How about a little sous vide recipe for a Thursday pick-up?
This how-to is from several weeks ago, which doesn’t mean the recipe is any less fresh. The way the meat fell off the bone indeed requires us to make this deliciousness again. Here’s how we started:
All for $8.
Short ribs. We paid $8 for the whole pack, and wait until you see what we did with them. Continue reading
Oh, dear. We are behind, aren’t we?
Since starting my new job, blogging has become a full-time activity. And by activity I mean job responsibility, which of course I am totally digging.
So I will try to spend my quiet time in the evenings and early mornings to bring you updates on our lives. I think this is a good goal, and maybe Jamey will throw in a post here and there to fill the void too.
Luckily, I have a recipe for you that’s been on the back burner now a few weeks and is ready for its debut!
I bring you: Chuck Roast in the Sous Vide, Part Deux.
Cuttin' into the chuck.
Guys. The pictures and the videos from this article are officially the highlight of my Friday.
Bunnies. Hopping. Over hurdles.
Why would I want a puppy when I can have a hurdle-hopping hare? Beats me, because this is outstanding.
You have to read the whole article. The video at the end basically sums up how every life challenged should be faced, overcome and hopped.
Jamey got in last night, and today I’m making him an Italian dinner from our Italian Cooking Encyclopedia. I was going to poll you all on what I should cook, but then I realized I wouldn’t have enough time to go to the store and make the dish if I waited for the end-of-day results. Plus, I think Jamey will probably just stuff the ballot box and send it out to everyone so he can have exactly what he wants for dinner – regardless of the public choice! Democracy, my foot (at least in this household).
If it’s a success, you know we’ll take pictures and share with you the glory of our Italian food. If not, well, let’s hope other meals turn out decent this weekend.
Happy Friday, folks!
Love,
Claire
Well, I do have a problem with all our experimental cooking: leftovers, or lack thereof.
Our corned beef and cabbage leftovers from Saturday night.
Jamey & Claire 