Our son left some of his belongings with a friend from the CIA when he went west. These things finally found their way to our house, via friends whose son is attending the same school, and now we have to send it all to California. His textbooks are full of the stuff we love (including our garlic harvest):
But we’ll send it all out there. All, that is, except for one book:
I’ve been reading this book with its very clear explanations of the techniques and exciting recipes. And sorry, Scott, we just can’t part with it. Winter is coming, it’s the season for braising, and you’re living the good life in Santa Barbara. Nope, we’re not parting with it, not yet. We need to make good use of Grandma Chu’s Belgian Dutch oven (even our cookware is diverse):
What could be easier or make the whole house smell better than a slow-braised chuck roast? The aromatics we used were local onions and our own dragon carrots, parsnips, garlic, rosemary, oregano and parsley.
It doesn’t matter that I started this whole thing “too late” and it finished at 9:30. It takes a total of four hours from start to finish, but the vast majority of that is some very slow oven cooking. The book says it will taste even better after a night in the ‘fridge. We’ll be eating well tomorrow.
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