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.
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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These Are A Few Of My Favorite Things

Yesterday was a very good day. I took the afternoon off and spent it with my awesome husband. We went to see The Bourne Ultimatum which definitely should be seen on the big screen (thanks Holly). Afterwards we went to the kitchen store and bought a 6" chef's knife and a 4 "paring knife. You would think that would not take that much time but we spent 30 minutes there. Then we went next store to the gourmet store to use our gift certificate we got from Erika and Jay for Christmas. The store now carries all of the cheeses from the cheese plate at the restaurant we like downtown. I got some of the 5 year aged Holland gouda I love and we also got an individual soft rinded cheese that is their best seller. And then Jeff found the drink I have been craving since I tried it in Dallas in March. They didn't have it at any of the liquor stores we tried but there it was in the back of this store. We picked up Keegan and headed home and later I left for Selfish Mom's. We stayed at the wine bar from 7pm to after 11pm. The fondue, both cheese and chocolate, were delicious. A day filled with my favorite things.
About the knives we needed them anyway because my 10" chef is too big for most of the things we use it for and I don't have a paring knife at all. But the big push to get them now is for Friday. We are doing a couples' cooking class! I am so excited. The school is run by CIA and Johnson & Wales trained chefs, one of whom owns a wonderful restaurant in Manchester. This class is on barbeque techniques and we will be making (and eating!): Pork Ribs with a Memphis-Style Dry Rub, Slow-Smoked Shoulder with a Vinegar Mop, Sweet Sauced Texas Brisket, and Tamarind BBQ Shrimp.

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