Holga 2Xposure courtesy of Suza. Me gazing across Ingalls Creek drainage at Mt. Stuart from Longs Pass. Note: Domino/my angel in the clouds.
Hey shiny unicorn,
wear this Junya Watanabe camo jacket
to that barn dance.
Here in Seattle, Mitt Romney still has a future selling “Real Change.”
It’s a really good paper. Only $1!
The Request Lines in action: We made gumbo, bitches.
And it is spicy as HELL-O. We just ate some and we’re actually sweating a little. Sweat = Slow-Cookin’-Jamz success!
It’s also crazy-easy to make and so, so delicious.
Thanks to triumphtheinsultcomicblog for the request. We’re not sure the song selection, Mark Ronson’s “A La Modeliste,” qualifies as a slow jam, but hey—whatever gets you cookin’, dude.
Chicken and Sausage Gu-gumbo
- 2 Tbs. olive oil
- 4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 lb. okra, cut crosswise into thick slices*
- 1 red or green bell pepper, seeded and chopped
- 3 celery stalks, chopped
- 1 yellow onion, chopped
- 2 Tbs. all-purpose flour
- 2 cups chicken broth
- 1 can (14 1/2 oz.) diced plum tomatoes, with juice
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. cayenne pepper, plus more, to taste
- Steamed white rice for serving
Cook the chicken : In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to a slow cooker, then add the sausages. Scatter the okra*, bell pepper, celery and onion on top.
Make the roux : Return the fry pan to medium heat and warm the remaining 1 Tbs. olive oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the broth and the tomatoes with their juice and increase the heat to medium-high. When the mixture comes to a boil, remove the pan from the heat. Season with the 1/2 tsp. salt and the 1/4 tsp. cayenne, then pour the mixture over the vegetables, chicken and sausages.
Cook the gumbo: Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions. Adjust the seasonings with salt and cayenne. Ladle the gumbo over steamed rice and serve immediately. Serves 4 to 6.
*We used frozen, chopped okra (our grocery store didn’t have fresh), let it thaw on the counter and added it when there were only 30 minutes to go so it wouldn’t get all naaaasty.
Got a hunger? We’ll fulfill your (almost) every desire. Make a Slow-Cookin’ Jamz request.
JHpearce and I have been busy. Check out our new blog, Slow-Cookin’ Jamz, listen to our first mix tape, and make a request!
‘Ramones are Rubbish’: Morrissey’s thoughts on the Ramones, 1976
“Steve” was such a lovable curmudgeon, even at age 17.