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Home » Recipe Index

Authentic Ancho Chili Sauce

January 4, 2014 by Kris Longwell 10 Comments

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chiles and a festive colorful napkin.

Mexican and Tex-Mex food is one of the most popular cuisines in the world. Making an authentic sauce allows you to bring the flavors into your very own kitchen.

This sauce is very versatile, but our favorite way to use it is for an incredible enchilada sauce. Our cheese enchiladas would be nothing to write home about if it weren’t for this sauce. We make the full batch, and then freeze half of it for future use. It’s easy and so authentic in taste.

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilis and a festive colorful napkin.

How To Make Ancho Chili Sauce

Obviously, the star of the classic sauce is the ancho chili, which is a dried poblano pepper. You could certainly use a combination of dried peppers, just know some carry more heat than others. Anchos are mild and not overly spicy at all.

This recipe makes about 6 cups of sauce. You can easily cut the recipe in half, or do what we do, freeze half of it!

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

The list of ingredients for the sauce isn’t terribly lengthy, or complicated, but they all blend together to make one of the most flavorful sauces you’ll ever make.

Here’s What You’ll Need to Have on Hand

Ancho chilies – Found in the Hispanic or produce section of many well-stocked supermarkets, at Hispanic food markets, or online
Whole tomatoes – Medium-sized (romas work well)
Onion – Whole and then quartered, no need to remove the skins
Garlic – Halved, lengthwise
Beef stock – Homemade or store-bought
Tomato sauce – Canned is perfectly fine
Dried oregano – Mexican is great, but regular works just fine
Cumin – Dried
Salt – The sauce needs plenty of salt (see NOTES), we use Kosher

EXPERT TIP: Pull out your largest skillet and place it over medium-high heat. Toss in the prepared anchos (seeded), onions and garlic and cook, stirring often, until nicely charred and aromatic. This brings out the oils in the chiles and deepens the flavor profile of the onion and garlic.

About 12 dried ancho chilis and quartered whole onions that have been toasted and roasted in a large steel skillet.

Tips for Perfect Ancho Chili Sauce

Work in Batches (if Necessary) – This is more of a cautionary tip. Even if you can get all of the liquid and vegetables into your blender, it’s best to purée it in a couple of batches. If you are blending right after simmering, but extra careful as the ingredients are obviously quite hot. Be sure to cover the top of the blender with a kitchen towel and be sure to turn the blender off before pouring into the colander.

Strain the Sauce – This is probably the most important tip. Get a fine-mesh colander, or sieve, and use a wooden spatula to push the liquid through into a large, heat-proof bowl. The skins from the chilis will be left behind. If you don’t do this, the sauce will be grainy and not silky at all.

Season Liberally – If you are making the full amount called for in the recipe, you’ll need to season it liberally with salt. We recommend starting with 2 teaspoons, but you’ll most likely need to add another ½ to 1 teaspoon more. Taste as you go.

A view looking into the top of a blender that is half-full of puréed ancho chili sauce.

How To Serve

This sauce is so versatile and is great with many Mexican or Tex-Mex dishes.

We love to make breakfast enchiladas with it. Soften corn tortillas in the microwave, and then coat them with the sauce, and fill them with scrambled eggs, crumbled bacon, and cheese. Pour the sauce over the top, add more cheese, and bake until bubbly!

You can also simmer chopped rotisserie chicken with the sauce for the most amazing chicken quesadillas!

The sauce will keep covered in the fridge for a week and freezes beautifully for up to 2 months!

EXPERT TIP: After you’ve puréed the first batch, simply pour it directly into a fine colander and then purée the next batch. Then, press it all through the colander with a spatula. So easy!

A person pouring a brown chili sauce from a blender into a fine-mesh colander over a heat-proof bowl.

Classic Mexican and Tex-Mex Recipes to Try

Tex-Mex Beef Tacos
Chicken Enchiladas with Verde Sauce
Chicken Molé
Roasted Chicken Tostadas
Roasted Chipotle Chicken
Cheese-Stuffed Chile Rellenos
Seafood-Stuffed Poblanos
Best-Ever Mexican Rice
Authentic Refried Beans

And once you make this sauce, you’ll find so many wonderful ways to work it into your favorite Mexican dishes!

A wooden spoon inserted into the middle of a stainless steel skillet filled with a smooth brown enchilada sauce.

This sauce is not difficult to make and can be made days in advance.

And the taste and texture are so authentic, you will be amazed at how much they elevate your dishes.

You will never want your enchiladas any other way! Just look at these incredible cheese enchiladas with ancho sauce!

A close-up view of a large white platter filled with Mexican rice on one side and refried beans on the other side and three cheese enchiladas with ancho sauce in the middle.

Are you ready to make the best chili sauce this side of the Rio Grande? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilils and a festive colorful napkin.
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No ratings yet

Ancho Chili Sauce

This sauce is perfect for Authentic TexMex enchiladas, and other amazing delicious Mexican dishes such as breakfast tacos!
Prep Time15 minutes mins
Cook Time40 minutes mins
Pressing through Sieve or Colander10 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Sauce
Cuisine: Mexican / TexMex
Servings: 8 people
Calories: 36kcal
Author: Kris Longwell

Equipment

  • Large skillet
  • Blender
  • Colander or fine-mesh sieve

Ingredients

  • 12 ancho chilies dried
  • 1 medium onion quartered
  • 3 cloves garlic halved
  • 5 medium tomatoes Romas work well
  • 2 cups beef stock
  • 1 cup tomato sauce
  • 1 teaspoon Mexican oregano or dried oregano
  • 1 teaspoon dried cumin
  • 2½ teaspoon Kosher salt or 3 teaspoon (see NOTES)

