Leavin' On A Jet Plane!

Darling has been in Texas all week. It appears that this will now be the "norm" for us. The new job has begun, so he will be flying back and forth every other week. Not the most ideal situation for either of us. He did have a good week however and saw the grandchildren and the boys most every evening. Gorgeous Nick even went house hunting with dear ole' Dad in their quest to find us the perfect new home! Texas weather was rather mild, rainy, mixed in with a few sunny days of 60 degree afternoons. A VAST difference from New England!

The Maine House Garden looks as if you could ice skate on the smooth crystal surface. The poor UPS man did trudge up the long drive, then carefully made his way up the brick pathway to the porch. He is braver than me for certain.

The country barns actually look simply beautiful in our countryside with the snow blowing across the fields. We are surrounded by lots of lovely woodlands, which is extremely different than Texas.

The trek back to New England begins early in the morning with the rush and bustle of driving to the airport in early morning traffic, turning in the rental car, hopping a tram to travel up to the terminal, long security lines, baggage check in, usual flight delays, arriving in Boston, obtaining another rental car and then a two hour drive back from Boston to Maine! Whew! I'm exhausted just thinking about it! Estelle's will be prepared. The spicy and warm aroma of a big pot of Gumbo will be simmering on the stove and greet Darling as he arrives back at The Maine House. Freshly baked bread and homemade chocolate cake will be the Pièce de résistance! He stated several times this week how much he missed New England.....and especially the love from home!

Button Up Darling!

"Winter is the time of promise

because there is so little to do~

 or because you can now and then permit yourself

the luxury of thinking so."

~ Stanley Crawford

Estelle's Seafood Gumbo

12 ounces package of bacon

6 T. flour

1 large onion, chopped

1 1/2 cup of celery, chopped

1 large green pepper, chopped

3 cloves garlic, chopped

16 ounce package of frozen, sliced okra, thawed

14 1/2 ounce can diced tomatoes, undrained

12 ounce can chicken broth

8 ounce bottle of clam juice

1/2 cup fresh parsley

2 Bay Leaves

2 1/4 t. Creole seasoning

1/2 t. salt

1 lb. peeled large shrimp

12 ounce container of fresh oysters

1/2 lb. fresh lump crabmeat

 Hot Cooked Rice

Cut bacon into one-inch pieces. Cook bacon in a large skillet over medium heat until crisp, remove bacon and drain on paper towels. Reserve the drippings. Cover and chill bacon unti the gumbo is done. Whisk flour into drippings and cook over medium heat, whisking constantly, unti roux is caramel-colored (about 15 minutes). Add onion and next three ingredients, cook until vegetables are crisp-tender, stirring constantly.



Transfer vegetable mixture into a 4 quart crockpot, stir in okra and next seven ingredients. Cover and slow cook for 6 hours. Add shrimp, oysters and crabmeat and cook on high heat for one hour. Discard bay leaves.Serve gumbo over freshly cooked rice.