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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« Dijon-Lemon Vinaigrette | Main | Sour Cream-Hazelnut Bundt Cake »

Tis The Season

Tired is sleeping until 2:30pm. That was me on Friday. After confirming with my secretary that my schedule was clear, I went back to bed at 8:30am. Fortunately the cold is mostly gone I just need to keep on top of sleep so it doesn't become something worse.
Saturday sports class was cancelled because they have a big fundraiser. We used that time to get our tree. She is a beauty and I love that pine smell. It so worth it to have a real tree. The kids actually decorated it today because we had to get the lights working first. This must be the age where they start to remember holidays because they are beyond excited. While Jeff went to drop off Isabelle I made Keegan his first hot chocolate. Because it was the first I made it with whole milk on the stove and Ghirardelli Double Chocolate mix. True to his heritage that kid loves marshmallows. After we were done with snack we popped in the two loaves of Multigrain Honey Bread that Jeff made while we were all napping. And right now they smell amazing.

Other recipes from this week:
Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese served with a salad of baby greens and Dijon-Lemon Vinaigrette
Black Bean Burrito Bake (vegetarian)
Sausage-and-Egg Casserole
Sour Cream-Hazelnut Bundt Cake (with the new 60th anniv pan!)

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