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Just a thought (see “The Bible vs my health club” at vailtrail.com, Feb. 3 edition): While I appreciate God has a sense of humor (he made me), since you are into body-building and health you may want to consider this suggestion: When your eye is good, your whole body also is full of light.Application: Just as you encourage exercising deficient muscles, the Lord encourages you to fill the body with light. Take heed that it is not a black light (Luke 11:33-36).Steve Hopehopeministries@sbcglobal.comNot so funnyA very unfunny article (see “The Bible vs my health club” at vailtrail.com, Feb. 3 edition). The man has about as much depth as a coat of paint.Jim Carterimcsjc@aol.comDon’t mess with gumboWhere did you get this recipe (see “Mardi Gras” at vailtrail.com, Feb. 3 edition)?Sounds good, but there are some things wrong about it. See, I have a pot brewing in my refrigerator right now. First of all, a roux takes a lot longer than 20 minutes to make. If you can make a dark roux in 20 minutes without burning the flour then you deserve an award. I just made my roux and it normally takes two to two-and-a-half hours constantly stirring on medium heat. It should come to somewhat of a chocolate color.Normally, down South, we dice or puree the vegetables, we don’t chop them, then saut first before putting it in the stock that we made previously. A good gumbo takes a couple of days, because I like to put it in the refrigerator after adding the veggies to the stock so that it can cure real well.Add the meat the next day, cook down for about an hour or two, let it cool then put it back in for one more overnight stay to cure.Tomatoes don’t ever remember putting tomatoes into my pot, if you do then it’s called Creole gumbo.Never use frozen okra. We always use fresh, sliced okra and we de-slim it by baking it in the oven or sauting it with water and vinegar. That will get rid of the slim.Seafood gumbo is good, but you can’t get good Gulf shrimp here so I would never make seafood gumbo. I use smoked turkey and Andouille sausage from back home. Regular chicken and smoked sausage is good, but add some liquid smoke to it after you boil it and debone the chicken. This is also a good place to throw in some worcestershire sauce.Thank you and if you have any questions let me know. Oh, besides, I’m the guy in the jester outfit at the top of page 2 in the Aprs section.David LaGrangeVailiblild67@hotmail.comDon’t mess with gumbo, IINOBODY PUTS FISH IN THEIR GUMBO!Amber SmithNew OrleansAmbbie70067@yahoo.comDavid, Amber, what can I say? Leave it to Westerners to mess up a Cajun tradition. It’s a good thing you Southerners are there to watch out for us when we try and take on a bit of Southern cooking. Next time we’ll have YOU do the cooking!– TBNo smoking!My dad is the Leland Tigges you refer to in this article (see “Early Pikes Peak Marathons smokers vs vegetarians,” by Harald Fricker at vailtrail.com, Dec. 2 edition). You should know that my dad has never been a smoker and is still in excellent condition. He exercises and speed walks still and will probably outlive me! I believe that Dad held the record for Pikes Peak marathon for quite a number of years. I don’t have the exact details, but obviously you do. Dad has never smoked and he passed this tradition down to his kids.Kerri Tigges-Readreadfamily@gcctv.com


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