Instructions

  • Rinse the chiles in cold water and pat dry.
    12 ancho chilies
  • Tear open the chilies, and remove the seeds. It's okay if a few seeds remain.
  • Heat a large skillet over medium heat. Add the chilies, onions, and garlic and roast them, stirring frequently, until the onions are charred in places and the chiles are aromatic, about 10 minutes. Set aside.
    1 medium onion, 3 cloves garlic
  • Meanwhile, in a separate pot, bring about 6 cups of water to a boil. Set up an ice bath by filling a large bowl with water and adding at least a cup of ice. Carefully drop the tomatoes into the boiling water and then remove with a slotted spoon after 30 seconds. Place in the ice bath.
    5 medium tomatoes
  • Remove the tomatoes into an ice bath and peel off the skin (you may need the end of a paring knife to help you start peeling the skin away). Cut out the top of the tomatoes where the stems were and then cut the tomatoes in half.
  • Discard the water used for the tomatoes, and add 4 cups of water, the beef stock, and the tomato sauce. Bring to a simmer.
    2 cups beef stock, 1 cup tomato sauce
  • Transfer the chilies, onions, garlic and tomatoes to the water/stock. Add in the oregano and cumin. Lower the heat to low/medium and simmer for about 15 minutes
    1 teaspoon Mexican oregano, 1 teaspoon dried cumin
  • Working in batches, carefully transfer the chili mixture to a blender or large food processor. Puree for about 1 minute, until very smooth.
  • Pass the puréed sauce through a fine colander or fine-mesh sieve into a heat-proof bowl.
  • Return the strained sauce to the stove and heat for about 15 minutes. Add 2½ teaspoon salt. Taste and add another ½ tsp, if desired.
    2½ teaspoon Kosher salt
  • Use at once, or store in a container with a tight-fitting lid. Keep in the fridge for up to 1 week or freeze for up to 2 months.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The recipe can be easily cut in half. However, we love making the full batch and freeze what we don't use. 
Take extra caution when transferring any of the hot liquid and vegetables from the pot to the blender. Cover with a kitchen towel.
We typically end up adding 3 full teaspoons of salt to the sauce. Taste after adding the initial 2½ and see if you think it could use a little more. 

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 995mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg

POST UPDATE: This recipe was originally published in January 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in April 2023!

Homemade Beef Stock

December 29, 2013 by Kris Longwell 2 Comments

Homemade beef stock in a jar surrounded by tomatoes, celery, and other vegetables.

Homemade Beef Stock takes your recipes to the next level.

I’ve said it before, and I’ll say it again…using the freshest ingredients makes for the best dishes, ever.

This is truly amazing.

Homemade beef stock in a jar

Get some beef bones from your local butcher and you are set!

Roasting the bones brings out the incredible flavor for the stock.

roasted beef bones for homemade beef stock

Vegetables and herbs add depth to the flavor of the stock.

All the flavors meld together for best beef stock ever.

Vegetables for homemade beef stock

Low and slow is the way to go for this homemade beef stock.

This takes some time, but your home will smell amazing!

And get ready for pure goodness. We love the addition of tomatoes and fresh herbs.

Tomatoes and fresh herbs into the stock pot for homemade beef stock

Be sure to chill the stock overnight in the fridge.

A thin layer of fat will congeal on the top of the stock that is easily removed the next day with a spoon.

Congealed fat removed with spoon from homemade beef stock

Boy, oh boy, is this stock good.

And though it takes time to make on the stove, it’s not labor-intensive.

Homemade Beef Stock is necessary when you want to make amazing recipes such as French Onion Soup or Beef Wellington.

Homemade beef stock in a jar

Ready to make the absolute Best Homemade Beef Stock in town? Ready to put your soups over the top in pure deliciousness? Go for it!

And when you do, be sure to take a photograph of the finished stock, and post it on Instagram! Then tag @howtofeedaloon and hashtag #howtofeedaloon!

Homemade beef stock in a jar surrounded by tomatoes, celery, and other vegetables.
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Homemade Beef Stock

This homemade beef stock takes some time to prepare, but it is the basis for taking recipes that call for beef stock from ordinary to extraordinary.  
Prep Time20 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 20 minutes mins
Course: Stock
Cuisine: American / French
Servings: 4 people
Calories: 84kcal
Author: Kris Longwell

Equipment

  • Stock pot

Ingredients

  • 4 lbs beef bones such as ribs or marrow bones
  • ¼ cup vegetable oil
  • 1 large yellow onion quatered
  • 1 large carrot thickly sliced
  • 1 medium celery stalk thickly sliced
  • 1 lb mushrooms button, quartered
  • ½ cup dry vermouth or white wine or water
  • 2 medium tomatoes halved
  • 5 sprigs thyme fresh
  • 3 sprigs parsley fresh
  • 3 bay leaves

Instructions

  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 tablespoon of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour. 
  • Put the remaining 2 tablespoon of oil and the onion, carrot, celery, and mushrooms in an 8-quart stockpot. Cover and cook over low heat, stirring once or twice, until tender, about 15 minutes. Uncover, raise the heat to medium, and cook until the vegetables are browned in spots, about 3 minutes. 
  • Transfer the bones to the pot with the vegetables, leaving any rendered fat in the pan.
  • Discard the fat from the pan, and set the pan over medium heat. Add the vermouth and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Pour the liquid from the pan into the stock pot with the bones and vegetables. Add the tomatoes, thyme, parsley, and bay leaves, and 1½ gallons of water to the stock pan. Bring to a boil and then reduce the heat to low and simmer gently, uncovered - the stock should barely bubble - for 6 hours, topping up the water level occasionally to keep the solids covered. 
  • Strain the stock through a fine sieve into a large bowl and let cool to room temperature. Chill overnight, then skim off the layer of congealed fat. You'll have about 7 to 8 cups of stock. (The stock can be refrigerated for up to 2 days or frozen for up to 2 months. 

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.
Marrow bones can often be found in the frozen section of the meat department of many well stock supermarkets or from a butcher's meat market.  If you can't find them, ask the butcher, they can probably get some for you.  Be sure to ask ahead of when you plan on making the stock.  They may need to save some for you.
We often double the recipe and freeze in several containers.  The stock will keep in the fridge for up to 2 weeks and will freeze for up to 2 months. 

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 633mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3652IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

POST UPDATE: This recipe was originally published in December 2013 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022. 

Gorgonzola Dipping Sauce

November 10, 2013 by Kris Longwell 1 Comment

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.

If you’re looking for a new dipping sauce, you will absolutely love this one.

Similar to blue cheese dressing, but a little less tart. It’s thick, creamy, and perfect for spreading on veggies, wings, or chips. And it can be made up to several days in advance!

