Friday, October 29, 2010
Monday, October 25, 2010
1. Bubba finally got into preschool. After being placed on the waiting list last April for his class and being denied entry in August because of his inability to walk, he is now walking well enough (holding a hand) that he can go to school. What this means: Mama gets 2 days to herself per week. Alone. With no children. Not even a teeny, tiny baby. One day, I was going to take a nap, but it got interrupted by a call about my nursing home.
3. I ordered and received the boots. Yes, those boots. And they were straight from the pit of hell. I ordered the correct size, but apparently I have the foot of Drizella and not Cinderella. All the reviews said they ran large. But when I tried, I could not get those things on. They came on a Saturday and when I tried them on, they would.not.go.on. Period. And yes, I cried. I really, really did. And also pouted the rest of the day. A few days later, I decided I was going to try again to get those things on. After working mightily at it for about half an hour, they were on! In my mind, they just needed to be broken in. Unfortunately, I was the one who got broken in. After 3 hours of wearing, I had 2 massive blisters, that weren't just blisters, but open caverns where my heels used to be. Brian said to keep it up; the boots would fit before too long because they were going to make my feet smaller, one layer of skin at a time. Apparently, the best course of action is to send them back and use the money to finance my Thanksgiving trip to see Auntie Jo.
4. I actually completed the 2 lap quilts I had been working on for Christmas presents and hope to have them back in my possession in time for Christmas binding. My Christmas tree skirt is finished being quilted and is ready to be bound. My big queen-sized quilt that I started over 2 years ago, only has one more border to be put on before it will be ready to go to the quilter. And then I can start a new project with a clear conscience! Anyone need a quilt for a baby girl? Have a great kit ready to start but don't know who might want it? I get anxious when I do creative things for people other than my immediate family.
6. I've also been volunteering at church on Wednesday nights with....the youth. You know, teenagers. Junior high and high schoolers. I don't seem to serve a specific purpose, just a body. Taking up space. I have never felt more uncomfortable in my life. I thought kids' birthday parties represented the longest 2 hours of time. It's hard being in a room feeling like a complete and total outcast. With adults, when I feel like that, I act like I just don't care. Here, I'm supposed to care, even if they think I'm The Man. Maybe I should just stick to visiting the church's shut-ins. I don't think anyone but me wants to do that.
Thursday, October 07, 2010
Chicken and Sausage Gumbo
1 pound smoked beef sausage, split and cut into 2-inch pieces (I use more--like 2 pounds and I cut the sausage into circles.)
4 pounds of chicken thighs
1/4 to 1/3 cup vegetable oil
3/4 cup flour
1 medium onion, chopped
1/2 medium green pepper, chopped
2 celery ribs, sliced
3 garlic cloves, minced
4 cups of water or broth from boiling chicken
4 cup of chicken broth
1 tablespoon of Creole seasoning
2 tablespoons Kitchen Bouquet
1/2 teaspoon dried thyme
1 bunch green onions – tops and all, sliced
Hot cooked rice
File powder (about 1 t.)
- Put oil in Dutch kettle and brown sausage over medium heat. Remove sausage, reserving drippings in a pan. Set sausage aside.
- 2. Place chicken in a 5-6 quart Dutch kettle, cover with just enough water to cover. Cook chicken over medium to high heat until tender. Remove chicken set aside to cool. Save chicken broth if you are going to use instead of the water. Then de-bone chicken and cut into bite size pieces.
- Measure drippings, adding enough oil to measure ½ cup. Heat oil in Dutch kettle over medium to high heat until hot. Whisk in flour, and cook, whisking constantly, 10 to 12 minutes or until roux is medium to dark colored
- Add the chopped onion, green pepper, celery, garlic and green onion and cook, stirring often, until vegetables are tender. Gradually stir in 4 cups of water or boiling broth, and 4 cups of broth; bring to a boil. Add chicken, Creole seasoning, Kitchen Bouquet and thyme; reduce heat and simmer 30 minutes, stirring occasionally.
- Add sausage and cook 30 minutes. Remove from heat and stir in file powder. Serve over a bowl of white rice, with French bread. Freezes great.