Cooking
Five stars and over 20,000 reviews later, it’s still just the thing for a brisk November night.
Good morning. The New York State Department of Environmental Conservation has a junior hunter program running this weekend out on Long Island. It’s a chance for kids ages 12 to 15 to take to the marsh or the water, accompanied by a licensed adult, to target ducks, coots, mergansers, brants and the Canada geese my father always called flying roast beef.
I won’t be going out — my children are grown. But I’ll still make the old-fashioned beef stew (above) that my old man liked so much after putting me through a cold day out in Northwest Creek when I was a kid. It’s a Molly O’Neill recipe, a rib-sticker to consume in the wake of blown shots and successful harvests alike, and it brings joy along with comfort. Sometimes that’s just the thing for a November night.
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Old-Fashioned Beef Stew
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But of course I’m practicing for Thanksgiving this weekend, too. (Practice is what makes the feast work, and don’t you forget it.) I want to try Sarah DiGregorio’s new recipe for a slow-cooker turkey breast to see if it might join my roast turkey and smoked turkey in this year’s rotation. It profiles as moist. I like that.
(With the slow cooker out, I might also consider slow-cooker pulled pork with jalapeño, for lunch tangles next week.)
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