What are you up to this weekend?
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We're 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 step-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 have 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 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
Slow Cooked Short Rib and Tomato Ragout
- 1 Tbsp olive oil
- 4 (6 oz) bone-in short ribs, trimmed
- fine grain sea salt + freshly ground black pepper
- 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 whole tomatoes (or diced tomatoes)
- 12 oz 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 strong 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 7 ½ 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, topped with parsley and grated Parmesan