Magpie Needs A Job
@magpielaughs.bsky.social
Veteran teacher looking for a new career in San Antonio; avid reader, sometimes writer, rapidly approaching the “maybe I’ll start a podcast” stage of unemployment madness. If you promote AI in schools I will fight you. She/her.
Okay, I’ll grant you.
It looks humble.
And it tastes rustic.
But it’s the product of 8 hours of prep and cooking and it’s made with love.
And I hear lots of nom nom sounds coming from the table where the kids are already digging in (mom is too tired to eat just yet)
It looks humble.
And it tastes rustic.
But it’s the product of 8 hours of prep and cooking and it’s made with love.
And I hear lots of nom nom sounds coming from the table where the kids are already digging in (mom is too tired to eat just yet)
November 23, 2025 at 10:22 PM
Okay, I’ll grant you.
It looks humble.
And it tastes rustic.
But it’s the product of 8 hours of prep and cooking and it’s made with love.
And I hear lots of nom nom sounds coming from the table where the kids are already digging in (mom is too tired to eat just yet)
It looks humble.
And it tastes rustic.
But it’s the product of 8 hours of prep and cooking and it’s made with love.
And I hear lots of nom nom sounds coming from the table where the kids are already digging in (mom is too tired to eat just yet)
Add the parsley and the shredded chicken back in, and it’s finished. Just season to taste (remember, Parmesan is salty and goes last) and heat through before serving with a hearty slice of crusty buttered sourdough and a beautiful garnish of basil and grated cheese.
My kitchen smells SO GOOD.
My kitchen smells SO GOOD.
November 23, 2025 at 10:08 PM
Add the parsley and the shredded chicken back in, and it’s finished. Just season to taste (remember, Parmesan is salty and goes last) and heat through before serving with a hearty slice of crusty buttered sourdough and a beautiful garnish of basil and grated cheese.
My kitchen smells SO GOOD.
My kitchen smells SO GOOD.
So! Much! Kale!
November 23, 2025 at 9:57 PM
So! Much! Kale!
Taste test before we add the kale and parsley. Needs salt and black pepper
November 23, 2025 at 9:52 PM
Taste test before we add the kale and parsley. Needs salt and black pepper
Step 14:
Fit mixer with a paddle attachment and shred chicken thighs on low
Fit mixer with a paddle attachment and shred chicken thighs on low
November 23, 2025 at 9:39 PM
Step 14:
Fit mixer with a paddle attachment and shred chicken thighs on low
Fit mixer with a paddle attachment and shred chicken thighs on low
Step 13: in goes six 14.5 ounce cans of diced tomatoes
Plus
All the beans, green beans, and corn
Simmer!
Plus
All the beans, green beans, and corn
Simmer!
November 23, 2025 at 9:34 PM
Step 13: in goes six 14.5 ounce cans of diced tomatoes
Plus
All the beans, green beans, and corn
Simmer!
Plus
All the beans, green beans, and corn
Simmer!
Step 12: Use tongs to remove chicken thighs to mixing bowl and allow to cool.
Get ready to add the beans in addition to 16 ounces of frozen corn (thawed) and 24 ounces of cut green beans (we’ll see if we need more).
The top of your stew will have fat. Ignore this- we are making flavor here!
Get ready to add the beans in addition to 16 ounces of frozen corn (thawed) and 24 ounces of cut green beans (we’ll see if we need more).
The top of your stew will have fat. Ignore this- we are making flavor here!
November 23, 2025 at 9:24 PM
Step 12: Use tongs to remove chicken thighs to mixing bowl and allow to cool.
Get ready to add the beans in addition to 16 ounces of frozen corn (thawed) and 24 ounces of cut green beans (we’ll see if we need more).
The top of your stew will have fat. Ignore this- we are making flavor here!
Get ready to add the beans in addition to 16 ounces of frozen corn (thawed) and 24 ounces of cut green beans (we’ll see if we need more).
The top of your stew will have fat. Ignore this- we are making flavor here!
Kale is ready
We won’t add this whole bowl - I’ll chuck in handfuls until it looks right.
