WE’RE MARCHING STEADILY toward the longest night of the year, bracing ourselves against freezing temperatures.
Last week, a friend watched surfers catching waves west of Port Angeles.
Surfing in these waters in December.
Hurricane Ridge Road got plowed and folks are up snowshoeing and playing in the white stuff.
I spent a chilled hour walking during a fairly epic rain squall without a hat last week.
Could use a warm-up
I’m thinking we could all use a warm-up.
The length of the recipe might seem daunting, but it really does come together easily.
I prefer skipping the canned cream-of-whatever soup that often is included in recipes for chicken stew and instead make a quick roux to thicken the stew.
Can master roux
Roux is fat and flour cooked together to thicken sauces.
You can feel fancy after making this dish because you’ll have mastered a roux, too.
Use whatever vegetables and meat you have around for this.
In a pinch, you can even use a bag of frozen mixed vegetables from the grocery store.
No matter the ingredients you scavenge from your fridge, your stew will delight even your most frigid adventurer just in from the cold.
Stay warm and eat stew.
Carrie Sanford, who shares the Peninsula Kitchen column with Betsy Wharton, is a mother, wife, educator, artist, activist and cook.
She writes the newsletter for Salt Creek Farm in Joyce during the growing season and volunteers with nonprofits and schools in Port Angeles, where she lives with her husband, Tom Sanford, and their daughter, Abby.