I obviously have a bit of melancholy that catches up to me every now and then—who doesn’t? But I am mostly a sanguine soul, so by the third day of a slump, I am usually sick of my own sour taste and make a conscientious decision to engage in some joy inducing behavior. One can only handle so much existential angst before it begins to feel self-serving and self-defeating—which, as I’ve mentioned before, is not what this self-titled blog aims to accomplish.
One of my favorite joy-inducing behaviors is eating, which has been sort of a thorn in my side, since I got busted for eating during this pregnancy by developing gestational diabetes. As if eating for two were not restrictive enough, when I have lived the last 32 years of my life eating for four or five and then running it off in the evening, now I have to restrict not only soft cheeses, liquor, and the occasional social cigarette, but also sugar, even fruit and oatmeal. Well, I found a way to work around at least part of those restrictions today: a recipe for gastropub cooking: a Beer and Deer stew, as the kids have been calling it. I’ve been craving a thick hearty stew for several years now, since my sister-in-law made a beef and Guiness stew with Irish Soda Bread for one of our visits to their graduate school apartment. For some reason hearty stews have been sort of awol from our menu here, since the kids aren’t favorable, and neither really, is my husband. But there was a time in my life when people called me Betty Hearty-stew-sted (a play on the maiden name), because that’s what I cooked or ordered when eating out.
In short form, this stew is a pot-pie style with blue cheese rolled into the crust, thus cooking out the risk of dangerous bacteria while keeping that favorite of all my favorite stinky cheese flavors. The stew portion has an English stout broth, which gave me a good opportunity for a moderate glug off the pint of St Peters Cream Stout that’s been in the fridge for close to nine months. The recipe calls for a beef roast, but since my Mom and Dad’s electricity went out several weeks ago, and they salvaged much of their freezer contents by storing them in my freezer, and since that meat has not yet been removed from my freezer, I feel justified in cooking a good looking venison roast that takes up much valuable real-estate. Maybe I’ll give them the left-overs. In short, this meal is costing me very little, and is also providing me with an opportunity to use the sharp knife I got for Christmas last year. Chopping veg with a good knife is one of life’s little pleasures, so that even if the stew stinks, it’s been a good process.
With the smell of a good stew emanating from the stove-top, life feels a little less brutal. The kids have wreaked havoc today on many things. #1 broke a window by swinging a sand-stuffed spandex snake around our entry way (this also ripped the snake which sent a spray of sand all the way into the kitchen). #2 threw the only surviving pumpkin from our garden off the top of the swing-set leaving it splattered in pieces in our yard. And #3 and 4 had suffered negative popularity at the playground this morning due to their poor slide etiquette.
But tonight there will be stew, and warm hearty hops smells, and blue cheese. Maybe I’ll dim the lights, pour a little something sticky on the table, and light a candle that smells like cigarettes for that full pub effect.
(I’m going to put a patent on that cigarette candle.)
3 minutes ago