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.

How To Make Gorgonzola Dipping Sauce

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

The ingredients in this dip are easy to find and are adaptable, too.

Mayonnaise – Homemade is great, but purchased is just fine. Plain yogurt is a decent substitution.
Crumbled gorgonzola cheese – Found in the specialty cheese section of most supermarkets. Blue cheese can be substitutes (they are similar in taste, though gorgonzola is milder).
Heavy cream – Half and half will work, too. For a thicker dip, you can substitute sour cream.
Celery – Finely chopped.
Onion – Finely chopped.
Garlic – Finely minced.
Hot pepper sauce – Such as Tabasco, Crystals, Franks, or Louisiana-Style.

An overhead view of a medium-sized glass bowl holding crumbled gorgonzola cheese, diced celery and onion, mayonnaise, and cream.

How To Serve

This dip is perfect for serving next to wings of all kinds.

We also love to serve it as part of a wonderful charcuterie board.

If serving at a party, consider dividing it up in several small jars or bowls. This helps to reduce double-dipping!

EXPERT TIP: The sauce is quite thick. If you prefer a creamier sauce, simply add more cream. The sauce also makes a wonderful salad dressing, too!

An overhead view of a spoon of gorgonzola dipping sauce being lifted from a glass bowl filled with the sauce.

There are just so many reasons to love this dipping sauce.

It’s a little milder than your standard blue cheese dressing.

It is super easy to prepare and can be made in advance. But, most of all, it is exceptionally delicious!

A person holding an Italian-style chicken wing that has been plunged and removed from a yellow bowl of gorgonzola dipping sauce.

Ready to make the best dipping sauce in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.
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No ratings yet

Gorgonzola Dipping Sauce

This dipping sauce is milder than a standard blue cheese dressing but is similar in taste. It is a wonderful accompaniment to wings, veggies, chips, and is also a delicious salad dressing!
Prep Time15 minutes mins
Chill time30 minutes mins
Total Time45 minutes mins
Course: Condiment
Cuisine: Dipping Sauce, Italian
Servings: 6 people
Calories: 219kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise click for easy recipe
  • 4 oz. Gorgonzola cheese crumbled
  • ⅓ cup heavy cream more for a creamier sauce
  • 2 tablespoon celery finely chopped
  • 1 tablespoon yellow onion finely chopped
  • 2 cloves garlic finely minced
  • 1 teaspoon hot pepper sauce such as Tobasco, Crystals, or Franks

Instructions

  • Combine all the ingredients in a medium-sized bowl and mix them well.
  • Cover with plastic wrap and refrigerate for at least 30 minutes. (Can be made several days in advance of serving).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel!
The sauce can be made several days in advance of serving. Keep covered in the fridge. 
For a creamier consistency, add more cream. 
The sauce will keep in the fridge for up to 7 days. 

Nutrition

Calories: 219kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 419mg | Potassium: 81mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 0.2mg

NOTE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September, 2023!

Brown Sauce

November 10, 2013 by Kris Longwell 17 Comments

A white bowl of brown sauce

Brown Sauce is the basis for taking dishes to the next level.

This is how I like to make one of the essential French mother sauces, Espagnole, or brown sauce.  The depth of flavor it brings to your favorite dishes in wonderful.

brown sauce recipe

CLASSIC BROWN SAUCE IS NOT DIFFICULT TO MAKE

The ingredients are simple and straightforward for this classic recipe.

Of course, homemade beef stock is always best, but even a good quality store bought brand will produce good flavor. But, make from scratch…if you can!

We like to make a big batch of the homemade beef stock well in advance, and then freeze it. It’s the made-from-scratch items that make all the difference!

Brown sauce recipe

ELEVATE YOUR FAVORITE DISHES

I use this to add depth and richness to dishes such as Chicken Marsala..

You just can’t believe how this incredible sauce enhances the flavor so much. It’s almost like a demo-glaze, but not near as difficult to make.

I always make a double batch and freeze it. It’s also wonderful in gravies and sauces. And did I mention Chicken Marsala? Oh yes, indeed!

Chicken-Marsala-recipe

You can easily double this recipe and then freeze in batches for future use. It truly is the basis for really exceptional dishes.

brown sauce recipe

Now, let’s make this awesome Brown Sauce Recipe!

A white bowl of brown sauce
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5 from 2 votes

Brown Sauce

This Brown Sauce recipe adds depth and richness to many dishes, such as Chicken Marsala, and it can be made in large quantities (double the recipe) and then easily frozen for future use. Go with homemade beef stock, if you've got the time. It makes this sauce even better!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Sauce
Cuisine: French / Italian
Servings: 4 people
Calories: 280kcal
Author: Kris Longwell

Ingredients

  • ½ cup unsalted butter
  • 1 celery rib chopped
  • ½ medium yellow onion chopped
  • 1 carrot peeled and chopped
  • Few sprigs of fresh thyme
  • 6 cups beef stock
  • 2 tablespoon Worcestershire sauce
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper

Instructions

  • Melt the butter in a large saucepan over medium heat.
  • Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
  • Meanwhile, in a large pot, bring the beef stock to a boil.
  • Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
  • Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
  • Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
  • Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
  • Strain the sauce through a fine-mesh sieve into a bowl.
  • Season with salt and pepper.
  • Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.

Nutrition

Calories: 280kcal

 

Homemade Chicken Broth

October 21, 2013 by Kris Longwell 6 Comments

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.

If you want to make homemade soup be the best it can possibly be, then you need to start here.

We use this recipe whenever we make Italian Wedding Soup, Asparagus Risotto, Chicken Noodle Soup, and pan gravy for dinner.  It’s really easy to make, you just need to allow about 24 hours before it’s ready for use.

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.

How To Make Homemade Chicken Broth

You may be wondering is chicken stock the same as chicken broth? They are very, very similar, and are used in many of the same types of recipes.

Typically, stock is slow-simmered with bones (usually that have been roasted) with a little meat on them. And then also a mirepoix (onion, celery, carrots) and aromatics are added to water with the bones and slow simmered. This soup recipe would also be great with our Roasted Chicken Stock.

A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not.

