Today I was busy working on border blocks and didn’t want to stop sewing to fix dinner. I kept thinking of places we could grab a bite to eat in town and there was no place I wanted to eat. Instead of stopping sewing and starting cooking . . like I should have done, I just kept sewing and kept wondering what we were going to do for dinner. Then I remembered . . a few months ago when we had turkey with lots of leftovers, I made a big pot of turkey gumbo and canned it.
Vince has a hard time believing that food can be canned and then stuck on the shelf, not refrigerated, and still be safe to eat. I guess his mom didn’t can and he never knew his grandparents . . I don’t know if they do home canning in Sicily or not, but you’d think by now he’d believe me. Most of the time when I’m cooking, he doesn’t have a clue whether or not I’m using something home canned but tonight he knew and I think he was a bit concerned about food safety. If you don’t hear from me again, you’ll know what happened!
I grabbed a jar of turkey gumbo, heated it up and cooked some rice. I had cauliflower that needed cooking and I remembered that Sheri of The Loopy Ewe fame had just yesterday shared a recipe on her blog for Parmesan Roasted Cauliflower. I fixed that too . . made it look like I had worked real hard in the kitchen, but you know I simply opened a jar, dumped rice in the rice cooker and roasted some cauliflower. The only things I did differently from Sheri’s recipe is that I used Lawry’s Seasoned Salt instead of regular salt and I used a black iron skillet for roasting it.
The cauliflower was so very good! Vince said it was the best cauliflower he has ever tasted! Vince didn’t believe that I didn’t put sugar on it because it was a bit sweet.
The gumbo wasn’t half bad either.