It hasn’t exactly been crockpot weather – but I had a nice little package of local beef braising ribs. I cut them up and loaded them in my mini crockpot, added BBQ sauce, a little red wine, chopped onions and quartered cremini mushrooms.
I added new potatoes after about 3.5 hours, and it was all done in 4 hours (on high).
And then – the leftovers turned into this. I chopped everything up, tossed it in a saucepan with a little white wine, freshly shelled peas and a few cherry tomatoes.
One bowl easy. Included lots of food groups. And was as tasty as it was colourful.
Our mom turns 85 this year and as soon as I posted this, we got in the car to drive to Ontario for a big family BBQ party. All 5 of her children will be there along with assorted significant others, plus 10 grandchildren and 6 great grandchildren!
We can’t wait to celebrate this remarkable woman with her whole family around her – she’s our Friday favourite.
Happy Birthday Mom, MOTW, TT, Alice, Twink – and all the other names you’re lovingly known by!
(Dad and Mom are the top left corner…Mom is holding CJR…she always liked her best…I’m really happy about the whole thing in the front middle row.)
Family portrait, circa late 1960s.
Her 80th birthday gathering!
Tonight after work, I’m transforming my backyard to an impromptu outdoor yoga class. There are pop up stores…why not pop up yoga? I sent word around so we’ll see who shows up.
My long-time yoga teacher and friend is taking a break from teaching but she’s in town and popping over to teach a class as the work day winds down. I know it will be my Friday favourite.
If nobody else can make it, I just might get a private class.
I love shortbread. I’m not fussy. It can be plain, with nuts or as the crust for a gooey fruit topping.
And as if someone can read my mind, a recipe appeared in my inbox this week for sugared shortbread.
I didn’t have rice flour in the house or I would have made the shortbread as soon as I read the recipe. I contemplated making my own rice flour in the food processor but I only had brown rice and wasn’t sure how that would taste. So I did what people who can delay their gratification do and added it to my grocery list.
What I like about this recipe, besides the obvious fact that it produces shortbread, is that you melt the butter and just pour it in the bowl with the dry ingredients. It was really quick to throw together and the shortbread was delicious! Here’s the recipe:
- 240 grams all-purpose flour (2 cups)
- 36 grams rice flour (1/4 cup)
- 62 grams sugar (1/4 cup), more as needed
- 2 grams fine sea salt (1/2 teaspoon)
- 16 tablespoons unsalted butter (1 cup), melted and cooled
Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper. In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.
Tis the season for a lot of fresh local produce…and I just keep looking for more things to preserve. It’s so satisfying – in a whole different way than cooking a meal – to make something that I can eat or share all year long.
Maybe I should have been born before refrigeration.
This week it’s been more raspberry jam. Bread and butter pickles. And zucchini relish – which I don’t even like but am so happy to make it on request for someone else. I’m waiting for some fresh apricots to ripen a little more to make them into jam.
I’m slowly getting the tools I should have had all along to avoid hot water bath burns and the inevitable cursing when I try and remove a mason jar with simple tongs.
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It took me a total of about 30 minutes to make these two jars of pickled onions and cucumbers. The only ingredient I didn’t have was the coriander seeds but a quick stop at Ed Hyder’s Mediterranean Marketplace solved that problem. (If your travels take you to Worcester MA, stop at Ed Hyder’s!)
The brine was simple: 1 cup white vinegar, 1 cup water, 3 tablespoons sugar, 1 tablespoon kosher salt and 1 teaspoon whole black peppercorns.
Bring the mixture to a boil.
For the red onions: Combine 2 medium red onions cut in thin wedges, 1 teaspoon coriander and 1/2 tsp crushed red pepper in a 1 qt mason jar. Pour the hot brine into the jar to fill it and screw the lid on and let cool. Store in the frig for up to 1 month.
For the cucumbers: Slice 2 unpeeled cucumbers into 1/4″ rounds, combine with fresh dill and 3 cloves of sliced garlic in a 1 qt mason jar. Add the hot brine, seal and store.
I served the pickles and onions with just about every meal this weekend and loved the tangy taste of summer!