Y'all, We will go on the trip if we can't rent it. I'm not ready to lose the points. We really have wanted to stay at both WL & BLT. It just seems like a lot of work for a short trip. The amount of equipment we haul for DH, is crazy. That alone wears me out.
Gretchen, How are you doing?
Nancy, Glad the weather is better! Do you have a recipe for your muffalettas?
Sheryl- I don't have a real recipe. Marisa adn I loved the one at POFQ and if i could find that one I would make it. I saw some online but was going to ask for help.
I was telling Donny about your DVC rental. He said that a friend has a vaca booked and wished that he knew about this sooner. I said so did I!
Not really...Buddy is getting his other hand done on teh 11th so we are out of commission.
I can use the recumbant bike too. I like it.
I'd love to take my kiddo on a whalewatch, but the town near us where the boats leave from it's a daily occurance for men to be wearing there best dresses. I'm not sure that I'm ready for those questions.
Dinner tonight is brisket, mashed potatoes, and a veg. I got the brisket recipe for Sandra Lee of all places. I hope it turns out well, I've never had any intentions of trying any of her recipes. Off to attack the laundry.
I never make her recipes so please review it one way or the other. If you look at teh reviews it is next to impossible to get any real sense of the dish, people either love it or they are posting nasty things.
Thanks for the well wishes- I feel almost human today. After the last couple of days I could stand to be a little less of a girl...
We flew to Detroit today and it's snowing. Snow?!? Really? Did someone call ahead and tell them I was on my way? I'm thinking Paucksatawny Phil needs a swift kick in the keister....
We're stopping there for the night, loading what we can into the huge rental beast we have, and having dinner with my Grandpa(and aunt, and cousin and her DH). So, tomorrow is casino buffet food (I'm loading up on their excellent dim sum).
How did I miss that you were under the weather? I am sorry but also glad that you are feeling beter.
How is your Grandpa doing?
Ladies one more favor. I found a jambalaya recipe but am totally lost. I am not going to use shrimp so do you think I need another protien to add? SHould this novoce just stick to Zatarains? Want to help me?????PLease??????
Everything Jambalaya
Recipes courtesy Rachael Ray
Although I was "not an easy child", my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
Prep Time:10 minInactive Prep Time:--Cook Time:20 minLevel:EasyServes:4 servings
Ingredients
- 2 cups enriched white rice
- 1 tablespoon extra-virgin olive oil, once around the pan
- 1 tablespoon butter
- 1 pound boneless, skinless white or dark meat chicken
- 3/4 pound andouille, casing removed and diced
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf, fresh or dried
- Several drops hot sauce or 2 pinches cayenne pepper
- 2 to 3 tablespoons (a handful) all-purpose flour
- 1 (14-ounce) can diced tomatoes in juice
- 1(14-ounce) can or paper container chicken stock or broth
- 1 teaspoon (1/3 palmful) cumin
- 1 rounded teaspoon (1/2 palmful) dark chili powder
- 1 teaspoon (1/3 palmful) poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
- Coarse salt and black pepper
- Chopped scallions, for garnish
- Fresh thyme, chopped for garnish
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
I've made recipes and MR A my food critic perfers Zatarrains.
It's snowing away out there. 
A teacher was dancing in the hallway this morning. She was playing Saints music (yes, there's an entire play list of Saints songs/remixes) and dancing to "Stand up and Get Crunk" and then some other song was on when the kids came in. 
They were all dancing. 
