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Work Wednesday: Drilling Down

vintage typewriter

Beyond finishing up the redecorating (yay!) and regular work, writing took an interesting turn this week. I hit a crucial plot point, thinking I had it all worked out.

Then, the closer I got to having it revealed in the text, my confidence in it weakened. Until I was convinced it wouldn’t work the way I had sketched it out in my mind. This brought on a minor panic and writing to a screeching halt.

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Monday Menu: Red Beans and Rice

Pan of red beans and rice on the stove
Red Beans and Rice by JeffreyW

Lent begins this week, which means Mardi Gras! And I’ve been listening to Zydeco music for weeks now, chasing away the winter blues.

It also means time for some spicy goodness, Cajun chicken with mashed potatoes and spicy sausage gravy, and Jambalaya.

And, of course, some rice and beans with cornbread. I’ve been told, real cornbread doesn’t have sugar in it. To each his own, I’ll take mine with sugar, smothered in maple syrup and butter.

On the board tonight:

  1. Washday Beans & Rice
  2. Sliced Steamed Zucchini
  3. Corn Bread
  4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

  • 1 cup rice
  • 1 cup water
  • 1 cup chicken broth
  • 14oz can red kidney bean
  • 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
  • 1 tbsp olive oil
  • 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions, chopped
  • 2 celery stalks, chopped
  • 1 large green pepper, chopped
  • 1 large tomato diced (or 14 oz can)

2-quart saucepan and skillet

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