Give.Live.Love

It's been a rainy week for sure. Hasn't been much sun available for pictures (eek! I'm shooting a friend's engagement pictures Sunday!) so this post is about what I would love to give, what I live by on a daily basis, and what I would love to have.

1. Terrariums  - Wonderful little ways to brighten up a friend's house and are easy to maintain
2. Pyrex - I absolutely love my Pyrex dishware. My pattern is Crazy Daisy, but this is just as lovely
3. Crux Blanket - So warm, comforting and heavy. Blanket of my dreams.

Tea Time

January can mark a time to try new things and give up vices. Personally I am looking forward to less soda and replacing it with hot, yummy, detoxifying tea. Today I tried a loose leaf Jasmine tea. The weather was groggy and there's been a few colds and flus going around, so hot tea was an amazing choice.

Tuesday Tunes

I've been listening to Beach House on loop for the past few months and they are outstanding. I was lucky enough to see them live in New Orleans and was instantly charmed. Considered dream pop music, with their lithe keyboard and soothing, deep vocals, it's become a new genre I deeply enjoy.

Rainy Day Recipe - Louisiana Gumbo

On this cold and rainy Sunday, I decided to bring some warmth (and spice) into the home. For those unfamiliar to Cajun cooking, Gumbo is a classic, homey soup-like dish.

Ingredients:

1 lb chicken - quarters or tenders

1 lb Andouille sausages

1 large yellow onion

3 garlic cloves

Italian parsley

2 green onion

Olive Oil

64 oz chicken stock

3 tablespoons Dark Roux

Sea Salt

Black Pepper

Garlic Powder

Cayenne Pepper

White Rice

Food Prep:

Slice sausage, chop onion and garlic finely. Season chicken with salt, peppers, and garlic powder.

Cooking:

Lightly coat bottom of large pot with olive oil. Once hot, on medium-high heat, add in sausage. Stir frequently until browned. Remove sausage, leave oil in pot. Add chicken and brown till fully cooked. Remove chicken, add in the onions and garlic. Cook until translucent, stirring frequently. Deglaze with chicken broth, scraping the bottom of the pot. Add in roux and let it low boil for 30 minutes or until roux is broken up completely. Add in cooked chicken and sausage. Simmer 20 minutes. Add in chopped green onion and parsley.

Plate in a bowl on top if steamed white rice. Add Tobasco when needed and enjoy!