Claire’s now a Bulldog, going to Garfield High (famous grads: Quincy Jones, Kenny G)… and the word is that the school lunch offerings are better than your average cafeteria fare. Today’s menu: Gumbo, yams and cornbread… So Southern! I’m going to sneak in there and try it next time…
The only gumbo I’ve eaten in Seattle was thin, no okra… terrible…
My favorite school lunch had to be turkey/gravy/mashed potatoes, hated the sloppy joes…
Let's eat
Response to “Gumbo? Ya-ya, yeah”
February 13th, 2007 at 11:13 am
Leslie, Only just read today your cry for help with GM pasta salad.
So, this is in response to your grand mother’s pasta salad.
1. Under cook the pasta so it is not limp and can stand up to the dressing.
2. Try a dash (just a little, not enough to color it)of dry mustard, either spicy or prepared mustard if you dont have dried. It spices up the pasta without really tasting mustardy.
3. Paprika is good too, doesnt really add taste, sometimes it does add a bit of color,
It is my secret ingredient in macaroni and cheese (homemade with cheddar and milk, not boxed), oyster dressing, potatoe salad and anything else you want to be special.
4. Also, a little little dash of cider vinegar will have your tasters guessing what you added.
5. And the secret ingredient in the hot potatoe salad (German style)served at The Swiss Pastry Shoppe, in Ft. Worth Texas, is (if you like onions in your PS) then chop and let stand in the fridge over night - add only a little bit (to taste) of the juice the onions leave in the bowl, (I mean just a little bit) for a different kind of flavor
Fred
Erika’s german restaurant closed in the MAY 2006 blog
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