Tuesday, October 12, 2010

Interesting Thought of the Day

Nowadays, women can pretty much do everything men can. We can run companies, manage money, work in factories, run machinery, play sports. All that stuff that way back when only men did, women can now do all those things. I'd like to see a man go into work after being up with an infant all night and do a steller job. I'd like to see a man cook dinner, watch the news, feed the baby and do a load of laundry all at the same time, WHICH by the way, I have seen. I'd like to see a man give birth. I'd like to see a man raise the kids, manage a home, work full time, and go to school for his masters, yet again, I've seen women do this. Some women do all this without a man being present at all, hello military wives and single mom's.

Ya know, if there was a way to create sperm in a lab, there would probably be no reason for men to exist at all. No offense babe, just sayin.

Wednesday, October 6, 2010

Random Ramblings

Big news, Sean, Jen and Kael are coming to see us this weekend. I'm so stoked! Sean sent me a picture of Kael, and he's grown at least 17 feet since we last saw him. Well, maybe not 17 FEET, but close. The weather is beautiful here in Louisiana, sheer perfection, so we're gonna hit New Orleans. I can't wait to see them.

Been running, the ankle is fine, I've been keeping it wrapped. Yesterday was rough, I don't know what my deal was I could barely do my four miles without grabbing my knees and gasping for air. I took today off in case my body needed rest. Yesterday the same blond chick passed me about four times. I wanted to ask her what the heck she was eating or drinking that produces speed, but I couldn't catch her.

Saw on the web that Chelsea Handler and 50 cent were together. That's a match I didn't see coming.

Fall makes me rediscover apples, in the most delicious ways.

So we decided that we probably aren't going to Disney in November. It's no big, we decided to save the money to take a trip somewhere we haven't been yet. No clue where that somewhere is, we haven't talked about it; but when we do we'll have the money for it! Truth is, neither one of us were super excited about driving 10 hours to walk around a park for a day, then drive another 10 hours back.

Fall air smells crispy. Er, crisp like. You know what I mean.

Little kid and baby Halloween costumes are completely adorable.

I understand football so much better when I see it from that stands versus my couch.

Sunday, October 3, 2010

Cookin' Cajun Lesson 1-Gumbo

Gumbo is amazing. I didn't have gumbo until I moved down here, and when I tried it I was hooked. It's delicious. Completely terrible for you, a pound of butter, 3 cups of flour, vegetables cooked to bare mush, pretty much zero nutritional value, but absolutely delicious. Our first gumbo attempt was no good. The recipe was terrible, it wasn't easy to follow and it left out crucial ingredients to make the roux. For our 2nd attempt I pulled the recipe off the New Orleans website, and had much better luck.

Making gumbo is much more involved than I had assumed. Lots of chopping, stirring, putting stuff in, taking stuff out, roasting of chickens and so on. It's not a matter of dumping everything into a pot and letting it boil for awhile, it's a lot of work. Certainly not a dish I would want to do on a weekday after a long day of work. Just to make the roux alone, was an hour of stirring. No joke an entire hour, straight stirring. Ryan and I took turns, I thought my arm was going to fall off. They say that a good roux is supposed to be a dark mahogany color. The darker the roux the more flavorful. After about 45 minutes of stirring our roux was still only a creamy light brown color. We added some more butter and flour and nothing changed. After looking at a few different resources, the chef pros say that there isn't THAT much flavor difference between a light brown roux and a dark brown roux. The dark brown roux's are a little bit more nutty in flavor, but that's it. We decided to give our arms a break and just deal with the light brown roux.

We timed it so that by the time the roux was done our chicken would be done roasting. Once the roux was made we added the veggies, meat and spices. We let that boil for about 45-60 minutes, and presto! We had gumbo.

Gumbo is typically served over rice, so we continued with the traditional way to eating the dish. It was delicious, but I think next time we're going to make a few changes-add shrimp, worcheshire sauce, and more chili powder.