Hello again

Sorry for not posting. My laptop had to be put in the shop to have a new monitor put on. It was supposed to take him a week and cost 250,000 won (that's only roughly $250). Well it's been two weeks today, and come to find out he sent my computer out to be fixed, and has no idea when it will be back. Without internet I feel like I'm half way around the world! Oh wait a minute I AM half way around the world. :) Needless to say I am not very happy about this (it's times like this that I wish I knew how to curse in Hangul!!!!)

Well my loving husband felt sorry for me, so he went and bought me a new Sony Vaio. Compared to my E machine from walmart I'm in heaven. We will still have to pay to get the other one out of the shop if it ever comes back, but we already have a lead on someone who may want to buy it.

I have all my programs downloaded now, so tomorrow I get to catch up with all my daily blog reading.

More later! Promise!!!

Mmm Mmm Good!!!

Here's something I would like to share...

I know I am not the best cook in the world (by far), but I cooked something this weekend that turn out wonderful so I thought I'd share it with you. I would love the hear from any of you who actually ventures to cook this.

Crawfish Etouffee

1/2 cup flour

1 cup oil

3/4 cup chopped onion

1/2 cup chopped bell pepper

1/4 cup celery

1 1/2 pints of water (24 ounces)

salt and pepper to taste

1/2 cup chopped green onion tops

1/4 cup parsley

2 lbs of crawfish tails*

This is the original recipe. I doubled the ingredents above.

Make a light roux**

Add onions, bell pepper, and celery

Saute' until limp and shiney

Add water and bring to a medium boil

Slow boil for 30 minutes

Add crawfish tails, salt, pepper, onion tops and parsley

Stir well

Allow to slow boil for 20 minutes

Serve over rice

* crawfish tails can actually be bought at Walmart (atleast in Mena anyway). They are located in the freezer section by the frozen fish and shrimp

** What is a roux? A roux (pronounced roo for all you rednecks out there) is the bases for most cajun dishes. It consist of flour and oil cooked together SLOWLY preferably in a cast iron skillet. Stir a lot because it will burn easily. Cook the two until they are the color of a new penny. I know this sounds funny but trust me if you try this you will understand. Roux will continue to cook so be sure to add vegtables before it gets too dark. If your cast iron skillet is large enough continue the recipe in the same skillet, if not transfer to a larger deep skillet.

PS MUST be eaten over rice, do NOT but butter and sugar in the rice and eat seperately!!!! Love ya Wanna ;)