I love Brunswick stew these cold days, but it doesn't taste the same without a mug of ale.


Journaling:
My first experience with Brunswick stew was on one of our trips to Colonial Williamsburg. As we were strolling down Duke of Gloucester Street, the 18th century Chowning’s Tavern was just opening its doors for lunch. Since we’d seen crowds, without a reservation gathering outside other eating-places and having a hard time getting a table, we stepped right in without hesitation.


For a moment I was taken right back to my native England, where taverns (pubs) going back to the 16th century still exist. We ordered the stew, along with their draft beer, and what a lovely cozy feeling it was, as we ate by their blazing fire on this cold December day.


I brought one of the Williamsburg cook books home with me that included the Chowning’s recipe, but I’ve long given up theirs for another that I found in an old pressure-cooking book. Although I cheat on this latter one by using canned chicken broth, it only takes twenty minutes and tastes just as good.


Katie Pertiet - Days of Dec template
Katie Pertiet - NaturallyKrafty paper
Dana Zarling - Grungy: Papers
Ali Edwards - circles from layered Template No 13
PKnox - FeltFriends_Reindeer Dudes and staples
Me - grungy old recipe card from way back in the sixties, anyone guess the original recipe that was on this card?