Groundhog Day: Back to the Office (and Possibly the Stew Pot)

Groundhog Day is here again, that magical little blip on the calendar where we all collectively look to a chubby rodent in Pennsylvania to decide how winter—and honestly our moods—are going to shake out.

Normally, I’d be watching Punxsutawney Phil with one eye open, coffee in hand, rooting for him not to see his shadow like it’s the Super Bowl of seasonal predictions. But this year is different. Today also marks my return to the office, which means no live Phil sightings for me. No top hats. No crowd chanting. Just emails, meetings, and the faint hum of fluorescent lights.

Still, I’m holding out hope.

If Phil doesn’t see his shadow, I’ll take it as a personal win. Early spring! Longer days! Less scraping ice off the windshield before work! A perfect omen for easing back into the daily grind.

But… if Phil does see his shadow?
Well then, winter drags on—and desperate times call for desperate measures.

Which brings me to this very important contingency plan:

“Groundhog” Stew (Shadow Emergency Edition)

(Groundhog in spirit only—feel free to substitute chicken, beef, or whatever you actually find at the grocery store 😄)

Ingredients:

• 2 lbs stewing meat (chicken thighs or beef chuck work great)

• 1 large onion, chopped

• 3 carrots, sliced

• 3 potatoes, cubed

• 2 cloves garlic, minced

• 4 cups broth (chicken or beef)

• 1 cup diced tomatoes

• 1 tsp thyme

• 1 tsp paprika

• Salt and pepper to taste

• Optional: a splash of red wine for warmth and wisdom

Instructions:

1. Brown the meat in a large pot until it looks like it knows winter means business.

2. Add onions and garlic, cooking until fragrant and cozy.

3. Toss in carrots, potatoes, tomatoes, broth, and seasonings.

4. Simmer low and slow for 1½–2 hours, until tender and comforting.

5. Serve hot, preferably while muttering about six more weeks of winter.

Whether Phil sees his shadow or not, Groundhog Day always delivers the same reminder: some days repeat, winter can feel endless, and sometimes all you can do is laugh, show up to work, and keep a stew recipe handy—just in case.

Here’s hoping Phil made the right call… and that spring clocks in earlier than I did today. 🐿️❄️🌱

Damn Rat

 

Phil, the great Groundhog from Punxutawney who is the seer of seers, the prognosticators of prognosticators has spoken to his handler. The language is known as Grounhogeze, a language only a few of us speak has informed his master handler of his prediction for 2025.

The little SOB saw his shadow. 

Groundhog Stew, with Bacon and Natural Wild Rice

Marinate the woodchuck, brown it, braise in stock, remove meat from the bones, then sweat some diced vegetables, add back the meat and cooking liquid, along with some rice, season it up, and voila. Have some good bread around, you're going to want to wipe the bowl clean.

Prep Time12 hrs

Cook Time30 mins

Course: Main Course, Soup

Cuisine: American

Keyword: Groundhog, Small game, Stew, Woodchuck

 

Servings: 2

Ingredients

• One roughly 2-3 lb groundhog skinned, gutted, rinsed and quartered (see photo above)

Marinade

• 3 cups dry white wine
• 1 bulb of garlic cloves lightly crushed with the back of a knife
• 1 large sprig rosemary leaves torn off the branch
• a small handful of fresh thyme sprigs roughly 6-7
• 2 fresh bay leaves optional
• Kosher salt and pepper
• 1/4 cup blended olive oil or neutral vegetable oil

For the Groundhog Stew

• 3 cups mixed vegetables diced 1/4 inch (I used a mix of carrots, potatoes, onion, celery and fennel)
• 1 large tomato
• 3 qts chicken stock preferably homemade
• 4 ounces smoked pork belly or slab bacon diced 1/4 inch
• 1/4 cup wild rice flour for dredging the woodchuck, optional
• 1/2 tablespoon garlic minced
• 1/4 cup dry sherry
• 1/2 cup wood parched / natural wild rice or 1 cup cooked wild rice
• 1 ear of sweet corn
• 2 tablespoons unsalted butter
• Tobasco to taste, optional
• Sliced scallions 1/4 inch, tender white and green parts only, optional

