To be really fair, he hates my blog too. Don’t take it personally. He also hates cell phones but married a woman who has a deep and committed relationship with one.

I think he is just old fashioned. What makes him hot can also make him exasperating. The man carries handkerchiefs. Totally hot.

He smokes Dunhills and sports a beautiful loden coat his father bought him when they lived in Vienna. Hot. But then…he smokes Dunhills and is going to die of lung cancer. ONE day. He won’t buy a new coat so I eventually had to spend the better part of a week tracking the buttons down in the fashion district (at a price I could afford) and getting these new ones sewed on…exasperating. Did I mention…he doesn’t have a cell phone?!?!?!

So, why am I writing this? He describes blogs as, ideally, the everyman’s chance at literary greatness but in reality, a magnificent lot of navel gazing…and there is a lot of fuzz, people!

Defiance really. That is why I’m writing it.

Nah, not really. I just think it will be fun and well, as my husband puts it, girls just want to have some. Fun that is. Maybe I can put a different light on the very played out topic of motherhood. Maybe I can channel some of the frustrated creative juices. Maybe I can finally learn to FOLLOW a recipe by creating a few of my own.

Speaking of recipes, here’s a little ditty I made up a few weeks past. I consulted about 5 different recipes…the only one that might remotely be copyrighted was Giada DiLaurentis’s…she made a braised short rib over pasta thingy. Looked good but really just gave me the nudge to develop my own.

Braised Beef Short rib

3 pieces of boneless beef short rib (1.5 pounds)
1/2 medium onion chopped roughly (this whole recipe is rough:)
3 garlic cloves (because I said so) crushed
1/2 a bottle of a red wine (I used a really nice Cotes du Rhone)
1/4 cup of white wine
2 tbsp of port
1 small can of beef broth
1-16 oz. can of crushed tomatoes
2 bay leaves
pinch of fennel seeds
pinch of crushed red pepper flakes
3 leaves of fresh sage chopped
2 tbsp. flour

dredge the beef in flour and brown. Pull the meat out and to the side and put in onion, garlic and spices/herbs and saute. Add meat back in and add all liquids. Make sure the beef is covered at least by a 1/4 inch of liquid. Now you just simmer this for 3 ish hours and you serve.

Notes: I served with polenta and sauteed broccoli rabe. The rabe provided this kick…it was a great balance with the complex yet comforting beef. Serve with the other half of your red wine…buy some good stuff. Please:).

Home Spice Sleepin’

March 30, 2008

This morning we took Arthur to our bed when the “eye rub I’m so tired” routine started. Both of us rubbed his tummy and we took turns keeping the constant “shhhhhh” sound going. Took him from screaming squirming teeming mass of tired baby to soothed sleeping bebe in 1 minute and maybe 30 seconds.

AND SO NOW the baby is asleep…what should we do with with the possible hour but probable 45 minutes we have to accomplish SOMETHING. Sleep is certainly one option but parents have not had breakfast yet, even though baby has had TWO!

Head to the kitchen and stare at space. What the heck do I have besides 4 chicken sausages (which rule…they have apple and tarragon in them and I think I taste a hint of maple syrup and chardonnay.)? Then I spot the bag of Idaho’s:

(For the girl who’s never made) HOME FRIES (before):

4 peeled potatoes chopped into that home fry shape and boiled to mostly tender
1 tbsp. olive oil
2 tbsp. butter (hold one to the side)
chopped onion (1/2 of a medium should do it)
4 slices of roasted red pepper chopped
1 tsp. stone ground mustard
2 fresh sage leaves chopped
3 dashes of cayenne pepper
1 or 2 twists of ground red pepper
salt (I like sea) and pepper

Warm over medium heat the olive oil and butter, add chopped onions and red pepper for 1 minute and then add spices and herb. Saute for 1 minute and add potatoes. You may need to add a little moisture to keep this from sticking…a dash of water worked for me and did not affect the texture of the potatoes adversely. 2 more minutes in add the mustard and the other bit of butter. Let the potatoes get a browned side to some and then take off heat (use your good judgment). Enjoy with favorite breakfast meat or, if you aren’t living in my house, an egg is fine.

I’ve eaten a lot of home fries but I’ve never looked at a recipe or tried to make these before…just made this stuff up, as per usual.

I’ll never order Home Fries from a diner again.

Figures

March 28, 2008

 

Quiz results:
 
Which Greek Goddess are YOU?! (great pictures)
You scored as a Hestia
You are Hestia goddess of fire and the home.
Hestia
 
100%
Hekate
 
100%
Rhea
 
100%
Demeter
 
84%
Gaia
 
84%
Athena
 
84%
Aphrodite
 
75%
Hera
 
75%
Persephone
 
67%
Artimis
 
67%
Pasiphae
 
50%
Leto
 
50%
Medusa
 
25%
Circe
 
17%

I’m Not That Innocent

March 28, 2008

 Look at this child. Happy, engaged…you’d never know he would be capable of such drastic measures as sucking the very life out of our Food and Drink enjoyment…but he does… Lately less but let me tell you, being the center of the universe means never having to apologize to your mother for the fallen chocolate souffle in the oven or that your dad has to act enthusiastic over another pasta and a jar of pesto type meal!

Baby: Priceless (ok…a recent study actually indicates that from birth to age 18 he will cost us approximately 240K but to us, he is most DEFINITELY priceless!)

Baby asleep: 12 straight hours of constant vigilance

Mommie’s cocktail: depends on where you shop, BABY!

The KTB-ird Guion

1 shot of Bombay Sapphire Gin
1 shot of Sweet Italian Vermouth 
1/4 shot of B & B
1 dash of Fee Brother’s Orange Bitters

Stir with ice and strain into cocktail glass. Serve with a 1/4 slice of orange.