Been a while since I have posted... I apologize.

Before going into the food portion of my blog, I'd like to step on my soapbox for just one second.
(Stand back)

Ok. So I am work and I get a mass email from someone who has a number of free Justin Timberlake tickets (and there was much rejoicing). Mind you, a mass email includes EVERYONE in the hospital and the satellites who has an email account. Not a small amount. Now, I am ok with this initial email - meant to inform and request a response. No problem. Sure, it's not Ricky Skaggs, Nickel Creek, or The Lost Dogs, but I am sure Justin "Timba"lake appeals to some people. (Give me the N'SYNC days of old!)

What was the issue is that about 30-40 people hit "reply all" and flooded EVERYONE's email inbox with requests for tickets.

This, of course, prompted some people to "reply to all", requesting people NOT to "reply to all" - does anyone see the irony of that? Some people even wrote comments like "yeah, it's not like they're Elvis tickets, sheesh" and sent them out to everyone. Soon enough, the initial sender of the email responded to all that all the tickets were taken.

Did that stop people from "replying to all" and asking for tickets? Nope. Even today, 24 hours AFTER the notice went out that there are NO more tickets, there was one email (replied to all) who requested tickets.

Then, of course, the administration stepped in and sent out a mass email stating "Do not reply to this email" and dont send out mass emails unless approved by senior admin officials.

The whole process was very amusing.
I dont mind the occasional mass email meant to inform... I do mind when my inbox gets clogged with crap like above - not a big deal, but easily avoidable.

My favorite response to a mass email (edited out where we work) is as follows - note the last few lines I bolded:


To Everyone
This mass email is to address all of the mass emails that habitually clog up the email boxes of ALL _____ staff. I simply want to request that when sending an email about parties, retirements, deaths, toner carrtridges, pagers, cases of the week, or any other topic that may not be relevant to all employees, that we choose who to send the email to based on whether the email will pertain to that person. For example, if you do not work in our units, we do not need to know whether you will be taking vacation. This email is not meant to be mean or offensive; however, I am simply asking people to be considerate because I often get so many emails that I end up deleting emails of importance simply due to the inability to wade through all of the junk emails. Thank you for taking the time to read this.

LOL! I nearly fell off my chair when I read this.
How can you delete important emails "simply due" to the inability to wade through junk emails. Read the subject header! Oy!
We do get a lot of mass emails - but they are sent out to everyone for that reason - you may not know that so and so in accounting is retiring (or died - apparently the above email doesn't care about that either!)... it takes 2 seconds to recognize whether it applies to you or not... funny funny...


Off soapbox now...

Ok... So...

I made chicken gumbo. And it was darn tasty - The wife thought it was too spicy, but she is weak in the tongue and knows not what she tastes!

3 Comments:
I didnt put okra in it, cause 1) I know a certain 5 year old who wouldnt eat it and 2) file powder brings an excellent flavor profile to the soup. Dont call it "not Southern", cause I've eaten gumbo in New Orleans sans okra - so there!
and
I didnt use the trinity, not even a mirepoix - sorry - i forgot to get celery (trinity = celery, onions, peppers) - i used carrots, peppers, and onions - close enough!
and
I doubled everything below

Recipe as follows (hint - first, you make a roux - by baking the roux, you essentially eliminate the constant stirring and potential for it burning and you, then, starting over...)


4 ounces vegetable oil
4 ounces all-purpose flour
2 pounds cooked chicken into pieces - i used all white meat
1 quart stock (chicken or veg)
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato (I used canned - TOTALLY allowable)
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
1/2 pound sausage (I used regular pork sausage, use andouille when you can), cut into 1/4-inch pieces and browned
1 tablespoon file powder (or more!)

Preheat the oven to 350 degrees F.

Place the oil & flour into a 5 to 6-quart cast iron Dutch oven ( i had a 8 quart Le Creuset, so I doubled it - I love it - thanks mom and dad D!) - whisk together to combine.

Place on the middle shelf of oven, uncovered, and bake for about 90 minutes. Whisking 3 times throughout it cooking.

While the roux is baking, cook the sausage and chicken.

Once the roux is done (it will be a dark brick-like color), remove it from the oven and set over medium-high heat.

Add the onions, carrots, green peppers and garlic and cook, stirring constantly for 8 minutes Add the tomatoes, salt, black pepper, thyme, cayenne pepper.

Then add the chicken

Next, slowly add the stock stirring constantly.

Decrease the heat to low, cover and cook for approx 35 minutes.

Turn off the heat, add the sausage and stir to combine.

Add the file powder (stirring constantly - it's a natural thickener).

Let it sit for 10 minutes prior to serving.

Serve over rice.

Next up - cooking under pressure - literally!

T