Other prep work:
Parsley (minced fine)
Fresh basil from the garden (for garnishing, chiffonaded)
We won’t add this whole bowl - I’ll chuck in handfuls until it looks right.
Other prep work:
Parsley (minced fine)
Fresh basil from the garden (for garnishing, chiffonaded)
November 23, 2025 at 9:16 PM
Kale is ready
We won’t add this whole bowl - I’ll chuck in handfuls until it looks right.
Other prep work:
Parsley (minced fine)
Fresh basil from the garden (for garnishing, chiffonaded)
We won’t add this whole bowl - I’ll chuck in handfuls until it looks right.
Other prep work:
Parsley (minced fine)
Fresh basil from the garden (for garnishing, chiffonaded)
Step 11(?):
Chicken is coming along nicely and is almost fall-apart tender, so it’s time to add the squash.
Chicken is coming along nicely and is almost fall-apart tender, so it’s time to add the squash.
November 23, 2025 at 8:25 PM
Step 11(?):
Chicken is coming along nicely and is almost fall-apart tender, so it’s time to add the squash.
Chicken is coming along nicely and is almost fall-apart tender, so it’s time to add the squash.
Chicken is slowly simmering in the pots, which means:
It’s kale choppin’ time!
It’s kale choppin’ time!
November 23, 2025 at 7:47 PM
Chicken is slowly simmering in the pots, which means:
It’s kale choppin’ time!
It’s kale choppin’ time!
Oop no time for kale chopping:
Stew is ready for chicken!
Season your chicken thighs (about 4 lbs total) and nestle them into the two pots.
Cover the pots and simmer on low.
Stew is ready for chicken!
Season your chicken thighs (about 4 lbs total) and nestle them into the two pots.
Cover the pots and simmer on low.
November 23, 2025 at 7:26 PM
Oop no time for kale chopping:
Stew is ready for chicken!
Season your chicken thighs (about 4 lbs total) and nestle them into the two pots.
Cover the pots and simmer on low.
Stew is ready for chicken!
Season your chicken thighs (about 4 lbs total) and nestle them into the two pots.
Cover the pots and simmer on low.
While we wait for the new pot to come up to a boil (a requirement before we add chicken), let’s wash and chop some kale!
November 23, 2025 at 7:16 PM
While we wait for the new pot to come up to a boil (a requirement before we add chicken), let’s wash and chop some kale!
Okay, crisis averted and now we have room for chicken thighs!
November 23, 2025 at 7:07 PM
Okay, crisis averted and now we have room for chicken thighs!
Step 10: Lid is on, timer is set for 10 minutes. While we wait for a boil, let’s rinse some beans.
2 cans red kidney beans
2 cans cannellini beans
2 cans red kidney beans
2 cans cannellini beans
November 23, 2025 at 6:52 PM
Step 10: Lid is on, timer is set for 10 minutes. While we wait for a boil, let’s rinse some beans.
2 cans red kidney beans
2 cans cannellini beans
2 cans red kidney beans
2 cans cannellini beans
Step 9:
Add 5 pounds chopped yellow tomatoes and 64 ounces chicken broth.
Weep gently about inadequate size of pot.
Add more chicken broth to cover the potatoes anyway. (32 more ounces)
Oh my gosh y’all, it’s pretty full.
Cover and hope it comes to a boil without burning on the bottom.
Add 5 pounds chopped yellow tomatoes and 64 ounces chicken broth.
Weep gently about inadequate size of pot.
Add more chicken broth to cover the potatoes anyway. (32 more ounces)
Oh my gosh y’all, it’s pretty full.
Cover and hope it comes to a boil without burning on the bottom.
November 23, 2025 at 6:38 PM
Step 9:
Add 5 pounds chopped yellow tomatoes and 64 ounces chicken broth.
Weep gently about inadequate size of pot.
Add more chicken broth to cover the potatoes anyway. (32 more ounces)
Oh my gosh y’all, it’s pretty full.
Cover and hope it comes to a boil without burning on the bottom.
Add 5 pounds chopped yellow tomatoes and 64 ounces chicken broth.
