2012 is going very well so far. In addition to some very good personal developments in my life, the blog is getting off to a rapid start. This momentum continues to build thanks to my dear friend, Angela McComb, who I’ve mentioned in an earlier post under her moniker Maully Millions (check out her blog, Creativity in Captivity!)
Today, she contributes even further by gracing the blog in guest post format with her wit, salty language, and a treasured family recipe for gumbo, something I am convinced I must do on my own at some point in the near future.
Without further ado, I’ll let her words and pictures speak on her behalf!*
*The following words, photos and opinions do not necessarily reflect the views of Cast Iron Therapy. But they probably do.
My paternal grandmother was the best cook in the world. She made the most amazing food, and taught me how to measure ingredients in the palm of my hand. Gram originally hailed from an unpronounceable and unspellable city in northern Louisiana, and the area definitely influenced her cooking. She liked things spicy. And hot. Or preferably spicy and hot. When my parents were still together, she taught my mom how to make this fabulous gumbo recipe. We’re pretty sure she pulled it out of a magazine sometime in the 1970’s, hence the demands for margarine (actually, “Oleo”), not butter. She passed away when I was 10, and my mom and I started cooking her gumbo for family holidays when I was a teenager, as a way of honoring her. And because her gumbo is freaking delicious.
