 |
| What do you think she's thinking about? |
Yesterday I was feeling a little blue. As Kevin and I were finishing lunch, we had a guest arrive from New York. The three of us ended up drinking a pot of coffee together and having a wonderful conversation which lifted my spirits so much that I became inspired to make gumbo from scratch with a new recipe. So I went to the store and bought the ingredients, and invited our New York friend as well as our Australian friend mentioned above to eat dinner with us.
But here's the catch- they are both professional chefs.
So this made me slightly nervous--what would they think of my food?
I asked them each to give me their chef critique. They both told me that it was wonderful and not to change a thing. This boosted my confidence greatly.
Good gumbo and good company.
 |
| This recipe had tomatoes, chicken, sausage, garlic, bell pepper, onion, celery, and green onion. Our New York friend let me use some of his duck fat to make the roux- - -delicious. |
Arugula, spinach, tomatoes, radishes, and cucumbers. I had no idea!
 |
| Cucumber, radish and radish tops |
 |
| spinach |
I have heard that you can eat radish tops by themselves...how
do you prepare
them though? If anyone has any thoughts let me know.
Thanks for reading!
Boom-Boom is beautiful! She belongs in your parlor!
ReplyDeleteWhen your dad and I were in Missouri last spring, Aunt Mary prepared radish tops for us. She chopped up a few slices of bacon, and sauteed it in a pot with some slivered onion for five or ten minutes, then added the radish tops (just wash them, don't chop them up), added about 1/2 cup or so of water, then covered and simmered until tender, maybe five minutes. Delicious! (You could add 2 or 3 cloves of minced garlic along with the onion.)
I think you are onto something with the duck fat in the gumbo. When my mother poached a chicken, she saved the fat which floated to the top and hardened when the broth was chilled. The fat went into other recipes. I remember her making cooies with it, of all things!
I'd like to have your new gumbo recipe. XOXOX
Thanks for that recipe! Kevin and I will try it and let you know how it turns out. I will get you my gumbo recipe as well :)
DeleteI posted the gumbo recipe under the recipe tab at the top of the page!
Deleteid est: cooies should be cookies. Will have to preview before publishing in the future.
ReplyDeleteHailey..do you know Boom Boom's story? (by the way, I didn't name her that:) I purchased her many years ago at a sidewalk art sale in Roswell, New Mexico. I knew nothing about art, but thought she was just beautiful. She hung on our wall there in Roswell, then in Oscoda, Michigan, Ft. Worth, TX, and here in Alexandria over the years. At some point your mom took her to her house...and you know the rest. I'm so glad you and Kevin took her with you. I could have never imagined how many places she would go the day I bought her. Your gumbo looks great. Glad you're getting to cook for new friends. Your blog is so much fun to read..I look each day to see in there is an update. We miss you two!!! Love you.
ReplyDeleteHailey, I like your new graphic design. Thanks for the gumbo recipe. I will make it when Dawn visits later this fall. Ellen, your story about Boom Boom is priceless. That lady really travels! If she could only talk! Have you had any new interesting visitors, Hailey? XOXOX
ReplyDelete