This blog entry is scheduled to post on October 1st, which blows my mind, for I began the initial drafting of it back on September 23rd while a slow-cooker full of Brunswick stew was getting its start that Wednesday morning. I spent that afternoon once again talking to my laptop's green camera light, as we undertook the third day of a four-day online training in Project CRISS for faculty from an elementary school up in D.C.
I'd saved the remaining baby back pork ribs from a recent meal, stored them away, and brought them out to finely dice. The bulk of the beer can chicken from earlier that week had also been tucked away to rest for a day or so before I chopped up that tender meat and added it to the mix of vegetables, sauces, and spices that simmered quietly on the countertop. I took the extra step of caramelizing the diced onions (you know, that approximate half-hour steady sizzle till the sweetness was brought out), while trying to be moderate with the dashes of hot sauce when everything was mixed together in the crockery. It was nice to already have dinner planned and executed so that it was a simple matter of serving up the steaming bowls of it to ease out of teaching mode and back into the comfort of the homey confines of life in the Roediger House.
Brunswick Stew derived some inspiration from the following:
- "Get a Husband Brunswick Stew," by RAKESTRAW on AllRecipes.com.
- "Amelia's Slow Cooker Brunswick Stew," by Peach822 on AllRecipes.com.
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