Gran Torino's Quite a Ride

I think I might have mentioned that Moker and I are Empty Nesters. We've done a few fun things since September. Gone on "field trips." Stayed in and dined on Jambalaya. Last night we took in a movie, and grabbed a pizza afterward.

When we first started dating, Moker was a big Dirty Harry fan. John Wayne, too. And, of course, Jack Nicholson, when he was younger and even crazier than he is now.

For Date Night, Moker chose Gran Torino, directed by and starring Clint Eastwood. Eastwood says this might be his last flick. Talk about powerful. Sort of Dirty Harry gets PC, only not.

Have you seen any good movies recently? What do you recommend?

*Recipe Week*, Day #6: Moker's Poker Jambalaya

Here we are at Day #6 of *Recipe Week*, and we haven't asked you that All-Important Question: Are you having fun yet? We sure are!

Today we visit the Gulf Coast--specifically Dawn's Neck o' The Woods--and sample the culinary delights of the Great State of Louisiana! We came upon this recipe, though, in the oddest of ways.

You've met Moker, correct? He's my Hubz, Aunt Julie's Big Bro, and the one who introduced us to Texas's Banana Split Cake. Now that we've got that settled, let me explain about Moker's Poker Jambalaya.

We used to live in DC. As in Washington. Our Nation's Capital. Named for Our First President of the Good Ol' U.S. of A. While residing in The Capital City, we saw the sites, inhaled the ambience, and found lots o' fun things to do on the weekends!

One of those things, for Moker, at least, was playing poker. A friend of his introduced him to a game run out of a carpentry shop in suburban Maryland. And these craftsmen could cook! Moker never brought home much in the way of winnings, but he did bring home a few winning recipes! And over the years, we've taken those recipes, and tinkered with 'em a bit, and made 'em our own!

So, there you have it. Louisiana Jambalaya, by way of a suburban Maryland poker game, while we were living in DC. Got it? Well, get this!

Moker's Poker Jambalaya

Ingredients:

1/4 cup cooking oil

1/2 lb. smoked sausage, sliced (we like andouille)

1/2 lb. ham, cubed

1 large onion, chopped

1 large green bell pepper, chopped

5 stalks of celery, chopped

1 bunch of scallions, chopped

4 cloves garlic, minced

1 16-oz. can tomatoes; do not drain!

1.5 cups of water

1 Tsp. thyme

1/2 Tsp. cayenne pepper

1/4 Tsp. black pepper

1 Tsp. salt

1.5 cups rice

1.5 Tbs. Worcestershire Sauce

2 lbs. peeled shrimp

Directions:

Sauté sausage and ham until lightly browned.

Add onions, pepper, celery, green onions and garlic. Sauté until tender.

Add tomatoes, with juice, thyme, papper and salt; cook 5 minutes.

Stir in rice.

Add water and Worcestershire Sauce.

Bring to a boil, reduce to simmer, add shrip, and cook uncovered for about 30 minutes, until rice and shrimp are done.

Tomorrow, we've got a Packer Party Treat for ya, so stay tuned!