about
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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« Everything Changes | Main | When I Grow Up »

Slow Down Already

Nutshell: Thursday I took a mental health day and went to lunch and a movie with Erika. Erin was supposed to join us but got into that horrendous car accident.
Friday I wasn't in the office because we had a staff retreat at a lovely little lake.

Master Keegan has a booming social life and fortunately he invites me to come along. Friday night we had dinner at my friend Erica's in Medford and got to visit with our friends in from Texas with their new baby girl. Saturday we were up early and heading down to the Cape to join a friend in from DC recovering from the bar exam. Keegan played with her one year old daughter. We took them to a shallow lake where Keegan had a wonderful time chasing fishies. That night he had his first chilled watermelon soup which he loved. I can't say the same for the risotto and grilled bluefin. The next day we threw around the bocce balls and then took a long walk along the marsh. It was just as I always dreamed it would be with my little boy. Scooping up shells and horseshoe crabs and making all sorts of discoveries. Keegan napped all the way home as we returned to real life. Last year we spent the weekend down there when he was 6 months and we're already planning a return trip for next summer.

PS Mexican cravings still abound despite my attempts to squlech them. Last week I made chicken enchiladas, two batches of orange-avocado salsa and one batch of longhorn caviar.

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