EXPERT TIP: We recommend making the broth a least one day in advance of preparing the soup. Let the broth cool for 24 hours in the refrigerator. The rendered fat will rise to the top of the broth and then congeal, making it easy to skim off with a spoon the next day.

 

The Ingredients You Will Need

What is Chicken Broth? It’s simple and straightforward, but so deep in heartwarming broth flavor.

We start with 4 lbs of bone-in, skin-on chicken pieces. Chicken breasts and legs are work well for us.

Simmered with a mirepoix (carrot, onion, and celery) and aromatics is all that is takes to make authentic homemade chicken broth.

A wooden cutting board topped with sliced celery, carrots, and onion.

How Long Does Homemade Chicken Broth Last?

We love to make a large batch of this broth.

We use one batch for whatever we’re cooking up that day (Italian Wedding Soup!), and then we freeze the rest.

The homemade chicken broth will freeze beautifully for up to 2 or 3 months.

And it’s amazing in soups like Italian Wedding Soup!

Two white soup bowls filled with Italian wedding soup on small plates with pieces of bread on them.

Ready to make the best soup base in the world? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.
Print Recipe
No ratings yet

Homemade Chicken Broth

Homemade Chicken Broth is really very easy to make in your own kitchen, and the difference it makes in bringing a good soup to an off-the-charts delicious soup is incredible. Allow at 24 hours for the broth to cool so you can easily remove the congealed fat that will form on the surface of the liquid.
Prep Time15 minutes mins
Cook Time2 hours hrs 30 minutes mins
Chill time1 day d
Total Time1 day d 2 hours hrs 45 minutes mins
Course: Base for soups, risottos, and gravies.
Cuisine: American / French / Italian
Servings: 10
Calories: 213kcal
Author: Kris Longwell

Equipment

  • 10 to 12 quart stock pan, plus another large pot for straining into

Ingredients

  • 4 lbs chicken pieces, skin-on, bone-in
  • 1 gallon water
  • 3 bay leaves fresh, (if dried, use 2)
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper optional

For the Mirepoix

  • 3 medium onions peeled and quartered
  • 3 large carrots peeled and roughly chopped
  • 4 stalks celery roughly chopped

For the Bouquet Garni

  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 2 sprigs parsley fresh

Instructions

  • Add the chicken to a large stock pan and fill with water until chicken is covered by about 1 inch (usually about 1 gallon of water).
  • Bring water to a simmer over medium-high heat and cook for 30 minutes, skimming any impurities that float to the top.
  • Make the boquet garni by placing the herbs on a square piece of cheesecloth and fold up the edges to form a pouch. Tie together with string, allowing enough string to easily pull the bouquet garni from the pan when needed.
  • Carefully add the mirepoix, bay leaves, and bouquet garni into the pot. Simmer for an additional 2 hours, skimming impurities that rise to the surface.
  • Use a pair of tongs to remove the large pieces of chicken from the broth into a large bowl (the chicken can be pulled from the bones and saved for another use). Carefully strain the broth through a colander into a separate pot. Season with salt.
  • Place in the refrigerator for at least 24 hours. Remove from the fridge and use a spoon to skim off the congealed fat that has formed on the surface. The broth is now ready to use.

Video

Notes

We use bone-in, skin-on chicken pieces to make this stock.  Pull the meat from the bones once the broth is finished simmering.  The meat is a little stringy, but still great for soups and casseroles.
If you don't have cheesecloth, you can make a pouch with a coffee filter.  Or, just tie the herbs together by the stems with a long piece of string and submerge directly into the simmering broth. 
For the bouqet garni, you can use a combination of any of the following: fresh thyme, rosemary, marjoram, parsley, celery leaves.
Be sure to taste as you salt.  We find almost a tablespoon of salt is enough, but start with less than that, and then add until it's just simply seasoned.
The broth freezes beautifully for up to 2 to 3 months. 
 

Nutrition

Calories: 213kcal | Carbohydrates: 6g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 574mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3829IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

The First Cooking of The Stock

April 29, 2013 by Cindy Saav Leave a Comment

simmering roasted turkey stock
Well, now that Kris has started his blog about food, I decided to jump back on the wagon (I know what you were thinking, but Lord knows I love my red wine) – the exercise wagon. I walked 3 miles last night using this really cool app called Map My Walk.  It took about 50 minutes, but it felt good to get off the couch and since the blog is called “How to Feed a Loon”, I need to get my big ass in gear!
 
I see Kris has recently posted his chicken stock recipe.  I, at first, thought making chicken stock would be a colossal waste of time – but let me tell you, HOLY COW, it makes a huge difference when he uses it.  I like to call it “liquid gold”.
 
The first time he made it we lived at the very tip top of Manhattan in an area called Inwood.  Inwood has very large population of Dominicans and so close the Bronx you could spit on it – don’t worry we didn’t do that.  Anyway, we were at our local grocery store and Kris was buying huge amounts of chicken.  Of course, I’m thrilled because I think we are having fried chicken for dinner (wait for that blog post – my mouth is salivating thinking about it).  As we are checking out, the ever-so-lovely cashier asks “So, what’s all the chicken for?” and Kris says “Stock.” 
 
Okay, there are two things that have happened here that sent me whirling into a state of confusion and shock that I haven’t experienced since coming out of my mother’s womb.  First – the cashier actually noticed there were human beings standing in front of her and she even spoke to us.  If you live in NYC, you know what I’m talking about…it’s like we grovel to these cashiers, hoping they will one day acknowledge our existence.  Second, HE’S NOT FRYING THE CHICKEN?!!!  After Kris recovered from also being in a state of disbelief of the cashier not being a deaf mute, he explained to me what he was going to do.
 
We finally get home after this very traumatic experience, and Kris pulls out the pot that I thought was only used for boiling large amounts of water to bathe with when the hot water wasn’t running in the apartment building…it was a very fancy place.  When the pot came out is when I decided I needed to stay out of the kitchen.  After chopping tons of vegetables, tying little bouquets of herbs together and simmering for hours, he finally removes the chicken from the pot and throws it away.  Throws it away? Are you kidding me? This was devastating to me and – and also the dog, Doris (more about her later).  Since then, he either freezes it for future soup usage or gives it to one of our “adopted” children. 
 
