Edit: Thanks to everyone who sent links or offered to mail me the roux. As soon as I realized we liked it, I had checked online and the shipping costs are more than I’m willing to pay. I understand that the weight and insurance make it expensive and it isn’t that the retailers are charging too much. I can make my own roux til I get more when I’m back in Louisiana so I’m not going to order it!
On Lime Green Kitchen:
Pumpkin Bars – real simple, real good! No comments on the shiny cake pan, ok? (Last time I had a shiny cookie sheet, several of you gave me a hard time about it.) 
This weekend, I did a horrible thing . . well, I cheated! My very spoiled son is still aggravated with me.
When I was home last week, I ate at my friends’ house . . Roger and Eileen. Roger is the cook and he’s such a good cook. We had gumbo and it was so good. He told me he uses storebought roux. NO! Say it isn’t so, Roger! Yep, he uses this . . Savoie’s Dark Roux:
Of course, I brought some home. Over the weekend I made gumbo. I told no one my dirty little secret.
We ate. I asked “On a scale of 1 – 10, how’s the gumbo?” Vince said “11-1/2″. Chad knew I’d done something different . . but he only knew because I wouldn’t have asked that question otherwise. I confessed! Chad was mad . . really . . he was upset. I explained to him that Roger uses storebought roux. If Roger can use it . . surely it’s ok for me to use it. No! He said “It tastes fine but it’s just the idea that it isn’t authentic homemade!” Is that spoiled or what?
My opinion . . it was really good . . really good. Now . . what if you can’t get Savoie’s Roux where you live? Join the crowd! I can’t either. I wish I’d bought enough to last me til I go back home again. Any of you Louisiana folks heading to Missouri any time soon?
