I WAS hoping for a bit of normality to return to my life after the kids returned to school, however it seems that 'normality' is far from happy to return - it's off being itself somewhere else and I'm just running around from one thing to the other and not getting anything done.
The children, on the other hand, seem to have settled back into the routine of school ... the routine of not wanting to get up in the mornings and the routine of rushing off to the school bus with seconds to spare. Not to mention the routine of not wanting to do their homework.
I've been told by the girls in no uncertain terms that they'd much prefer to stay home and read. (Good for bookstores and libraries but not so good for their school reports I'm sure).
Perhaps we all need a little more R&R (six weeks obviously wasn't enough...) and my R&R is more likely to come when the children are at school and peace reigns over the house. But then a phone call from MIL, or SIL or a request from the accountant or a job to do for hubby because he can't do it - he has to go and plough ... and next thing you know the day is gone and the kids are walking back up the hill after being dropped at the front gate by the school bus. *sigh*
I HAVE made an effort with son though - his performance (at school) dropped off quite a bit towards the end of last year. Our idea that he should be made responsible for his own work (getting homework done in time, projects finished in a half reasonable state etc) kind of failed. In a world of sink or swim, he definitely sank. So now, each day after school I sit down with him at the dining table and get him to show me what he did that day, asking him to explain it to me. If he can't, I endeavour to lead him through, kind a bit like revision on a daily basis. I look at his diary, make sure his homework/project due dates have been notated and make sure he packs the correct books for the next day. I think he's entered that teen fog where they see and hear nothing that doesn't interest them, so I feel I have to do this. Otherwise he may just fall off the planet and not realise.
The girls have been fine with their homework and seem to understand everything so far, so I guess I should be grateful for small mercies.
On the creative front, I did manage an afternoon at my bench recently and made some lovely heart jewellery to celebrate the imminent occasion of Valentine's Day (the photo above is one - its a gorgeous lemon citrine pendant and chain - a whopping 1 inch across, it's big and sparkly and very desirable!
Are you expecting anything for Valentine's Day? My hubby isn't big remembering Valentines (although I do recall a bunch of long stemmed roses that arrived at my work from him one year). But he will go and pick me a red, red rose from the garden on the spur of the moment - just like he did this morning:
And that's worth more than anything, don't you think?
Cooking Cajun Food
Cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.
One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.
I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.
Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.
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