I haven't made this in a few years:

I've got me a mighty fine looking dark roux in a small cast iron skillet
on the stove, off the heat.* It was a 50-minute project.
I've got 3 chicken thighs in a pot, cooking.
I've got onion, celery, and green pepper in a bowl.
I've got four cloves of garlic chopped.
I've got about 12" of excellent Polish sausage.
I've got a 12 oz bag of cooked shrimps.
I've got a pound bag of okra in the freezer.
I've got two 46-oz cans of chicken broth and two 16-oz cans of same.
I've got a small dish of almond (non-wheat) crackers next to me.
I've got a small bowl of smoked oyster-cream cheese spread next to me.

When I move away from the computadora (likely when I finish the crackers
and oyster spread * this is not exactly a recommended food on my food
plan), I'm going to slowly cook the onions, celery, green pepper, and
garlic in my new six-quart dutch oven purchased at 99 Ranch Market in
Sunny Eggo two weeks ago.* Then I'm going to involve a can of diced
tomatoes and the roux (not in that order), and the chicken broths, the
chicken meat (diced), the kolbasa, and the okra.* I'll put the spices in
there, too ‹cayenne, bay leaf, thyme.* * *I'm thinking I'll leave the
shrimps out until closer to serving time * likely tomorrow night's
dinner. * *I believe it's good to be me, anticipating 12-20" of fresh
snowfall, and it sucks to be you.**

"We love it here, we love it here, we love it here."

I'm done with the stuff next to me. Onward!!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Wed, 28 Feb 2007 19:45:44 -0600, Melba's Jammin'
> wrote:

>I haven't made this in a few years:
>
>I've got me a mighty fine looking dark roux in a small cast iron skillet
>on the stove, off the heat.* It was a 50-minute project.
>I've got 3 chicken thighs in a pot, cooking.
>I've got onion, celery, and green pepper in a bowl.
>I've got four cloves of garlic chopped.
>I've got about 12" of excellent Polish sausage.
>I've got a 12 oz bag of cooked shrimps.
>I've got a pound bag of okra in the freezer.
>I've got two 46-oz cans of chicken broth and two 16-oz cans of same.
>I've got a small dish of almond (non-wheat) crackers next to me.
>I've got a small bowl of smoked oyster-cream cheese spread next to me.

And a partridge in a pear tree. Sorry, that tune just came to mind.

My sillyness coming out tonight.

>
>When I move away from the computadora (likely when I finish the crackers
>and oyster spread * this is not exactly a recommended food on my food
>plan), I'm going to slowly cook the onions, celery, green pepper, and
>garlic in my new six-quart dutch oven purchased at 99 Ranch Market in
>Sunny Eggo two weeks ago.*

Putting it to good use already, yeah!!

>Then I'm going to involve a can of diced
>tomatoes and the roux (not in that order), and the chicken broths, the
>chicken meat (diced), the kolbasa, and the okra.* I'll put the spices in
>there, too ‹cayenne, bay leaf, thyme.* * *I'm thinking I'll leave the
>shrimps out until closer to serving time * likely tomorrow night's
>dinner. * *I believe it's good to be me, anticipating 12-20" of fresh
>snowfall, and it sucks to be you.**
>
>"We love it here, we love it here, we love it here."
>
>I'm done with the stuff next to me. Onward!!

Sounds delicious.

Koko
--
New blog in progress
http://kokoscorner.blogspot.com
updated 2/25

"There is no love more sincere than the love of food"
George Bernard Shaw

In article >,
Koko > wrote:

> On Wed, 28 Feb 2007 19:45:44 -0600, Melba's Jammin'
> > wrote:
>
> >I haven't made this in a few years:
> >
> >I've got me a mighty fine looking dark roux in a small cast iron skillet
> >on the stove, off the heat.* It was a 50-minute project.
> >I've got 3 chicken thighs in a pot, cooking.
> >I've got onion, celery, and green pepper in a bowl.
> >I've got four cloves of garlic chopped.
> >I've got about 12" of excellent Polish sausage.
> >I've got a 12 oz bag of cooked shrimps.
> >I've got a pound bag of okra in the freezer.
> >I've got two 46-oz cans of chicken broth and two 16-oz cans of same.
> >I've got a small dish of almond (non-wheat) crackers next to me.
> >I've got a small bowl of smoked oyster-cream cheese spread next to me.
>
> And a partridge in a pear tree. Sorry, that tune just came to mind.

'Sokay. That line got me started on a series of silver medallions ($8
for the first one, then silver went up in the 1970s). It covers a lot.
:-)

>
> My sillyness coming out tonight.

Silliness. (Had to, Koko!! I don't want Joe Whosis jumpin' at you.)
(*^;^*)

> >garlic in my new six-quart dutch oven purchased at 99 Ranch Market in
> >Sunny Eggo two weeks ago.*
>
> Putting it to good use already, yeah!!

OhBaby, OhBaby!

(intentions snipped)
>
> Sounds delicious.
>
> Koko

Thenkyew. It's pretty good. Soupy. It will be nice on top of rice.
I'm thinking that tomorrow I might cook the other three chicken thighs
and add them to beef, er, chicken up the pot. It's a shame I have to
keep tasting it and correcting the seasoning. I'm thinking a little
more cayenne will be a good thing, though I don't like it too hot in the
kettle.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Wed, 28 Feb 2007 21:13:49 -0600, Melba's Jammin'
> wrote:

>In article >,
> Koko > wrote:
>
>> On Wed, 28 Feb 2007 19:45:44 -0600, Melba's Jammin'
>> > wrote:
>>
>> >I haven't made this in a few years:
>> >
>> >I've got me a mighty fine looking dark roux in a small cast iron skillet
>> >on the stove, off the heat.* It was a 50-minute project.
>> >I've got 3 chicken thighs in a pot, cooking.
>> >I've got onion, celery, and green pepper in a bowl.
>> >I've got four cloves of garlic chopped.
>> >I've got about 12" of excellent Polish sausage.
>> >I've got a 12 oz bag of cooked shrimps.
>> >I've got a pound bag of okra in the freezer.
>> >I've got two 46-oz cans of chicken broth and two 16-oz cans of same.
>> >I've got a small dish of almond (non-wheat) crackers next to me.
>> >I've got a small bowl of smoked oyster-cream cheese spread next to me.
>>
>> And a partridge in a pear tree. Sorry, that tune just came to mind.
>
>'Sokay. That line got me started on a series of silver medallions ($8
>for the first one, then silver went up in the 1970s). It covers a lot.
>:-)
>
>>
>> My sillyness coming out tonight.
>
>Silliness. (Had to, Koko!! I don't want Joe Whosis jumpin' at you.)
>(*^;^*)
>

Thanks again, and my niece thanks you also. ;-)

>> >garlic in my new six-quart dutch oven purchased at 99 Ranch Market in
>> >Sunny Eggo two weeks ago.*
>>

I'm going back on the 17th. While every one else is celebrating St.
Patrick's Day I'll be playing it safe in an Asian market.
So...if there is something you need from there, let me know.
Are you sure you don't want the scallion slicer?

snippady doo do

Koko
--
New blog in progress
http://kokoscorner.blogspot.com
updated 2/25

"There is no love more sincere than the love of food"
George Bernard Shaw