I Love You But You’re Bringing Me Down: Beef Stew, Buttered Cabbage

23 Apr

I don’t want to waste a lot of time or words on this one. I made it back in February when it was freezing and it was quite good, but not earth shatteringly delicious, and nowhere near as good as the Beef Daube.

It photographed poorly and frankly, it’s springtime now and I don’t even want to think about braised meat until next year.

Served it with Buttered Cabbage, a pretty great vegetable dish that basically consists of butter, cabbage, salt and pepper. But again, it’s such a wintery dish that looking at it now is bumming me out.

If anyone needs me, I’ll be eating an enormous salad.

Comments 3 Comments
Categories Uncategorized
Author Ben

Trackbacks and Pingbacks

Inspiration From Nature - January 2, 2012
Trackback Link…

[…]Here are some of the sites we recommend for our visitors[…]…
Free webdesigns - January 13, 2012
Free webdesigns…

I found this really amazing post today…
information about reverse mortgages - January 17, 2012
Sources…

[…]check below, are some totally unrelated websites to ours, however, they are most trustworthy sources that we use[…]……

You must be logged in to post a comment.

Featured Posts

Things We Ate In Italy

Dusting off the ol’ blog to write about some things that I ate in Florence and around Tuscany last month. Or, 2 months ago. July 16th-20th, 2014. Michael and I were there for about 5 days at the end of July. Below are some of the highlights. Bear with me, because this is kind of long, and it’s kind of also the travel journal I was too lazy to keep up with while we were on the road.
Pernil on the Grill

Pernil takes a long time but it’s so, so worth it.
Cocktail Hour: Rhubarb Syrup

Make this simple syrup out of rhubarb for cocktails, mocktails, lemonade, whatever.
Ramp Fever: Scrambled Eggs with Ramps

What do you do with ramps? As little as possible.
Other Books: The New Basics

I received a press copy of How to Cook Everything: The Basics weeks ago, and I meant to write about it right away. But I found myself stymied. Because I think that what Bittman and his team may have unleashed upon us here is a book so good that it could replace the full edition. […]