Saturday Evening

It’s 60°F and very windy, beautiful weather, and I’m lying on the floor on the verandah, staring at the sky.

I made a beautiful stew today: cubed beef, tons of shitake mushrooms, carrots, spinach, and a healthy dose of curry powder. Took three hours of close supervision but it came out brilliantly.

“Why do you eat such ugly things?” Klara asked once she saw the stew.

4 thoughts on “Saturday Evening”

  1. why “three hours of close supervision” for a stew? Get an instapot. Half an hour and it’s done.
    Get a Breville slo pro and the machine itself will tell you how long you should cook it and what type of high-pressure release you should use and half an hour and it’s done.

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  2. Then get Deb Perelman’s cookbook or just make recipes from her website, https://smittenkitchen.com
    It’s just that after making several of her recipes, you’ll find your fridge full of leftover ricotta, sour cream, buttermilk, yogurt, a half-can of black beans, an almost-full can of pickled jalapenos, half a bag of pearl sugar and the inevitable half-onion. This is not a woman who cooks with only five ingredients per dish. Minimalism in cooking is not her thing, but the recipes are awesome.

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