Why does anyone stick around after death? For many spirits the intentions are well meaning but futile. They cannot help a loved one or make proper apologies or even satisfying goodbyes. But boy do they try!
Clarence’s wife Violet died of cancer, but he kept seeing a woman around the house where she had spent her last months. He didn’t think it was his wife and our expert and writer of Beyond Delicious (link), Mary Ann Winkowski, agreed. People who suffer a long battle with illness are much more likely to let go.
One afternoon, Clarence took the afternoon off of work to discuss what had been going on. Mary Ann confirmed that there was indeed a spirit in his home. The woman peeked at the two from the other room but made no move to come closer. Mary Ann announced she would speak with the woman but before she could, the ghost came rushing towards her.
“I’m coming! I’m coming!” said the plump kind-looking woman.
“Who are you?”
“Oh, I don’t think Clarence would like to know that,” she replied.
“Did you know Clarence?” She replied that she knew both Clarence and his wife.
“Were you and Clarence having an affair?” Mary Ann asked the ghost, happy that the conversation was muted so that Clarence couldn’t hear her accusations.
“Oh no! I wish!” Then Rose told her story. Clarence had dated her first, and then her sister stole him away. Rose never married. She was earth-bound and still pining over her brother-in-law.
“Oh for God’s sake!” exclaimed Clarence, who was annoyed and exasperated at Rose’s attempt to win him back.
Rose understood that she could no longer stay, but she wasn’t going to leave until she could leave behind something much more tangible than herself: her beef stew. She told Mary Ann to ask Clarence about it, to which he easily accredited her with the best stew he’s ever eaten.
“I don’t know what she did to it, but Violet never could get it right,” he admitted.
Rose was happy with this answer and left behind her recipe.
Louisiana Beef Stew
(From Beyond Delicious The Ghost Whisperer’s Cookbook by Mary Ann Winkowski and David Powers)
3 tablespoons flour
1 teaspoon salt
½ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon pepper
½ teaspoon ginger
3 pounds beef chunk, cut into 2-inch cubes
2 tablespoons cooking oil
1 16-ounce can tomatoes
3 medium onions, sliced
1/3 cup red wine vinegar
½ cup molasses
½ cup water
6-8 carrots, cut on diagonal
½ cup raisins
Combine first 6 ingredients and sprinkle over beef cubes. Brown beef in hot oil. Transfer to dutch oven and add tomatoes, onions, vinegar, molasses, and water. Bring to boil, cover, and simmer about 2 hours. Add carrots and raisins, and simmer 30 minutes longer, or until carrots are tender.