I was so happy to see the sun yesterday. Even though it was only in the low 20’s, somehow when its that cold and sunny, I think spring is right around the corner. Sadly, we still have ice and snow on the ground, and I think we have some snow in the forecast later this week.
Saturday night I decided to make a pot roast. I chopped the veggies, seasoned and coated the roast in flour, then spent about 20 minutes searing the outside before putting it in the oven to cook for two hours.
It looks good, right? But it tasted like ass. The meat was touch, the gravy was funky, even the oven fries had no taste. I barely ate half before calling it quits. Tony always wonders why I get upset when a meal doesn’t turn out, but I have high expectations of my food, and when it doesn’t work out the way I want to, I naturally get pissed.
Yesterday was a new day though, and our squirrel Lyle is becoming more and more friendly. I swear if I let him, he would eat a peanut out of my hands.
We throw the peanuts on the table on our front deck. We now have about three regular squirrels.
So I am at the back of the house on our computer, when I see Lyle jump into our Weber grill! Once he left, I went to check it out and sure enough, he’s found a hiding spot for his nuts!
Tony and I went out to lunch and then grocery shopping. It’s pretty hilarious if you watched us shop together. Tony takes the basket and walks the aisles, and I am like the energizer bunny going to get ingredients and meeting up with him – but it works for us!
So my main focus was to redeem myself from the previous nights dinner. Our store and beef shanks on sale, so I decided to make my version of osso bucco.
- 2 beef shanks (mine were 1.5 pounds together)
- salt and pepper
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
Heat a large stock pot with the olive oil over medium high heat. Salt and pepper the beef shank and dredge in flour. Sear both sides – about six minutes total. Remove from the pan. Add in the carrots, garlic and tomato past and cook, using a wooden spoon to get the browned bits at the bottom of the pan. Add the wine, and add back in the beef shanks. Pour in the beef broth and reduce the heat to low, and simmer for two hours.
On the side I made creamy polenta – 1 cup of polenta to 4 cups water. Bring the water to a boil, then add the polenta and stir, making sure it doesn’t clump up. Reduce the heat to low, and cook for 30 minutes, stirring every few minutes. Remove from heat, add 1 tablespoon of butter and 1/3 cup shaved Parmesan cheese.
It’s a really inexpensive meat too – each package was only $2.19, and neither of us even ate half of our shank, we could have easily split one. I am going to try to incorporate the leftover meat into a Thai soup later in the week.
This turned out great – the meat was tender, the gravy was delicious. This made A LOT of polenta, but I have an idea for a polenta breakfast cake in my head for later this week – who knows, it might work!
I have to give Chobani a shout out – they sent me a case of their two new flavors, pear and banana. I’ve had the pear one, but not the banana one – I think my boss will love a strawberry banana parfait this week.
I am happy to report that I worked out two of the three days for Lori’s Heart Healthy Weekend. Friday I swam, and Saturday I went to the gym and did a hill climb on the treadmill for 45 minutes – thanks for the motivation to move over the weekend Lori!
Off to put my shit together for the day – are you lucky enough to have today off?
And in case you are wondering what the blog title means, Tony and I always find different ways to say I love you. Yesterday I was in the kitchen and he came in and shouted “I Can’t Quit You!” and then just left the room – I laughed so hard! I can’t quit you either Tony!
Make it a great day!