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stoney321First the whine - it's up to you to get the cheese. Man, LJ has just been DEAD for a while. Not a lot of posts beyond twitter updates (which I'll just be frank, I'm not following those things. I 'll read twitter ON twitter) not a lot of spazzy fun times, everything seems to be Srs Bznz. There is NO JOY lately. Yeesh, I post a silly poll and I get all sorts of "well, I'm forgetting you're an idiot on LJ, Stoney, and I'm treating this like academia and will pick apart minutiae about the word "is" and your intended use of said word and GAH. Stop it. This is not that place, y'all, what have you confused me with?! I AM ONLY A FOOL WITH A KEYBOARD. Every now and again I'll do something serious or the like, but this is typically not a place to be taken seriously. (Um, the religion poll was to see if everyone else had a crappy dad that always put their religion before their kid, IT WAS NOT A CONSPIRACY TO CONFUSE.) Hello, I'm self-centered, did you forget? Ahahaha. Ahem.
Also: negativity is ABHORRED here. If you're a glass half-empty type, I don't have much in common with you. There is one exception to this rule, and it's because she is negative in a FUNNY WAY and Liz, I know you are expecting your name here. Lol. Guys, if you added me to your reading list in error, PLEASE TAKE ME OFF FOR YOUR OWN SANITY. I will not be offended, I will not hunt you down and demand you friend me or whatever. It's the INTERNET. And my little corner of the internet is just that: my place to post my opinions on things (and hey! They might differ from yours!) make jokes, laugh at myself, get excited about things, and generally act like an idiot. This is not a community LJ, this is MY LJ. <-- sometimes I think people forget that.
I don't demand that everyone be hilariously genius or something, just don't bitch about what I'm posting on, don't shoot down the happy (like, you shouldn't do that ANYWHERE, nevermind my LJ) don't find fault in me or others and just LIGHTEN UP. Jeeeeeez. I have to do this, like, once a year it seems.
If you are not Whiney McGee of the Feh People, then the previous PSA has nothing to do with you, carry on BEING AWESOME. [Look, Gary's gonna do what Gary WANTS to do.]
HOW ABOUT SOME FALL OFF THE BONE MEATNESS?!
How's that for a dark intro? WHEE! This is the second time I've made this tweaked version, and it's officially my favorite. I took things I liked from a few different recipes and made this one. Start the whole process about 18 hours before you're going to eat them due to the marinade. Cooking time is about 4 hours.
Rhone-Soaked Beef Short Ribs (I used 10, so adjust measurements accordingly)
For the Marinade
1 whole bottle of Rhone red - something good but not expensive (obv.) I used a decent bottle that was 10 bucks.
1 large onion, quartered
4 cloves of garlic, smushed with your knife
10 Beef short ribs (rinsed, but you always rinse your meat, right? RIGHT?)
2 Bay leafs
handful of thyme sprigs (I used a generous handful - I love thyme)
Opt.: can add peppercorns, but check your wine to see if it has a pepper note, omit if so
Put everything but the meat in a pan, bring to a simmer, cool, put everything (including the meat) in a container for soaking. I prefer a big ziplock bag so I can flip everything around and get that flavor on all parts.
For the Meat Browning
Flour for coating
salt, pepper
skillet
big Dutch oven/enameled baking dish - large enough for all of the meat to be in a single layer (I have a 7qt. LeCruset that I use, but a roasting pan could work - it needs a covering.)
6 pieces of bacon
2 C. beef broth
Preheat the oven to 300F.
Fry up the bacon until very crispy, drain on paper towels. Leave bacon fat in skillet. Remove the meat from the marinade (which you will reuse) and generously salt and pepper all sides. Coat all sides in flour and in small batches, brown all sides in the bacon fat. (Holy yum.) When each piece is browned (about 2 -3 min. per side) remove and place in the dutch oven/roasting dish. When all pieces are finished, drain off the fat but leave the crispy bits. Add the marinade and broth to the skillet and bring to a boil, whisking in the crispy bits to the marinade. Add the bacon from earlier, all nicely crumbled. Well, the bits you didn't eat already. I'll give you permission to crumble in three pieces and eat three pieces, that seems fair.
Pour over the short ribs.
Cover and put in the oven, set the timer for 3 hours. Go live your life, but only for 3 hours. You may not get your groove back in that time, but you could maybe get a massage, I don't want to judge your life.
For Ze Grand Finale
button mushrooms, as much as you like. I use 1 lb. for 10 short ribs.
a baking sheet lined with foil, additional foil to cover.