Weep gently about inadequate size of pot.
Add more chicken broth to cover the potatoes anyway. (32 more ounces)
Oh my gosh y’all, it’s pretty full.
Cover and hope it comes to a boil without burning on the bottom.
Alright, step 8:
Mirepoix is translucent, so we add the aromatics. In goes all the tomato paste, garlic, crushed red pepper, oregano, basil, thyme, and marjoram.
Stir until fragrant and well-combined.
Mirepoix is translucent, so we add the aromatics. In goes all the tomato paste, garlic, crushed red pepper, oregano, basil, thyme, and marjoram.
Stir until fragrant and well-combined.
November 23, 2025 at 6:28 PM
Alright, step 8:
Mirepoix is translucent, so we add the aromatics. In goes all the tomato paste, garlic, crushed red pepper, oregano, basil, thyme, and marjoram.
Stir until fragrant and well-combined.
Mirepoix is translucent, so we add the aromatics. In goes all the tomato paste, garlic, crushed red pepper, oregano, basil, thyme, and marjoram.
Stir until fragrant and well-combined.
Mirepoix is still softening, but in the meantime, I freed up a large bowl when I added it to the pot. Time to chop some squash (step, uh, 7?)
Wash and cut off the ends of two yellow squash and two zucchini.
Cut them in half lengthwise and then into 4 long strips.
Now chop!
Wash and cut off the ends of two yellow squash and two zucchini.
Cut them in half lengthwise and then into 4 long strips.
Now chop!
November 23, 2025 at 6:24 PM
Mirepoix is still softening, but in the meantime, I freed up a large bowl when I added it to the pot. Time to chop some squash (step, uh, 7?)
Wash and cut off the ends of two yellow squash and two zucchini.
Cut them in half lengthwise and then into 4 long strips.
Now chop!
Wash and cut off the ends of two yellow squash and two zucchini.
Cut them in half lengthwise and then into 4 long strips.
Now chop!
Heat robust olive oil on medium high until oil is fragrant and shimmers, then add veggies and drop the heat to medium.
Add a small fistful of kosher salt (ish) after you add the mirepoix to draw more water out of them. We want broth!
When they start getting soft, we add the herbs and aromatics.
Add a small fistful of kosher salt (ish) after you add the mirepoix to draw more water out of them. We want broth!
When they start getting soft, we add the herbs and aromatics.
November 23, 2025 at 6:04 PM
Heat robust olive oil on medium high until oil is fragrant and shimmers, then add veggies and drop the heat to medium.
Add a small fistful of kosher salt (ish) after you add the mirepoix to draw more water out of them. We want broth!
When they start getting soft, we add the herbs and aromatics.
Add a small fistful of kosher salt (ish) after you add the mirepoix to draw more water out of them. We want broth!
When they start getting soft, we add the herbs and aromatics.
We pretend the obvious enormous problem isn’t a problem and press on. Maybe we will just make two pots of soup at some point.
Step 7: add lots of olive oil (several glugs, cover the bottom of the pot) and begin to cook the mirepoix. There is no way this pot has enough room for sautéing so steam?
Step 7: add lots of olive oil (several glugs, cover the bottom of the pot) and begin to cook the mirepoix. There is no way this pot has enough room for sautéing so steam?
November 23, 2025 at 5:54 PM
We pretend the obvious enormous problem isn’t a problem and press on. Maybe we will just make two pots of soup at some point.
Step 7: add lots of olive oil (several glugs, cover the bottom of the pot) and begin to cook the mirepoix. There is no way this pot has enough room for sautéing so steam?
Step 7: add lots of olive oil (several glugs, cover the bottom of the pot) and begin to cook the mirepoix. There is no way this pot has enough room for sautéing so steam?
Oh dear. There appears to be a problem.
I am used to cooking in a 16 quart stock pot. The biggest pot in my mom’s kitchen is a venerable 10 quart pot. I thought I could adjust the amount of ingredients and everything would be fine.
I think everything is not actually going to be fine.
