WFDT

Beef and cheese enchiladas

Early dinner at mcguires. hawaiian burger and beer. 18 cent soup for the kiddos. They loved it. Now off for a swim

Probably getting boiled shrimp and crawfish. Fresh corn from home.

Roast beef poboys

Some kind of piquant? Chicken or shrimp perhaps

Strange guacamole (avocado, onion, radish, Iranian lemon, cilantro, garlic, feta)
Mussels in lemon garlic
Roast whole chicken
Green salad
Garnacha from Calatayud

That looks boss, Boss.

it was great. mostly went off Kajun G's, but did this:

2-3 lb. crawfish tails (from a boil)
Crawfish fat (from said crawfish boil)
3/4 c seafood stock (from my freezer)
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
2 stalk celery, finely chopped
2 cloves garlic
½ bunch chopped fresh parsley
½ bunch chopped green onion tops
Cracked salt, cracked black pepper, and cayenne to taste
2 tbsp flour

-In a saucepan over medium heat, melt 1 stick of butter, then add onions, bell pepper, and celery until they are clear. Then add minced garlic. Sautee several minutes. Add crawfish fat and 3/4 cup seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 5-10 minutes over medium low heat.
-While these are simmering, make a blonde roux with flour and the other 1/2 stick butter. Cut off heat and set aside once smooth (blonde to light peanut butter).
-Add green onions, fresh parsley and seasoning (as desired - was 3 cranks of salt, 3 cranks of pepper, and a dash of cayenne for me) to the crawfish & stock. Let simmer a few minutes more (maybe 5 more).
-When almost ready to eat....stir in roux until it reaches desired consistency.
-Then remove from heat cover and let rest for 5 minutes.

Served over rice. Skipped french bread.

Excellent.