“Personality. Personality. Personality.”

Let’s face it. We all want to live in a great location. But when push comes to shove, the key to the space you call “home” is more about personality: yours, and that of your neighborhood. Dallas is a diverse city and no one knows that better than the colorful homeowners who call Oak Cliff home. We know them. We love them. We are them. So before you use a map to plot the next phase of your life, call the agents at David Griffin who know about neighborhoods. We get it.

Health Resource R

Ophthalmologist

Serve with whipped cream or with Calvados ice cream.

Note: Says Uygur, “I think the cake tastes better the next day.”

Dr. Strong is committed to compassionate, quality eye care. He offers medical and surgical care, including cataracts, glaucoma, diabetic eye disease, macular degeneration, and dry eye syndrome. He also offers routine eye exams and contact lenses. All ages are welcome, from children to seniors. Our office is conveniently located at Central Expressway and Fitzhugh, just one exit south of Knox/Henderson.

CARPENTER FAMILY CAJUN-STYLE ROUX

from Michelle Carpenter (chef/owner, Zen Sushi)

Carpenter is half-Cajun and half-Japanese and comes from a long line of accomplished cooks.

According to her brother, Jeffery, who also loves to cook, a roux can be accomplished only as quickly as one can finish three beers. If you cook the roux any faster, it simply isn’t done.

Michelle says a proper roux takes at least one hour — it cannot and should not be rushed.

Unfortunately for those of us who prefer exact recipes, she never measures when making roux; she always eyeballs it. Nevertheless, here is her family’s secret recipe for authentic Cajun-style roux (use dark brown roux for gumbo and medium for étouffée).

INGREDIENTS: flour vegetable oil

Generally, use a one-to-one ratio of all-purpose flour to vegetable oil. (For gumbo, there is slightly more oil than flour.)

EQUIPMENT: cast-iron skillet wooden spatula

(optional)

1 stool

3 beers presented by:

- Use medium-low heat. When the oil heats up, add the flour slowly so it doesn’t immediately start clumping.

-Instead of stirring the roux in circles, use a back and forth sweeping motion. (Roux is more about technique than it is about ingredients, Carpenter says.) It must be continuous. You cannot leave the roux alone or it will burn. The color of the roux will start turning from blonde to dark caramel to a chocolate brown.

-About halfway through the process (when the roux is dark tan), turn down the heat to low. Right before it turns dark brown, remove the skillet from the heat because the iron skillet will continue to cook the roux. If you see black specks, you’ve burned it. It will smell burned, and unfortunately, you will have to start all over.

- For étouffée, use butter instead of oil. It takes less time because butter has a lower burning temperature. The color will be medium brown, and you will use only low heat, removing the cast iron skillet from the stove before it turns medium brown.

A Holiday Tradition for 39 Years!

Stroll candlelit paths of 38 historic buildings, circa 1840-1910, decorated for the holidays.

Experience pioneer and Victorian Christmas brought to life. Share memories of holidays past at the “Timeless Toys” exhibit. See and hear local musicians, dancers and storytellers. Ride in a horse drawn carriage or a surrey pulled by donkeys. Whisper holiday wishes in St. Nicholas’ ear. Enjoy ornament making, carolers, holiday food and more!

www.DallasHeritageVillage.org