Chrissy had this on her blog and it looked like fun, so I decided I wanted to play. She was assigned the letter “T” and then assigned me the letter "G".
10 Things I love that start with the letter 'G'
1) the most obvious GAVIN my loving, amazing hubby
2) grapes- just so sweet and delicious
3) gravy- love it but don't eat it too often
4) Grey's Anatomy- a great TV show
5) Grey- my new favourite color- i wanna paint the bathroom again and this time it'll be light grey
6) GAP, gotta love their clothes. the jeans last forever and the styles are classic
7) gefilte fish- yummy!!!
8) Green beans, so good for you and versatile to cook with
9) Greatness
10) Generosity
10 things i hate that start with the letter 'G'
1) Guinness beer- well all beer but this one starts with G
2) gumbo- never tried it but it sounds gross
3) gum chewing- not gum itself but people who chew gum like cows really bothers me!
4) greek salad- too fatty and overpriced for a few lettuce leaves and some feta
5) guilt- i hate feeling guilty or being made to feel guilty
6) games- not board games but head games
7) goop/gel- like the *hi* some people put in their hair
8) greed- not a fan of selfishness or materialism
9) giants- just freak me out for some reason
10) Gentrification- when the lower-income folks are booted to the curb and no longer have a place to live
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I have struggled for years to get the smile I wanted. I have tried teeth whitening at a clinic, every type of toothpaste imaginable includin...
Great lists, Dina! I love Grey's Anatomy too! Oh, and gefilte fish...I remember having it at your Dad's house! Sooo yummy! BTW, your dad is such a great cook! Your Dad's latkes are the best in the world!! Oh, and lastly, I am not a fan of Guinness (or any ale or beer for that matter) either!
ReplyDeleteGreat list, Dina! Grapes, gravy, Greatness and generosity, I'm with ya!
ReplyDeleteGumbo is really Goo Stuff. I'll send you the Recipe for Chicken and Sausage Gumbo.....
ReplyDeleteIngredients
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Tonys or Creole seasoning
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder (a little goes a long way)
White Rice, recipe follows
Hot sauce (to Taste)
Directions
In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
Enjoy.....