GUM. BO.

yesterday dawned uncharacteristically cloudy and cold for a texas spring. from a low of 50 to a high of 65? this is our winter weather, not our april weather! so, i did the only thing a right-thinking person could do to console herself in such cold temperatures. i made gumbo. i made yummy, dark brown roux, added andouille sausage (because bratwurst does not a good gumbo make!), peppers, onions, okra, mushrooms, and - at the very last possible minute - sweet texas gulf shrimp. yum!!!

the last time i did this, i left it all in my big soup pot and heated the whole mess up whenever i wanted leftovers. this had the unfortunate consequence of overcooking the delicate okra and shrimp and so it was a bit ... mushy ... after a few days. this time, i packed it up in small tubs and froze it. of course, we ate it for dinner last night, but as anyone who's made stew or casserole or sauce knows, the best time to eat it is the day after cooking. after all those lovely ingredients have had time to really SOCIALIZE, get to know each other, converse, buy each other a drink, make out, mingle themselves inextricably, smoke a cigarette... the next morning when they're all putting their socks back on and promising to call each other is really when you should be setting out your bowl and spoon. i'm looking forward to dinner tonight in ways i'm afraid i cannot put into words. forgive me if i drool.

thanks to rose for the lovely suggestion... and for shopping for all the bits with me ... and for not murdering me when i interjected, "crap! i have no celery!" while standing before a nearly-done roux at the stove last night.