Showing posts from 2015

Reminder to Self and Reminder to You

Be brave. Do it scared. Refer to the sections “Scary, Scary, Scary” (page 12), “Defending Your Weakness” (page 16), “Fear Is Boring” (page 19), “The Fear You Need and the Fear You Don’t Need” (page 22), and “The Road Trip” (page 24) in Big Magic by Elizabeth Gilbert

Recipe: Peanut Butter Balls

Mawmaw Gloria (Bouvier Theriot)'s Peanut Butter Balls Ingredients: 12 oz peanut butter 1 cup light brown sugar Confectioner’s sugar or chopped pecans Instructions: Mix peanut butter and brown sugar. Roll in one-inch balls. Roll in confectioner’s sugar or chopped pecans. Refrigerate.

Recipe: Potato Stew

Mawme’s Potato Stew Add enough grease (cooking oil, olive oil, etc.) to coat the bottom of the pot. Brown your seasoning blend until it is brown and transparent. After the seasoning blend is finished, add meat: either lunch meat or smoked sausage. Cook meat until it starts to brown as if it is starting to burn, but do not let it actually burn. Brown it similar to the golden brown on grilled cheese. Cut and peel about six potatoes (enough to feed two people for two meals). Add the potatoes to the pot with enough water to cover the bottom of the pot with a shallow puddle. When the water is almost all gone, add more of the same amount. Do this four times. When the potatoes are mushy, season, and add enough water to cover the potatoes halfway. Cook the water for about five or ten minutes. Make rice. Done.

Recipe: Gumbo

Mawme's Gumbo Oil roux: To make the roux, mix flour and oil WITHOUT FIRE. You will want more flour than oil to create a thickness. Brown the roux until it is a chocolate color. Brown seasoning blend in the roux. Boil chicken, and save the water to make the gumbo. Brown sausage in seasoning blend and roux. Add chicken and water until desired consistency (that of a gumbo, not a stew--watery). You want more water than is needed to cover your meat. Season, and add file. Cook on a medium fire for an hour, stirring occaisonally. Every twenty minutes during the hour, add 1/2 teaspoon of file. After an hour (third twenty minute interval), add a 1/2 teaspoon of file, and stir so that it does not stay in a lump. Make rice. Done Dry roux: Bake flour in over until brown in order to create dry roux. Boil chicken, and save the water to make the gumbo. Brown sausage in seasoning blend Add chicken, water, and dry roux until desired consistency (that of a gumbo, not a stew--