Continuing to 'embrace autumn', today I'm posting about cooking with a little mention of art. Here's a photo of my dining room table with the recipe for me to type out. My oil paintings in-progress are on the distant wall's chair rail.
|Recipe, Apples, Art|
We have art everywhere right now as
I'm getting ready for my show October 5th.
Beef and Carrot Ragu is kid-friendly and delicious and already in the slow cooker for tonight's dinner.
What a relief it is on the days when dinner is a no brainer.
|For the Compost|
I used roma tomatoes from the garden
but threw in a small heirloom because it looked
lonely in the bowl after the romas left.
BEEF AND CARROT RAGU
1 to 1 1/4 lbs boneless beef short ribs
salt and ground black pepper
10 (!) cloves of garlic
8 oz peeled fresh baby carrots, chopped
1 lb chopped roma tomatoes
6 oz can tomato paste
1/2 cup red wine
pappardelle noodles or something you have on hand
Place salted and peppered ribs in slow cooker.
Smash garlic and place on ribs.
Add tomato paste and wine, carrots and chopped tomatoes.
Cook on high for 3-4 hours or on low for 6-8 hours.
Stir, shred, mash up the carrots and tomatoes.
Serve over pasta or crusty bread or what-have-you.
|The house already smells good!|