rawbishbin asked: Heyo! Amazing posts you got there, followed and recommended! Keep up the wicked work, hope to see your updates soon! im new to this site, joined couple days ago. I posted several photos, do you mind taking some time out to check it out? :-)
-Robinn
Thanks Robin! We’ve taken quite the hiatus from posting but will return with a lot of tasty fall recipes. I’ll check out your site now.
V&S
26 August 2010
22 July 2010
Fresh and delicious. Lauren and I went on a fruit picking spree on a hot summer day. We consumed half of our winnings and made smoothies with the rest. Here are the results.
Happy Summer.












22 July 2010
10 June 2010
Gumbo is a Louisiana soup or stew which reflects and blends the rich cuisines of regional Indian, French, Spanish, and African cultures.
When my friend Danielle and I visited New Orleans, one of the first things on my list to do was to order gumbo. The variety of spices and the flavors of this dish were amazing. Although I switched this recipe up a bit, it still tasted like traditional louisiana gumbo, minus all the terrible accents.
And of course I stole this recipe from the southern queen of butter, Paula Deen. Don’t judge me. I love this woman.
Items I added:
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Mix in rice & serve.

10 June 2010