Against All Odds – Weekly Photo Challenge – Marching Together

Against All Odds – Weekly Photo Challenge

It was a cold day, but not windy in St Paul Minnesota, where people walked and rode the train to the Capitol City to March for Women’s Rights. It was an uplifting time to see Tens of Thousands of people arrive. Young and old together to make it known here and across the world that we stand strong in the defense of Human rights.

Kindness was in the air as kindred spirits gathered to encourage and support each other to never give up.  Never Give Up!




Thanks for stopping by my kitchen!

Have a solid day wherever you may be.

Keep the Faith.



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Love and Peace Today = “A rose is a rose is a rose” – Gertrude Stein



“My Muse” by Sarah Jarosz – winner of a Grammy the best Folk Album 2017


Thanks or stopping by my kitchen.

Love and Peace to you wherever you may be.

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Shadow – Weekly Photo Challenge

A Dreamer in the Clouds

Shadow – Weekly photo Challenge


A dreamer in the clouds discovers,

within the ephemeral

the light and darkness

of the dreams,

A shadowland of mysteries.

Thanks for stopping by my kitchen.

Have a pleasant day wherever you may be.




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Chicken and Sausage Gumbo Recipe = Making the Roux

“Cooks Illustrated” Magazine for January and February 2017 has the recipe for Chicken and Sausage Gumbo that Alan wanted to try. Portland had a snow and ice storm right before my visit which made being a tourist well, not in the plan. The weather outside was conducive to spending hours in the kitchen to make the gumbo roux based on the recipe in the “Cooks Illustrated” magazine.

Cooks Illustrated” is an advertisement-free cooking magazine that is published every two months both for serious chefs and those looking for new recipes to start with. The magazine offers extensive recipe testing and cooking instructions as well as evaluations of kitchen equipment and branded foods and ingredients.” Retrieved February 2, 2017.

“Cooks Illustrated” is not kidding when they talk about the recipes being tested. The recipe listed several ways to make a roux for Gumbo. I perused them as Alan prepared to make the oven baked flour roux recipe. His choice was a recipe to cook the flour in the oven for forty minutes to toast the flour to the color of cinnamon.

Okay then. Are we there yet?  When toasting flour the cook puts the flour in a pan in the oven and then pulls the pan out to stir the flour. (Question: Every time the oven is open and the flour is removed from the oven to be stirred makes the oven temp fluctuate, right?) Well an hour and a half later… the flour was close enough.

The author of the recipe for Chicken and Sausage Gumbo is Annie Petito.

Photos by CKatt January 2017

Ingredients and method for Chicken and Sausage Gumbo Recipe:

Adapted by Alan the cook

1 cup or 5 ounces of flour

Method to bake the flour:

First: Oven at 425 degrees F with oven rack placed in the middle of the oven. Stir occasionally. When flour begins to have a “nutty aroma” and smells like “burnt popcorn” stir more frequently. Takes 45-55 minutes. Transfer to a medium bowl.

Sauté the vegetables until softened – 5-7 minutes at  medium heat:

  • 1 tbsp of vegetable oil
  • 1 onion finely chopped
  • 1 green bell pepper finely chopped – red bell pepper was used
  • 2 celery ribs finely chopped

Add the herbs, spices and garlic cook about 1 minute:

  • 1 tbsp minced fresh thyme
  • 3 minced garlic cloves
  • 1 tsp paprika
  • 2 bay leaves
  • ½ tsp cayenne pepper
  • 1/4 Salt and pepper each

♫ ♫ ♫ ♫ ♫

At this point, add 2 cups of chicken broth to the pan and chicken “in a single layer”; bring to a simmer. Then reduce heat to medium low, cover and cook for 15-17 minutes.

Alan added a 1/2 teaspoon of Filé Powder, which is made from sassafras.

  • 4 cups chicken broth at room temperature – use 1/2 for broth and 1/2 for the roux
  • 2 cups of boneless, skinless, trimmed chicken thighs

Remove chicken to a plate to cool.

Take the toasted flour and slowly add the chicken broth using a whisk until a smooth, thick batter/paste forms. Slowly whisk the batter into the broth over medium heat gradually. Make sure each addition of batter is well mixed into the broth. Add sausage.

  • 8 ounces of Andouille sausage halved and sliced into ¼ inch pieces. Kielbasa sausage used

Simmer uncovered 20 -25 minutes until gumbo thickens. In the meantime shred the chicken thighs into bite-size pieces. Then add to the pot with the scallions.

  • 6 scallions thinly sliced

Remove the pot from heat; remove the bay leaves, add the vinegar and season with salt and pepper

  • 1 tsp distilled white vinegar  – rice wine vinegar was used
  • Hot sauce

Serve over white rice. Substituted quinoa 

Pass the hot sauce!

There are many ways to prepare chicken and Gumbo. This was good the first day. I think it needed the andouille sausage for oomph.

I’m bringing this recipe over to Angie’s Fiesta Friday #157.  Co-hosts this week are Andrea @ Cooking with a Wallflower and Su @ Su’s Healthy Living.

Thanks for stopping by my kitchen!

Have a pleasant day wherever you are.


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Squash Galette Recipe = What to do with a lonely squash?

Recently, I went to visit friends who have moved to the State of Oregon. (Getting away from winter in the Northland is a great way to break out of cabin fever.) The trip was pleasant. The weather was not so good. It didn’t matter because there was food to be made! A lonely leftover squash needed to be used.

Aha!  I had the answer:

A Squash Galette!

I had read a recipe at and was delighted  by it and shared it with my friend Alan, who immediately set to work making this squash galette recipe. He varied the recipe ingredients to what he had on hand. It was a recipe that appeared in December, which I found on Fiesta Friday. This is a site where people who cook from all over the place share recipes. There are guidelines to read, but if you want to join up on Fridays to share your recipes, I suggest you check it out. I learn so much from the other cooks!

For complete directions for the recipe please click either of the first two links above. 

Here’s the Squash galette recipe ingredients with Alan’s variations in parentheses.

1/2 of a small to medium sized kabocha squash, unpeeled and thinly sliced (a squash of unknown origin?)

1/2 cup of red onion, sliced

1 and 1/2 cups of fresh spinach

2 teaspoons of fresh sage, chopped (rosemary substituted – sage was not in the house)

1 clove of garlic, minced

1/2 cup of Parmesan cheese (Cheddar cheese)

1 egg (to spread around the edges of the dough, if desired)

This recipe makes a nice healthful meal with flavor.  Notes: If you slice the squash thinly it tends to dry out in the oven. The Cheddar cheese was okay, but it missed the more complex flavor of Parmesan cheese. It made 4 good sized slices. The second day, I suggested a drizzle of olive oil on top before reheating. The dough for the galette was really nice and flakey.


Squash Galette


Plated Squash Galette

Thanks for stopping by my kitchen!

Have a fine day wherever you are.

Next Recipe will be the chicken and sausage gumbo…when the weather is “eh” the cooks get cookin’ or painting…