Wow, what a whirlwind. Only a few days before the new year. I want to thank every person for making 2019 a wonderful year for me and my family. I'm incredibly grateful and God bless you all.

I want to give Suzie Edwards a big shout out. She’s one in a million with her thinking about others. I’m so glad I was able to do my part by volunteer bartending this amazing event filling all of Suzie’s boats. She helps support the Food Pantry, Humane Society, and our local Clothing Closet. Well done young lady, well done.

Irish stew easy done in a Dutch oven. You will need one pound of lean stew beef tossed in flour, one onion chopped to your liking, three carrots peeled and chopped, only one can of dark beer, a handful of fingerling potatoes, salt and pepper and one cup of water, one puff pastry that I bought. What I do is add everything in my Dutch oven pot and make sure the lid is on. Oven is preheated on 350 degrees and cook for about 1 hour and 15 minutes, then take out.

How do you like your stew — thin or thick? I added two tablespoons of cornstarch with a half cup cold water prepared in a small Tupperware. Shake and add right away. Now in an oven-proof bowl add your stew. Cut out a piece of your puff pastry — make sure it goes over your whole bowl — and bake at 350 until golden brown (about 10 more minutes). Let it sit and cool a little. My poor husband burned his mouth.

This is an easy dish you can prep the night before, get home from work, turn your oven on and throw the whole Dutch oven into the oven. Sit back or do a load of laundry, LOL, or have a glass of wine and watch “Judge Judy.”

I’m sneaking off with my twinners for a few days where it’s sunny and 80F. Cheers to 2020! Be safe. Good health and prosperity to all.