In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> Yup. Dirty rice. As a man who was born in Baton Rouge and raised by
> natives of South Louisiana, I am a major fan of rice in almost any
> form. And dirty rice is the very definition of comfort food in
> modom's dictionary.
>
> However, I am married to a woman who adheres (somewhat) to South Beach
> and who does not like chicken livers at all. Therefore, I eat dirty
> rice about as often as George Bush changes his mind. Seldom is an
> overstatement of the frequency that dirty rice gets served here.
>
> BUT as I type this note, D is in the kitchen with a passel of chicken
> livers, rice, onions, a 33-year-old copy of River Roads cookbook, etc.
> making a big ole pan of dirty rice just for me! She's listening to
> Ray Wylie Hubbard's latest CD and frying up chicken livers in a pan.
> For me.
>
> It must be true love.

The recipe I've used for dirty rice for umpteen years uses ground up
chicken gizzards. SO had never heard of it before he met me. He is now
a convert.

Cindy

--
C.J. Fuller

Delete the obvious to email me