Deer Editor, Here's Grandmother's Recipe for Shrimp Gumbo *in which the editor goes on and on about her silly lamp, then alas gets to the good stuff!
Here's a photo of my new funky lamp pieced together from part of my Shawnee deer collection, an Eames era lamp shade, and a great handmade antler finial. With modern recessed lighting, lamps are almost obsolete, but I use them as decorating pieces to punctuate the theme of the room. In the office, there are many fawns. And a lot of Corgi art, too. To create a fun photo, my editor's chair is all aglow with this lamp, and the effect is rather spooky, my favorite. It grabs attention poised on the leather inset of my carved desk, balanced by the deer planter companion piece opposite it. If anyone ever wants to really indulge her inner collector, there is no greater surface than an oversized desk. Another obsolete function of the modern household is the mid-century study, but I cannot write properly without my leatherbound notebooks and heavily carved writing surfaces. Helps lend the proper feeling when I edit my projects beneath the pool of amber light from my vintage lamp. ;)
Speaking of writing, I am putting Classy Chassy's Corgi recipe cards to good use mailing out handcopied cards of my Grandmother Lopez's authentic shrimp gumbo from the New Orleans Lopez-Ferrell side of the family. It was always my favorite (although I forgo the Crisco these days):
Melt 4T Crisco in heavy iron pot and brown slowly, 4T flour, stirring constantly, do not let burn. Have ready to add:
4 or 5 cloves of garlic (mashed) 4 finely chopped onion 2 large finely chopped Bell peppers
Cook and stir until onions cook limp, then add:
1 can of tomatoes chopped 1 can tomato paste 1 lb chopped fresh okra (or frozen)
Cook and stir until well blended, add enough chicken stock, beef broth or fish stock to thin down to desired thickness. (Mayme Reid uses a medium slice of ham cut up, boiled in water.)
Add: 3 lbs peeled raw shrimp (medium) 1T pepper corns 1T Marjoram 3T file powder 1T Tobasco (we use 1t) 1T Kitchen Bouquet 3 or 4 Bay Leaves Salt to taste, about 1 1/2T 1T of sugar
Mix well, cover and cook slowly (very slow) about 1 hour. Let cool and reheat, serve over steamed rice, with hot garlic bread and salad.