Somehow a whole bottle of wine was consumed tonight!! I sure hope the majority wasn’t by me 😳
My salmon salad from lunch kept my stomach full all afternoon. Not just “not hungry” but FULL. I guess it was all those vegetables. Around 6 we started thinking about dinner. We thought about going out for a drink first just for some excitement, but the husband said “Why not just open a bottle of wine here?” We are weird about opening bottles – like it’s a huge commitment, mostly because many of the bottles on our rack were either gifts or are special bottles we bought on the honeymoon or when on trips together. So it is SO EXCITING when we do! We decided to open a bottle the husband bought at a wine tasting once, which was not really anything special.
I dug right in (note the 80s hair-do!)
Glass #2 came too soon behind the first – probably why the bottle is now gone!
Summer Gumbo
We had lots of great ingredients on hand to make what I’m calling: Summer Gumbo.
We started with Harris Teeter brand sun-dried tomato chicken sausage that we got for $1 a few days ago because it was on its last use-by date.
Combined with a bunch of grilled veggies from the CSA (zucchini, squash, eggplant)
Grillmaster + wine-O
Tons of CSA okra –
And a bunch of fridge leftovers:
- Beans (which we ended up not using)
- Tomato sauce
- Gazpacho
- Piquillo peppers
- Adobo peppers
- Plus a can of diced tomatoes (unphotographed and added for more liquid)
Before sauce:
A fabulous gumbo, which I topped with Fage and grated cheddar –
And on the side I had a slice of the husband’s Corny Bread, which I cut into bite-sized pieces. The corn doesn’t add much, but the bread itself is AMAZING –
(Still second glass of wine – I had about 8-10 oz I think? I had another small splash at the end of dinner)
And for dessert, we split a Praline Merci Chocolate. Yum!
We had wanted to go for a walk again tonight, but I think we’re going to get cozy on the couch and watch The Simpsons instead.
Happy weekend 🙂
Hil says
Kath, can you explain what gumbo is? I know generally, but I’m not from the South, and I’m always getting it mixed up with jumbalaya and paella! Doesn’t gumbo usually have rice and seafood? And bell pepper and celery?
alo says
Yeah, sorry Kath, but as a born and bred Louisiana girl, I don’t think your (delicious looking!!) dinner counts as gumbo…my memaw would smack you on the back of your head if you ever tried to add cheddar cheese and sour cream to true gumbo.
Emily says
hey kath my mom usually freezes leftover Adobo peppers so that we can just get a scoop of it when we need it. that way we don’t end up using a teaspoon and throwing it away.
Sammie says
That looks so delicious! I so need to get my grill fixed – squash is so yummy grilled. You and your husband are so cute cooking together. I think my huz would lose a limb if he tried to cook like yours does. You really got yourself a goodie! Happy snuggling!!
Kath says
Hil + Ado,
You are right Ado, I just call anything with okra and a tomato base gumbo!! It’s fake though 🙂 A stew maybe? I don’t know what to call it!
Kath
Jenny says
That sounds like a really wonderful Friday night! Can I just say that I am very envious of the seeming ease and creativity with which you pull together delicious looking meals.:)
Nothing better than a nice red wine either! Have a good weekend!
Chelsea says
I laughed out loud when you called Kanz a Wino. It was really too cute.
yadi says
How do you choose sausage? Many of the ones I check out have too many mystery ingredients… And when it starts with pulled chicken parts… Well, they lost a customer right there. Maybe it’s because I read this at some point. http://www.naturalnews.com/phototour_mystery_meat_1.html
Ozlem says
Hi Kath,
Two questions for you:
how do you make your salmon salad as I bought some canned salmon from WF and I really want to make that.
Also what type of hemp milk do you use original or vanilla? There was also choc. but I doubt you add that one in your oatmeal.
Thanks so much in advance,
Emily says
Do you store your leftovers right in the cans like that? Be careful! That’s one way you can get botchulism! I would just transfer leftovers to tupperware containers and store them that way…
C says
That chocolate looks freakin’ amazing!
Christie says
Kath just wondering what classes you will be taking this comming semester?
sportsnutritionliving.wordpress.com
Sidi says
Have merci on me. My Merci chocolate supplier is out of stock. Merci, merci, merci!!!
Kath says
yadi ,
I always choose chicken sausages that are all-natural (or organic) and have a short ingredient list of things I understand. AmyLu’s and these from HT both fit the bill. While I think the ingredient lists of the meats in that photo story are way too long and have things I wouldn’t eat, I do think the photos were a bit exaggerated. Of course you’re going to see chunks of fat in meats that are made with animal fat! I’m sure a lot of foods look pretty gross up close too. But cool site.
Ozlem ,
Here’s my salmon salad recipe (I interchange canned salmon and tuna in the same ingredients).
https://www.katheats.com/?page_id=550
And I use the vanilla hemp milk. I haven’t tried the plain, but I like it for the sweetness of the vanilla so I probably would just use skim milk instead of plain because it’s so much more expensive.
Emily ,
I don’t think you can get botchulism that way, but I know storing things in cans isn’t recommended. We usually do put things in tupperware (like pumpkin) but we knew we’d be using these the next day so didn’t bother this time.
Christie ,
Organic Chem
Nutrition in the Lifespan
Foodservice Systems
Microbiology
Yikes!
Kath
Andrea says
I think a bottle of wine is roughly about 4 glasses total. So between you and hubs, that’s only 2 glasses each. Breaking it down that way makes it seem less like an oops. 😀 Or at least that’s what I tell myself!
I haven’t tried a savory crepe yet. I made them once with a sweet filling for my husband’s b-day. I definitely want to try it as a sandwich wrap now!