Brazil has the largest population in Latin America and ranks fifth in the world. It is currently the fifth largest economy in the world and is home to the Amazon Rainforest and is a popular location for tourism. Most of the 190 million Brazilians live in the south-central area, which includes the cities of Sao Paulo, Rio de Janeiro, and Belo Horizonte. Brazil is the only Portuguese-speaking country in the Americas.

Brazil’s impressive Atlantic Ocean coastline is 4, 655 miles long and it is bordered on the north by Venezuela, Guyana, Suriname and French Guiana. Brazil is bordered by Colombia on the northwest and by Bolivia and Peru in the west. Argentina and Paraguay border Brazil in the southwest while Uruguay borders the south. Brazil, amazingly, borders all South American countries except Ecuador and Chile.

Brazil was given to Portugal as part of the Treaty of Tordesillas in 1494; however the first person to officially claim Brazil for Portugal was Pedro Álvares Cabral. The Portuguese settled Brazil in the 1500’s and it remained a colony for three centuries. The initial settlers were simple people looking to find natural resources to trade. They weren’t as interested in conquering and exploring as the Spanish in other South American colonies. The name Brazil comes from an Amerindian word Brasil, which describes a dark rosewood. This wood became the main export for many years but the exportation of Brasil wood was banned in 1968.

Brazil is rich in natural resources such as iron, tin, aluminum, gold, platinum, copper and coal. Agriculturally rich, Brazil exports coffee, soybeans, wheat, rice, corn, sugarcane, cocoa, citrus and beef. Brazil is culturally rich as well. Many of the European settlers in Brazil intermarried with native Indians and slaves creating a diverse ethnic environment that gives Brazil a vibrant culture to this day.

The food you will discover in Brazil varies from region to region, but the national dish of the country is feijoada. Each Brazilian puts their own touch on this meal, making it their own, making it a perfect national dish for a country with so much diversity.

We could not pass on this dish even though the weather might be too warm for such a hardy meal. It is a very convenient meal and you, like all Brazilians can make feijoada your own by adjusting it to suit your taste. This one dish with many interpretations truly represents one country with many diverse ethnicities.

Feijoada (Found at Celebrate Brazil)
Ingredients

Raw bacon – 3 strips
Onions – 2 small to medium size
Garlic – 3 cloves or you can substitute 1 teaspoon garlic powder
Smoked sausage – 1 pound
Boneless beef – 1 pound
Stewed tomatoes with juice – 14 ounce can
Hot water – 1 cup
Yellow mustard – 1 Tablespoon
Canned black beans with juice – 4 cups
Salt and pepper to taste

Make the stew:

1. Cut the raw bacon strips into large pieces and fry them at medium-high heat setting in a large pot for about 3 minutes. Don’t let them stick to the bottom of the pot.

2. Reduce the heat setting to medium.

3. Dice the onions, peel and chop the garlic, and add both ingredients to the pot with the bacon. Cook until the onions become soft, which is about 3 minutes.

4. Cut the beef and sausage into bite-size pieces and add them to the pot.

5. The meat should be cooked until all sides of the meat are browned.

6. Add the stewed tomatoes and juice, water, mustard, and salt and pepper to your desired taste.

7. Turn the temperature setting down to simmer and cover the pot.

8. Cook the entire stew for about 45 minutes. Stir it often to meld the flavors.

9. Add water if the consistency is too thick for you. Don’t add more than 1/4 cup of water at a time.

10. After the stew has cooked for 45 minutes, add the black beans and juice and stir.

11. Return the cover to the pot and cook for another 10 minutes.

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They come from every walk of life. They represent a multitude of ethnicities. They are the men and women who don’t know what the words “I can’t” or “I quit” mean. They are called Jar Heads, Leatherneck and Devil Dogs. They are United States Marines. They have been described by many, but I think that Rear Admiral Stark’s assessment is about as accurate as they come: “Marines I see as two breeds; Rottweiler or Doberman, because Marines come in two varieties, big and mean or skinny and mean. They’re aggressive on the attack and tenacious on defense. They’ve got really short hair and they always go for the throat.”

