If Pete drank it all, why did I have a headache? – Ed.
Once again, it’s hard to believe the year is gone. I’ve been away from the blog for a while because I’ve been busy doing things that will hopefully prove worth writing about in the months to come. From the end of deer season to the beginning of spring turkey season can be a long haul, not to mention how far away good fishing weather seems right now. I’ll try to serve y’all a steaming cup of Armchair gumbo in the meantime, a little bit of this and a little bit of that until we’ve cleaned out the freezer. Maybe I can tie up some loose ends by finishing some of the multi-episode stories that seem to have taken on a life of their own in the telling. I hope your 2009 was as blessed as mine, and here’s wishing you and yours a safe and prosperous 2010.
7 responses so far ↓
1 Thereas // Jan 29, 2010 at 4:06 pm
Can’t wait to see your gumbo recipe. Waiting patiently for more recipes from Wendy, too.
2 armchairoutfitter // Jan 31, 2010 at 4:07 am
That gumbo reference was what we ink-stained scribes like to call a metaphor, but I literally do make a killer gumbo. The recipe largely consists of what’s left in the freezer: duck, pheasant, oysters, sausage . . . is this fish? This looks like fish; put it in. It’s more of a technique than a recipe, but if you can make a roux you can make it, and anyone can make a roux. I’ll try to approximate a recipe, but if you want to substitute, any wild game will do.
3 Thereas // Feb 1, 2010 at 2:20 pm
“Any wild game will do…” Ah, therein lies the problem!!! No wild game in Medon. That’s a shame, too, because the household male absolutely loves any kind of gumbo.
4 armchairoutfitter // Feb 1, 2010 at 3:33 pm
I suppose you could use chicken and pork sausage in a pinch, but the game meats really do add a lot to the flavor and keep the dish from being heavy or fatty.
5 Theresa // Feb 3, 2010 at 12:22 pm
How about shrimp? He likes that. I know that our grocery store shrimp can’t even compare to what you get, but it’s all we have. Think that would work???
6 armchairoutfitter // Feb 5, 2010 at 12:13 am
Well, it’s like this. Farmed shrimp are raised by the thousands in very high densities. They eat, of course, and they also do what every animal does after digesting its food. As a local shrimper said, “Shrimp taste like whatever they swim in. Ours taste like the ocean.” I’ll leave it to your imagination as to what the other ones taste like. I’d recommend letting me bring you 5 or 10 pounds the next time I come up there, or here’s a radical idea, come down and get some at the source. The boats put in about 5 miles from the house. We’ll leave the light on for you.
7 Theresa // Feb 5, 2010 at 11:43 am
We ARE going to come and visit. Hopefully after the weather warms up and y’all have some spare (ha ha) time. (Of course, also have to keep eye on how Meow is doing.) Can’t wait to come and take pictures of everything.
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