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<\/a>as I started making the roux,\u00a0I thought back to the last time I made gumbo.\u00a0 It\u00a0was okay, but not as good as my husband’s.\u00a0 I didn’t cook the roux long enough.\u00a0 So this time\u00a0I wanted to make sure I didn’t stop before it was ready.<\/p>\nI wondered why this seemed\u00a0so easy for my husband.\u00a0 Yes, he’s made it many times before, but there’s something more.\u00a0 He’s willing to fail.\u00a0 He’s willing to keep cooking\u00a0the roux until it becomes dark brown even if that means burning it and starting over.\u00a0 His philosophy, it’s\u00a0just flour and oil; he can try again.<\/p>\n
The first time I made gumbo,\u00a0I wasn’t\u00a0willing to fail.\u00a0 I was so worried about living up to my husband’s gumbo that I became too cautious and quit before it was ready.\u00a0 It\u00a0turned out\u00a0okay, but it could have been better.<\/p>\n
As I stirred the roux, I wondered in what other areas have I been too cautious.\u00a0\u00a0Where else have I played it safe?\u00a0\u00a0Truthfully, a\u00a0lot of places.\u00a0 I don’t like to fail.\u00a0 (I don’t know many\u00a0people who do.)\u00a0 I like to play it safe.\u00a0 I’m\u00a0not fond of\u00a0taking big risks.<\/p>\n
Playing it safe\u00a0has been okay.\u00a0 But what if I want better?\u00a0 What if I want great?\u00a0 Am I willing to risk burning a little flour in the\u00a0process?<\/p>\n
I’ll let you know…<\/p>\n","protected":false},"excerpt":{"rendered":"
Last night for dinner, I made gumbo.\u00a0 My husband is usually the one who makes it. But since he’s working and living in a neighboring city during the week, it was up to me. The\u00a0hardest part of making a good … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":288,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"http:\/\/www.karen-gustafson.com\/wp-content\/uploads\/2015\/10\/IMG_0506-e1444332249988.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=\/wp\/v2\/posts\/286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=286"}],"version-history":[{"count":2,"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=\/wp\/v2\/posts\/286\/revisions"}],"predecessor-version":[{"id":289,"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=\/wp\/v2\/posts\/286\/revisions\/289"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=\/wp\/v2\/media\/288"}],"wp:attachment":[{"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=286"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.karen-gustafson.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/a>as I started making the roux,\u00a0I thought back to the last time I made gumbo.\u00a0 It\u00a0was okay, but not as good as my husband’s.\u00a0 I didn’t cook the roux long enough.\u00a0 So this time\u00a0I wanted to make sure I didn’t stop before it was ready.<\/p>\n