The kitchen is on lockdown. When there’s two consecutive BBQs at your house over the weekend and your house has just been cleaned, your mom does not appreciate a bag of flour exploding on the countertop and some sticky fruit thing messing up the new tablecloth. So I cannot cook until Monday, meaning it will be over a week before I can get a new recipe up here.
I’m excited to do some experimentation with alternative flours this coming week. Last weekend I made an incredible banana coconut lime bread, and I have been challenged to make a paleo version of the baked good. That means almond flour instead of traditional flour and agave nectar instead of sugar, plus a few other modifications. I’m hopeful I can make it work!
Until then, I will be spending the weekend at a jazz festival. I’ve been dreaming of the gumbo I had there two years ago when I was a volunteer. I’d never had gumbo or jambalaya before, but after watching nonstop customers line up and wait 45+ minutes over two days of the festival, I knew I had to have whatever they were serving. And it did not disappoint. Have you ever had a moment where you assumed everyone else just knew something you didn’t, so you followed the masses? It doesn’t always disappoint.
So until next week’s flour adventure, I’ll leave you with a recipe I did a couple months ago for school. It’s simple, but packs a punch of flavor. Just make sure to leave time for the marinade.