Instructions

Marinating

• The night before hand, trim the groundhog pieces of as much visible fat as possible, then season liberally with salt and pepper, toss with the garlic cl0ves, oil, thyme, bay leaves, and rosemary. Put the seasoned groundhog pieces in a wide dish or casserole and pour over the wine. Allow the woodchuck to sit overnight or at least for 4-5 hours, turn it around in the juices now and then if you have time.
• Cut the corn from the cob, then cut the cobb into 2 inch slices and reserve both separately.
• To prepare the stew, render out the fat from the bacon in a wide 10 inch braising pan, remove the bacon and reserve, leave the fat in the pan.

Browning and Building the Stew

• Remove the groundhog pieces from their marinade, pat dry and remove any rogue herbs or pieces of garlic. Toss with the wild rice flour, then brown on medium high heat in the bacon fat. Pour off the spent fat from the pan, deglaze the pan with the sherry, reduce by half, then add the stock, corn cob, cover the pan and reduce the heat to a gentle simmer. If you have time, skim the albumen and fat that rise to the surface of the pan occasionally as it makes a cleaner tasting stew. Simmer the groundhog gently for 1.5 hours, or until the meat can be picked from the bones.
• Meanwhile, cook the wild rice in the chicken stock until just done, then strain out the rice and lay out on a plate or cookie sheet to cool. Reserve the wild rice liquid to add to the stew. It adds really good flavor, and that's why you're cooking the rice in chicken stock in the first place.
• Remove the woodchuck pieces and cool, then pick the meat from the bones, give it a rough chop, and reserve. You should have about 2.5 cups of meat.
• Remove the stock from the pan and reserve then strain it. You should have about 1 qts of liquid.
• Wipe the pan, then melt the butter and add the diced vegetables and the garlic. Sweat the mixture until it's well cooked, and the vegetables are soft, about 15 minutes, then add the reserved woodchuck liquid, wild rice liquid and simmer for 15 minutes more.
• Finally, add the woodchuck meat, corn kernels, and wild rice. Season the stew with salt to taste, then serve immediately with some Tobasco on the side. If not serving, chill immediately, transfer to a labeled, dated container and reserve until needed.

Groundhog Day

Here I sit on a quiet Sunday Morning, the Household is all full of anticipation. Kiwi and Peanut are up watching all the festivities on Groundhog.org so that they can see Phil the one day of the year he doesn't live in our backyard by the old bridge and is the spotlight of the world. Kiwi wants to have a Green Cheek Conure Day where he can fly around and if he poops in flight it means something. I don't think Phil wants to share the spotlight with them on his day, however. He's just like that I guess, but they are enjoying watching him on TV. 

I guess the big question needs to be what my next post is going to say, do I put up a Groundhog Stew Recipe or do I praise the great prognosticator for predicting and early Spring. I know Peanut and Kiwi are both voting for an early Spring as they have had enough of this wintery crap and I have to 100% agree with them on this. 

Has everyone gotten all their forms for their taxes yet? I think we have all of ours and I have even purchased the HR Block Software that I use from Amazon (it's cheaper there) and we are all set up and ready to start inputting information when we get everything organized. I think Michelle had 3 forms and I have 7 I think off the top of my head. I miss the days of simple returns..lol

Have yourselves a great day and hope Phil does not end up in a stew. 

Thank You Phil!!!!!!!

Thank you Phil, king of all Groundhogs. No Shadow which means Spring is right around the corner. 
 

Big Ole Hairy Ground Hogs Day Friday

Yes, it is once again that time of the week that we all look forward to when we can take time to cease the labors for the week and take a little bit of needed time out to enjoy the fruits of those labors. It is again the dawn of another weekend and a Big Ole Hairy Friday and even more important than that, it's Phil's Day!!!!!