“America’s 911 Force”, The United States Marine Corps is who our nation turns to in times of need. Marines are America’s premier expeditionary force, mobilizing with speed on the ground, in the air and by sea. For 236 years Marines have sprung into action, putting themselves in harm’s way, suffering through hardships and adversity because they chose to serve their country. They are bound by the words honor, commitment and integrity, yet it is their ability to overcome the harsh environs of combat and achieve success that truly binds them together.

Today, Thursday, November 10, 2011 is the 236th anniversary of the Marine Corps or, rather, it is the birthday of the United States Marine Corps. It was on November 10, 1775, that the fledgling Naval Committee was directed by Congress to raise two marine battalions. The Continental Marines were founded to conduct ship-to-ship fighting, provide shipboard security and discipline enforcement, and assist in landing forces for the newly established Navy.

The two battalions of Continental Marines officially came to be when Congress issued the first commission to Captain Samuel Nicholas on November 28, 1775. Nicholas’ family was tavern keepers. Some historians suggest that it is most likely Nicholas was using his family tavern, the “Conestoga Waggon” as a recruiting post although the most widely held belief is that the first recruiting post was the Tun Tavern located in Philadelphia.

The Tun Tavern no longer stands, however a small, operating “Tun Tavern”, with a very knowledgeable barkeep is a part of the Marine Corps Museum located in Quantico, VA. This museum is well worth a visit should you be in the vicinity. Extremely well planned and beautifully designed, this museum does justice to and honors the men and women who have served in the United States Marine Corps.

As the wife of a Marine I know the sacrifice every man and woman makes in order to proudly wear the Eagle, Globe and Anchor insignia. For the last 20 years I have had the privilege to see the USMC from a relatively close vantage point. I am humbled by their courage, tenacity and commitment. I honor them for allowing me to go to bed each night, knowing that they are there ready to spring into action to defend me, my family, my fellow Americans.

To all Marines from the youngest to the oldest, to those who are training to become Marines to those who still call themselves Marine, but no longer wear the uniform, from the depths of my heart, I wish you a Happy Birthday!

In honor of the first “recruit center”, the Tun Tavern, I have prepared a colonial era stew that is still popular today. It was probably made with whatever was available given the frugality and limitations of the times, but the basic recipe is the same. It is savory, comforting food that nourishes and warms the body. I can picture it being served in a colonial tavern along with good hearty ale and rustic bread as Samuel Nicholas sat at a table taking the names of the original “Continental Marines”

MULLIGAN STEW (The changes I made are italized.)

½ cup each of diced onions, carrots, celery, and turnip; I use a white turnip as it is a bit sweeter
4 potatoes quartered; I used a variety of fingerlings
Add to 1/8 lb salt pork, Omitted
2 pounds venison, lamb or beef cut in small pieces
2 pints of water
teaspoon salt and ¼ tsp. Pepper
Dumplings to taste, Omitted
Cornstarch, 2 tablespoons

Directions

1. In a Crockpot, turned on high, place the venison, lamb or beef. Move around with a fork and begin heating through as you are dicing the vegetables.

2. Dice the onions, carrots, celery and turnip

3. Add the water to the crock pot and then add the vegetables.

4. Season with salt and pepper

5. Set the Crockpot on low and cook for 6 hours.

6. About an hour before serving add the cornstarch. To do this without lumps remove a ladle of broth, pour into a bowl with the cornstarch and mix vigorously until there are no lumps. Add the mixture into the Crockpot and mix thoroughly.

Note: The dumplings were omitted because I made thick gravy with the cornstarch and served the stew with dinner rolls. If you are making the stew with dumplings I recommend omitting the cornstarch and adding the dumplings in the last 15 minutes before serving.

