Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.

Here is the midway update: The house smells absolutely wonderful. I went out to dig out my car from the snow and when I came in the aroma was amazing. It took about 3 hours for the tenderloins to be falling apart. It was less meat than Pat uses, so they got done faster plus tenderloins are already tender. So, I am going to shred the meat and re-bake in the sauce very soon. I used half the amounts since I only had 1.5 lbs. of meat. I also lowered the oven temp after an hour and a half, because it seemed to be cooking too fast rather than simmering. Again I think this is because I wasn't using a Butt Roast. The final taste test will come at dinner, so I will check back. (and you will be happy to know my thumb finally stopped bleeding although it kind of resembles ground meat. Oddly, it doesn't hurt at all. That's probably TMI.)

That raspberry chipotle sounds awesome, Trixie! I am adding it to my list of things to look for/try! Here ia just another idea that we enjoy. Garlic Roast Pork Tenderloin 2-1/2 to 3-1/3 lb pork tenderloin 4 cloves garlic, peeld and cut into slivers A few sprigs rosemary Kosher salt to taste Fresh ground black pepper to taste 1/2 c white wine for deglazing Preheat oven to 500F. With the point of a sharp paring knife, make 1/2 inch slits toward the center all around the roast. Insert garlic slivers into the slits along with a sprig of rosemary. Rub roast with salt & pepper. Place in roasting pan and roast for 45-50 minutes or until internal temp reaches 140F. Removee roast to a plate, let rest while preparing the sauce. Place roasting pan on top of stove over high heat. Add wine and let come to a boil. Scrape pan with woodwen spoon to remove browned bits from bottom. Cook until reduced by half. Serve in a sauceboat along side roast. Linda

My favorite asparagus recipe: Mustard-Dressed Asparagus Cooking Light, April 1998 4 lbs asparagus (I used 1 bunch) 2 Tablespoons Dijon mustard 2 Tablespoons lemon juice 1/4 teaspoon salt 1 Tablespoon mustard seeds Snap off tough ends of asparagus. Bring 4 qts water to a boil in an 8 qt stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure with remaining asparagus. Combine the Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture, and cook 2 minutes of until thoroughly heated. Yield: 8 servings