The calendar has finally turned the page into September. There are many reasons for me to smile after writing that line. This means the lodge has slowed down enough so we can all have two days off in a row to catch up on our rest. This means the temperature is dipping down low enough at night that sleep is enjoyed under a fuzzy blanket while the windows are still open. And this means it is soup and stew season!
I recently saw a post on Facebook written by a woman who has come to the realization that her 1971 slow cooker has finally admitted defeat and is no longer able to keep its temperature. The collective messages were those of sadness and unwavering support. We, being soup and stew people, felt the loss as much as she did.
As a helper, by nature, I immediately sent her the link to my latest slow cooker purchase that was designed to not only cook on a consistent low temperature, but had the added feature of being able to brown meat and sauté vegetables before turning the dial to cook on that same slow temperature for six to eight hours, producing the most melt-in-your-mouth meals you could hope for.
These are my people. These people who mourn the loss of a piece of kitchen equipment that has lived through generations of their families. These people who remember Aunt Jenny’s crockpot beef stew decades after Aunt Jenny has passed, but still put the same ingredients into their slow cookers to honour her memory, and enjoy the familiar taste of her stew. These people who enjoy summer to the fullest, but secretly wait for soup and stew season to start again.