Can I just tell you how amazing the house smells when the stock is cooking? It smells like a Rockwell painting, a Hallmark card and the Christmas store all wrapped up together!  This is absolute torture because he doesn’t use the stock until the next day.  He has to wait for it to form some sort of jello on the top so he can scrape it off.  The next day he made the most amazing risotto I’ve ever tasted.  Well, technically it was the first risotto I ever tasted – but it was damn good!
 
I’ve now come to think of the “Cooking of the Stock” as the beginning of the holiday season.  It’s sad to see the summer go, but it’s so good to eat the holidays coming. I mean “see” the holidays coming.

Fried Rice and Free Wine

April 29, 2013 by Cindy Saav Leave a Comment

Well, it’s the new year and so I naturally started to think about the Chinese New Year and which animal is going to represented, and then I started to think about our favorite Chinese restaurant on the Upper West Side of Manhattan. Very logical stream of thought.

Actually, Kris and I have decided to add another section on H2FaLoon about restaurants/food shops we’ve visited we’ve really enjoyed. We are calling it “Loon Feedings: Away from the Nest”. Cute, right? This is what started me thinking about The Cottage.

We lived on the Upper West Side while we attended the American Musical and Dramatic Academy (AMDA) from the late 80’s to the early 90’s. We absolutely adored the UWS and still do but it can be kind of pricey. Nothing like the Upper East Side, but for two broke college kids in the 80s, pricey is pricey.

Part of our income consisted of a small pay check I earned at this little shop called Star Magic. Star Magic sold items such as crystals and stones that helped align your chakras along with runes and tarot cards. To this day, if I hear anything from Yanni or Enya, I am right back in that little shop trying to sell some sweet old lady a rose quartz and amethyst necklace, telling her it’ll add a couple more years to the ole’ ticker. I know, I’m horrible, but I had to earn that six bucks per hour somehow.

Kris’ contribution to our bank account was waiting tables at this little Italian restaurant next to the Beacon Hotel and Theater called Jean Lucas. This was a little better than my paycheck, but the only time he ever made a decent night of tips was when there was something happening at the Beacon Theater. These nights were few and far between, but when he did have good night, we would splurge at our favorite Chinese restaurant, The Cottage.

When growing up in a small town in South Dakota, eating Chinese food was only on special occasions, or never. I lived a sheltered life. So sheltered that I had no idea that Cats and Phantom of the Opera were musicals on Broadway (I hear people gasping). I think I might have had Chinese food one time before moving to Manhattan. So going out for Chinese was HUGE!

We usually went on Friday nights because Kris always had Fridays off. Since he was the fresh meat at the restaurant, he never had the best shifts, so our weekend nights were always free – which can lead to trouble for youngsters new to NYC. We we’re always on our best behavior though…wink, wink.

Our favorite thing to order was chicken fried rice. It was delicious and safe, and by safe I mean nothing weird like duck tongue or chicken hearts (this is what all little boys from the Midwest think is in Chinese food). It was also the cheapest thing on the menu and we would split it. Besides the chicken fried rice being so good, there was also one other key factor of why we loved The Cottage so much…FREE WINE!

Kris and I would sit there for hours nursing our shared plate of fried rice, drink carafes of white wine and talk about everything under the sun – which was usually all about AMDA. We would talk about our emotional breakthroughs in acting class, what songs we were going to sing in musical theatre class. We wondered why we needed to place a giant cork in our mouths to help with our diction. We tried to interpret what were the actual ballet terms coming out of our “English is his third language” ballet teacher’s mouth. We argued about which teachers used the best techniques, bitched about acting choices people made during a Shakespeare monologue, discussed the difference between a single-time step and double-time step, and last but not least, dreamed of our future careers in show business. It was always a great night – and all for under $10!

I guess this was the beginning of our love of going out to dinner and trying new restaurants which is what you’ll hear more about when we start “Loon Feedings: Away from the Nest”.

A few of us AMDA alumni still get together from time to time at The Cottage for a fun evening. The conversations have definitely changed but the fried rice and carafes of free white wine are still the same.

-The Loon

How Pasta Got Its Groove Back

April 25, 2013 by Cindy Saav Leave a Comment

I’m not going to sugar coat this in any way.  When Kris started to make fresh pasta, it use to bug the crap out of me – all for selfish reasons of course.

His first pasta making experiments began in the West Village.  He bought this contraption that probably cost more than we could afford, but that never stopped Kris before when it came to his kitchen gadgets.  We would have to eat dirt for a week, but hey, it was mixed in the Cuisinart!  Don’t even get me started on William-Sonoma.  Through the years, I’ve learned to deal with it (It’s called a dry vodka martini straight up with olives, thank you).

Anyway, his first pasta maker was something called a “pasta exuder.” I know, it sounds nice doesn’t it? Something that exudes pasta…yum! It was also huge and made a lot of racket…perfect for a dinky apartment in the Village. It would push something that was supposed to be pasta out of these holes through the end of it.  I thought it was hysterical…Kris not so much.  That was a great investment.

This kind of put the kibosh on fresh pasta making for a while, which was fine by me.  I’m a boy from South Dakota, so pasta night growing up was boiled spaghetti out of a box with a Ragu knock-off for the sauce.  The sauce usually went straight from the fridge directly onto the pasta. Mom was fancy like that.  Wait till you hear about The Loon family Thanksgivings…it’ll probably require a couple of entries in the Loon Log.

So I was safe from the pasta making for a few years until that fateful Christmas in Texas in the late 90s.  Kris’ niece, Kristin, was a very attentive child and always paid close attention to what we wrote on our Christmas gift lists – unlike her brother who would fly by the seat of his pants (Thanks, Kyle, for the stainless steel bullet shaped salt-n-pepper shakers…I use them all the time).  Anyway, Kristin bought Kris this manual pasta rolling machine.  It was very nice and very heavy.  I think we paid extra on the flight home because our luggage was overweight, but Kris made sure we had it.  My salt-n-pepper shakers fit nicely in my pocket.

