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10 Hour Vacation to Old Henry Farm

With things being measured in hours these days – 5-Hour Energy, 8-Hour Diet, 12-Hour Relief, etc. – we decided to take a 10-Hour vacation yesterday and go visit our friend Frank. Frank runs one of the premier bi-annual antique shows at his Old Henry Farm  venue in Round Top. We got off to an early start and took a leisurely drive through the scenic countryside arriving there just about lunch-time.

There’s always something good to eat in Round Top and this year, Frank’s new Food Court was offering fried shrimp, fried cat fish, gumbo and boudain – ever bit as good as Landry’s. It was delicious. We enjoyed visiting with the dealers as well. Some we knew from back when we had shops in Houston, others were new but happy to visit and ‘talk shop’.

 

There is a lot to see at Old Henry Farm, and regardless of what you like or want, you’re bound to find it there. Some of our favorites were the metal yard art, the various country items- furniture, pictures, decorator pieces, and the old metal signs and toys.

There was a replica of a country church that has been built out of cedar right down to the steeple bell and having a ‘stained glass’ window. My first thought was – now this would make a great cedar closet or storage building. I mean what bug would tackle that?! It was roomy and with shelves and clothes poles installed . . . the sky’s the limit. What with already having three cedar armoires in the garage, couldn’t sell David on this one.

It was really great to visit with Frank. He still has lots of plans to expand his venue and we can’t wait to go back next time to see what all he’s done. Frank’s Old Henry Farm show will be open until October 6 – so if you want to take a ride in the Texas countryside, shop for unique antiques AND eat some fabulous seafood – go see Frank – and while you’re there tell him we said ‘Hello’.

Gumbo Recipe

We love gumbo and I’ve posted my recipe for making quick gumbo ‘soup’  using Campbell’s Soup. However, for those who want the traditional recipe (more work) here is the other favorite recipe I use – when I have time – taken from Chef Paul Prudhomme’s Louisiana Kitchen cookbook.  It is full of great ‘cajun-type’ recipes but the gumbo is our favorite.

This recipe will make 10 main-dish servings or 20 appetizers. I’ve shown the recipe exactly as in the cookbook, but for our tastes I cut down on the peppers and sometimes add okra.

Ingredients:

  • 2 cups chopped onions
  • 1-1/2 cups chopped bell pepper
  • 1 cup chopped celery
  • 3/4 cup corn or vegetable oil
  • 3/4 cup all purpose flour
  • 1 tablespoon minced garlic
  • 5-1/2 cup seafood stock (I use chicken)
  • 1 pound smoked sausage (Polska Kielbase)
  • 1 pound peeled shrimp
  • 1 dozen oysters in liquor
  • 3/4 pound crab-meat (picked over)
  • 2-1/2 cups cooked rice

Seasonings:

  • 2 whole bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano

 Directions

  1. Combine onions, bell pepper and celery and set aside
  2. In small bowl combine all seasonings and set aside
  3. Heat oil in heavy skillet over high heat then gradually add in flour, whisking continuously until roux is dark red-brown. (Careful this can burn you if it splashed out)
  4. To roux add half the vegetables and stir well with spoon. Cook for about 1 minute.
  5. Add remaining vegetables and continue cooking, stirring for another 1-2 minutes.
  6. Stir in seasonings from bowl and continue cooking, stirring for 2 more minutes
  7. Add in minced garlic and continue cooking, stirring for another 1 minute
  8. Remove skillet from heat and set aside
  9. Next, place stock in large saucepan
  10. Bring to a boil
  11. Add roux mixture by the spoonful to the boiling stock, stirring until dissolved between each spoonful.
  12. Bring mixture to a boil, add sausage. Return to boil and cook for 15 minutes. Stir once in a while.
  13. Reduce heat and simmer 10 minutes.
  14. Add shrimp, undrained oysters, and crab-meat.
  15. Return to a boil, and stir.
  16. Remove from heat and skim any oil from the surface.
  17. Enjoy served with the cooked rice.

Note: I do not use oysters or crab-meat but increase the shrimp to 2 pounds.

 

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