On this day, my old friend Phil will determine if we are going to have six more weeks of winter or if we can expect an early Spring as the prognosticator of prognosticators makes his appearance this fine morning to let us know what to expect. I'm sure Gobblers Knob has been nothing but a party all night long. Come and come through for me old buddy....or else. 

So what is going on for Michelle and I this weekend? Not too much, I'm working tomorrow for Parsons and there is nothing planned after that. This is a no-football weekend as we are in the own week before the culmination of the season is played next weekend for the Superbowl. 

Have yourselves a great day and Phil I hope you don't end up as stew. 

Hi ho hi ho

Phil for Dinner AI

Once upon a time in Punxsutawney, Pennsylvania, there was a famous groundhog named Punxsutawney Phil. Every year on February 2nd, thousands of people gathered to watch him emerge from his burrow and predict the weather.

One year, when Phil emerged from his burrow, he saw his shadow. This meant that winter would last for six more weeks. The people cheered and celebrated, but little did they know that this was the last time they would ever see Phil.

That evening, as Phil was relaxing in his burrow, he heard a knock on the door. When he opened it, he was greeted by a group of hunters who were searching for their next meal. The hunters saw Phil and thought he would make a great addition to their dinner table.

Phil tried to run away, but he was too slow and was caught by the hunters. They took him back to their cabin and cooked him for dinner. The hunters enjoyed their delicious meal and talked about how much better it was than any other game they had hunted before.

The next day, when the people of Punxsutawney gathered for their annual Groundhog Day celebration, they were shocked to find out that Phil was missing. They searched for him everywhere, but he was nowhere to be found.

Years went by, and the legend of Punxsutawney Phil and his annual weather prediction continued. But, the people of Punxsutawney never forgot about the groundhog who had once been a part of their community and the delicious meal he had become.

And so, the story of Punxsutawney Phil, the groundhog who saw his shadow and ended up being dinner, became a cautionary tale for all animals to be careful and always be on the lookout for danger.

Phil, the great Groundhog from Punxutawney who is the seer of seers, the prognosticators of prognosticators has spoken to his handler. The language is known as Grounhogeze, a language only a few of us speak has informed his master handler of his prediction for 2022.

The little SOB saw his shadow. 

Groundhog Stew, with Bacon and Natural Wild Rice

Marinate the woodchuck, brown it, braise in stock, remove meat from the bones, then sweat some diced vegetables, add back the meat and cooking liquid, along with some rice, season it up, and voila. Have some good bread around, you're going to want to wipe the bowl clean.

Prep Time12 hrs

Cook Time30 mins

Course: Main Course, Soup

Cuisine: American

Keyword: Groundhog, Small game, Stew, Woodchuck

 

Servings: 2

Ingredients

• One roughly 2-3 lb groundhog skinned, gutted, rinsed and quartered (see photo above)

Marinade

• 3 cups dry white wine
• 1 bulb of garlic cloves lightly crushed with the back of a knife
• 1 large sprig rosemary leaves torn off the branch
• a small handful of fresh thyme sprigs roughly 6-7
• 2 fresh bay leaves optional
• Kosher salt and pepper
• 1/4 cup blended olive oil or neutral vegetable oil

For the Groundhog Stew

• 3 cups mixed vegetables diced 1/4 inch (I used a mix of carrots, potatoes, onion, celery and fennel)
• 1 large tomato
• 3 qts chicken stock preferably homemade
• 4 ounces smoked pork belly or slab bacon diced 1/4 inch
• 1/4 cup wild rice flour for dredging the woodchuck, optional
• 1/2 tablespoon garlic minced
• 1/4 cup dry sherry
• 1/2 cup wood parched / natural wild rice or 1 cup cooked wild rice
• 1 ear of sweet corn
• 2 tablespoons unsalted butter
• Tobasco to taste, optional
• Sliced scallions 1/4 inch, tender white and green parts only, optional

Instructions

Marinating

• The night before hand, trim the groundhog pieces of as much visible fat as possible, then season liberally with salt and pepper, toss with the garlic cl0ves, oil, thyme, bay leaves, and rosemary. Put the seasoned groundhog pieces in a wide dish or casserole and pour over the wine. Allow the woodchuck to sit overnight or at least for 4-5 hours, turn it around in the juices now and then if you have time.
• Cut the corn from the cob, then cut the cobb into 2 inch slices and reserve both separately.
• To prepare the stew, render out the fat from the bacon in a wide 10 inch braising pan, remove the bacon and reserve, leave the fat in the pan.

