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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Eating Right
Last Saturday we had Amber and Samantha over for dinner. When we had gone to their wedding in September we had said how we had to have them over. Two months later we finally found a date that worked. I have known Amber since the teen center when she was 15. I think I hired her for her first job. And I am lucky to still have her in my life after seven years. And be able to legally serve her alcohol. They came over and saw the kids for bit before they went to bed. We served them Pear and Brie Quesadillas with Lime-Honey Dipping Sauce while we put the kids down. Then we had Hoppin' John with some nice fresh crusty bread. Jeff and them shared a bottle of the Trimbach Pinot while I popped open some sparkling cider. It's lame but I was trying to be festive too. For dessert we made a very non-Cookinglight recipe. Peanut Butter-Toffee Turtle Cookies with scoops of vanilla ice cream. Those cookies are the devil. We will definitely be making them again. I sent them home with a bottle of Trimbach since they liked it so much and we keep a stash. It's nice to have grownup dinner parties. And Jeff and I love to cook for people. The next night I wasn't very hungry so I made more quesadillas and polished off the dipping sauce.
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