June’s first Friday was a deeply-appreciated second day of great sunshine, pleasant breezes, and graciously warm temps, suitable to the treasured day-starting ritual of coffee on the driveway with Sumner, short chats with regular passers-by, and doing a bit of writing. Before all that, though, there was dessert prep before the first cup of coffee was even poured, because that evening brought the Roediger House Regulars back to the dinner table for a delightful evening hang. Our supper menu was perhaps odd for such gorgeous weather: steaming bowls of Brunswick stew. This wonderful southern concoction, rich and hearty, this time bulked up with both a whole rotisserie chicken and a generous portion of slow-cooked pulled pork, boasts a disputed origin but there's no argument about how good it is when it makes it onto the menu.
Between the ingredients I had on hand, and a refrigerator repair technician scheduled for that morning with all the accompanying uncertainties therein, I settled on that menu to manage a dinner output that could adjust as necessary. It also resulted in a very long afternoon simmer, which is ideal for Brunswick stew. And there was still time to make a bodacious skillet of golden sweet cornbread, which was another bonus!
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.
"Sweet Southern Cornbread," adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
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