Aurore Devareaux

salute!

Welcome to you, Madame. A fine subject of interest you have chosen and may it give you as much pleasure as it has the rest of our lot. As a suggestion, you may wish to procure a text called Under The Black Flag by David Cordingly. A wonderful primer on the subject and quite enjoyable to read. Enjoy your stay....Oh....and mine tithe to be collected? A glass of Cuvee Du Cent-Cinquanternaire, s'il vous plait. Merci, Madame.

vigor

gimp

in action

proxy

from afar

adore

esteemed

What did you use for the roux? Did you do it from scratch or use a premade foundation? (Zatarain's, perhaps?) To be absolutly honest, I have had it gravy-like and thin. There is a place up in Denton that is owned by folk who come from the Source, their roux tends to lean towards the thick side. ( But not as heavy as most gravys.) If you do not wish to go through the time that is takes to build a proper roux, boiling fish down and using file' , I might suggest looking into using Tony Chachere's version. You can rarely go wrong with the products he offers. Not spicy enough? Meaning "heat" or flavor? Jimmy Buffett said that Gumbo is ..."a little like religion and a lot like sex." If its' done right, truer words could never be spoken. Now! Back to our Weather Reports!

cache

supplies

Office Depot

anitacid

defeat

heart attack with a side of cholesterol

Cape Cod

spit and vinegar

up beat

allegro

coda

musical

bushel

several

Magnifique, Monsieur! Et Maitre des Armes....Tres impressionnant! Je suis femme marie', Monsieur Vachon....So it would be Madame. See you in Chicago!