Tuesday, June 9, 2009

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.


  1. That dish sounds truly delicious. Maybe better the 2nd day, should it not be ready in time for dinner!

    And get some sleep tonight. Sweet dreams...

  2. Thanks, El. I just woke from a really lovely nap (I'm fortunate, I know, that I can afford that luxury.) The house smells soooooooo good. The boy rests still. A big glass of water. A little quiet.