Herban Sprawl

The prep cooking is going swimmingly. I had one hitch in my giddyap that had to do with the roux.  In Creole cooking there is a saying, “First you make a roux.” I needed one that was the color of a walnut table. Emeril’s recipe said 30 minutes. It was more like two hours! But it was a beautiful shade of walnut brown and I was mighty proud that I hadn’t cremated it.
Today I made something I’d never made before (all this is still a deep dark secret because I don’t want the guests to run and hide before the whole thing gets off the ground!), but before it sees the light of day, I’m going to sample it. The House Goddess had to give me encouragement on that, and she was, as usual, correct.

Scottie and Keith rang to tell me the fish was ready, so I zipped off to the store, picking up a couple of bottles of prosecco (predinner cocktails) on the way. Keith gave me advice on my roux issues, so I know I can resolve that with no trouble. then he helped me choose the best of the lot in the vegetables. As he pointed out, once they start cooking, they look different anyway, and given the recipe, I have no idea why I needed them to be cosmetically perfect.

Scottie, as it happens, used to work for my previous fishmonger, Capt’n Paul, who, sadly enough, went out of bidness. (That’s the Southern pronunciation, dontcha know.) We have a lot of funny Paul stories that make us laugh. He got me some really fine fish for this dinner. Keith is a chef, so when I want to know which cut for what purpose, I get great advice, and  lot of good suggestions. I hope the manager at the Fresh Market knows how lucky she is to have them.
Meanwhile, the sauces are either made, or just about made (one is on the stove, simmering). The dessert is in the freezer and as soon as The House Goddess lets me back into the kitchen, I’m going to knock off a couple of other little details.

No sign of Maffa and it’s late afternoon. I knew she wouldn’t get here by lunch, but hopefully she’ll be here for dinner. The House Goddess said she’s like a friend of hers who can’t get out the door, either. We added a leaf to the table, arranged chairs and she did her picky, picky thing. (The House Goddess has her ideas about things and there is no sense in asking her to do a lick and a promise because it doesn’t work that way!)

I cannot believe I’m on schedule with all this! I even finished the menu, which is a watercolor picture of a few members of our Krewe. And, I learned a little something with that, too. The invitation pictures were painted on Fabriano 140 lb. coldpress 5 x 9 block paper. The menu was on Strathmore 140 lb. coldpress block paper. There is no comparison between the two in terms of how they feel under a brush, nor how they take paint. I’m going to have to go for the Eye-talian from here on. (Like I wouldn’t anyway?)
As soon as I finish today’s last preparations, I can kick back with some carry-out from Chicken Rules and, provided she’s here by then, Maffa and I can decorate! It’s not a Mardi Gras party without all the proper cooterments! I’m thinking a little Al Hirt or Pete Fountain, a little wine, a little taste of the secret thing I made today… Oh, yeah, babe, as Emeril would say.

Yep. Les bon temps are gonna be roulering all over the place tomorrow evening!