I can see that; kinda like a squash or zucchini ...

I'm making zucchini and squash with garlic-butter shrimp and pasta tonight.

I can see that; kinda like a squash or zucchini ...

Yeah, and actually I think Caribbean pumpkin may be slightly different to the version you guys have. It's quite similar to butternut squash.

Speaking of which, I made a soup for my uncle and his wife last night. Caramelized onions and garlic and ginger, pumpkin, carrot, butternut squash, sweet potato, and two chicken stock cubes. Blended, and I went easy on the seasonings, because my uncle is very ill, so he needs mild food. But it came out really nice anyway.

I can see that then ...
... and the second one sounds good as well

AARON; MY (ALL BUT PATENTED) EGGPLANT PARM FOR XMAS AGAIN THIS YEAR!

Made some last week breaded with panko. Fuckin RAWKED.

... but it's not mine!
Muahahahaha!!!

Yeah you never did post the recipe.

Wow, I'll have to take notes as I prep it ...
... it's 3 hours to prep, and 2-3 to bake it just right

5+ hours for eggplant parm?!

It's TOTALLY worth it; and I make a ton of it, that's why ...

Yeah I think I'll go 30 miles down to Naples and have the real thing made by real Italians and save myself 4 hours...

Fly over here and be my date for this New Year's Eve thing I may go to. Then we can make dinner.

If I can get on a plane for $5 I'm there.

Five.
Five dollar.
Five dollar air-faaaaaaaaare.

Hahahahaha ....

Wishin' won't make it happen...

.... shit in the other hand and see which fills up faster

I had french toast and eggs for breakfast because I'm on vacation for the first time in years... I do what I want.

This kinda says it all, give or take ...
Right, Daddy?

http://www.aakp.org/userfiles/File/NutritionCounter_English%289%29.pdf

That's my bible.

mmm potaters

I have loads of food right now (kale, aubergine, courgettes, etc) and so much choice over what to cook!

I had vegetarian chili that was way too acidic, tonight. I can't wait to eat Fruit Loops with fake milk in the morning.

Anyone have any thoughts on mixed seafood gumbo made in a crock pot? I have bag of mixed seafood, bag of frozen okra, bag of precooked shrimp, hot peppers and File' to work with. And I'll make white rice separately.   

I think I'll cook the seafood mix with 2 or three of the fresh pierced hot peppers on medium for a while in some turkey stock because that's what I have on hand, then add the okra, cook for a little while longer then add the thawed cooked shrimp close to the end. Should it have tomatoes and onions too? I've seen recipes that use bacon, but I think bacon in a soup like base just gets slimy.

I'm thinking in steps on medium it may take up to 4 hours. I haven't used the crock pot in years though I'm sure it still works. What do you guys think? Also should I add the File' to the pot after cooking or should it be added to the individual servings?

Zoomie made us a KICKASS gumbo when he was staying here ...
I'll turn this to Zoomie to direct you to the recipe he used ...
... it came out AWESOME and might be just what you're looking for

I have made really good chicken and sausage gumbo from recipe before. I wouldn't call what I made last night gumbo but as a sort of soup it wasn't bad.

I went to the store simply for a bag of cooked shrimp to snack on but the other stuff was really cheap so I thought I would just put it all in a pot. I did make a medium roux for it instead of using the file' but I really had too much stock for the amount of other stuff. The stock was frozen so once I thawed it out I just used it all.

Not bad, but not even close to great. It's still better than the can of so called gumbo I bought from the store last week.

I would like to have Zoomies recipe.       

Me too, actually ...

The stuff I made was actually quite a bit better the next day and a lot better with some fresh jalapeno slivered on top of the bowl. I found you can make some amazing fine slivers from fresh crisp peppers with scissors.  Works out well because if you want it mild don't add the slivers, if you want it medium core the pepper first and wash the seeds out, for spicy use the pepper with core and seeds intact. The fine slivers are really great for custom adding more of the jalapeno flavor and heat to a finished batch.

I've been criticized, for making it to hot from the start because I like it spicy. This is a really easy way of adjusting it by the bowl with just a few seconds of snipping and without adding any other kind of hot sauce that would alter or overpower the flavor.

You can't make food too spicy. I cold eat vindaloo  for breakfast, lunch and dinner with scotch bonnets on top.