Fall and Winter is when Chicken and Sausage Gumbo comes out to play in Cajun land. While AZ is a long way from South LA I had a hankering for a bowl of Gumbo. There was a pot of chicken stock and boned chicken in the fridge, I just needed green peppers and some sausage to make a little bit of heaven.
When making the roux I wimped out and stopped the roux at a dark chocolate instead of working without a net and going on to Black. Truth is while black roux is a little richer flavor the difference is minor and the risk is great. BTW, it sure was/is a good pot of Cajun gumbo.
If you have never been to the Lafayette, Breaux Bridge area of LA you likely have never had a good Cajun Gumbo. It is totally different than Creole which is the Gumbo most folks are familiar with and something I will eat only to be polite.
On to something completely different:
A lot of time in the shop I take things for granted. As an example my jointer push appliance. If you use a powered jointer you need a good and safe way to push the work over the cutting head. The best I've found is one I've used for several years, well may be more than several. It is easy to cut out and keeps the hand and fingers safe.
Another are doe's foot sticks to help hold wood for planing. A stop, a doe's foot and a holdfast is all that is needed to hold work flat on the bench. It is much faster than using a tail vise. The top appliance is for holding a board vertical for planing the edge, also faster than using a vise to hold the work. Another advantage of the appliance is immediate feedback if your technique sucks😇.
Just some simple shop made appliances that are in almost daily use in my shop.