Try This! Random Recipe #1

So yesterday, for dinner I concocted this delicious, south of the border inspired main dish, that I thought I'd share. I generally, unless I'm following a specific recipe, wing it when it comes to making food type stuff, so this isn't a modern, exact ingredient deal, but more like the guidelines you might find in an antique cookbook.

I started with beef short ribs, briefly braised in a small amount of canola oil in a large pan, you could use a bit of butter, if you really want to go old school & don't mind the cholesterol. I sprinkled a steak seasoning mix (Kroger brand: salt, pepper, coriander, dill, red pepper, garlic, paprika, for those who want to make something similar or who don't have this brand) onto the meat, while braising. I then added a can of organic tomato sauce & enough water to cover the ribs, a chopped Italian roaster pepper (from my garden), some dried onion & a bit of cinnamon. I brought the mixture to a boil & then turned down the heat to a simmer. Cover & simmer, for about 1 1/2 hours. This makes the meat so tender if falls off the bone (I love this cooking method for beef or chicken. It's great for tacos, tostadas or enchiladas) This infuses the meat with the 'sauce,' along with making it super tender. Pour a bit of the juices over the meat to serve. This would probably also work ok with root vegetables, without the braising or the super long cooking, just chop them into equal size pieces (an inch, or so), cook them long enough to cook through & serve with a bit of the sauce poured over top. You could also add vegetables, while cooking the meat, to make a bit of a stew. Enjoy!

Happy Cinco de Mayo! Independence & more...

Shop news: Working on "Gardening is Not For Wimps!" Shh, don't tell...


So, since today is Cinco de Mayo, kind of a Mexican independence day & I think that independence should be celebrated, I've decided to start out with this as a theme for today! Happy Cinco de Mayo! Here's to independence!
I started my shop as kind of a marker of independence, when I was restructured from my job of over 10 years, last year. I don't think I would have ever started it otherwise. I was working full time & all wrapped up in work. I didn't have much time for anything else & while it had it's points, it was not a creative job, at least not in any traditional sense. Having a creative outlet is very important for me & while I created programs for increasing sales, in one way or another, this was not enough. The people I worked with did not necessarily see me as a creative person & as creativity is a driving force for me, this tore me up inside. I was devastated when I lost my job, I'd been with the company for a very long time & had done a lot for the stores in which I worked, but this gave me the independence to try a different path, one that I might not have tried before. I still have to work a job, in order to pay bills, etc. I have what is supposed to be a part time position, but in reality has been pretty much full time hours. I try not to get too involved, but I miss being more of a part of a store, the challenges of driving sales & marketing in a pre-existing environment, something I did well. I won't get this in the current job, but if I move on in the company, how many hours will that involve? Will that take away from my creative instincts? I struggle with the question of trying for something more at work (this is what's paying the bills right now) & the independence of my own shop, the creativity that making "stuff" involves, telling a story with my objects. Marketing, in this environment, is incredibly challenging. Can I do both? For how long? Part time hours may not be enough for survival, plus there's the less tangible loss of control & lack of creativity that the current job entails. The rewards aren't there yet, in the shop, but a little of me might perish if I don't try. Interesting questions...
In honor of the day, I thought that I would tell you of a delicious discovery I made the other day, while experimenting with a recipe for tamale pie. The recipe was from the back of a package of white corn meal, kind of a more traditional version of a non-traditional dish & it called for hamburger meat, as part of the filling. I decided I would try using chorizo instead & it was amazing! Try it yourself. I drained of most of the fat, but left a little, as this is where a lot of the flavor is & I thought it would be nice absorbed into the corn meal/masa base. I added a bit of sugar to the base, as I like it a bit sweeter, but did not want it too sweet, or necessarily like corn bread. You could use any tamale pie recipe you want & alter it in this way. I liked the more traditional feel of this one. It's great just with a salad/vegetable. Maybe it would make a good Cinco de Mayo celebration meal! A bit of cervesa might be good too, just sayin'
So, celebrate Cinco de Mayo & independence today & have a good one!