Made gumbo again.. getting pretty good at it. Especially now with my new stool! This time, making the roux was a little different because from the beginning I put the heat up a little higher than my usual conservative-don't-wanna-burn-it, low level. It went from blond, to caramel to dark caramel much faster, though still about 90 minutes of constant stirring. The hardest part is the anxiety of judging exactly when that color has gone to the perfect "milk-chocolate" tone.