funny story...

So funny story to tell ya'll..

I recently was given a wonderful Autumn Pork Stew recipe by a friend on facebook (miss sarah)-- lemme tell ya, it's fabulous! I made it a few weeks ago and Trevor and I LOVED it! I highly recommend this dish -- don't let this story change your mind. 

finished product - Autumn Pork Stew

Today before work I decided to make it again. I started prepare everything, cutting up the vegetables and pork. I began cutting & I was off to the races everything was going smoothly. I was trying to follow the recipe closely (which if you know my cooking/baking habits isn't like me) but it was really good last time and I wanted to make it the same way.

I'm half way through preparing this stew and I get to the spice section. I distinctly remember using a certain spice in the recipe last time because I almost bought a 8 dollar container of it, but then thought better of it. I looked down at the recipe it seems I thought tarragon was turmeric. How that happened is beyond me. I discovered the first time I was making this dish, thinking I was suppose to be using turmeric that curry powder had turmeric in it & that was already in my spice rack. So that what I went ahead and used. 

So I used curry powder instead of tarragon.. it still turned out great - So take your pick when you make the recipe -- go traditional or a little crazy. 

Traditional -- Autumn Pork Stew 

or a little crazy 
  
Autumn Pork Stew 
2 tablespoons olive oil, divided
1 1/2 lbs pork for stew
2 cloves garlic, pressed
2 small onions, chopped
1 teaspoon coarse salt, divided
1 32-oz carton chicken broth
1 12-oz bottle beer (rye ipa this time)
4 carrots, scraped and chopped
3 ribs celery, chopped
1 large turnip (about 8 oz), peeled and chopped
1/8 teaspoon dried sage
1/2 teaspoon dried tarragon
1/2 teaspoon curry powder (or turmeric) 
3 whole cloves (I used allspice) - (1 teaspoon allspice)
1/4 cup all-purpose flour
1 cup chicken broth or water
1 sweet potato (about 8 oz), peeled and chopped
fresh ground pepper to taste

The rest of the recipe follows instructions from the original recipe   

nom nom