I never say no to someone making me a meal. Homemade Belgian waffles with strawberries and whipping cream this morning. Out usual Sunday breakfast.
It is delicious. Even if I make it myself. Not hard actually. Once you set it simmering you just have to pop in and give it a stir from time to time and then go do something else. I usually set a timer to remind me every 15 to 30 minutes. It's even better the next day. I usually serve it over rice with some hot sauce.
The closest thing to Gumbo I have ever made is a Shrimp boil containing smoked sausage, new potatoes, corn on the cob and shrimp. It was a simple pretty quick recipe, giving time for the potatoes to cook and throwing the shrimp in at the end. I could see that the sausage and other ingredients in Gumbo simmered for a long time would give it much more depth of flavor. Is the shrimp put in last so that it does not overcook? Or is another kind of shellfish used?
I generally don't use seafood in mine. Though I could. The recipe I use does include those directions as an alternative. (Just looked. No dire tions for seafood on the gumbo. But some for the jambalaya. Add the seafood when you turn the rice)
My daughter and I (I chopped, and chopped up stuff as prep cook) made a mass quantity of vegan chili today. It should last in frozen batches through the winter.
I often freeze things when my recipe makes more than I need right now. Makes it easy for later. Just thaw and heat.
It beats waste, and it is really convenient. The chili we made is already gone. So much for through the winter! It was really good. Thinking of making a vegetarian minestrone and some dutch oven baked sourdough for when my parents visit.
It does. Since local grocers are baking artisan loaves, I feel the need to do better and fresher. I just made peanut butter cookie batter. It has been years since I made cookies. I want peanut butter cookies so...About to form and bake them.
They turned out good! I made one batch..ate a few. Daughter is baking another batch now. It's nice just to have batter in the fridge.
I'd be tempted to try my hand at sourdough except the starter takes more maintenance than I care to get into.