They come from every walk of life. They represent a multitude of ethnicities. They are the men and women who don’t know what the words “I can’t” or “I quit” mean. They are called Jar Heads, Leatherneck and Devil Dogs. They are United States Marines. They have been described by many, but I think that Rear Admiral Stark’s assessment is about as accurate as they come: “Marines I see as two breeds; Rottweiler or Doberman, because Marines come in two varieties, big and mean or skinny and mean. They’re aggressive on the attack and tenacious on defense. They’ve got really short hair and they always go for the throat.”

“America’s 911 Force”, The United States Marine Corps is who our nation turns to in times of need. Marines are America’s premier expeditionary force, mobilizing with speed on the ground, in the air and by sea. For 236 years Marines have sprung into action, putting themselves in harm’s way, suffering through hardships and adversity because they chose to serve their country. They are bound by the words honor, commitment and integrity, yet it is their ability to overcome the harsh environs of combat and achieve success that truly binds them together.

Today, Thursday, November 10, 2011 is the 236th anniversary of the Marine Corps or, rather, it is the birthday of the United States Marine Corps. It was on November 10, 1775, that the fledgling Naval Committee was directed by Congress to raise two marine battalions. The Continental Marines were founded to conduct ship-to-ship fighting, provide shipboard security and discipline enforcement, and assist in landing forces for the newly established Navy.

The two battalions of Continental Marines officially came to be when Congress issued the first commission to Captain Samuel Nicholas on November 28, 1775. Nicholas’ family was tavern keepers. Some historians suggest that it is most likely Nicholas was using his family tavern, the “Conestoga Waggon” as a recruiting post although the most widely held belief is that the first recruiting post was the Tun Tavern located in Philadelphia.

The Tun Tavern no longer stands, however a small, operating “Tun Tavern”, with a very knowledgeable barkeep is a part of the Marine Corps Museum located in Quantico, VA. This museum is well worth a visit should you be in the vicinity. Extremely well planned and beautifully designed, this museum does justice to and honors the men and women who have served in the United States Marine Corps.

As the wife of a Marine I know the sacrifice every man and woman makes in order to proudly wear the Eagle, Globe and Anchor insignia. For the last 20 years I have had the privilege to see the USMC from a relatively close vantage point. I am humbled by their courage, tenacity and commitment. I honor them for allowing me to go to bed each night, knowing that they are there ready to spring into action to defend me, my family, my fellow Americans.

To all Marines from the youngest to the oldest, to those who are training to become Marines to those who still call themselves Marine, but no longer wear the uniform, from the depths of my heart, I wish you a Happy Birthday!

In honor of the first “recruit center”, the Tun Tavern, I have prepared a colonial era stew that is still popular today. It was probably made with whatever was available given the frugality and limitations of the times, but the basic recipe is the same. It is savory, comforting food that nourishes and warms the body. I can picture it being served in a colonial tavern along with good hearty ale and rustic bread as Samuel Nicholas sat at a table taking the names of the original “Continental Marines”

MULLIGAN STEW (The changes I made are italized.)

½ cup each of diced onions, carrots, celery, and turnip; I use a white turnip as it is a bit sweeter
4 potatoes quartered; I used a variety of fingerlings
Add to 1/8 lb salt pork, Omitted
2 pounds venison, lamb or beef cut in small pieces
2 pints of water
teaspoon salt and ¼ tsp. Pepper
Dumplings to taste, Omitted
Cornstarch, 2 tablespoons

Directions

1. In a Crockpot, turned on high, place the venison, lamb or beef. Move around with a fork and begin heating through as you are dicing the vegetables.

2. Dice the onions, carrots, celery and turnip

3. Add the water to the crock pot and then add the vegetables.

4. Season with salt and pepper

5. Set the Crockpot on low and cook for 6 hours.

6. About an hour before serving add the cornstarch. To do this without lumps remove a ladle of broth, pour into a bowl with the cornstarch and mix vigorously until there are no lumps. Add the mixture into the Crockpot and mix thoroughly.

Note: The dumplings were omitted because I made thick gravy with the cornstarch and served the stew with dinner rolls. If you are making the stew with dumplings I recommend omitting the cornstarch and adding the dumplings in the last 15 minutes before serving.