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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
cooking
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Foiled Again

Still in Chicago. Wow it's hot, hazy and humid. But I'm stuck inside all day anyway. The conference goes through tomorrow afternoon and there isn't much free time. I am still debating whether I'll attend the reception/dinner tonight or venture out on my own.

Last night I went to the restaurant that I have been thinking about since I found out I was coming to Chicago. Well really since I ate there for Holly's wedding reception in Nov. 2003. It was only a 2 1/2 block walk from the hotel, perfect location. I had a yummy scallop galette appetizer and that's when the waiter brought the bad news. They were out of the the butternut and acorn squash ravioli with sweet walnut butter. Wah. I was so disappointed that I had a hard time picking something else off of the menu. The asparagus ravioli I ended up with was sadly not enough to fill the void. Wah.

Does anyone out there have a really excellent recipe for squash ravioli? I am willing to make my own. Then I can have it any time I want.

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