After 3 hours, the meat should be falling off the bone. Pull the dish from the oven, turn off the oven, but leave the door cracked. Remove with tongs the ribs (carefully! That meat really wants to slide off the bone) and put on the sheet. Sprinkle the mushrooms over the top, cover with the foil, and slip back into the TURNED OFF OVEN for the next step. The steam will rest the meat and cook the 'shrooms, you see.
Put your baking dish with the marinade over medium to medium high heat and bring the sauce to a boil. Scrape the bottom with a spatula or whisk to incorporate the crispy bits into the sauce. Reduce by almost 2/3 so that it's thick, almost to the point of being syrupy. Taste to see if it needs any more salt and pepper. Probably not.
Remove the ribs and mushrooms to a serving platter (or hey, right on your baking sheet, if you a) have one with sides and b) hate dishes) and pour the thick, deeply colored, highly aromatic sauce over them and serve.
OH MY GOD THIS IS SO DELICIOUS. And even though it's a lot of steps, it's not really difficult, just a little work in the beginning. It's so worth it, though.
Okay, I have to get my voice all peppy for an audition (voice over) and finish cleaning the back part of the house. Yesterday I LITERALLY scrubbed the master bath down with a toothbrush. It was just... Well, the Mr. was home for a month and it got nasty. He's used to living in hotels during the week, you see. >:( Also, I have a system for watching Hoarders, and that's a part of it. I HAVE ISSUES, I HAVE NEVER DENIED THIS Lol.
OH! Last bit and I'll shut my yap, I am finally getting started on my Halloween costume this year (new folks - um, I get a little carried away) and it's going to be AMAZING. If you are horror/gore averse, don't google this. NO, REALLY. I'm going as The Woman [the deformed geisha] from Masters of Horror: Imprint. My buddy the sculptor is going to help me make... Little Sister. WHEE!! Nightmare is coming to my block this year, wheedle deedle dee!
Also: negativity is ABHORRED here. If you're a glass half-empty type, I don't have much in common with you. There is one exception to this rule, and it's because she is negative in a FUNNY WAY and Liz, I know you are expecting your name here. Lol. Guys, if you added me to your reading list in error, PLEASE TAKE ME OFF FOR YOUR OWN SANITY. I will not be offended, I will not hunt you down and demand you friend me or whatever. It's the INTERNET. And my little corner of the internet is just that: my place to post my opinions on things (and hey! They might differ from yours!) make jokes, laugh at myself, get excited about things, and generally act like an idiot. This is not a community LJ, this is MY LJ. <-- sometimes I think people forget that.
I don't demand that everyone be hilariously genius or something, just don't bitch about what I'm posting on, don't shoot down the happy (like, you shouldn't do that ANYWHERE, nevermind my LJ) don't find fault in me or others and just LIGHTEN UP. Jeeeeeez. I have to do this, like, once a year it seems.
If you are not Whiney McGee of the Feh People, then the previous PSA has nothing to do with you, carry on BEING AWESOME. [Look, Gary's gonna do what Gary WANTS to do.]
HOW ABOUT SOME FALL OFF THE BONE MEATNESS?!
How's that for a dark intro? WHEE! This is the second time I've made this tweaked version, and it's officially my favorite. I took things I liked from a few different recipes and made this one. Start the whole process about 18 hours before you're going to eat them due to the marinade. Cooking time is about 4 hours.
Rhone-Soaked Beef Short Ribs (I used 10, so adjust measurements accordingly)
For the Marinade
1 whole bottle of Rhone red - something good but not expensive (obv.) I used a decent bottle that was 10 bucks.
1 large onion, quartered
4 cloves of garlic, smushed with your knife
10 Beef short ribs (rinsed, but you always rinse your meat, right? RIGHT?)
2 Bay leafs
handful of thyme sprigs (I used a generous handful - I love thyme)
Opt.: can add peppercorns, but check your wine to see if it has a pepper note, omit if so
Put everything but the meat in a pan, bring to a simmer, cool, put everything (including the meat) in a container for soaking. I prefer a big ziplock bag so I can flip everything around and get that flavor on all parts.
For the Meat Browning
Flour for coating
salt, pepper
skillet
big Dutch oven/enameled baking dish - large enough for all of the meat to be in a single layer (I have a 7qt. LeCruset that I use, but a roasting pan could work - it needs a covering.)
6 pieces of bacon
2 C. beef broth
Preheat the oven to 300F.
