister's house wih my mom and DD15.
) I had a few akward moments with my SIL but got really good conversation with my grown Neice. My neice took us down to the harbor but the grand prix was there and it was a mad house. So we left. But overall it was a really nice weekend. It rained really bad when we were driving home. We witnessed a bad accident involving a 18 wheeler and a car. No one was hurt but it could have been really bad. The truck dragged the car for at least 3 blocks before it came to a stop. It put some fear into my DS about driving on the highway. I am kinda glad. Hope it stays there for a while. 
I was thinking of you, too, Laurie. We Virgos have to stick together! 
