Started Brunswick Stew
yesterday by cooking and cutting up the chicken. I used just legs because 1) they have more flavor and 2) they were cheap.
Finished it off today, ate part of it, took part of it up to my SIL's and still have part for dinner later this week. In an odd twist of fate, we just finished going through our mail from when we were on vacation and a friend of mine sent a really pretty card...with a recipe for Williamsburg Brunswick Stew printed inside! Her note said I should let her know when I was trying it (little did she remember I've made it often) so they could come and sample. Hmm, she should just take a rain check and hope to eat it at our home in OH if we (fingers crossed) move back this year.