Now that Kris had the pasta roller, he was determined to develop the perfect pasta dough.  After the first few tries, the pasta roller malfunctioned, so I had to be brought into the process to help.  It was fun at first, you know, like those Italian-esque commercials where everyone is in the kitchen laughing, rolling pasta, flour everywhere and hugging the dog.  Well, that lasted for about three more rounds of pasta.  The routine became arduous and my forearm started to form a constant bruise because as he cranked the handle he would always hit my arm. I’m such a victim.

The manual pasta rolling continued until winter of 2007. It was a wonderful season that year – civil-unions became legal in New Jersey, and I formed a permanent callous on my forearm.  That December, Kris and I invited a few friends and family to a small town on the Delaware River in New Jersey called Lambertville where we were officially civil unionized.  I remember it very clearly – the snow was falling, the restaurant was adorable and our dear friends gave us a way too generous gift certificate to….wait for it….William-Sonoma!

I don’t even think we were done with the third course before Kris had already made up his mind on what he was going to buy with OUR gift certificate.  I, of course, wanted to buy copious amounts of peppermint bark.  In the end, the KitchenAid standing mixer became a part of our family.

If I knew then what I know now, I would have made that purchase faster than you can say “red velvet cupcakes” because a little while later, we purchased the pasta roller attachment.  My years of being enslaved as a pasta roller were over!

Every now and again, when I’m feeling nostalgic, I’ll bring the dog into the kitchen and help Kris make his spinach pasta which is my favorite.  We’ll laugh, toss some flour around, talk with Italian accents and hug the dog.

Then I’ll get bored and go sit on the couch.

-The Loon

Want another classic Loon Log entry? How about: Mi Nombre es Albondiga (My Name is Meatball) OR The First Cooking of the Stock OR Fried Rice and Free Wine!

Our Story

February 23, 2013 by Cindy Saav 25 Comments

This post is what we submitted (the winning submission!) to a group of vendors that celebrate diversity and held a same-sex marriage giveaway contest.  This may appear a tad lengthy, but it’s a good read.  We promise!

Kris & Wesley: A Journey of Love

Before I begin our story, let me start by saying how amazed and in awe we are of the businesses and organizations that are contributing to this phenomenal event. Wesley and I never thought we would see the day we could legally get married in the United States, and for that now to be a reality and to have businesses like yourselves embrace and support the rights of the gay community in such an incredibly generous manner is beyond words. So, we want to start our story first by saying thank you for recognizing this tremendous struggle and journey towards marriage equality by giving this amazing gift.

Our journey towards marriage equality began in the late 80s, though at the time we might not have realized it.

Our Journey to Each Other

Wesley spent the majority of his adolescent and teenage years in South Dakota. He pretty much knew he was gay all his life, but actually admitted it out loud to his best friend, Jodi, his junior year of high school. Unfortunately, the timing of this conversation could not have been worse. It was over the phone, and unbeknownst to Wesley, she was on a date with the captain of the football team. Over the next few days, it became obvious that the captain of the football team was privy to their conversation and life became a living hell for Wesley.

Living in a small town and being a gay teenager is not a very healthy living arrangement, so Wesley decided to leave SD for the big metropolis of Omaha. Wesley’s upbringing was a bit unconventional so convincing his father to let him leave home so he could have a brighter future was pretty easy. Living alone and being a gay teenager in Omaha was like a dream come true compared to what he experienced in SD. His senior year consisted of three music classes, two drama classes and gym – plus there were other gay teenagers that attended Central High School! It was at CHS that Wesley, with the help of his drama teacher, gained the courage to audition for the American Musical and Dramatic Academy in New York City.

Getting his acceptance letter to AMDA was one of the best days of his life, but there was one minor issue. How was he going to get there? He spoke to his father, and he agreed to drive Wesley to NYC if he came home and painted the house that summer. Little did Wesley realize that his father driving him to NYC meant he would be doing it his giant 18-wheeler truck. So I guess you could say Wesley’s road to marriage equality was in a big rig, listening to his father’s favorite 8 track tape, Convoy!

My journey to NYC was not quite as colorful as Wesley’s, but pretty momentous, just the same.

Growing up in super conservative Texas, in a very religious household, coming out of the closet was something that never even seemed an option. As I moved through my adolescent and teenage years, I knew I wasn’t like my straight friends, but I just could not admit to myself that I was gay. I enjoyed childhood and had lots of friends. I guess you would say I was popular. In high school, I was on the gymnastics team, I was Senior Class President, I was an honor student, but I never had a girlfriend.

After graduating from high school, I headed to college about 3 hours away from home at Texas A&M University. I ended up studying architecture and graduated in 1988. But something happened as I started my junior year: I found out that I had a decent singing voice. I decided to audition for a small theater production at the college. I got the part, and was given a small singing part. That’s all it took. I was bitten by the bug…and bitten hard. I continued to do shows, and was quickly being cast as the lead in the mainstage productions.

It was during this amazing period of my life that I became to understand who I was, and that it was okay that I was gay. I came out to a close friend, and suddenly the huge weight that had rested on my shoulders for years was lifted. I found clarity in my life that had been missing all those years, without me even knowing it. I decided I needed to follow this new passion to perform. I auditioned for AMDA and was accepted, and even granted a scholarship. I was comfortably out of the closet and heading to New York City. My life was about change forever.

That brief summer before I moved to the Big Apple, I considered telling my parents that I was gay. But I just felt they weren’t ready, that coupled with the fact that I was leaving home in a big way.

Both Wesley and I believe that everything we’ve ever done in our lives were just steps on our way to finding one another.

And that was about to happen on October 8, 1989.

Destiny is Fulfilled

During orientation week, AMDA separated us into two groups – one group of students were those who had college degrees before AMDA, and the other group were kids right out of high school. Wesley and I were obviously placed into separate groups, so our paths still did not cross. But as destiny would have it, one of Wesley’s roommates was in my group, and not trying to sound boastful, he had a little bit of a crush on me – which came in handy for a future purpose (I bet you’ll never guess where that little bit of foreshadowing will lead).

One of the activities planned for orientation week was going to see a Broadway show. AMDA provided all new students with complimentary tickets to a hot new show called Lend Me a Tenor. I was sitting with a group of students I became friendly with that lived in my apartment building on the Upper West Side called the Beacon. Wesley just happened to be sitting a few rows over.

