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
Yesterday evening, Jamey and I grabbed the golf clubs and headed for the driving range. It’s something I’ve been aching to do for several months now, and for some reason it always gets put on hold due to inclement weather, being too tired, going out to eat instead, and other excuses/diversions.
This time, it was a nice little after work excuse to stretch the muscles and blow off steam.
We came home to the sous vide that as of last night had only been stewing for 48 hours. (More on that after tonight’s dinner!) The rest of our fridge was full of frozen chicken, other frozen things, broccoli, homemade salsa, and miscellaneous condiments. Two things I noticed were Palmetto cheese and tomatoes.
The Palmetto Cheese in all its spreadable glory.
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.
It’s funny: even if we take a few days off from the blog, Jamey and I still spend so many conversations planning future posts. “Oh, take a picture! That’d be a good blog post!” and “Should we make this? We could blog about it…would probably be popular with the readers,” etc. are two of many topics we throw around. We truly are devoted to all of you, dear readers.
I did start a new job at the end of last week, which explains where I’ve been. And can you believe it? Jamey is finally back in town!
To start the weekend off right, Jamey and I went to our favorite nearby Greek restaurant and ordered this:
The Super Steve/Sam whoever Special. So glad we have leftovers right about now.
Jamey suggested I take a picture before we dig in, but $18.99 for this whole stinkin’ thing? You better believe we split that delicious puppy with two side salads and an extra helping of Greek potatoes. The shrimp are my favorite part, so Jamey in all his thoughtfulness began to brainstorm how we can recreate the shrimp Jamey&Claire-style. (We’re thinking this seasoning might do the trick, which is what we use to give our Greek burgers an awesome kick. Now to figure out how they sauté those shrimp to get them just right…) Continue reading
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!
I am fortunate to have lived my life (so far) with very few enemies. There are people I haven’t liked, and there are occasions that I have had an awfully awkward time due to the avoidance of certain someones, but no one has been a mortal enemy who I have sworn an oath against for life.
I fear that this all has now changed.
Only a bottle of ketchup, you say? Oh, but what evils lie within.
Well, I do have a problem with all our experimental cooking: leftovers, or lack thereof.
Our corned beef and cabbage leftovers from Saturday night.