Gumbo!

[Riley Smith]

It's a very nasty night on the northern Gulf of Mexico. The wind is singing in the oaks and there are whitecaps in the sheltered little bay out front. With the wind at 90 degrees at 20kts, the water is higher than normal too. I don't understand why but an east wind piles more height to the tide. I'm mighty glad to be ashore this night.
At least it isn't cold....yet. Short sleeves worked until it got dark and the rain got harder, and then a jacket felt good against the dampness. It's 61F even then, but temperature is only a part of it. The wind whipping from the river down the street has had the water very choppy all evening. Before dark there were a few die hard pelicans bombing bait, but others were static, all fluffed up in the dampness. There were several shorebirds on the pier to the west, seemingly uneasy about the water creeping ever higher. The moisture in the air is palatable and visibility is down to about a mile or so.
 We've come to the shore to make gumbo, a Christmas tradition for my wife, as well as many others. There are all kinds of gumbo, cooked all kinds of ways, with all kinds of ingredients if you didn't know, but her's will have shrimp and crab. We sold 25 gallons at a benefit once, not a drop left. Not many can touch her. And tomorrow we'll feed whoever is hungry and comes calling.
 Yes, the gale is in full swing and it's miserable out, but the ancient old house has stood against much more and we are hardly aware of the gale raging. The gumbo is cooling, excellent as always, and will be even better tomorrow. Maybe the gale will be over and Mr. Bean and I can go nosing about the shore in the morning. Merry Christmas to each and every one.

[Norm L.]

Yes, it was rough. Walking the dogs three time in the rain was no fun for any of us. Last night was SIL's gumbo. Dark roux, shredded smoked turkey, tasso, and his homemade andouille sausage. Leslie is a "gumbo snob" and declared it the best she's ever had. She had some at Commander's Palace for Thursday lunch and it was just okay. She finds mine acceptable.
We'll find out in a bit as the Thanksgiving turkey carcass, wings, meat scraps, and juices are in the freezer ready to make stock.

[Riley Smith]

I've watched so much over the years, I could ALMOST do it! She makes it like HER mom before, shrimp and crab. And my Michigan SIL finds it a bit.... spicy 🔥 Now, let's get this national champion thing out of the way so I won't have to hear "Roll Tide" for a while😅