"Louisiana "La-yers" Peeps"

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I think you're right.
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Here are pictures of my curly breasted Sebastopol Geese. My curly white gander and his gray curly mate.


http://img52.imageshack.us/img52/4413/sebastopolsoct272010009.jpg
Curly and Misty, the happy couple!

http://img248.imageshack.us/img248/2726/sept20003.jpg
Misty's back feathers.

http://img207.imageshack.us/img207/1079/curly2feb18014.jpg
Curly drying himself off after a swim. This picture shows his tail feathers rather nicely.

http://img97.imageshack.us/img97/6161/curly2feb18022.jpg
I was trying to get a good picture of his tail feathers but Curly was preoccupied with grooming himself after his swim. Anyway, you get the idea.

http://img411.imageshack.us/img411/7261/curlyfeb18020.jpg
Curly's back before his bath.

http://img412.imageshack.us/img412/306/sebastopolsoct272010002.jpg
Curly showing off his deep curly chest.
 
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Quote:
Chicken, shrimp, crawfish tail meat, and andouille. Andouille is pretty easy to find out here, and we can get Tony Chacere's out here, though it was hard to find when I first met Farmer Lew. I gotta say, I make a pretty good roux, too. In fact, all in all, you wouldn't know my gumbo was made by a (gasp! Dare I say it???)... California girl!
 
Quote:
You go, California girl!
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I'm glad to see that you know to start with a roux for gumbo. I hate it when I see places serving gumbo with floating okra, tomatoes, corn, etc., in a soup broth and calling it gumbo. Gumbo is not red like tomato sauce.
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I'd eat your gumbo anyday! High compliments from a Cajun girl!
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