When the weather starts getting colder (I had to wear socks the other morning!) my mind starts to meander over to imaginary pots simmering away on cheery little stoves. The word "braise" begins doing a happy little jig in my head, and my mouth starts watering as I think of meltingly tender chunks of beef in rich brown sauces. I've been a pot-roast girl for a while, but after having some delicious braised short ribs over the past couple of years (at Jardiniere in San Francisco and Martini House in St. Helena) I decided to try my hand at developing my own braised short rib recipe. And what better braising liquid than red wine? A little for the pot, a little for me...it's all good. Personally, I think this is one of the best things I've ever made, so I hope you make it and enjoy. Whether you serve the meat and sauce with noodles, as I have here, or break the meat into smaller chunks and serve it as a stew, it's hearty, delicious, and comforting on a cold night. Recipe here.
Wendy was nice enough to nominate me for a "Nice Matters" award -- which was flattering, and what she wrote in her nomination made my day. I'll pass nominations along to Splatgirl, who is nice enough to share photos of her home and creations which are always inspiring; Lolly, who always has something nice to say, and has created the coolness that is Project Pectrum -- and, if that weren't enough, Socktoberfest; and Anny Purls, whose designs are so cute they make the world a better place. I could go on, but honestly, the knitbloggers and the foodbloggers are a sharing, caring bunch, and I think everyone in my bloglines is pretty darn nice!