Browning and Building the Stew

• Remove the groundhog pieces from their marinade, pat dry and remove any rogue herbs or pieces of garlic. Toss with the wild rice flour, then brown on medium high heat in the bacon fat. Pour off the spent fat from the pan, deglaze the pan with the sherry, reduce by half, then add the stock, corn cob, cover the pan and reduce the heat to a gentle simmer. If you have time, skim the albumen and fat that rise to the surface of the pan occasionally as it makes a cleaner tasting stew. Simmer the groundhog gently for 1.5 hours, or until the meat can be picked from the bones.
• Meanwhile, cook the wild rice in the chicken stock until just done, then strain out the rice and lay out on a plate or cookie sheet to cool. Reserve the wild rice liquid to add to the stew. It adds really good flavor, and that's why you're cooking the rice in chicken stock in the first place.
• Remove the woodchuck pieces and cool, then pick the meat from the bones, give it a rough chop, and reserve. You should have about 2.5 cups of meat.
• Remove the stock from the pan and reserve then strain it. You should have about 1 qts of liquid.
• Wipe the pan, then melt the butter and add the diced vegetables and the garlic. Sweat the mixture until it's well cooked, and the vegetables are soft, about 15 minutes, then add the reserved woodchuck liquid, wild rice liquid and simmer for 15 minutes more.
• Finally, add the woodchuck meat, corn kernels, and wild rice. Season the stew with salt to taste, then serve immediately with some Tobasco on the side. If not serving, chill immediately, transfer to a labeled, dated container and reserve until needed.

Photo Flashback Thursday

Once a week I like to take a little bit of time out, time to look at some of the 30,000+ photos that I have stored on my computer. Little lost moments in time that I either captured with a lens, scanned, or just stole from someplace on the internet. I like to find just one and post it up and recall or relive the picture to the best of my ability. Sometimes this is a pretty easy task and sometimes it's not that easy, one thing it has always been a whole lot of fun.

On this day, my old friend Phil (as seen above) will determine if we are going to have six more weeks of winter or if we can expect an early Spring as the prognosticator of prognosticators make his appearance this fine morning to let us know what to expect. 

There have been very few bribes for Phil this last year, the little rat saw his shadow last year and the year before that even. So I'm hoping he doesn't see it this year. 

Monday

All good things must come to an end, and once again that includes the frigid weekend that we just had. There is hope however on the horizon as Phil is a couple of days away from declaring that Spring is right around the corner. 

It is supposed to be a little bit warmer this week, but temps are supposed to drop down into the single digits again on Saturday. I can't speak for anyone else, but I am ready to get outside and to start doing some fieldwork. I'm tired of being stuck inside and basically still quarantining. 

Workwise it should be a similar schedule for both Michelle and me this week. I'm still doing contracting for Duquense Light in GIS, which I have to say that I love. Michelle is also up for a typical work week, so it is going to be a rather rinse repeat kind of week for the both of us. 

I tried calling my brother Gary as I have not heard anything from him in a few weeks. I did talk to Val to see if she had heard from him either. I'm hoping everything is OK and he's just busy as I have just been missing him while he has been busy. Val said she was going to reach out to him again last night. 

Have yourselves a start to a great week, let's go make this a better rock to live on. 

Hi ho hi ho

Phil's Prediction

Phil, the great Groundhog from Punxutawney who is the seer of seers, the prognosticators of prognosticators has spoken to his handler. The language is known as Grounhogeze, a language only a few of us speak has informed his master handler of his prediction for 2021.

