Use what we have: short ribs and afternoon.

Inspired by this recipe Meredith hipped me to, I busted out the crock pot and added:

** locally humanely raised beef short ribs (a pound and a half?)
** about a cup of tamari
** some Thai style chile sauce
** about 3/4 cup of brown sugar
** a cut up onion
** one peeled and seeded butternut squash, cut into chunks (a gift from Matt & Deanna's fall / winter garden, added as nearly an afterthought, remember that really good Thai Pork Stew recipe Nibal passed on to the mamas and we loved so much)
** 3 smallish CSA carrots
** a bunch of broken pieces of garlic scape, fresh from Rachel's garden and given me just this morning
** a handful of small yellow, orange and red sweet peppers (no jalapenos on hand)


And the crock is on high. Maybe it'll all be ready for supper by 7 or so. Or it can be eaten tomorrow. With rice, I'm thinking. And maybe some sugar snaps, lightly steamed. I'll garnish with some peanuts and some cilantro, and perhaps a wedge of lemon.



I'm still terribly awfully tired. No nap for me, or the boy. Either we'll go lay down now for a shortie, or just head to the pool for a refreshing dip and perhaps a visit with some friends.