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Jul. 17th, 2003 02:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
oakenguyWhat makes Kentucky gumbo different from ordinary gumbo? Anyone? Are these black flecks coal?
It's hot. Hot soup. Hottttt. Thanks to modern technology, you can read this and be spared the sight of me flapping my hands like a hummingbird trying to cool my mouth off. Now aren't you glad you're not Amish?
Good to test myself every now and then and make sure that, yep, I'm STILL a total wimp when it comes to spices. I'll quite happily blame my rural Maine upbringing. Which isn't fair, we had five different flavorings on our table: salt, pepper, onion salt, garlic salt, AND bac-os. Not like those Middle Lower Class families who didn't have our sophisticated palates.
It's hot. Hot soup. Hottttt. Thanks to modern technology, you can read this and be spared the sight of me flapping my hands like a hummingbird trying to cool my mouth off. Now aren't you glad you're not Amish?
Good to test myself every now and then and make sure that, yep, I'm STILL a total wimp when it comes to spices. I'll quite happily blame my rural Maine upbringing. Which isn't fair, we had five different flavorings on our table: salt, pepper, onion salt, garlic salt, AND bac-os. Not like those Middle Lower Class families who didn't have our sophisticated palates.
