Good morning. The New York State Department of Environmental Conservation has a junior hunter program running this weekend out on Long Island. It’s a chance for kids ages 12 to 15 to take to the marsh or the water, accompanied by a licensed adult, to target ducksgold99, coots, mergansers, brants and the Canada geese my father always called flying roast beef.
I won’t be going out — my children are grown. But I’ll still make the old-fashioned beef stew (above) that my old man liked so much after putting me through a cold day out in Northwest Creek when I was a kid. It’s a Molly O’Neill recipe, a rib-sticker to consume in the wake of blown shots and successful harvests alike, and it brings joy along with comfort. Sometimes that’s just the thing for a November night.
Featured Recipe
Old-Fashioned Beef StewView Recipe →
But of course I’m practicing for Thanksgiving this weekend, too. (Practice is what makes the feast work, and don’t you forget it.) I want to try Sarah DiGregorio’s new recipe for a slow-cooker turkey breast to see if it might join my roast turkey and smoked turkey in this year’s rotation. It profiles as moist. I like that.
(With the slow cooker out, I might also consider slow-cooker pulled pork with jalapeño, for lunch tangles next week.)
We are having trouble retrieving the article content.
Please enable JavaScript in your browser settings.
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.gold99