I can’t tell you how much this book means to me. It has become a part of my daily routine and thus, my days are all better because of it. Just to hold it in your hands is a treat. Smooth saddle tan leather and pages as thinand gentle as the devotions inside.

The book was compiled in the 20s and is so relevant today. In short, it is a loving dose of “olde tyme religion”. Wonderful uplifting scripture and poems, with soothing solutions for the cares that wash over us.

You want to be sure and order the anniversary leather bound edition in saddle town.

Go to http://www.zondervan.com/cultures/en-us/home.htm and order for $19.95. I now buy them in quantity as gifts for friends.

¼ cup vegetable oil

¼ cup all purpose flour

1 large onion, chopped

1 medium green bell pepper, seeded and chopped

2 stalks celery, chopped

6 green onions, thinly sliced (white and tender green parts)

2 garlic cloves, minced

6 cups water

2 cups shrimp stock or bottled clam juice

¼ cup minced fresh parsley

½ teaspoon cayenne

1 pound medium shrimp, shelled and deveined

½ pound fresh crabmeat, picked over

1/2 pound diced Andouille Sausage

1 ½ tablespoons file’ powder

2 teaspons fresh lemon juice

1 stick butter

Salt and black pepper

3 cups hot cooked white rice

In a large saucepan or Dutch oven, heat the oil over medium heat. Sprinkle the flour over the oil and cook over medium to medium-high heat,  stirring constantly, for 10 to 15 minutes, or until the mixture (roux) turns to a deep caramel color. Watch carefully to prevent burning.  Add the onion, bell pepper, celery, green onions, and garlic, and cook, stirring frequently, for 5 minutes, or until the vegetables begin to soften.  Stir in the water, shrimp stock, parsley, and cayenne.  Cook partially covered, over low heat for 25 minutes.  Add the shrimp, crabmeat, and sausage  Cook, uncovered, over medium-low heat, for 5 minutes, or until the shrimp turn pink. Remove the pan from the heat and stir in the file’ powder with salt and pepper. Add lemon juice and butter, stirring until thoroughly lended. Pass Tabasco, and buttered French Bread. Oh Boy!

To serve, spoon about ½ cup of hot rice into soup bowls or onto serving plates and spoon the gumbo over the rice.  Serves 6.

Without question, this is one of the best memoirs I have ever read. Here, Rick Bragg, Pulitzer Prize winning author, gives us the story of himself, a child of poor white southerners and of his family. Wheher you hall from the north, south, east or west you will become completely lost  in this precious book.

Written in 1997 and still selling like wild fire, order from Amazon.com or your favorite bookstore.

Keep those small town bookstores going!

Here you will find a collection of favorite recipes, most of which have been prepared in the kitchen of the Limpia Hotel and served in the Dining Room.  The hotel is nestled in the Davis Mountains in far West Texas;  A lonesome quite & sleepy little town with friendly townfolk and remarkable food in the hotel.

Recipes include,  Buttermilk and Honey Biscuits, Burgundy Marinated Roast Beef, Adobe Spaghetti Sauce (my favorite) and delicious pies ranging from Buttermilk, Coconut Cream and French Silk Pies.

Fax your order to 915 426 398  or call  915 426 3241.

Book a stay while you’re at it.  You’ll love it!