Happy Belated...

..."Birth" Day to our Great Niece Maylee Gail Simpson.
We have a gift basket here for her, guess it better get sent off in the mail before she grows out of of the outfits we bought, if she hasn't already. Thought we would make it up to Fort Worth to give it in person by now. You Gaston's know how we are. Can't wait to take her on a shopping trip when we do make it! She is CA-UTE! Check her out on The Simpsonian Institute blog.

..."Birthday" to nieces and nephew Larissa, Ashleigh and David and my step-sister Sylvia...sorry Larissa, Ashleigh and David, we haven't been able to leave comments on your blogs, having a hard time retrieving our password, can anyone help us??? Anyone? The only reason I can access our blog is because I saved our password on our computer...Gerald and I can't figure it out, spent over an hour and still could not retrieve it (long story)!

..."Mardi Gras"(Tuesday) spent the day with my dad and sister. We had a great time together. Later I had a surprise party after school for The Junction. I served Crawfish Etouffee, Chicken and Sausage Gumbo, rice, garlic bread and King Cake. Here is the recipe for Crawfish Etouffee, Yummy! Serve with garlic bread and a salad for a great meal! If you don't like crawfish try it with shrimp.

Crawfish Etouffee

1 lb. fresh or frozen shelled crawfish tails

1/4 cup butter or margarine

1/4 cup flour

1/4 cup butter or margarine additional

1 medium chopped onion

1 small chopped green pepper

1/2 chopped celery

1 clove garlic, minced

2 tablespoons snipped parsley

1/4 teaspoon salt

1 teaspoon pepper

1/4 teaspoon red pepper

1/2 cup water

Thaw crawfish. In a heavy pan, melt first 1/4 cup butter. Stir in flour. Cook over medium heat, stirring constantly, about 10-20 mins. or until a dark reddish brown roux is formed. DO NOT BURN. Add the remaining butter stirring until melted. Add onion, green pepper, celery. Cook and stir about 10 minutes. Add garlic and cook about 5 mins. or until all vegetables are tender. Add crawfish tails, parsley, salt, pepper and red pepper. Stir in water. Bring to boiling, reduce heat. Simmer uncovered 5 -10 minutes. Serve over hot rice.