2-3 T. olive oil
1 medium onion, chopped
1 small bell pepper, chopped
1 stalk celery, diced (optional)
1-2 lbs. ground turkey
Tony Chachere’s Original Creole Seasoning, to taste (approx. 1-2 T.)
1 lb. frozen cut okra
1-1/2 c. organic chicken or turkey broth
20-30 baby carrots
1 c. corn kernels (optional)

Heat olive oil over medium heat in large griddle or stew pot; add
onions and cook for a couple of minutes. Add bell pepper and celery
(if used), and saute until onions are translucent.

Push vegetables to the side and brown the ground turkey. Sprinkle
the Creole seasoning over the meat and stir it in while it browns.

When all the meat is browned, stir the vegetables back into it and
add the carrots and broth. Add the okra, cover
and simmer over medium-low heat for about 15 minutes, or until
carrots are just tender and okra has released its sticky glue.

Add corn (if using) and heat through.

Serve gumbo over cooked brown or white rice.

When I was a child, my mother (who was an excellent though quite modest cook) used to make the best stew in the world. She would fill a huge pot on the stove and it would simmer the whole day (We had a very large family). It was one of the few times it felt as if we had a bounty of meat, a bite in every spoonful, tender, sweet and perfect. I loved that big pot because there would always be just a bit leftover, and my mother would always save it for me for the next day, when she would say ‘it taste’s best once it’s had a chance to rest.” I haven’t quite be able to duplicate her recipe, so I assume it must have been the great metal pot and her hands that made the difference.

Ah, and about french fries…I know that cooking them twice might seem as a clear assault on your arteries but you are actually better off dipping them twice, the first dip seals the outside, the second finishes the cooking and gives a nice crisp exterior. Also use Idaho potatoes which have a low (9%) moisture content, that will produce the best fries (double fried or not).

Carolyn Urban, it’s easy to save the page. Go to File > Save As and tell it where and what name.

I’ll go back and read the comments, but know that I’m enjoying it. Today it will be warm here, up to 18 which I think is around 64. But being close to the ozone hole makes the sun much more intense. So it is pleasant in the shade and hot in the sun.

And spring has taken a firm hold here. We took a long walk along the lake, had a light meal in a pub, and then walked home in the dark. I love the way the fragrance of a blossoming tree greets you in darkness. The willows are that early lime green, and the other trees have a green shimmer of buds about them.

Another school term break has begun and my son has chosen to spend the week on his friend’s farm, rather than at the ocean or up skiing on the mountain (we manage to get reduced rates, because of my job…otherwise, we’re not in that financial league). At the farm,they are expecting a total of around 900 lambs, so he might have an interesting week…..

Enjoy the sharpening air there…..

I don’t know if this is what you have in mind for the bok choy, but one of my favorite salads is bok choy dressed with rice wine vinegar and a little sesame oil. Salt and pepper is optional, as the vinegar and oil have enough flavor.

Cover tomatillos with water in stockpot and bring to a boil. Reduce heat and simmer for 15 minutes. Drain.

In large frying pan, brown pork in olive oil, season to taste. Add garlic and continue to brown about 10 minutes.

Place tomatillos and jalapeno in blender and blend until uniform consistency. Add to pork and bring to a boil. Reduce heat and simmer for 1- 1 1/2 hours or until meat is tender. Add cilantro (about 2 Tbl.)just before serving. Serve with warm flour tortillas.

Simple recipe for apples that are close to fresh but on the brink of going south:

Core and slice cross sections (not along the core axis), about 1/2″ thick.

Saute in light butter, sprinkled with nutmeg and cinnamon, turn and saute other side, more spices.

Remove, place on warm serving dish.

Add more butter, maple syrup, chopped walnuts, optionally add dried currants or cranberries, heat until slightly bubbling,

Pour sauce over apples, serve.