Political season is here.
I am a registered voter, and I believe we should all do our part and vote.
I encourage you to try not to go into this election blind. Know who and what you are voting for.
I have some issues with people that complain all the time and then when you ask them for whom they voted, they say “Well, I didn’t vote.”
In my opinion, if you don’t vote you don’t have a right to complain.
Some folks say, “Well, my vote won’t even matter.” Let me tell you something, all votes matter. It could come down to the wire and your vote can decide the outcome.
In times past, I have prayed over many things for which I was voting. I want God’s will in all my life, so I ask Him to help me decide. Then, there are times when I ask my husband many questions.
Your vote is personal and no one will know but you.
There are many times I didn’t’ vote as others may have thought I should. But I vote with a clear mind knowing my choice will be the best for the job — in my opinion.
Another thing that bothers me is when political people start slinging mud.
Why do you need to bring up the past and all that has happened? Don’t we all have a past at times we have not been proud of?
I think campaigns should tell why you are running and what can you do. Leave it at that.
If you want me not to vote for you, then start slinging mud and dredging up bad stuff about the other person. I just think that is bad taste.
If you can’t win a race being first class — only talking about the issues involving the office for which you are running — then you don’t need to run.
Here is some advice. All the stuff you do during an election will follow you the rest of your life. Whether you win or lose, you should be able come out with your head held high and know you did your best.
Here is our “go to” gumbo we have eaten several times. We use cauliflower rice to go with it.
Yumbo Gumbo
Ingredients
Cooking spray
1 small red bell pepper, chopped
1 small green bell pepper, chopped
¼ cup diced onion
1 cup diced tomatoes
½ cup (4 oz) low-sodium tomato juice
½ tsp hot sauce
½ cup okra
¾ cup water
1 tsp cajun seasoning
10 oz peeled, deveined shrimp, raw
10 oz fresh crabmeat
Preparation
Heat a large skillet or medium pot over medium-high heat. Lightly grease with cooking spray.
Sauté the bell peppers and onion for about three minutes, stirring occasionally.
Add the tomatoes, tomato juice, and hot sauce. Stir for an additional one to two minutes.
Mix in the okra, water, and Cajun seasoning. Continue to stir.
Reduce the heat to low, then cover and simmer about 10-15 minutes.
Turn the heat back to medium-high, and add in the shrimp. Continue to cook until shrimp is pearly and opaque.
Add the crabmeat and continue to stir.
Remove the pot from the burner and let sit about five minutes to allow the sauce to thicken.
Tina Specht is co-publisher of the Minden Press-Herald. She shares her thoughts and recipes each Thursday.