Here are some hints. Just as the roux is done, you should begin to see some tendrils of bluish smoke coming from the pot. Keep stirring. If you let it...sit, it will burn. If it smells burnt, toss it out and start over. S****t happens.When the roux is the right color, "break' it by dumping in your chopped onions (a yellow onion the size of your fist, more or less, and a handful of chopped green onions, often called scallions by the pretentious. You can also add a chopped up stalk of celery and. “I’m sure I don’t really know,” I say, finding myself staring at the picture he holds up for me. The boy behind me paces his hands on my shoulders and I stiffen, but make no move to stop him. “You really shouldn’t be showing that in public.” “Why? No one here but us.” He turns the page and shows me another photo. “How about this?” The same woman form the first picture is now on her hands and knees with a man behind her, his cock buried deep in her pussy, and another in front, filling her mouth.. More

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