She served it at their New Year’s Eve Party Saturday night.
I sent a text to thank her for the nice time and she texted back and invited me to come up around 4, bring an empty container, fill up! I took up a quart jar but she had a couple of gallons.
When I got there, I was in awe of the huge pot she made it in. She was in the midst of major clean up from the party. Steve and I ate the warm penne and sweet sausage she sent home along with some stew. Thanks for sharing your leftovers.
I’d never even heard of Hopkins County Stew from Texas.
Turns out there’s a big festival in Sulphur Springs Texas (the fourth Saturday of October) and here is an excerpt from their webpage
“The cooking competition began in 1969, but the roots of the dish date from the late 1800s, The county had approximately 100 schools back then and it became customary to celebrate the end of each school year with stew suppers that were cooked in iron pots over open hardwood fires.
There were no recipes. Families just brought what they had and threw it in the pot. The meat most likely was squirrel, and typically the most dominant vegetables were potatoes, onions, corn and tomatoes.
There is still no authentic recipe for Hopkins County Stew. For the annual cook-off, contestants may use chicken or beef (no squirrel) and there are separate prizes for the best stew with each meat.”
Here is another link to a recipe I will have to ask Susanne which one she used. The ones listed above (potatoes, onions, corn and tomatoes) are still the dominant ingredients.
You know how I like dessert. It’s a double guest blog today.
Necessity! I purposefully left my cell phone home so I could be present in the moment during a special luncheon Wednesday afternoon.
Steve and I were invited next door for a delicious lunch to welcome our new neighbors to the neighborhood.
Dessert was this stunning and mouthwatering Lemon Tart from the French bakery on Butler Street in Lawrenceville La Gourmandine
The first photo by Madison who said “The simple things in life are the sweetest.”
and then when my slice of the delectable tart on the beautiful blue and white china plate was set in front of me, I definitely needed another photo. (Thank you Joaquin)
No way to adequately describe the simultaneous sweet and tart combination as it glides over your tongue. Perfection!
My DIL introduced me to her Instant Pot last night. Says they’re really the latest trend.
I’d never heard of it.
An extreme pressure cooker which lets off lots of steam when finished.
She threw 3 ingredients in the pot and six minutes later it was complete. Even the dried penne and FROZEN meatballs.
They returned from swim practice and I’ve been here when the family is eating really late cause they get home and have to make dinner. Not last night. We were dining at 7:30 which was like a magic trick!
There’s a porridge setting and you can make yogurt or a cheesecake
or homemade ricotta. Thousands of people have joined an Instant pot group
I made fresh cranberry relish for Thanksgiving in New York City then realized I wanted to eat it again. This recipe makes about 6 cups.
A pound of cranberries,rinsed and drained
two Granny Smiths, quartered and cored
two navel oranges cut up
1 cup of sugar
pulse ingredients, one at a time not to mush or purée -chopped up, coarsely
mix together in large bowl. Add sugar
Grateful for all we have
I was astounded by the huge amount of donations at the Ohio State natatorium on Sunday afternoon where I attended the 2016 Thanks for Giving Fall Classic Swim Meet & Food Drive.
Monday, a forklift will come to transport the huge containers to a truck for delivery. All the swimmers from competing teams brought food for the Mid-Ohio Food Bank
Four of my grandkids swim for the hosting Ohio State Swim Club.
Seeing these overflowing containers was a reminder to not only be grateful for all I have but to remember people in need. The swim meet announcer read the statistics of who is hungry and it is painful to know.
Witnessing the swim families’ generosity and knowing people are hungry and rely on the donated food was a sight I wanted to share.
Linea Verde- Green Market
Bloomfield neighborhood on Liberty Avenue.
Steve and I were on our way to dinner and so that’s why you see the outdoor pumpkin display going both directions.
After dinner we went inside and bought pizzelles. Anise flavored.
I Had to ask about the roots in the first photo-turmeric!
Labriola’s Italian Grocery
Pratt Museum Homer Alaska
and thinking about the idiomatic phrase horse of another color
In February, I’ll be filled with Nostalgia for a vine ripened summer tomato. You can taste the sun. A little salt and freshly ground pepper bring out the flavor.
My sister bought this one at the Union Square market today. Booths were filled with pumpkins, gourds and jugs of apple cider.
There’s no replacement for a summer tomato.
Thanks to my neighbor for giving me the arugula.
Steve brought home the olives and fresh pasta. A recipe from the excellent chef Anna Flevola formerly of La Cucina Flegrea. Garlic, olive oil, a bit of red onion, pine nuts, walnuts, raisins, red pepper flakes and a ladle of pasta water -topped with the rocket/arugula and freshly grated Parmesan.
Ready to serve
This should be photo four but having WP posting issue w photos tonight