Now, the next few occurrences are from Wesley’s recollection because I had no idea what was happening. Before the theater lights went dark, Wesley looked down a few rows and spotted me. Now, it was the late 80s, and being super tan was still very popular, and I had just spent the summer, poolside, in Texas…I was very dark. Wesley likes to re-tell the spotting of the white cardigan I was wearing, along with a gold necklace, which contrasted with my dark skin. He was immediately interested.

What ensued was probably even more comical than the hilarious farce that was about to take place on stage. Wesley decided to try and get my attention by walking by in the aisle that was directly in front of me. Unfortunately, I never noticed…I was too busy chatting with my new friends. Claiming he had bladder issues from too much coffee, he walked back and forth in that aisle at least 20 times before the show and during intermission. With no luck.

It wasn’t until after the show, out in front of the theater, that I looked over from the group of friends I apparently was chatting incessantly with, and spotted the most gorgeous person I had seen since arriving in NYC….seriously…he was jaw-dropping handsome.

Well, this is when destiny kicked into full gear – I noticed the person he was idly chatting with was the guy who had a crush on me. I know it was a terrible thing to do, but I took full advantage of the situation. I immediately walked up to them and said hello. Wesley, trying to be as coy as possible, offered a very cool, “Hey” from behind his ‘Risky Business’ sunglasses. I exchanged pleasantries with my wanna-be-suitor, and learned that he was roommates with Wesley. I became nervously excited. Wesley tried to remain as James Dean-ish cool as possible, which if you know Wesley now, can be quite comical. After a few minutes of very awkward conversation with his roommate, I said goodbye and returned to my group of friends.

I know people can be very skeptical when talking about love at first sight, or finding your soul mate, but what happened next can only be chalked up to exactly that.

As we were leaving, I was walking down the street in one direction and Wesley in the other direction; we turned around at the exact same moment and looked directly at each other. Wesley lowered his glasses, and we locked eyes – it was truly as if all time had stopped around us. We both knew in that exact instant we were soul mates. Wesley told me later that his roommate had informed him after our brief exchange in front of the theater – he better back-off.  Too late.

Sowing the Seeds of Love

Within a week, we were ‘seeing each other.’ Many of the fellow students at AMDA guessed it was just a matter of time before Kris and Wesley would be last week’s news. But that didn’t happen. A love began to develop that grew stronger and stronger every single day. By the beginning of the second semester we were living together, along with two roommates.

During our last year of AMDA, we moved into our very own tiny apartment in the West Village. Tiny might even be a stretch – you showered in one room and the rest of the bathroom was in another room. Wesley liked to call it ‘European.’ We could have cared less. It was an amazing feeling to have a place of our own – our very first home.

After we graduated from AMDA in 1991, we both began auditioning for shows. We eventually started to work, but none of this work was together, or in the same city. This was not easy, but when we were apart, we talked every day. There were no unlimited calling plans back then, so you could just imagine our phone bills. In hindsight, we both feel our time apart truly did make our love even stronger.

Back in our small apartment in the early 90s, we talked a lot about our future. We both knew we were meant to share our lives, and looked forward to the thought of growing old together. We both came from families that had very strong family values and parents who loved each other very much, so it was only natural for us to discuss marriage.

We began to think about having a wedding ceremony. Of course, the idea of same-sex marriage was never discussed in 1991 (I don’t think the term, same-sex marriage, was even part of society’s vocabulary yet), but the more we talked about it, the more it just felt like it was the right thing to do. We loved the idea of marriage: two human beings committing their union together in front of friends, family and God. Our union was as natural, and as good as any couple in the world. Why shouldn’t we get married? It just seemed natural.

We were struggling actors, so planning a wedding with hardly any money was proving to be very difficult. But as word began to spread about our wedding amongst our friends, we began to hear from people that we didn’t even know wanting to help or donate their services for this groundbreaking event…it was truly amazing. I’m getting choked up just writing about it.

The Gay & Lesbian Community Service Center on 13th street gave us a fantastic room to use for only $2 a head! A wonderful caterer and his wife provided us a fabulous cheese and fruit display, a full buffet with the choice of three entrees and a full bar – all for a $1,000. A woman from Texas provided us with tuxedos for no charge and our dear friend, Wendy, made a three-tiered wedding cake. Last but not least, my parents provided us with some much needed monetary help.

My parents are truly amazing people. I told them I was gay during Christmas of 1991, and instead of asking me to see a psychiatrist, they met with one themselves to help them begin the process of acceptance. I put this acceptance to the test a few months later when I told them we were getting married and needed some help. There was a prolonged pause in the long-distance phone call conversation – all I could think of was it was too soon to do this to them – but when I began to interject, my dad immediately replied and said he was just thinking of the quickest way to get us the money. In a very short time, my mother and father went from uncertain parents of a gay son, to true activists.

We are so blessed with the incredible support and love that comes from my family. I could write several pages of examples of the activism and work they have done throughout the years in the fight for all human rights. My mother says it best, “I think your father was a gay Mexican in another life.”

May 8th, 1992

All the planning, panicking, preparation and worrying that come with your wedding day finally came to an end on May 8th, 1992 when we officially tied the knot in front of 75 of our dearest friends and family.

People still speak of the ceremony today, over 20 years later. There was something very special about that occasion. Because there were no legal, family, or even societal obligations in getting married…it was so clear that the only driving force was love. The kinetic spirit in the room was beyond palpable. All of our guests stood through the entire ceremony – it was as if they all wanted to be as close as possible to this invisible fire that was burning bright.

The Journey Had Just Begun

For the next 20 plus years, we continued to build upon our deep love for each other. We’ve actually worked together for the same company for the last 14 years. Of course, people ask us all the time, how can we stand spending that much time with other? The answer is very simple – we are best friends and still make each other laugh more than anybody else can.

In 2004, we packed up our belongings along with our adorable miniature daschund and moved to suburbia…New Jersey. We were terrified at first. Will the neighbors accept us? Will we be awakened in the middle of the night by a brick going through our window? Well, it turns out New Jersey is just as gay-friendly as NYC, plus we discovered this wonderful, thriving, local community theater five minutes away from us. We were in heaven. We immediately became involved with the theatre and quickly realized what an amazing community to be a part of.