Fry up the bacon until very crispy, drain on paper towels. Leave bacon fat in skillet. Remove the meat from the marinade (which you will reuse) and generously salt and pepper all sides. Coat all sides in flour and in small batches, brown all sides in the bacon fat. (Holy yum.) When each piece is browned (about 2 -3 min. per side) remove and place in the dutch oven/roasting dish. When all pieces are finished, drain off the fat but leave the crispy bits. Add the marinade and broth to the skillet and bring to a boil, whisking in the crispy bits to the marinade. Add the bacon from earlier, all nicely crumbled. Well, the bits you didn't eat already. I'll give you permission to crumble in three pieces and eat three pieces, that seems fair.
Pour over the short ribs.
Cover and put in the oven, set the timer for 3 hours. Go live your life, but only for 3 hours. You may not get your groove back in that time, but you could maybe get a massage, I don't want to judge your life.
For Ze Grand Finale
button mushrooms, as much as you like. I use 1 lb. for 10 short ribs.
a baking sheet lined with foil, additional foil to cover.
After 3 hours, the meat should be falling off the bone. Pull the dish from the oven, turn off the oven, but leave the door cracked. Remove with tongs the ribs (carefully! That meat really wants to slide off the bone) and put on the sheet. Sprinkle the mushrooms over the top, cover with the foil, and slip back into the TURNED OFF OVEN for the next step. The steam will rest the meat and cook the 'shrooms, you see.
Put your baking dish with the marinade over medium to medium high heat and bring the sauce to a boil. Scrape the bottom with a spatula or whisk to incorporate the crispy bits into the sauce. Reduce by almost 2/3 so that it's thick, almost to the point of being syrupy. Taste to see if it needs any more salt and pepper. Probably not.
Remove the ribs and mushrooms to a serving platter (or hey, right on your baking sheet, if you a) have one with sides and b) hate dishes) and pour the thick, deeply colored, highly aromatic sauce over them and serve.
OH MY GOD THIS IS SO DELICIOUS. And even though it's a lot of steps, it's not really difficult, just a little work in the beginning. It's so worth it, though.
Okay, I have to get my voice all peppy for an audition (voice over) and finish cleaning the back part of the house. Yesterday I LITERALLY scrubbed the master bath down with a toothbrush. It was just... Well, the Mr. was home for a month and it got nasty. He's used to living in hotels during the week, you see. >:( Also, I have a system for watching Hoarders, and that's a part of it. I HAVE ISSUES, I HAVE NEVER DENIED THIS Lol.
OH! Last bit and I'll shut my yap, I am finally getting started on my Halloween costume this year (new folks - um, I get a little carried away) and it's going to be AMAZING. If you are horror/gore averse, don't google this. NO, REALLY. I'm going as The Woman [the deformed geisha] from Masters of Horror: Imprint. My buddy the sculptor is going to help me make... Little Sister. WHEE!! Nightmare is coming to my block this year, wheedle deedle dee!
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no subject
Date: 2010-10-12 02:29 pm (UTC)no subject
Date: 2010-10-12 02:32 pm (UTC)OMG, those RIBS! I'm totally saving this recipe for whem I'm not on this ridiculous diet I'm currently on, because DAYUM, they sounds delish.
My husand also travels frequently, and I'm like, do you leave your hotel room in this much of a mess? Because you REALLY don't need to make Houskeeping's job as difficult as possible.
no subject
Date: 2010-10-12 02:39 pm (UTC)Gleh.
no subject
Date: 2010-10-12 02:40 pm (UTC)They are crazy delicious, I won't lie. They are Christmas[Holiday of your choice] Dinner good.
What is it with those boys and housekeeping? TELL YOU WHAT, HONEY. YOU CALL AND MAKE APPOINTMENTS AND FIND A GOOD HOUSEKEEPER AND PAY FOR IT. Or you know, pick up your damn socks and all of your receipts and... (Ha.)
no subject
Date: 2010-10-12 02:44 pm (UTC)Have to admit there are some days that your comments lift my spirits. I can almost always depend on you to have something funny/sarcastic/thought provoking to say. I may not comment very often, but I usually agree.
We will get pics of the halloween costume, right?
no subject
Date: 2010-10-12 02:44 pm (UTC)no subject
Date: 2010-10-12 02:46 pm (UTC)Oh, btw, I took inspiration from that squash pasta sauce you posted the other week and totally made my own and it was NOM. So thanks!
no subject
Date: 2010-10-12 02:49 pm (UTC)Aww, you're a sweetheart. I just try to be a half-full person, generally. The opposite type wears me down, is all.
