I spent a wonderful Thanksgiving in Chicago with Baby and an old friend (that I met in London while were at school--in 1987!) and her family this year. I loved all of it. Baby and I also went out to dinner a few times in Chicago (more on that later) but there was a lot of delicious fun that was had with the creation of a dish I dubbed Sweater Stew.
When my friend and I were in London together all those years ago, we traveled to Ireland for a long weekend, where she purchased a dark wool sweater flecked with dots of orange, yellow, green, brown, and white. The colors inspired me to compose this little song that we ended up singing the entire time we were on the Emerald Isle. I've never forgotten it:
"Carrots, corn, peas, beans and rice--I think that sweater's very nice!
Carrots, corn, peas, rice and beans--why, that's the nicest sweater I've ever seen!"
So we were together once again, as we have always remained in contact, when she hosted Thanksgiving. I thought to knit an immensely satisfying Sweater Stew! Can you just guess what was in it?
(Serves A Few Comfortable Friends)
2 bags of a microwaveable vegetable mixture (such as carrots, corn, peas, and green beans)
1 bag microwaveable white rice
2 cans pinto beans
1 cube of chicken bouillon
While melting the cube of bouillon in two cups of water, drain the pinto beans and simmer them in a separate pan or the same one used for the bouillon. Microwave the vegetable mixture and rice, each at a time. Toss all together with salt and pepper added in, to taste. Easy as pumpkin pie!
After Thanksgiving dinner, I simmered our turkey carcass for hours in a big pot of water with a few roughly chopped carrots and onions, and a parcel of dried dill with some salt and pepper for a turkey stock. Baby added a cup or so of the remaining turkey gravy pulled from the refrigerator to the mixture with stirred egg noodles. Then we poured in the leftover Sweater Stew--suddenly we had Sweater Soup! Do enjoy and happy holidays!
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox