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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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Finding Balance

Been some good eatin' at our house this week.

Stir-Fried Chicken Salad (great for the next day too if you pack the chicken separately and then warm and toss it together at lunchtime.)

Blue Cheese and Beef Roll-Ups (fastest prep ever, also great for lunch the next day. Have your butcher cut the meat into strips to make it even easier.)

Blueberry Cheesecake Ice Cream (got to use those fresh picked blueberries! Jeff did all the prep on this one and I got to enjoy the results.)

Taking to Falcon Ridge:
Raspberry-Almond Coffeecake (this should finish off the raspberries we picked and travel well)

Ginger-Peanut Chicken-Salad Wraps (repeat, doubling the recipe and should hold well in a cooler)

White Bean Dip with Rosemary and Sage (this month's issue and says it is good to make ahead to let flavors meld)

I was walking the dogs the other day and thinking that I can't even remember what I used to make for dinner before. I am guessing a lot of processed, unbalanced, high fat and calorie meals.

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