I am used to cooking in a 16 quart stock pot. The biggest pot in my mom’s kitchen is a venerable 10 quart pot. I thought I could adjust the amount of ingredients and everything would be fine.
I think everything is not actually going to be fine.
November 23, 2025 at 5:51 PM
Oh dear. There appears to be a problem.
I am used to cooking in a 16 quart stock pot. The biggest pot in my mom’s kitchen is a venerable 10 quart pot. I thought I could adjust the amount of ingredients and everything would be fine.
I think everything is not actually going to be fine.
I am used to cooking in a 16 quart stock pot. The biggest pot in my mom’s kitchen is a venerable 10 quart pot. I thought I could adjust the amount of ingredients and everything would be fine.
I think everything is not actually going to be fine.
5 pounds of potatoes, chopped and doused in chicken broth (I forgot to post the photos).
Now it’s finally time to sauté!
(Still to come: yellow squash, zucchini, kidney beans, cannellini beans, green beans, corn, diced tomatoes, oh yeah… and chicken thighs)
Now it’s finally time to sauté!
(Still to come: yellow squash, zucchini, kidney beans, cannellini beans, green beans, corn, diced tomatoes, oh yeah… and chicken thighs)
November 23, 2025 at 5:43 PM
5 pounds of potatoes, chopped and doused in chicken broth (I forgot to post the photos).
Now it’s finally time to sauté!
(Still to come: yellow squash, zucchini, kidney beans, cannellini beans, green beans, corn, diced tomatoes, oh yeah… and chicken thighs)
Now it’s finally time to sauté!
(Still to come: yellow squash, zucchini, kidney beans, cannellini beans, green beans, corn, diced tomatoes, oh yeah… and chicken thighs)
Time to grind black pepper until your arm falls off (still no cooking 😭)
Note to self: Buy mom a nice pepper grinder for Christmas
Add tomato paste:
12 ounces
Note to self: Buy mom a nice pepper grinder for Christmas
Add tomato paste:
12 ounces
November 23, 2025 at 5:01 PM
Time to grind black pepper until your arm falls off (still no cooking 😭)
Note to self: Buy mom a nice pepper grinder for Christmas
Add tomato paste:
12 ounces
Note to self: Buy mom a nice pepper grinder for Christmas
Add tomato paste:
12 ounces
Add the spices!
We’ll adjust by smell as we go, but we start with about 2-3 tsp of oregano, then about 1.5 tsp of basil, marjoram, and thyme.
Oh, and 1-2 tablespoons of crushed red pepper, of course.
We’ll adjust by smell as we go, but we start with about 2-3 tsp of oregano, then about 1.5 tsp of basil, marjoram, and thyme.
Oh, and 1-2 tablespoons of crushed red pepper, of course.
November 23, 2025 at 4:45 PM
Add the spices!
We’ll adjust by smell as we go, but we start with about 2-3 tsp of oregano, then about 1.5 tsp of basil, marjoram, and thyme.
Oh, and 1-2 tablespoons of crushed red pepper, of course.
We’ll adjust by smell as we go, but we start with about 2-3 tsp of oregano, then about 1.5 tsp of basil, marjoram, and thyme.
Oh, and 1-2 tablespoons of crushed red pepper, of course.
About 1.5 heads of garlic looks right to me.
Blech. Why does garlic have to be at sticky? Ick. It makes everything taste amazing though, so it’s worth the sensory nightmare.
Everything peeled and minced.
Blech. Why does garlic have to be at sticky? Ick. It makes everything taste amazing though, so it’s worth the sensory nightmare.
Everything peeled and minced.
November 23, 2025 at 4:37 PM
About 1.5 heads of garlic looks right to me.
Blech. Why does garlic have to be at sticky? Ick. It makes everything taste amazing though, so it’s worth the sensory nightmare.
Everything peeled and minced.
Blech. Why does garlic have to be at sticky? Ick. It makes everything taste amazing though, so it’s worth the sensory nightmare.
Everything peeled and minced.
Must sip while prepping:
Tea break!
Tea break!
November 23, 2025 at 4:06 PM
Must sip while prepping:
Tea break!
Tea break!