Wednesday, April 08, 2009
Day 1144 - Hopalong Easter Bunny!
Greetings, Easter Bunny wanna be's!Just a few more days, and the Easter Bunny will be coming to visit.
Candy eggs, marshmallow bunnies and chicks... it's a real sugar-fest!
Did I mention I may get a prime rib for Easter dinner?
There are very few things I like as much as prime rib, maybe Cajun food or seafood!
Are you having anything special for Easter dinner on Sunday, like ham or lamb or crown roast of pork?
Interrupting myself to speak more on CAJUN FOOD... I went back to the Cajun Steamer yesterday for lunch with a co-worker.
I had a dozen char-grilled oysters and a side of crawfish etouffee to dunk them in. AWESOME, AWESOME, AWESOME.
I need to say THANK YOU to Charlie for doing the mulching in the yard himself this year.
We have neglected it the last couple of years because the landscapers were charging $500 for our yard. The mulch will end up costing between $100 and $200. That's more like it!
He also trimmed the ends of my hair for me, saving me money at the hairdresser. What a guy!
THANK YOU CHARLIE! YOU DA MAN!
# posted by Karen @ 4/08/2009 05:54:00 AM 
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Charlie rocks! Will he come mulch my yard? =)
Savi is still battling her teeth, so she had another icky night last night. At least she was happy to fall asleep with me instead of wanting to stay up and play all night!
Savi is still battling her teeth, so she had another icky night last night. At least she was happy to fall asleep with me instead of wanting to stay up and play all night!
# posted by 
: 6:29 AM, April 08, 2009
: 6:29 AM, April 08, 2009
What is etouffee? And sorry to hear our little darling's teething process is still painful. How fortunate she is to have a mother like you, Heather! Nothing to report yet on Easter dinner--still waiting to know if anyone from Brenda's family is coming; if not we may just go on a trip to the ocean, or the mountains and eat out. So there! We will start the day at an Easter sunrise service on Mary Ann and Ray's deck then breakfast at the W Paris church, then our regular 10am service at our S Paris church.
# posted by : 3:08 PM, April 08, 2009
: 3:08 PM, April 08, 2009
Etymology
In French, the word "étouffée" means, literally, "smothered" or "suffocated", from the verb "étouffer"[1].
Description
The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, are also used.
The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. It is usually seasoned with cayenne pepper, onions, green bell pepper and celery (a.k.a. the holy trinity), garlic, and salt and has a thicker consistency than gumbo. A crawfish étouffée, if made with a roux, usually has a reddish color sometimes attributed to crawfish fat (an important ingredient), which is untrue. Crawfish fat is bright yellow, and will not color the dish red. The red color comes from the dark brown-red roux. Seasonings the crawfish were boiled in could also give the dish a red tint. There is typically no tomato in this dish. However, in some areas it has become popular to add tomatoes or tomato paste to the dish. However, most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew or a creole. In many parts of the country, outside of Louisiana, people make étouffée with cream; however, cream should never be part of a true étouffée.
Roux is a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.
In French, the word "étouffée" means, literally, "smothered" or "suffocated", from the verb "étouffer"[1].
Description
The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, are also used.
The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. It is usually seasoned with cayenne pepper, onions, green bell pepper and celery (a.k.a. the holy trinity), garlic, and salt and has a thicker consistency than gumbo. A crawfish étouffée, if made with a roux, usually has a reddish color sometimes attributed to crawfish fat (an important ingredient), which is untrue. Crawfish fat is bright yellow, and will not color the dish red. The red color comes from the dark brown-red roux. Seasonings the crawfish were boiled in could also give the dish a red tint. There is typically no tomato in this dish. However, in some areas it has become popular to add tomatoes or tomato paste to the dish. However, most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew or a creole. In many parts of the country, outside of Louisiana, people make étouffée with cream; however, cream should never be part of a true étouffée.
Roux is a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.
# posted by : 3:59 PM, April 08, 2009
: 3:59 PM, April 08, 2009
I've missed you all, super busy with work and finding a new apartment.
Karen, I remembered the blog today when I put on the animal print top you gave me, which I'm wearing to see the play "Wicked" tonight.
Yesterday was the Giants' Opening Day--it miraculously stopped raining about a half hour before start time (Sully Sullenburg threw out the first pitch, Taylor Hicks sang the National Anthem) --the sun came out, we won 10-5, and then the rain returned at night.
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Karen, I remembered the blog today when I put on the animal print top you gave me, which I'm wearing to see the play "Wicked" tonight.
Yesterday was the Giants' Opening Day--it miraculously stopped raining about a half hour before start time (Sully Sullenburg threw out the first pitch, Taylor Hicks sang the National Anthem) --the sun came out, we won 10-5, and then the rain returned at night.
# posted by : 8:18 PM, April 08, 2009
: 8:18 PM, April 08, 2009 << Home
