Food, Family, and Memory

passportsIt was the early 70’s and my sister and I went to Europe for the summer just like everyone in colleges across America. The only thing different for me was I was in my first year of high school and no one could quite believe that my parents encouraged us to don hiking boots, a sleeping bag and backpacks - not even me. “Take your sister or you can’t go.” With 500 dollars each in American Express travelers’ cheques we could afford to eat very well as long as we stayed in youth hostels and camped some of the time.

Our parents dropped us at Logan airport in Boston giving us the following lecture: always stay together, be careful with your passports and call home every week. “See you in August!” and we were off on our first solo adventure. Young and ignorantly fearless.

We landed in London, took a train to the ferry to cross the English Channel and reveled at how easy this traveling solo was. That was until an older couple tapped my sister on her shoulder and asked to speak with us. “Are you traveling alone, just the two of you?” they asked. Yes, we answered in unison, like we always do. Then we got a lecture about keeping ones travel documents safe. The man reached in his pocket and showed us our passports. How could that have happened? My sister had both passports freshly stamped in her back pocket. She had missed her pocket and they had picked them up. They had a difficult time catching up to us because they both needed a cane to walk. Lesson #1, learned.

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roux-2.jpg As any good Cajun cook will tell you, "First you make a roux." But what, you might ask, is a roux?.

Even with the proliferation over the last couple of decades of Cajun chefs, Cajun restaurants and Cajun cookbooks, blackened this and blackened that (what ever that means); most non- Cajun aficionados of South Louisiana’s cuisine can’t explain a roux either.

But I was in luck Sunday when an actual real life Cajun from Kraemer Louisiana, my best pal Keith, showed up at my kitchen door in Silver Lake. "I heard ya'll needed some help with a roux."

As my fellow Louisianaian explains, the gumbo starts with the cast iron skillet, not the roux. If you don’t have a thick skillet the heat won’t distribute properly and the roux will be either over or under cooked. With that in mind, I turn the fire on high and pour one cup of canola oil in the skillet along with one piece of bacon. The bacon adds a subtle flavor and also serves somewhat like a canary in a coal mine. If the bacon cooks too fast the fire’s too hot (I said kinda like a canary in a coal mine).

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