"Frank Boettcher" wrote

Great looking piece. I'm impressed by the quality of work,
particularly considering the size of the shop. Mine is slightly
larger, and I sure have trouble tackling any large pieces. Takes great
deal of organization and planning to do that. Please tell me you do a
major clean up before the pictures. :~)

Thanks for the kind words. Like Boudreaux sez: "What you lose on the shrimp,
you make on the crawfish; and what you lack in talent, you make up with
'organization and planning' ... sometimes!"

Unlike last year, and since I finished the shop made Christmas gifts
BEFORE
Halloween this year ... there's no hurry on this one.

I am not there.

For some inexplicable reason I've been having a real good time lately,
particularly after getting that chore out of the way. Being suspicious of
that feeling however, I'm waiting for the other shoe to drop. There's
alway's something!

Canasta anyone?

Pass on the cards, but have finally seen the light. Post Thanksgiving
after spending 30 minutes over the cast iron pot and then burning a
batch of roux when the phone rings, think I'm going to try your method
when I turn the the post Christmas smoked turkey carcass into gumbo.

Back in my 'yoot of living large, it took a minimum of a six pack, a dash of
good company, a pack of Luckies, and half a day of constant stirring to make
a roux for a big gumbo.

When that ceased being fun, mainly for lack of the dash, I switched to
making it in the oven, in a big cast iron Dutch Oven. Then Mom convinced me
to try the microwave method.

If you can't trust your mother, she being one of the best Cajun cooks in S.
Louisiana, with a number of recipes published down through the years, and
not subject to heresy ....

It didn't take more than the first spoonful of her chicken/sausage/okra
gumbo to be convinced.

Let us know how goes it.

--
www.e-woodshop.net
Last update: 11/30/07
KarlC@ (the obvious)