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Weekly weigh in
Oct. 16th, 2005 11:20 amKitten weights today and growth in last week.
Slim 400g +25g
Rufina 450g +50g
Woolly Bear 525g +25g
Fat Kitten 700g +125g
Slim 400g +25g
Rufina 450g +50g
Woolly Bear 525g +25g
Fat Kitten 700g +125g
Oct. 16th, 2005
Carnivores only
Oct. 16th, 2005 12:54 pmA critical factor in the ecosystem chez nous is that ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lemur_catta doesn't cook and that, because of classes etc, we often eat at different times. The solution to this problem is to keep the freezer stocked with things that reheat easily and well. Fortunately this fits in well with my preference for cooking in quantity a few times per week rather than have to think of something every day.
The freezer is currently fairly empty so it seemed like a good time to put up a batch of something suitable for the colder weather that is now upon us. I turned to one of my trusty standbys, a daube of beef. This dish is so good and so absurdly easy I thought I'd blog it.
One needs:
About 5 pounds of beef cut into slices (1)
6 ounces or so of bacon, fatback or salt pork cut in small dice
4 medium onions, chopped
6 cloves of garlic, crushed
a bouquet garni (2)
any or all of a cup or so of stoned black olives, some sliced mushrooms, some skinned tomatoes (3)
some diced fresh pork rind (optional) (4)
a litre or so of inexpensive red wine (5)
olive oil, salt and pepper
Method:
Put a layer of olive oil in the bottom of a large flameproof casserole
Scatter the bacon or equivalent over it
Layer the meat, onions, garlic, pork rinds, olives or whatever, seasoning as you go (allowing for due saltiness of olives etc)
Put the casserole over a medium high flame until you can hear the bacon fat starting to run
Add the wine and bring to a boil
Cover and stick in a moderate oven for three hours or so (until the beef is tender)
It really doesn't get much easier. Some people brown the meat and/or onions. I find that this is quite unnecessary and just creates more work.
fn1. I like to use shin for its slightly gelatinous quality but any stewing cut will do.
fn2. You can use whatever herbs take your fancy. I usually use thyme, parsley, bay, a couple of hot red peppers and some strips of orange peel.
fn3. Olives are my favourite. They seem to add an appropriately Mediterranean touch.
fn4. I take the rind of pork that I'm using for, say, a casserole and freeze it until needed.
fn5. Any non toxic red wine will do. I used a Chilean Cabernet today. I recommend buying a 1.5 litre bottle. That way there is some left over for the cook. Actually dry cider is also pretty good too. Some people also add a little brandy or Calvados.
lemur_catta doesn't cook and that, because of classes etc, we often eat at different times. The solution to this problem is to keep the freezer stocked with things that reheat easily and well. Fortunately this fits in well with my preference for cooking in quantity a few times per week rather than have to think of something every day. The freezer is currently fairly empty so it seemed like a good time to put up a batch of something suitable for the colder weather that is now upon us. I turned to one of my trusty standbys, a daube of beef. This dish is so good and so absurdly easy I thought I'd blog it.
One needs:
About 5 pounds of beef cut into slices (1)
6 ounces or so of bacon, fatback or salt pork cut in small dice
4 medium onions, chopped
6 cloves of garlic, crushed
a bouquet garni (2)
any or all of a cup or so of stoned black olives, some sliced mushrooms, some skinned tomatoes (3)
some diced fresh pork rind (optional) (4)
a litre or so of inexpensive red wine (5)
olive oil, salt and pepper
Method:
Put a layer of olive oil in the bottom of a large flameproof casserole
Scatter the bacon or equivalent over it
Layer the meat, onions, garlic, pork rinds, olives or whatever, seasoning as you go (allowing for due saltiness of olives etc)
Put the casserole over a medium high flame until you can hear the bacon fat starting to run
Add the wine and bring to a boil
Cover and stick in a moderate oven for three hours or so (until the beef is tender)
It really doesn't get much easier. Some people brown the meat and/or onions. I find that this is quite unnecessary and just creates more work.
fn1. I like to use shin for its slightly gelatinous quality but any stewing cut will do.
fn2. You can use whatever herbs take your fancy. I usually use thyme, parsley, bay, a couple of hot red peppers and some strips of orange peel.
fn3. Olives are my favourite. They seem to add an appropriately Mediterranean touch.
fn4. I take the rind of pork that I'm using for, say, a casserole and freeze it until needed.
fn5. Any non toxic red wine will do. I used a Chilean Cabernet today. I recommend buying a 1.5 litre bottle. That way there is some left over for the cook. Actually dry cider is also pretty good too. Some people also add a little brandy or Calvados.
Spreading the goodness
Oct. 16th, 2005 04:55 pmvia owlfish:
Sounds like it might be fun.
Here's how this works. Firstly, leave me a comment that you're interested in joining. (Do it!). Secondly, I'll match you up with someone on my friends list. I'll base my decision on what I know about you and your lj-mates from reading yours and everyone else's journals. This also serves as proof that, although I'm not always leaving comments, I do read as many journals as my time allows. Thirdly, you have to go add that person to your friends list. No exceptions! You don't necessarily have to stay friends forever, but give it a month, say.
owlfish:Sounds like it might be fun.
Here's how this works. Firstly, leave me a comment that you're interested in joining. (Do it!). Secondly, I'll match you up with someone on my friends list. I'll base my decision on what I know about you and your lj-mates from reading yours and everyone else's journals. This also serves as proof that, although I'm not always leaving comments, I do read as many journals as my time allows. Thirdly, you have to go add that person to your friends list. No exceptions! You don't necessarily have to stay friends forever, but give it a month, say.