As we began to spend more time at the theatre, we developed more and more lasting friendships. Amongst these friends were a lot of young people. Wesley and I had discussed having children from time to time but it was never in the cards for us, but these kids began to look at us as role models for a loving, committed couple, not just in the gay community, but for any couple, gay or straight.

Young adults seemed to gravitate towards us. We began to take many of them under our wings, and many of these kids referred to us as their newly adopted Dads. We provided these kids moral support, love, often financial assistance, and a safe place to be themselves. We showed the young gay kids that they could have anything they wanted…especially when it comes to a happy marriage.

In 2007, New Jersey legalized civil unions for same-sex couples so we felt it was our obligation to the gay community to be counted as one of those unions, even though we did realize that it was still not equal by any standard.

Through the years, Wesley and I have picketed, marched and fought for the same rights that our straight brothers and sisters are afforded – but as we’ve become older, we came to the realization that the most affective form of activism was just being us. Living our lives as a normal, loving couple has proven to be a very powerful instrument in the fight for equal rights.

Although, attitudes and laws were rapidly changing across the United States about same-sex unions, the thought of us living in a state where we could actually have our union recognized by the government was hard to fathom. The repeal of DOMA proved to be the straw that broke the camel’s back….the camel being the governor of NJ.

Now that our journey to marriage equality is actually law in the Garden State…we are prepared to apply for a marriage license. But now that we are older, mortgages, car payments and building some savings have to take precedent over us investing in a beautiful wedding ceremony and celebration.

Of course, we have always dreamt of one day having a wedding that would celebrate nearly a quarter century of love, and the fact that our very union and commitment to one another help blaze the trail for young gay couples today.

The thought that this dream could actually become a reality is simply incredible.

Once again, we are truly thankful for organizations such as yours for congratulating the GLBT community by rewarding a very lucky couple with their dream wedding. Wesley and I have lived our lives by following one simple rule ‘actions speak louder than words.’

Thank you for doing the same.

UPDATE: A Special Message from Kris and Wesley (regarding Wesley’s 2017 transplant surgery).  AND: Kris and Wesley Are Officially Getting Hitched!  Updated: Kris and Wesley Get Hitched!

With Highest Regards,

Kris Longwell & Wesley Loon

P.S. When my parents and sister heard what you were offering, and that we were entering ourselves, they wanted to add their thoughts about our union. Did I mention how amazing these people are?

Dear Sir/Madam:

The characteristics of a good marriage are not dependent upon the gender of the couple. When love, faithfulness, mutual caring, and a willingness to share both the good times and the challenges of life are as obvious as they are in the union of Kris and Wesley, there should be no room for doubt about that marriage being right. Our entire family joyfully and proudly embraces that union and sees it as a role model for us.

In spite of the fact that we always lived far apart, Kris and Wesley have never allowed that to diminish their involvement in family life. They attended the high school and college graduations of our three children, they played important roles in the wedding of our daughter, and have gone out of their way to join in the celebration of birthdays, anniversaries, and holidays. One of the highlights of those occasions was to take part in Kris and Wesley’s civil union ceremony. It was a wonderful family celebration.

We have the pleasure of introducing Kris and Wesley to many of our friends who continue to hold them in the highest regard. Our pride in being in the same family with them could not be greater and we are excited about what the future holds for them and for our relationship.

Sincerely,

Erin Schrock

Dear Sir/Madam:

I suppose we are stereotypical parents. As soon as our children were born and we knew they were healthy and apparently whole, we began to develop dreams about their future. Some of the important things included in those dreams were continued good health, advanced education, successful careers, and, perhaps most important of all, a happy marriage and another generation of joyful family life. It turns out that we are lucky parents, because that’s just the way it worked out for us, even though there was one wrinkle in the plan that we had to iron out together.

It was the “happy marriage” part that required a little extra attention. Having a husband for Kris was not exactly what we had dreamed. To be honest, that might have derailed the entire dream, but Kris was a master at leading us through the experience and, given time and space, the dream came back into focus and is now a reality. The characters in the dream changed, but the dream remained the same. And in the process we gained a more profound understanding and appreciation for marriage, love, and family. After 20 years together, Kris and Wesley’s marriage continues to be a model for all of us. We feel so very fortunate that, with them, we are able to live out that dream of “another generation of joyful family life.” Parents’ dreams do come true.

Jerry & Maudell Longwell

Kris and Wesley Are Officially (and Legally) Hitched!

January 23, 2013 by Cindy Saav Leave a Comment

THIS POST HAS BEEN UPDATED: KRIS & WESLEY FINALLY GOT LEGALLY MARRIED (27 Years in the Making)…See below for the beginning of the amazing story back in early 2014…actually, read below ‘A Journey A Love’…to see when it all started back in 1989:

JANUARY, 2014

So, an amazing thing has happened…Kris and Wesley are officially getting married!

We are in shock…we just won all-expenses paid wedding for July, 2014! Same-sex marriage was passed into law in the state of New Jersey this past Fall, 2013. With the recent repeal of DOMA (that terrible so-called Defense of Marriage Act), this means we now can have marriage equality on both the state and Federal level. This is huge!

Let me tell you how this all came to be…

We found out about this amazing wedding giveaway contest from a friend. The contest was hosted by Rothweiller Event Design and there were 9 couples who were selected as finalists. To be considered, you were asked to submit your ‘story.’ Danielle Rothweiller, owner of Rothweiller Event Design, along with 11 vendors, including the beautiful Wilshire Grand Hotel in beautiful West Orange, NJ – all read each couple’s story; they viewed a brief video that each couple was also ask to submit…and then each vendor voted on who they felt should win the amazing prize.

On January 9th, at the Wilshire Grand Hotel, the winning couple was announced. And Wesley and I won! We are beyond excited and now preparing for one of the biggest events of 2014! We are submitting our story to Ellen, plus a few reality shows…big things are coming in 2014!!

Here is the story of Kris and Wesley that we submitted…

Kris and Wesley: A Journey of Love

Our Story

Now, check out the highlights from the unforgettable day!

Click here, or the image below,  for wedding highlights

Kris and Wesley Wedding Entrance K

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Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

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