The little SOB saw his shadow. 

Groundhog Stew, with Bacon and Natural Wild Rice

Marinate the woodchuck, brown it, braise in stock, remove meat from the bones, then sweat some diced vegetables, add back the meat and cooking liquid, along with some rice, season it up, and voila. Have some good bread around, you're going to want to wipe the bowl clean.

Prep Time12 hrs

Cook Time30 mins

Course: Main Course, Soup

Cuisine: American

Keyword: Groundhog, Small game, Stew, Woodchuck

 

Servings: 2

Ingredients

• One roughly 2-3 lb groundhog skinned, gutted, rinsed and quartered (see photo above)

Marinade

• 3 cups dry white wine
• 1 bulb of garlic cloves lightly crushed with the back of a knife
• 1 large sprig rosemary leaves torn off the branch
• a small handful of fresh thyme sprigs roughly 6-7
• 2 fresh bay leaves optional
• Kosher salt and pepper
• 1/4 cup blended olive oil or neutral vegetable oil

For the Groundhog Stew

• 3 cups mixed vegetables diced 1/4 inch (I used a mix of carrots, potatoes, onion, celery and fennel)
• 1 large tomato
• 3 qts chicken stock preferably homemade
• 4 ounces smoked pork belly or slab bacon diced 1/4 inch
• 1/4 cup wild rice flour for dredging the woodchuck, optional
• 1/2 tablespoon garlic minced
• 1/4 cup dry sherry
• 1/2 cup wood parched / natural wild rice or 1 cup cooked wild rice
• 1 ear of sweet corn
• 2 tablespoons unsalted butter
• Tobasco to taste, optional
• Sliced scallions 1/4 inch, tender white and green parts only, optional

Instructions

Marinating

• The night before hand, trim the groundhog pieces of as much visible fat as possible, then season liberally with salt and pepper, toss with the garlic cl0ves, oil, thyme, bay leaves, and rosemary. Put the seasoned groundhog pieces in a wide dish or casserole and pour over the wine. Allow the woodchuck to sit overnight or at least for 4-5 hours, turn it around in the juices now and then if you have time.
• Cut the corn from the cob, then cut the cobb into 2 inch slices and reserve both separately.
• To prepare the stew, render out the fat from the bacon in a wide 10 inch braising pan, remove the bacon and reserve, leave the fat in the pan.

Browning and Building the Stew

• Remove the groundhog pieces from their marinade, pat dry and remove any rogue herbs or pieces of garlic. Toss with the wild rice flour, then brown on medium high heat in the bacon fat. Pour off the spent fat from the pan, deglaze the pan with the sherry, reduce by half, then add the stock, corn cob, cover the pan and reduce the heat to a gentle simmer. If you have time, skim the albumen and fat that rise to the surface of the pan occasionally as it makes a cleaner tasting stew. Simmer the groundhog gently for 1.5 hours, or until the meat can be picked from the bones.
• Meanwhile, cook the wild rice in the chicken stock until just done, then strain out the rice and lay out on a plate or cookie sheet to cool. Reserve the wild rice liquid to add to the stew. It adds really good flavor, and that's why you're cooking the rice in chicken stock in the first place.
• Remove the woodchuck pieces and cool, then pick the meat from the bones, give it a rough chop, and reserve. You should have about 2.5 cups of meat.
• Remove the stock from the pan and reserve then strain it. You should have about 1 qts of liquid.
• Wipe the pan, then melt the butter and add the diced vegetables and the garlic. Sweat the mixture until it's well cooked, and the vegetables are soft, about 15 minutes, then add the reserved woodchuck liquid, wild rice liquid and simmer for 15 minutes more.
• Finally, add the woodchuck meat, corn kernels, and wild rice. Season the stew with salt to taste, then serve immediately with some Tobasco on the side. If not serving, chill immediately, transfer to a labeled, dated container and reserve until needed.