gallons of gumbo

So... gumbo. It was harder than it seemed like it would be. I had to start out by making a roux, or a thickener, which is the hardest part. It's only oil and flour stirred together and simmered, but it's tricky to not burn it. I burned my first one, but the second roux was a success. Other than that, it's mostly just throwing stuff in a pot, or a crockpot as I used. It turned out decent. Not great, but I better start loving it because I have tons of leftovers.

I started looking through my new Julia Child cookbook, and it's blowing my mind. Her recipes are crazy intense, but she also provides very exact directions. And she includes what the common mess-ups are and how to fix them. Genius. But also, a lot of the things in there are waaaay out of my budget. Such as filet steaks stuffed with foie gras and topped with truffles. Yeah, right.

In other news, I just want everyone to see how incredibly adorable my baby sisters are.


That's right, they're modeling their new leopard print snuggies. I love and miss them so much!