Last week was a bit of turning point for my views and approach to creativity and content creation. Combined with my increased confidence in the kitchen, I found myself inspired me to record a podcast of preparing my family-famous “Stoup” while Andrea accompanied our daughters at their swim lessons.
I’d never recorded a show of my own monologue, especially while doing something like preparing dinner. It was a fun experience during which I talked about a number ideas, people and events.
- Bison Stew recipe from which my Bison/Elk Stoup was adapted
- Sir Ken Robinson’s TEDTalk
- CreatorCamp Ottawa including presenters Christopher Griffin, CC Chapman, Tom Hofstatter, Sue Muphy and Alison Gresik
- Robert Farrell, with whom I’ve been in bands and co-wrote music
- Bob Goyetche, my partner in the Canadian Podcast Buffet, the PAB conference and CreatorCamp
- Bob Ledrew, a fellow PR professional with whom I co-produce PR and Other Deadly Sins
- PodCamp Halifax
BISON/ELK STOUP (most measurements subject to change)
Ingredients
- 2 tablespoons canola oil
- 1 pound bison or elk meat, cut into 1-inch cubes
- 1 tablespoon canola oil
- 2 cups minced yellow onion
- 2-3 large stalks of celery (chopped)
- 4-5 cloves garlic, thinly sliced
- 3 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried cloves
- 1 (8 ounce) can tomato sauce
- 1-2 cups chopped fresh parsley or coriander
- 1 teaspoon ground thyme or basil
- 2 large sweet potatoes (chopped into bite-sized pieces)
- 2-3 large carrots (chopped)
Directions
- Heat 2 tablespoons canola oil in a stewing pot oven over medium-high heat
- Brown the bison/elk meat in oil, 2 to 3 minutes per side
- Remove the bison/elk and set aside
- Pour 1 tablespoon canola oil into the stewing pot
- Cook and stir the onion and celery in the oil until soft, about 5 minutes
- Add the garlic; cook and stir another 2 to 3 minutes
- Sprinkle the flour over the mixture and stir to coat
- Stir in the broth, water, pepper, cloves, tomato sauce, parsley, and thyme; bring to a boil
- Add the bison/elk, carrots and sweet potato and stir through
- Reduce heat; cover and simmer 1 to 1.5 hours
Serve with fresh bread and a glass of shiraz (adults only).
Podcast: Download
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