4.25.2020

A "Safe Place" to Go...Even for a Tiny Peace of Mind During All of This Trauma


     Wouldn't you just love to get away from all this madness that's going on for a while? To someplace far away peaceful, where none of this confusion can reach us...just for a little while?
    Let's go! Cappy and I can take you on an all expense paid mini-vacation were we can soar along on air-blades across open meadows with the wind in our face, a few feet above the grass, or even as high as 60 ft., if we want. Freedom!
    Of course, if we all want to ride together, we can go in an avicar. (It's wings were designed by NASA back in the 20th century, eons behind us.) Either way, we'd have the option of riding along on roads with the usual conventional traffic, where the speed is dictated by unground directing lines, or, we can, by clicking our 'Up' arrow turning indicators, head up and off over the lush green fields of Neo-Eden. 
    We know of a little town named Lifton where life is lived at a slower pace. We can lunch at the Sandwich Board where the jawbees are soft, warm and chewy. Melt in your mouth. Or, just down the street, we can enjoy some spicey meat pies at Mrs. Elsie Pinke's Marvelous Meat Pie stand...her daughters Wiltsie and Nancy are in the back making them. And just try staying away from Mrs. Muddlety's Sweet Shoppe...it just can't be done...you'll see. Then there's Nellie at the Lifton Inn where we'll be staying while we are "down planet"...Oh my! I'm not going to talk about her here, although I could...I really could, but I won't.
    But, I'm getting ahead of myself. The trip, by air travel will take ---days to get there. First, we will meet our ship captain, Loos Aucoin, and even ride along with him on his way to work! En route he'll give us a history lesson, fill us in on working details of the ship, and educate us on some scientific aspects of what has made our voyage possible. It's all just to help us understand where we are, how things are, and to help prepare us to "buckle up" for the trip ahead.
   Once aboard, we'll meet the crew, who I know are going to like you, and, I think you'll pretty much like them. One word of warning, though: steer clear of crusty ol' Sarge, head of his ABS aeronaut crew. You do not want to cross him or he might put you outside the ship helping his crew paint the bow, or, he might stick you on gardening detail in one of his gal pal, Miss Fern's bio-deck levels, mucking out the filters. Not good. Sarge is a crunchy ol' guy with a growl for a voice, but still in all, you'll like 'im.
    The food aboard the ship is mostly ship made. Just so you know, the most popular snack is Narch. If you decide to try it, be careful not to get it all over yourself, or all over everything. It's luscious and comes in Jerk flavor or regular. Extremely messy, but delicious. You can wash it down with shipshakes, and it's all brought to you by the service bots. Just be glad you will not have to, on this trip, resort to eating your "Bio-Nutritional Sustenance", or as the captain refers to it, "B. S." 
    Before we actually take off, there are some things our captain has to attend to on the ship, and we get to accompany him. We will also sit in on the all-important pre-departure meeting with his department heads, making sure everyone on board is present and ready to launch. 
    So, you ready? If you decide to go with us, we will climb aboard the Intrepid, an armed Intergalactic space supply vessel, and prepare to go sailing through the gloriously colorful universe, feeling as though we were in a huge comfortable needle with valuable merchandise strapped to her belly.  Be assured: you will have a wild ride with lots of fun, some sit-on-the-edge-of-your-seat heart- pounding adventures and a "What's up with that guy?!" intrigue in the mix. 
    By the way, your trip is already paid for! Check in at Barnes and Noble, or Smashwords for the next month and a half where you can download "Space Freighter Neo-Eden", revised edition, by Cappy and Pegody. The only "payment" we ask is that upon leaving Neo-Eden, that you write a review, letting us know how you are enjoying the trip, so far. 
   We are boarding now!                   Free-Free-Free.



                                       https://www.smashwords.com/books/view/897595
                                                            -----OR------

----------------------------------------------------------------------------------------------------------------------------------------------------------------- 
  **A note to those who have already read our e-book and left a wonderful comment, when we uploaded the revised edition with illustrations, for whatever reason, we lost all of our customer reviews. Would it be okay if we asked you to please rewrite your impression? Also, feel free to "take the trip again!" If you liked the first version, we're sure you'll love this revision.
    

2.04.2020

FINALLY Posting the "Finally Fall Gumbo" From Last Fall

I wrote this months ago: Last week we had our first cool day of Fall, so I got us a hen and had it cut up into "gumbo pieces".
Most any Southern small town store has these "gumbo pieces" already on display. If not, the butcher will gladly cut them up for you.  What they are, is a large baking hen cut (with their meat saw) into small pieces.  This opens the large bones, exposing the marrow, which makes an amazing stock.  Also, it being a mature hen, it stands up well to a couple hours of simmering, whereas , a young chicken, being so tender, will usually fall apart in the broth after an hour or so of cooking.
  I also bought a lb. of andouille sausage and, giving a nod to my St. Landry roots, a lb. of Savoie's smoked sausage.
I sprinkled our own blend of Cajun spices over the hen, 
 sliced the andouille and put it and the chicken into a large pot, along with a gallon of water. I got it to boiling, then reduced it to simmer while I got the rest of the ingredients ready.
  I sliced the sausage,
tossed it into one of my beloved cast iron skillets that has been in my family for generations, with some roughly chopped onions, a little more of our spice, then browned it all down, lightly cooking the onions.
Once it cooked down good I put it in the chicken andouille pot.

along with some chopped green onion, a diced bell pepper and a healthy tablespoon of minced garlic.

   At this point, after another half an hour more of simmering, many of you would call it done, "a good gumbo" but, I like a nice brown roux in most of my gumbos.  Now, since Peggy is a "celiac" and can't have anything with wheat or gluten in it, we can't make a traditional roux so, we constantly search for good alternatives. We've found that this Savoie's powdered roux is a good choice. We sprinkled what we thought would be the right amount into our gumbo pot... 
let it simmer for another half an hour and voila!! Our first good gumbo of the season!
So, this begins our annual gumbo 'throw down'.  I make a gumbo, then Peggy makes a gumbo, and repeat. I make simple old-fashioned style and Peggy, daughter of a chef, makes hers a bit more complicated, but what I like to call "award winning" good.  They are all good, but I must admit my Yankee wife out-does 'er Cajun hubby.  I think it's mostly cause you can taste more love and effort in hers.  This is my first round offering. We plopped a big ol' sweet potato right into the middle of the bowl...another nod to my St. Landry Parish upbringing.  
Okay, Peggy, your turn, get busy! I can hardly wait.  :-P