My Name is Matthew, and I am a soldier. I have an interesting view that I share from time to time with the folks I encounter as I walk the road. Some of those people have encouraged me to seek out ways to help others or simply share my views or ideas with more people. I will blog on many subjects, from things that piss me off on a daily basis to more important issues such as dealing with chronic depression and the struggles that ensue as a result. I will be taking bits and pieces from emails and rants that I have verbalized as well, so if you see something we have talked about please, smile and nod...Thanks for reading.

Monday, June 16, 2014

Fun, what's that?

For me, fun was always something other people had. My ex Wife said I was like her cat, any time I caught myself or someone else caught me having fun I would stop and pretend not to. For me, fun was elusive, why should I have fun? There is so much work to do, there are so many things that are on my to do list. Why should I have fun if I am not perfect, there are too many things to do still. As I type, I have a dragon on my left hand riding my fingers like a mechanical bull, she is very cute but this is distracting so if I go off topic please have mercy. Fun, right. So, I was wandering the streets of New Orleans looking for something that sounded FUN. Not entertaining, entertaining can be a show on TV, but that's not fun. I passed by the New Orleans School of Cooking. If you know me, you know my heart is in the kitchen.
         I did a walk in class for two and a half hours and learned more culture and history than food preparation. Trust me, I know how to cook a stew. I understand that you need to soak beans the night before.What I didn't know, was that the Cajun style of cooking, Creole is all about diversity. The many many cultures that co existed in that little area is just amazing. So is the diversity in the food, the many many styles and presentations. One place you have gumbo on rice, another it's on potato salad. Sometimes they use Okra, sometimes they use Filet. Seafood gumbo or chicken and pork sausage gumbo. Just for gumbo there are fifteen or twenty variations. This was all so fascinating to me and I enjoyed the class very much.
            Yesterday was a wash, no fish at the lake, apparently they dropped the water level and no one was catching anything. So, today I'm making gumbo. I'm making gumbo and I'm relaxing at home with my dragon. I wish you all the best of luck and I urge you to get out of that silly comfort zone. That is when you can start to see what you like and what you don't like. You may even have fun with something you never knew you would enjoy.  Best wishes, Matthew


  1. I have never made a gumbo. I have eaten it in New Orleans however and it was delish. We had a seafood gumbo...Too bad about the lake.

  2. I enjoy cooking, and it is a fun dish to prepare. In the respect that, there isn't a whole lot of fussing around that you need to do. If you can stir a roux for a bit until it gets dark, you can make Gumbo. There is no secret hand shake of flavors that comprise the dish or make it "perfect". There will be good days and bad at the lake, it's not a huge deal. Thanks for reading