Hi Serene, you wrote:

> I took some beef out last night so we could have beef stew today. Only
> it was pork. Oops. Pork stew is good, though, as it turns out. :-)
> (Potatoes, onions, garlic, celery, carrots, mushrooms, Maggi seasoning,
> salt, pepper, thickened a bit with cornstarch.)

That does sound good! I know we have Maggi seasoning in the pantry, but
I've never used it before. I'll keep it in mind for the next stew.

It's cooled off enough during the day (90 degrees!) that I considered
putting on a good chicken stock tonight, as well as a bacon stock with
some pork rinds and bits from a pork belly we have. As late as it is,
the stock will have to wait. But, I do see a white chicken chili in my
future!

Also on the agenda: I picked up a London Broil that I'm going to brown
and then slow cook in the oven with a red chile sauce I picked up in New
Mexico while dining with Christine D at "El Pinto." Not sure if/what I
should add to it. The dish they served at the restaurant appeared to be
beef that was simmered forever in the brilliant red stuff. No other
additions besides being served on a bread-like tortilla. I think they
called it a flat beef taco, but Christine would probably know better
what it was.

Speaking of London Broil ... I've considered buying more and grinding it
for ground round. These cuts I've been getting are very, very lean. Good
or bad idea? At $1.99/lb I don't think I could go wrong, but you never
know. I usually choose a good chuck or sirloin for grinding.

--Lin