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chrishansenhomeI've had a reasonable day today. While I don't care for wearing the boot, it seems to be doing its job. I'm hoping that by the time HWMBO's holiday to Singapore and my weekend in Manchester (25-28 September) I won't have to use it.
I decided to make a stew today, and by golly, it was the best stew I've ever cooked, I think.
Mother Hansen's Beef Stew
1-1/2 lbs of stew beef,
three large potatoes,
a turnip (rutabaga, swede, call it what you will),
about 10 medium carrots,
three onions diced and two whole,
four stalks of celery diced,
two capsicum peppers diced,
1/2 head of garlic, minced,
a container of button mushrooms, whole,
4 tbsp barley,
a can of lima/broad beans, drained.
1 pint bottle/can of indifferent beer
flour
water
salt, pepper, basil, oregano, concentrated liquid beef stock, tabasco
Sauté the garlic, diced onions, celery, and pepper in oil until transparent, add salt and pepper. Dredge beef in flour with salt and pepper, then brown it and add it to the pot. Add the bottle of beer, nothing fancy, and water to cover. When it begins to boil, add the leftover flour and stir it in. Add whole onions, cubed potatoes, cubed swede, mushrooms, beans, barley, and chunked carrots. Season with bay leaves, basil, and oregano. Add some concentrated Oxo liquid beef stock, tabasco to taste. Cover, return to the boil, then turn down heat and simmer for 3-1/2 hours. Add more water if it gets dry but it probably shouldn't do that. Turn off heat and let it cool for 15 minutes, then serve. Garlic bread goes well with this, as does a green salad. As usual, it's better the day after but it was delicious tonight so I'm looking forward to tomorrow lunchtime!
I threw in the broad beans on a whim. I have used other kinds of beans in the past. I wouldn't care for chickpeas but it's up to you. I had a bottle of beer in the fridge that had been taking up space for a while and is probably past it's best-before date. So, I used it for part of the liquid. You could use red wine if you wanted to. Save some to drink with the stew. Vary all the amounts as you like except for the barley: too much of it and you'll be asking your nearest-and-dearest: "Care for a slice of stew?" I have tried rice but it doesn't work as well.
While the stew was cooking I booked train tickets for Liverpool for a day trip on Saturday 26th, from Manchester. My friend Nicky, who lives in Manchester, will be accompanying me. I've never been so will be going for the cathedrals and the waterfront. Nicky will want to go shopping. I suspect we'll be able to do it all.
Also while the stew was cooking, I got a phone call from Fr. John at St. John's Larcom St. One of his curates was called away to what is thought to be his father's deathbed. John will also be away so he was hoping that I could preach next Sunday.
Normally I like to have a couple of weeks to ruminate over the readings, but I'm like Bertie Wooster, I never like to let a pal down, so I agreed. The reading is from Mark Chapter 7, vs. 1-8, 14-15, 21-23, with the Pharisees taking Jesus and the disciples to task because they didn't ritually cleanse themselves before eating. With the current swine flu and MRSA-bug scares going around, I think the direction of my sermon is pretty clear. Karl Barth said that you must preach with a Bible in one hand and a newspaper in the other. I suppose as long as you've washed your hands, you can preach holding whatever books you like.
I decided to make a stew today, and by golly, it was the best stew I've ever cooked, I think.
Mother Hansen's Beef Stew
1-1/2 lbs of stew beef,
three large potatoes,
a turnip (rutabaga, swede, call it what you will),
about 10 medium carrots,
three onions diced and two whole,
four stalks of celery diced,
two capsicum peppers diced,
1/2 head of garlic, minced,
a container of button mushrooms, whole,
4 tbsp barley,
a can of lima/broad beans, drained.
1 pint bottle/can of indifferent beer
flour
water
salt, pepper, basil, oregano, concentrated liquid beef stock, tabasco
Sauté the garlic, diced onions, celery, and pepper in oil until transparent, add salt and pepper. Dredge beef in flour with salt and pepper, then brown it and add it to the pot. Add the bottle of beer, nothing fancy, and water to cover. When it begins to boil, add the leftover flour and stir it in. Add whole onions, cubed potatoes, cubed swede, mushrooms, beans, barley, and chunked carrots. Season with bay leaves, basil, and oregano. Add some concentrated Oxo liquid beef stock, tabasco to taste. Cover, return to the boil, then turn down heat and simmer for 3-1/2 hours. Add more water if it gets dry but it probably shouldn't do that. Turn off heat and let it cool for 15 minutes, then serve. Garlic bread goes well with this, as does a green salad. As usual, it's better the day after but it was delicious tonight so I'm looking forward to tomorrow lunchtime!
I threw in the broad beans on a whim. I have used other kinds of beans in the past. I wouldn't care for chickpeas but it's up to you. I had a bottle of beer in the fridge that had been taking up space for a while and is probably past it's best-before date. So, I used it for part of the liquid. You could use red wine if you wanted to. Save some to drink with the stew. Vary all the amounts as you like except for the barley: too much of it and you'll be asking your nearest-and-dearest: "Care for a slice of stew?" I have tried rice but it doesn't work as well.
While the stew was cooking I booked train tickets for Liverpool for a day trip on Saturday 26th, from Manchester. My friend Nicky, who lives in Manchester, will be accompanying me. I've never been so will be going for the cathedrals and the waterfront. Nicky will want to go shopping. I suspect we'll be able to do it all.
Also while the stew was cooking, I got a phone call from Fr. John at St. John's Larcom St. One of his curates was called away to what is thought to be his father's deathbed. John will also be away so he was hoping that I could preach next Sunday.
Normally I like to have a couple of weeks to ruminate over the readings, but I'm like Bertie Wooster, I never like to let a pal down, so I agreed. The reading is from Mark Chapter 7, vs. 1-8, 14-15, 21-23, with the Pharisees taking Jesus and the disciples to task because they didn't ritually cleanse themselves before eating. With the current swine flu and MRSA-bug scares going around, I think the direction of my sermon is pretty clear. Karl Barth said that you must preach with a Bible in one hand and a newspaper in the other. I suppose as long as you've washed your hands, you can preach holding whatever books you like.
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no subject
Date: 2009-08-25 08:03 pm (UTC)its 97 today but feels like 100 with the Heat Index.... way to hot for stew but damn that sounds nice.
no subject
Date: 2009-08-25 09:33 pm (UTC)I just leave the back door open, put out some peanuts for the squirrels, and the heat goes away.
Hope it comes out well for you.
no subject
Date: 2009-08-25 09:41 pm (UTC)no subject
Date: 2009-08-25 09:46 pm (UTC)you just dont care about the environment do you???
Ive horribly ruined MILLIONS of electrons for your mistake...
I will be fine, but the data, dear lord thing of the data next time.
no subject
Date: 2009-08-25 09:16 pm (UTC)have fun in Liverpool - I look forward to a report on the cathedrals
no subject
Date: 2009-08-25 09:37 pm (UTC)I will do my best to report on the cathedrals. As I won't be there for divine services, probably, no Mystery Worshiper report.