What are you up to this weekend? We're ..
(This post may contain affiliate links)
having a quiet weekend. After a busy week of juggling work .. life .. and too many bags of groceries .. it feels so nice to switch gears
A few of the highlights ..
A 4-hour kickboxing fundraiser(!)
Practicing for Puppy 2 graduation. Sit .. down .. stand? No worries. Leave it? Best practiced with walks around campus after a football game. Stay? We're getting better .. as long we don't see a kitty or anything shiny.
Loose-leash walking? Not so much
The days I wake up knowing it will be seventy degrees in November .. I remind myself to savor the minutes. Late this afternoon .. as my mom and I went for a walk around the lake .. I couldn't help but think
Life is so very good
Whatever you're up to .. I hope you're having a good one!
For the weekend .. a few fun links from around the web
Portraits of 50 Year Marriages (they're beautiful) [via Pulptastic]
Because it'll be here before we know it .. Think through Thanksgiving now. Put Your Feet Up Later [via Food52]
So much love and respect for Michelle Obama [via The New York Times]
In case you (like I) .. need more to follow: 8 Cool Instagram Accounts [via Cup of Jo]
How Boeing Builds a 737 in Just Nine Days [via Hiut Denium Co.]
President Obama's Essential Reading List [via Wired]
I'm thinking about starting a Cookbook Club .. it sounds like a lot of fun. I've been reading tips about how to bring a Cookbook Club to life and Why Cookbook Clubs should be the way we entertain [via Food52 and Serious Eats]
Most recent cookbook purchase? The latest by Ina Garten. It'll make you want to peel apples, turn them into a pie, make chicken stock, and marry someone named Jeffrey all at the same time
Marie Forloe's interview with Seth Godin: Stop Waiting for the Right Moment [via Marie Forloe]
How to Lose Weight in 4 Easy Steps (one of my favorite medium pieces) [via Medium]
25 famous women on dealing with anxiety and depression [via NYMag]
Toward the end of August .. a generally hot and sticky month here in Iowa .. I spied a slow-cooker recipe for short ribs, aromatics, and veggies served over the largest fettuccini-style noodles one could get their hands on. Grated Parmesan and parsley to finish
It sounded so good that I made it the next night for dinner
Even though it was ninety degrees out. Even though it seemed like a deep-in-the-winter kind of dish. Even though I'd been to the pool that afternoon. I regretted nothing.
Although it requires a bit of planning when it comes to the cooking time .. putting it together is quick and easy. Short-ribs are a great addition to any incarnation .. because the bones lend incredible flavor as the meat breaks down.
It makes for a really warming .. non-coma-inducing meal. One that'll be on our rotation all winter long.
As it found its way onto the menu this week .. I began to wonder. What is the difference between a ragout and a ragù?
“They’re both saucy, both hearty and both pronounced the same way, but ragù and ragout are not the same things. Let’s break it down: Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella. Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch like polenta or couscous or pasta” ~ Food and Wine
ps: The ragout would be just as great over creamy mashed potatoes as it is over pasta.
~ Adapted from Cooking Light
- 1 Tbsp olive oil
- 4 (6 oz) bone-in short ribs, trimmed
- strong pinch fine grain sea salt, divided
- pinch freshly ground black pepper, divided
- 2 cups finely chopped onion
- ¾ cup finely chopped carrot
- ½ cup finely chopped celery
- 8 garlic cloves, minced
- 1 cup beef stock
- 1 cup red wine (or additional stock or water)
- splash of soy sauce (optional)
- splash of Worcestershire (optional)
- 2 Tbsp tomato paste
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 (28 oz) can unsalted whole tomatoes (or 28 oz diced tomatoes)
- 12 ounces uncooked pappardelle or whole-wheat fettuccine (or the widest fettuccine type noodle you're able to find)
- Heat a large Dutch oven over medium-high heat.
- Add oil; swirl to coat.
- Sprinkle ribs with a pinch each of sea salt and freshly ground black pepper.
- Add the ribs to pan; cook 10 minutes, until they've browned on all sides
- Transfer the ribs to the slow-cooker
- To the dutch oven, add the onion, carrot, celery, and garlic; cook 5 minutes, stirring occasionally.
- Add the beef broth, wine, soy sauce, Worcestershire, tomato paste, basil, oregano, and tomatoes, gently breaking up tomatoes with a spoon.
- Add the tomato mix to the cooker, along with the ribs
- Cover and cook on LOW for 7½ hours
- Remove the ribs and discard the bones. Shred the beef with two forks.
- Add the shredded beef, along with another pinch each of sea salt and freshly ground black pepper back into the slow-cooker.
- Increase the heat to HIGH and cook, covered for 30 minutes
- Cook pasta according to the package directions,.
- Serve beef mixture over pasta, topping with parsley and grated Parmesan
% Protein: 33
% Carbs: 20
% Fat: 8