Why do they call it fasting when the day moves so slowly?

I'm almost through today's fast, so I'll be back to posting soon.

Jambalaya, bayou, mio-my-o

(whoever posted this did not include the lyrics. You can find them HERE.)

I hope everyone had a relaxing Presidents Day. I ate a little leftover jambalaya (made with smoked turkey sausage and Virginia ham, which required ditching the salt and using more cayenne pepper) for lunch and if you're new to this blog, you probably haven't gone back far enough to try my "use whatever you have handy" jambalaya. Since today's Fat Tuesday, the day where you are supposed to use up everything you're not suppose to eat or drink during Lent (fat, rich meats, alcohol), I thought I'd post it again.

Unfortunately, Episcopal tradition has Shrove Tuesday pancakes, so that's what I'll be eating tonight. If you're in Charlottesville, join us for them at St. Paul's Memorial Church on the Corner at 6 tonight. They're not Cajun, but they are very good, and a parishioner usually provides real maple syrup from Vermont for the meal.

Lori K's generic jambalaya

Serves 6

2 large California bay leaves (or 4 small ones)

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon gumbo filé (ground sassafras leaves, optional)

1/2 teaspoon ground cumin

1/2 teaspoon ground thyme

1/2 teaspoon white pepper

1/8 teaspoon black pepper

1/8 to 1/2 teaspoon cayenne pepper, to taste

2 tablespoons oil

1 cup of diced smoked sausage (andouille, kielbasa or turkey) or smokey ham

1 cup raw chicken, duck, pork or seafood

1 onion (about a cup)

1 cup finely diced celery

1 cup diced bell pepper

2 cloves garlic, finely chopped

2 cups uncooked rice (long grain or converted)

4 cups chicken, duck, turkey, seafood or vegetable stock

Thoroughly combine the spices (all the ingredients before the oil) in a small bowl and set aside.

Heat the oil in a cast-iron skillet over high heat and add the meats (if using seafood, add it near the end of the cooking time). Cook for 5 minutes, then add the vegetables and the spice mix. Cook until everything is browned, about 10 minutes. Scrape the bottom of the pan well, and add the rice. Cook another 5 minutes, then add the broth. Bring to a boil, cover and cook over low heat for 20 minutes, or until most of the liquid is absorbed. Stir well, remove the bay leaves, and serve.

Hot breakfast to go

Sunday mornings are, shall we say, a little rushed in our household. When we just can't face a bowl of cereal, here's one option that's almost as fast.

Egg Tacos
Serves 2
From the files of Lori Korleski Richardson
Ingredients
2 corn tortillas
2 tablespoons crumbled bacon
2 ounces shredded cheese
Spray olive oil
2 eggs
Salt and pepper to taste
Hot sauce (optional)

Instructions
Heat oven to 350 degrees. Put a cast-iron skillet on the stove and heat on medium low.

Put the tortillas on a cookie sheet. Spread a tablespoon of crumbled bacon and an ounce of shredded cheese on each one. Put the cookie sheet in the oven.

Spray the skillet with olive oil. Crack the eggs into the skillet; after about a minute, break the membrane on the white (where it humps up) and the yolk. Season with salt and pepper. (I like sea salt and freshly ground pepper.) When nearly firm, turn and take off the heat.

The cheese should be melted on the tortillas. Remove from oven, place an egg on each one, add hot sauce if desired.

 The eggs are also good on toast; you can toast the bread in a toaster, put it on a paper towel on a plate, sprinkle on the bacon and cheese, and microwave it just until the cheese melts. Put the egg in between.

Variations
Cooked onions and mushrooms
Fried tomatoes or chopped sun-dried tomatoes
Avocado or guacamole
Diced canned Ortega peppers