I think it was Wednesday today. Each 24 hours blends into another. Told to not go into work, my mother, Marigold and I bugged out to the country, not quite a week ago.
I’ve spent this time planting my big garden. G90 corn under planted with contender green beans: 2 rows. Almost half a row of squash: zucchini and yellow crooked neck. The rest of the rows will be zinnias, cosmos, bishop’s flower and a multitude of sunflowers. Pink flamingo whirlygigs mark where I’ve planted what. Plus, detailed notes are kept in a notebook. A gentle rain for most of yesterday (Tuesday?) graced the turned ground, making it perfect for planting.
Early evening, after a simple supper of braised chicken tenders and tossed salad, I sat down at the piano and right hand pecked out old hymns. I have trouble reading bass clef. Marigold was on the porch and she started barking, when she heard my feeble notes. Everyone is a critic.
Gardening. Writing. Music- kinda. What’s keeping you from going stir crazy?
Blessings from the Exile’s Kitchen while hunkering down at Flowers Proper.
Simple suppers are a must during playoff season- well, any season that you’re busy. We’re watching the Saints get spanked by the Vikings right now. Sigh.
Oh well, supper will be good.
I cooked extra MaBell Smoked Sausage for this mornings breakfast and now it’s anchoring our supper dish: Red Jambalya. Here’s what to do~
In a skillet, heat up 1tbl of cooking oil. Add 2 ribs of chopped celery and one small, chopped onion. Soften up, but don’t over cook it. Throw in 1 pound precooked MaBell Smoked Sausage. Add cup white rice. Then add a medium sized can of diced tomatoes. Fill the can with water and pour over the rice and meat mixture. Season to taste with salt, pepper, garlic powder and Cajun seasoning. I like mine a little spicy. Cover and cook over medium heat till the rice is cooked through.
MaBell’s Smoked Sausage is packaged by King’s, a local meat processing company in Southwest Mississippi and their smoked sausage has made them famous. If you would like a sampler of their products, here’s their address:
King’s Packing Company
3066 Hwy 570
Summit, MS 39666
Happy simple supper from the Exile’s Kitchen.
(An update on King’s Packing Company: due to Covid-19, they are having trouble getting meat to process and the plant has been temporarily closed. When King’s opens back up, I will let y’all know. 4-27-2020)
(As of this week, June 14, 2020, King’s Packing Company is back open and making sausage.)