Bittersweet blog then you know that this is my neighbors beautiful estate across the street.
We've lived in our home for 22 years and during that long time period so has Mrs. P., the owner of the stately old house.
When we first moved to our 1921 home most of our neighbors were elderly. Now they have passed and new occupants have moved in with the exception of Mrs. P.
Her home is always picture perfect in the snow. She has Bittersweet growing along her fence in front that I admire each Fall. A fruit cellar and carriage house that sits on the acreage, all lovely and admired from across the street.
Today I'll enjoy making a large pot of gumbo. I don't use a recipe, but in case you want to make some this is the ingredients I have used to make it for many years.
Cook whole preferably organic chicken in large stock pot until done. Do not discard broth, save for gumbo. While chicken is cooking in another pan, pour 2 - 3 T. of peanut oil in pan and add 3'4 cup of diced celery, onion, green pepper 2 cloves garlic.
Saute those ingredients for 5 minutes.
When chicken is done, de-bone and return to broth. Add sauteed veggies and garlic.
Pour in 1 can stewed tomatoes and organic chicken broth if you like lots of broth.
Add, 1 bay leaf, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. cayenne pepper, 1/2 tsp. salt, dash pepper.
Cook on low covered for two hours or more. Add okra, I use a large bag.
Allow to cook for another hour or so. When ready to eat add two cups of cooked rice, brown or white, your choice.
Serve with crusty garlic bread.
Two hugs are most always better than one