by Tumbleweed_Tex » Tue Sep 21, 2010 1:53 pm
FILE’
Not that I’d ever admit it in public, but a while back, me and Dog got volunteered to watch the office while Renee and a couple of her runnin’ buddies went down to the mall shoe shoppin’. (Nasty business that is, so don’t get me started.)
With the kiddos back in school, the Lucky Dozen is a rather quiet place, so it wasn’t really any big deal. We were looking forward to spending the afternoon watching Andy Griffith, or some old Eastwood movie anyways.
Since the computer on the desk was already on, I figured I’d Google up some home remedies for keeping feline-type critters off vehicles…looking for something a little more effective than sprinkling the paint-job with red pepper. The half-ugly cat seems nice enough, and after all, only his front half is ugly, but he needs to learn to stay off the roof of the Foote. One click led to another, from paw prints to cayenne to spices to gumbo file’.
Eureka!!! Gumbo Fee-lay…
Now…while every Food Channel Cajun-cook-wannabe knows you can purchase little bottles of the stuff at almost any southern supermarket, only those folks with real live raccoon-posterior ancestry know how to do the homemade stuff. And THAT got me and Dog to thinkin’ about fall gardens, mustard greens, and how good that fee-lay stuff is when sprinkled liberally in the pot liquor, and then soaked up in warm cornbread.
File’…it’s not just for gumbo anymore.
Me and Dog really like to find excuses to scrounge around in Renee’s kitchen…Dog for the hidden treats, and me for the pure mischievous factor. At any rate, it didn’t take us long to find the Bacon Bites and a good sized brown paper bag. We helped ourselves to both, while trying to leave everything else undisturbed.
Makin’ homemade gumbo file’ is actually a really simple task, because there’s only one ingredient…the dried, crushed leaves from the sassafras tree. While common in the Southern and Eastern U.S., the sassafras tree is kinda strange. On the same tree, there are three very different patterns to the leaves…oval, two-lobed, and three-lobed. The old folks will tell you that the two-lobed leaves make the best file’. Same thing for tea made by boiling the bark of the roots…Granny said the roots from the north side were better…me, I’ve never been able to tell the difference.
Dog and I gathered a half-bag of leaves from a tree down by the creek, tied the top with a piece of abandoned panty-hose…um…just never mind, ok?…and hung the bag under the upper deck of the office so’s it can breathe. It’ll take a month or six weeks, the goal being that the leaves dry just enough that they’ll shatter when you mess with them. Pick out the stems, and use with caution…the homemade stuff is about thrice as aromatic as the store bought variety.
Shhhh…I heard Renee drive up. Act natural, bacon breath.
Oh NOOO...what'd you do with the bag?