That Time Of Year

The harvest is in, the leaves (or most of them) have fallen, 

the garden has been 'put away' for the winter, 

we are being teased almost daily now with colder temperatures,

having the occasional snow flurry, wind is picking up down at the beach/boardwalk,

we are putting on 'the layers', the winter tires have been put on the car,

we have made a couple of trips (and one more pending) to the Valley

to get stocked up on veggies/fruit, the furnace has been working 

for two weeks now, dark dreary November has been here forever,

so, I'd say it's time to make a stew to make all the above go away....

at least for a few minutes it takes to eat!!

That is precisely what I did the other day. I prepared onions, chicken, spices, carrots, 

parsnips, turnip, sweet potato, kale, peas and topped it all off with 

buttercup squash.

Brought it all to a boil, then turned down to simmer for a half hour,

then turned off the burner and let it sit.

Since some veggies require less time to cook I let the first three veggies

cook for about 5 minutes, then added the remaining ones.

The nice thing was that the sweet potato cooks up fast and 'dissolves'

into the stew to thicken it up. 

It was very good and lasted for a few days.

I think we will make it through this winter as long as

we have this stew, and varieties there of, to keep us fueled.