Angelarae Knits

Another Monday

And no knitting happened today, either.  I had my day job, the kids out of school (Veteran's Day) and DH and I are working to open our Etsy shop.   We are going to sell his stitch markers.  We are hoping to post our first listings sometime tomorrow afternoon.  We'll see how things go. 

Also, I realize Ravelry does a lot of cool things, but I didn't realize that it would tell me what books to buy for projects in my queue.  That's flat cool, people.  So, I know what's going on my Christmas list...EZ's Opinionated Knitter, that's what, cause Ravelry says so....wow.

Meanwhile, I did manage to watch my favorite Food Network show, Good Eats.  Alton Brown is a hoot.  Seriously, a food geek  is just the coolest thing ever.  And he's southern, too.  Love it.   His chocolate chip cookie recipe is to die for.  You can find it here. (under "Three Chips For Sister Marsha") ~ too funny!  Go, Alton.

Brunswick Stew

My friend Hakucho has a new site dedicated to her love for cooking called Hakucho's Kitchen.   So, I would like to post my recipe for Brunswick Stew in her honor.

This is the soup my Grandmother Blake so often cooked for us during the late summer and fall months when her garden was brimming with fresh corn, butter beans, okra, and tomatoes.   It is a traditional southern dish, often found at barbeque lodges and the like.  There are some variances in recipes.  Some use just chicken, while others go all out with chicken, pork and beef.  Some recipes use a more tomato based  broth.   The basics of the recipe are the same, though.  Mine is like Grandma's, but without the okra.  Add some to yours, if you like.   I always cook mine in a large stock pot and my family eats it for days. 

You will need:
1 med to large whole chicken or packaged cut up chicken
1 lg onion
2 cloves garlic
4 medium potatoes, peeled and cubed
1 pkg frozen baby lima's (I usually buy Pictsweet)
1 pkg frozen cream-style corn or 3 ears fresh corn (can substitute 2 can creamstyle corn)
1 pkg frozen cut green beans
1 can stewed or diced tomatoes

Start by boiling a chicken for broth.  I generally throw mine in a large pot, covered with water, with an unpeeled onion and two unpeeled cloves of garlic.  Salt liberally.  The result is a fragrant, rich broth.  I usually cook mine about 35-45 minutes.

Remove chicken, onion, and garlic cloves from broth and strain.  Set chicken aside to cool. 

Return broth to pot and simmer.  Add butter beans and potatoes.  Simmer for 20 minutes.    Add:  corn,  tomatoes and green beans.   Remove chicken from bone, shred or dice and add to the soup pot.  Simmer  soup for another  30-45 minutes.   Serve with  corn muffins or yeast rolls....yummy!