HITM: Jamie and Glenn are back together and are joined by Sculptor Joclyn Russel on her Cody’s Wish Statue Dedication at the Ky Horse Park. And we begin a holiday season of recipes with Auditor Claire and her Pumpkin Stew Recipe. Plus, some Equestrian First World Problems. Listen in…

AUDITOR POST SHOW: Charly joins us to tell us all about her first horse trials on Taco Tuesday.

HORSES IN THE MORNING Episode 3800 – Show Notes and Links:

• Hosts: Jamie Jennings of Flyover Farm and Glenn the Geek
• Pic Credit: Clark Barton and Claire
• Guest: Jocelyn Russel on the Cody’s Wish Dedication at the Ky Horse Park
• Guest: Auditor Claire on her Pumpkin Stew Recipe
• Additional support for this podcast provided by: My New Horse, Equine Network and Listeners Like You

Time Stamps:

03:30 – Daily Whinnies

13:00 – Jocelyn Russel

26:00 – Auditor Claire

37:00 – Equestrian First World Problems

53:48 – Auditor Post Show

Recipe:

Pumpkin Stew

Ingredients:

1 pumpkin (about 10-12 inches tall)

salt and pepper to taste

2 Tbsp olive oil

4 cans of cooked beef (drained)

1 can black beans (drained)

1 can mushrooms (drained)

2-3 cups frozen mixed vegetables

1 onion chopped

2 spoonfuls Minced Garlic – measure with your soul

2 Tbsp dried parsley

1 Tbsp sage

1 1/2 tsp rosemary

1/2 tsp thyme

Instructions:

Preheat oven to 375 degrees. Make sure that the racks in your oven are low enough for the pumpkin to fit comfortably. Cut the top off of the pumpkin and clean out the guts and seeds just like you would for a jack-o-lantern. Lightly sprinkle the inside with salt and place in a pan (I use a 9X13 casserole dish). Cook for 20 – 30 minutes or until mostly cooked through but not completely soft.

While the pumpkin is cooking, prepare your filling. In a large saute pan or dutch oven, saute onion in the olive oil until it begins to caramelize. Add the frozen vegetables and cook, stirring occasionally for about 5 -10 min. Add the garlic, parsley, sage, rosemary, and thyme and saute until fragrant, about 30 seconds. Add the beef, beans, and mushrooms. Add salt and pepper to taste. Cook until meat and beans are hot. Once the filling is ready, put on low heat to keep warm until the pumpkin is ready.

When the pumpkin is ready, spoon the filling into the empty pumpkin and return the pumpkin to the oven to finish cooking, about 20 – 30 minutes. The flesh of the pumpkin should be soft and easily have a fork pass through it. Serve in the pan and dish it out by scooping out the filling and scraping off the flesh of the pumpkin. I like to put butter on top of mine. Enjoy!