Americans! Americans!

Well we met 'em! Ensconced in a hamlet south of us. Karl and Madge, she from Wisconsin sort of and he from Germany sort of. A remarkable couple they are and were. Took an olde pile of rocks and mad a fine German modern villa of it. Beautiful interior and exterior, fine work to be found throughout the place. Great fun talking with them and stayed so long they had to make dinner around and through us. Such is our social life here. Great wines too! A bright and fruity Quincy (our absolute favorite!), a fine Reuilly, crisp Sancere and a nice smooth Cote du Rhone. 4 bottles and 6 people, moderate consumption to all. Her spaghetti was wonderful. Very generous they were, funny and happily displaced expats like we of the 6 month variety. We chatted for hours of our personal histories and the American Situation. Once again we KNOW that Americans are a breed apart, our rebellious nature, our short history and hegemony in world affairs all blends into a unique people. Glad to have met them and knowing we will become fast friends in the coming years, we bid them Boun Nuit at 12:30 AM! Yea gads!
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I made Jambalaya last night, I always enjoy the preparation and the final product equally. Made too much like I always do...it's a proportion thing, I want to use a certain amount of sausage and the recipe, being in my thick skull, just calls out for everything else...and then comes the rice. One cup seems inadequate doesn't it? So another 1/2 cup then stock, not 6 cups but 8 and so on. At the end it was good as it ever is, which is pretty good. Here's the real recipe and remember it will feed more than you might think, this is stick to the ribs food if ever there was some.

Lute's Jambalaya:

4 Shallots diced very fine - 1/8th in or less.
4 Slices smoked bacon chopped to 1" pieces.
4 smoked sausages precooked cut into 1/2" slices
2 chicken breasts cut into 1" cubes
1 bell pepper cut into 1" pieces
2 stalks celery cut into 1/4" slices
1 cup basmati rice
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chopped oregano
6 cups chicken stock
1 16 oz can chopped tomatoes
1/2 teaspoon chili powder or flakes.

In a large skillet (w/lid) saute over medium heat the bacon to release it's fat, limp but not crisp.
Saute the shallots first til transparent, about 5 minutes. Add the chopped celery, continue to saute for another 5 minutes. Add the bell pepper and cook an additional 5 minutes.
Add the smoked sausage and cubed chicken, cook for another 10 minutes to brown, turning often.
Add the basmati rice and stir thoroughly into the mix.
Add the canned tomatoes and stir.
Now add the 6 cups of stock.
Add the salt, pepper, chopped oregano and chili powder/flakes.
Cover with the lid and cook over LOW heat for 1 hour. The rice will absorb much of the liquid during this time. Remove the lid and cook until the rice is done through.
(It probably IS already) Season with salt to taste. Add red pepper for more heat, be careful on tender mouths.

Best with a cold beer.