Here's the fond, 'cause I can't work phone and cook. https://awoo.space/media/z_KzN8n7BsizlM83ddo

Next up, deglazing. Two cups of garlic broth -- which is two cups of water and a little too much garlic base -- added to the hot pan and scraped until the bottom 's smooth as freshly shaven skin. Tastebuilder. Now we add aromatics like pepper. https://awoo.space/media/OYi9aHmdp5pWT4Axneo

Carrots and celery need a long time to get used to the idea that they're on camera. Nervous ingenue, they have to have time to stew before their big scene. The onion's in here as a fluffer of sorts, getting everyone in the mood for a menage à vegetable. We'll check back in on these good people after they've gotten to know each other.
https://awoo.space/media/hDyEmSUBsDsc4jKDsJc

Oh those kids. Looks like they got to know each other real good. All that hot and heavy and they've given up some extra juice for the sauce. Time to make a move in their suggestible state. https://awoo.space/media/QiUOetrxtHbdssUecvE

This is roux; I invite them to most of my gigs. They're a big part, but so rarely get top billing. I figure it's time to let them shine for a while. We're going deep in this, past blonde if we can. https://awoo.space/media/mcOZCamm3gTrz8dzbRA

Most folks underestimate roux, that potent little blend of oil and starch, but I love introducing them to new folks to see what mischief they can make together. I said they're underappreciated, but they've got this one trick that knock most broths' socks off. The longer you cook it, the less they bind but the stronger their flavor gets. We're a little shy of brick, just about right. https://awoo.space/media/XrMbRVo2IW1Rp3yCZ-k

Hey, remember the menage? Remember all the tasty vegetable broth those crazy crudites gave off? It's always the shy ones. We'll, here's what happens when you let roux get hold of all that goodness, plus half a cup of water 'cause we're going for sauce, not batter. Batter's another escapade. Plus some salt, some rosemary, and some more pepper because why not? https://awoo.space/media/M9ANC1dwAksz3Lzk6qE

So, it has come to this.

This is what happens when all the plot threads come together: garlic stew. This started life as jambalaya, then passed through seventeen years with @ElectricKeet and multiple food sensitivities to arrive, re-Francophiled, as a mirepoix with salt pork and chicken, to be served over rice. Now's a good time to borrow a friend's time machine and go back two hours so your rice is ready. Serve when ready.

Also, remember to include the photo, as a record of your crimes. https://awoo.space/media/g1I371Zk-haVxp23t0I

@literorrery I do not see this, but I am excited. :D

@literorrery D
GLAISE!
D
GLAISE!
D
GLAISE!

@literorrery Buni, did you a food? You have place to do a food again? :D

@indi @literorrery Yes!! And it's the prettiest damned kitchen omg :D

@indi I may in fact have been released from bondage and let free to try to take over the world with gustatory insanities again, yes. =>.>=

@literorrery ...Do you have enough to share? ^.^

@indi There's a big pot of it and several folks are out. I'm game!

@literorrery What IS "it"? ;)

@indi Garlic stew. Adapted from jambalaya and re-Frenchified, it's a garlic rosemary chicken-and-salt-pork stew with mirepoix to be served over rice.

@literorrery That sounds delicious.

...Would you be offended if I brought along some capsicums to adulterate my serving with? ;)

@indi Not at all! Please come add your poisons to (your portion of) my brew!

@literorrery Spring Break like you've never seen it. You won't believe what these ingredients get up to while the cameras are rolling!