Panther Creek State Park, Morristown, Tennessee
Fear God and keep His commandments, for this is the whole duty of man. ~ Ecclesiastes 12:13b
We spent the day on pins and needles awaiting the election results, just like everyone else! And just like everyone else, we ended the day with no answers. Time will tell. Just remember, however you feel about the outcome, the person in place as our next President (for better or worse, in your opinion) is the person God will put there for His own purposes.
While we waited, we went for a walk in the woods again. There are quite a few miles of trails in this State Park, and many of them intersect, but we’ve discovered that, even though we carry a map, and even though Blaine is a map reader extraordinaire, we still have trouble. Still, we enjoyed our lovely day!
Wonder what adventure our Father has planned for us today?
There are benches in the background.
Blaine’s standing on a round poured cememt platform
and there are two large pipes sticking up out of the ground on either side.
What do you think it is/was?
And they seem to come and go. In other words, don’t trust them to get you where you want to go.
You need a good sense of direction.
Fortunately, Blaine has good sense. : )
However, we can’t get there from here.
We have to go out and around a ravine first. : (
And our three oldest grandsons started their first day at a new public school in Minerva, Ohio. Go Lions! 😊
Alex’s bus comes at 6:10am! That’s his dad’s work truck behind him. They all look so very happy! 
Cody and Max in front of the new house, waiting for the bus, masks in hand.
We were able to talk to the oldest, Alex, and he had a wonderful day! Praise God from Whom all blessings flow! We’re beyond pleased they’re now in a good public school system!
And there was Shrimp and Crab Gumbo for dinner. So simple (except for the time it takes to make the roux). So delicious!
SHRIMP AND CRAB GUMBO
1 ½ # large shrimp, peeled and deveined, cut in half
½ # lump crabmeat
12 oz. andouille sausage, sliced
¼ C. vegetable oil, DIVIDED
¼ C. flour
1/2 C. onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 ½ celery ribs, chopped
5 cloves garlic, minced
3 C. chicken broth
2 cans (14 ½ oz each) diced tomatoes, undrained
6 fresh thyme sprigs, or dry equivalent
2 bay leaves
1 t. kosher salt
¼ t. black pepper
1/8 t. cayenne pepper
2 t. lime juice
1 C. rice
½ C. fresh parsley leaves, chopped
Heat 1 T. oil in a large soup pot over medium-high heat. Add sausage and cook 3-4 minutes or until browned on all sides. Transfer sausage to a plate with a slotted spoon.
Add remaining oil to the drippings. Whisk in the flour. Cook over low heat, stirring frequently about 20 minutes or until mixture is dark reddish-brown.
Stir in the onion, peppers and celery and sauté over medium heat for 8 minutes or until softened. Stir in broth, tomatoes, thyme, bay leaves, salt, peppers and juice. Bring to a boil, reduce heat and simmer, covered for 30 minutes.
Meanwhile, cook the rice.
Add sausage and shrimp to the pot and cook 4 minutes or until the shrimp are done. Add the crab and simmer until heated. Remove bay leaves and stir in parsley.
Serve over rice.
HINT: I don’t always have andouille sausage. When I don’t, I use kielbasa or smoked sausage. Works fine. The andouille is spicier.
Serves 6-8