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/ELK STOUP (most measurements subject to change)


  • 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)


  1. Heat 2 tablespoons canola oil in a stewing pot oven over medium-high heat
  2. Brown the bison/elk meat in oil, 2 to 3 minutes per side
  3. Remove the bison/elk and set aside
  4. Pour 1 tablespoon canola oil into the stewing pot
  5. Cook and stir the onion and celery in the oil until soft, about 5 minutes
  6. Add the garlic; cook and stir another 2 to 3 minutes
  7. Sprinkle the flour over the mixture and stir to coat
  8. Stir in the broth, water, pepper, cloves, tomato sauce, parsley, and thyme; bring to a boil
  9. Add the bison/elk, carrots and sweet potato and stir through
  10. Reduce heat; cover and simmer 1 to 1.5 hours

Serve with fresh bread and a glass of shiraz (adults only).