I spent the day with two friends making venison sausage. We laughed so hard my ribs hurt. I learned what an upper decker was. It felt good to do that. I told these two friends about being served and it was great to have them support me.
I'm glad you have some good friends to support you. It's nice that you had a good time with them. PMA all the way.... By the way is the vension sausage like breakfast sausage or summer sausage? I don't think I've ever tasted it. H usually gets a friend of his to make venison jerky and my family loves it.
Life's challenges are not supposed to paralyze you, they're supposed to help you discover who you are. -- Bernice Johnson Reagon
By the way is the venison sausage like breakfast sausage or summer sausage?
I think that was his fancy way of saying deer sausage. I'm guessing you've had that yoyo, but if not, it's like summer sausage made with deer meat with some pork mixed in.
M:28, D finalized: 8/28/07 Current Thread
"When life gives you a hundred reasons to cry, show life that you have a thousand reasons to smile."
Yeah, he was being fancy wasn't he? I've still never had deer sausage. Just deer jerky, ground deer, and deer steaks. I don't care much for the ground deer.
Life's challenges are not supposed to paralyze you, they're supposed to help you discover who you are. -- Bernice Johnson Reagon
Yeah, bring us some on your trip! I was trying to figure out what kind of Florida delicacy I could feed you when you get here. Luckily I can cook cajun, we can do a gumbo.
I may have been an Air Force brat, but my mom is from Vicksburg, Mississippi -- I was raised on a combination of down-home Southern Cooking, Memphis-style barbeque and Cajun/Creole cuisine. Cayenne is my favorite condiment.
I had a mean recipe myself for seafood gumbo -- misplaced the darn thing moving out of our home.
Too bad. I'd be interested in seeing your recipe. My MIL was cajun. She used to cook down the okra and season it and put it in little tupperware containers for me. My best recipe for seafood gumbo was a couple of pounds of shrimp, 2 containers of her cooked okra and some Tony's. But she's gone now, so I have to cook my own okra. Not the same.
However, I do have her crawfish etoufee and pecan pie recipes. So those are easy.
Ha! You'll like this. My W (from Ohio) asked me once why I had to put okra in the gumbo -- wanted me to leave it out! I laughed so hard. (hint: my mom toasts the sliced up okra in the oven first before stewing it up.)
I hope you make your own roux. I caught my sister-in-law using something from a jar once -- sacrilege!
Pecan pie? drooool! Light or dark Karo?
My mom also has a great pecan pie recipe -- I need to get that from her, for "posterty's" sake. (Then again, I haven't let myself eat too many of these wonderful comfort foods of late. I guess I've still got to watch my weight, for "posterior's" sake. )
...yikes! I 've gotta' stop talking about food now -- it's after Midnight and my mouth is watering.
Dark Karo for the pecan pie. and yes, she baked the okra in the oven. she used to tell me how, but I never paid attetion because she always gave me the little tupperware containers. So I don't have her recipe. I just use Cajun cookbook recipes for gumbo. And yes, I make the roux. Who knows how long those jars sit?
By the way is the vension sausage like breakfast sausage or summer sausage? I don't think I've ever tasted it. H usually gets a friend of his to make venison jerky and my family loves it.
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