fiberhart

A Family of Foodies

Shannon arrives here tomorrow, and will stay a week- we both leave on Tuesday the 27th, although on different airlines via different routes.

This will be interesting, all of my children are excellent chefs (or foodies, as we call them)- and we will be making a feast to celebrate Sean's birthday this weekend. Me, I just plan to sit back and enjoy all the goodies.

Last night Sean made a dish I'd never had, and he'd not made before- beef short ribs. I have never been a fan of ribs, too much work and mess, too much fat and gristle, too little reward. However, what we ate last night showed me its is possible to make ribs cooked to my liking. Sean started the ribs late in the morning; after browning the meat and some vegetables, they were doused with broth and wine, and left in the oven all day to bake.

Sean also made a mushroom risotto, and I made a salad. Here he is, nursing the rice to creamy tenderness--



He reduced all the yummy juices some, then served the ribs in all their glory- falling off the bone tender, most of the fat baked away. It was delicious!



We had lots of the juices left over, so I made a beef barley soup this afternoon that was also excellent. Can't wait to see what the rest of the week brings, with my two foodies in the kitchen!