I’m not entirely sure how it was accomplished, but yesterday Easton went to a Buc-Ees parking lot and got a whole lot more f crawfish and oysters, along with traditional sides. I’m told there was a lot of mask wearing and social distancing involved, which relieved me.
While the mud bugs we’re getting fetched, Kathleen and I found ripe dewberries and picked enough for a cobbler. I’m looking forward to more dewberry creations! There are lots more ripening.
I was pretty happy to eat lots and lots of my favorite dishes.
The chickens got corn cobs, which they also liked a lot (no photo of that).
I enjoyed watching Kathleen play with crawfish. She also set some free in a pond (where there already are some).
It was just great to relax and have some fun to break up all our working and isolating. I feel really, really lucky.
Since there’s not much else to say, I’d like to thank everyone for being kind for me and treating me like one of the gang, while Lee stayed upstairs not feeling great (but not coronavirus symptoms). Enjoy the pictures.
A friend asked me if I had found an oyster dressing recipe when I was in South Carolina last week. No, but I make it every year at Thanksgiving! So, here, in my general and not-for-real-cookbook fashion, is how I make the dressing every year. Back to introspection soon.
This is actually my mother’s recipe with a few little tweaks
1 stick of butter, or more
1 large onion, diced or cut into small pieces
1 cup or more of sliced celery
1 9-inch cornbread, made however you like, though best to omit sugar
2 cups bread stuffing; I use the seasoned kind
Additional herbs that you like: rosemary, sage, tarragon, poultry seasoning, etc.
Options: 1 cup of nuts (I like pecans) or diced tart apple.
2 eggs, whisked
1 pint raw oysters and juice
1 box chicken broth (you may not need it all)
Melt butter in a large pan. Add onion and celery and cook, stirring, until onion is clear. Smell it. MMM. Smells like Thanksgiving.
Meanwhile, crumble cornbread into a large bowl. Add
breadcrumbs (or just use two cornbreads). Add seasonings and other optional dry
ingredients. Mix completely.
Add onion mixture, eggs, and oysters, plus all the “oyster water” (gives flavor). Stir gently, and add chicken broth until evenly moist, but not soppy wet. Sprinkle paprika on top to make it pretty.
Spoon dressing into a large greased (PAM) baking dish, or smaller ones, whatever you have.
Bake 45 minutes to an hour at whatever temperature your oven is on for other stuff you are baking. If all alone, do 375 degrees. Dressing is done when it browns along the edges.