OF COURSE!
no subject
Date: 2010-10-12 02:50 pm (UTC)Any business of yours on the internet is my business, doncha knowno subject
Date: 2010-10-12 02:50 pm (UTC)AND ISN'T THE SQUASH IDEA GREAT? Mmmm, butternut squash would also be fantastic in that. NOM!
no subject
Date: 2010-10-12 02:51 pm (UTC)no subject
Date: 2010-10-12 02:54 pm (UTC)no subject
Date: 2010-10-12 02:55 pm (UTC)no subject
Date: 2010-10-12 03:07 pm (UTC)IDK, this past episode just had me sad - I should post about my Utah/Mormon birthing experiences, though. AND THERE'S MY POST FOR TOMORROW.
<3 <3 <3 (Now go book a massage for yourself, hard workin' mama!)
no subject
Date: 2010-10-12 03:16 pm (UTC)Yay! *claps her hands with joy*
Not to start the discussion early (who am I kidding - I always want to e-mail you immediately upon watching this show), mostly I felt bad for the family at how much stress they all must go through having to stay away from official notice, even when it means risking their lives and those of their children by not going to a hospital. It's one thing to choose a home birth because that's what you want; it's another when you don't feel you have a choice. This lifestyle (*coughprinciplecough*) is hard, yo.
I've come to the conclusion that I really have no problem with polygamy (or polyandry or just a whole mess of people living together being a family) if it didn't come with all of these messed up religious reasons for it. If consenting adults want to have a living/loving arrangement that isn't one man and one woman then as long as they aren't hurting people I don't see why they shouldn't be allowed. Clearly this particular family has some pain around polygamy (especially Meri, and twenty years in that's got to be some deep personal pain), but if they hadn't had religious reasons for it being thrown at them since childhood they perhaps could have made different choices... or the same one, but without so much baggage.
OMG I NEED A MASSAGE SO BADLY; MY BACK IS SERIOUSLY SCREWED UP AND FOR SOME REASON THE MUSELING DOESN'T UNDERSTAND THAT AT TWO HE SHOULD BE SELF-SUFFICIENT AND BE ABLE TO CARRY MY GROCERIES AS WELL. (Though he does carry light groceries and laundry baskets and so forth around here because he wants to do it so badly. What? It's not breaking the law if he's working at home! ;) )
no subject
Date: 2010-10-12 03:18 pm (UTC)Which is all to say that ahahaha, as a Halloween costume, that is inspired.
Also, ribs? Om nom nom.
Date: 2010-10-12 03:33 pm (UTC)OMGOMGOMGOMGOMG. I'm so scared of your costume idea! I'm terrified and amazed. And I wanna see it. Are you gonna post pics?
WARNING - SARCASM AHEAD
Date: 2010-10-12 03:40 pm (UTC)OMG JUST KIDDING - REAL COMMENT BELOW
Your journal makes me laugh more consistently than any other journal on my flist, and I'm glad you're around and people should totally not be killing your buzz.
THE END
no subject
Date: 2010-10-12 03:41 pm (UTC)no subject
Date: 2010-10-12 04:26 pm (UTC)no subject
Date: 2010-10-12 04:37 pm (UTC)also... . I have a phone interview in 20 min and I'm so so so so nervous!
no subject
Date: 2010-10-12 04:45 pm (UTC)I kind of attributed it to almost all my immediate friends having gone to college (I'm taking a semester. Long story D:) but even before the semester began, its been like this. And I used to do birthday posts but I'm never sure if that person is actually still LJ active so I don't anymore :/
That recipe looks numptious, though. (writes it down)
no subject
Date: 2010-10-12 04:48 pm (UTC)Oh, the stress of being found out is probably the #1 stress in that life, honestly. If you've never heard about the '54 raid on Short Creek, there's the reason.
I don't have a problem with polyandry, either. I'm right there with you on the whole religious aspect of it being a problem - that's what teaches exclusionary practices and the idea that it is the ONLY way.
ONE HOUR. YOU DESERVE ONE HOUR for a massage. I'm sure you can force someone to handle dinner/bedtime one night so you can get a massage then come home and slip into a hot tub/your bed and get a decent night's sleep. If you lived by me, I would totally take over duties for you.
no subject
Date: 2010-10-12 04:48 pm (UTC)I CANNOT WAIT TO MAKE THIS COSTUME.
Re: Also, ribs? Om nom nom.
Date: 2010-10-12 04:49 pm (UTC)And tchuh, OF COURSE I WILL POST PICS! See: Narcissism. :D