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Old 20 Hours Ago   #8986
Worth1
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Location: 25 miles southeast of Waterloo Texas.
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Quote:
Originally Posted by Rajun Gardener View Post
That looks like what I would call a "Sauce Piquant" or some call it a court bouillon cooked down for hours with that dark color.

You can make a big batch of that gravy and freeze it for a quick meal. Just add your favorite meat/seafood and if you add the corresponding broth it really kicks it up.
More or less, my mother would put okra and shrimp in it.
A real treat indeed because it was long ago and in an non shrimp area.
Ozarks and Central Texas.
Times were different back then when it came to ready to buy food at the store and shrimp wasn't cheap.
I was raised in the kitchen waiting for the next meal to be served and learned a lot.
I can clearly remember the plate of okra and shrimp with tomato gravy put before me as a wee preschool child and how much I loved it.

Today I had visions of grandeur on the way home from work as to what I was going to eat.
I had a choice.
Stop off at the store and get something to cook or the liquor store and stock up for two weeks.
I chose the latter.'
So it will be leftovers from last night.
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Last edited by Worth1; 20 Hours Ago at 06:06 PM.
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Old 17 Hours Ago   #8987
upcountrygirl
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Tracey did you mean add a sear with the butane torch or the grill? We had rain finally the day before yesterday and yesterday. None today. That's what has made the heat waves unusual here. We're used to pop up afternoon t-storms and we haven't had any...
We have an outdoors kitchen we use often. It helps in not heating the house.
Worth I've had kids ask me if you were going to do any more ethnic peasant food. You locked in their vote with the Ratatouille picture.

Last edited by upcountrygirl; 17 Hours Ago at 08:49 PM. Reason: Predictive text correction
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Old 9 Hours Ago   #8988
Worth1
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I had no idea kids were interested in anything I did.
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