Coffee, Bitter Cold, Bed Bugs, PSW, Equipment, OT Visit.

Went down to the grocery store's Starbucks this morning and had my gold plated coffee (you mean it isn't? but why do they charge so much?) two of the group managed to make it. Both the guys, neither of the gals. I hadn't realised one of the guys was an Englishman. He has been here a long time and I can't tell from his accent. Mind you I can't tell these days anyway. All the accents blend into one nowadays unless it is a very broad accent from somewhere like Newfoundland or the more rural parts of North Carolina. In NC we once played golf in company with two friends and a fifth guy who joined us and was known as the Major. I didn't understand a word he said for the whole 5 hours and basically just nodded and smiled, as I tell people, he could have told me his wife had died that morning and I would still have nodded and smiled. Our two American friends, who were from the Detroit area, seemed to understand some of what he said.

I then had to go outside (having gone from underground parking to underground parking, and nearly froze to death. It is bitter with a wind blowing today. A lazy wind, it blows through you instead of going round you.

Came home and prepared lunch and then realised I was running late so left half mine and went down to the exercise class. Not having seen our leader since before Christmas, I told her the chicken and egg joke and she cracked up too. I also took down some of the small brown seeds from my lunchtime bun (wrapped in a tissue). One of the class had asked me what bed bugs looked like so I showed him. Everyone else had a look too. I once mistook one of these seeds during the time we had the bed bug problem and tried to squish it. Couldn't figure what it was doing in the kitchen anyway, duuh.

Finished my lunch, sat down in my chair and nodded off. Phone went about 3:30 it was the Personal Service Worker. When she came up, we explained to her that Matt did not need help showering but that I needed help with heavy stuff in the household. She said she would talk to her supervisor about it all.

I am almost wishing to be bored to death Thursday, but I am expecting the equipment for Matt and I was hoping we could go bowling in the afternoon. Friday the Occupational Therapist is coming to see everything is installed properly.and then Zoey is coming to see Matt. I believe she has invited ladydog to come with her.

Of course we watched the Jeopardy G.O.A.T. again tonight. My favourite won. However, I am  rooting for Brad Rutter to win at least one game, he isn't doing too well so far.

I would love to cook this recipe but unfortunately himself does not like bones. I, on the other hand, love bones to chew on.

Instant Pot Red-Cooked Short Ribs

The cooking liquid is so delicious that I didn’t want any to go to waste. I skimmed off the fat (trust

me, it would be too greasy on the palate if you didn’t do this) and reduced it slightly, then steamed some bok choy over it to make a more complete meal. Plated with a little rice, the ribs and bok choy—along with that luscious cooking liquid—made for a meal the kids immediately asked me to put in regular rotation. And since it takes less time thanks to the Instant Pot, that’s a request I can easily (and happily!) accommodate.

1 Tbs canola oil 8 (3 1/2 x 1-inch) bone-in beef short ribs (about 4 pounds)
3/4 tsp kosher salt
1/2 cup water
1/2 cup dry sherry or Shaoxing wine (not Shaoxing cooking wine)
1/4 cup soy sauce
2 Tbs brown sugar
1 cup coarsely chopped shallots
2 whole star anise
1 cinnamon stick
1 (1-inch) piece fresh ginger, peeled and cut into 2 coins
4 (3- to 4-ounce) heads baby bok choy, halved lengthwise
Hot cooked rice, for serving
Chopped scallions and sliced fresno chiles, for garnish (optional)

1. Program a 6-quart programmable electric pressure cooker to SAUTÉ. Add oil. Season short ribs with salt. Working in batches, brown short ribs on all sides, about 20 minutes per batch. Transfer browned short ribs to a plate. Press CANCEL on cooker.

2. Combine 1/2 cup water, sherry, soy sauce, and brown sugar. Add to pressure cooker, scraping bottom to release browned bits. Add shallots, star anise, cinnamon, and ginger. Return short ribs and any accumulated juices to pressure cooker. Lock lid. Program cooker to PRESSURE COOK at HIGH pressure 45 minutes. Turn cooker off, and release pressure naturally 10 minutes. Turn pressure release valve to release remaining pressure until float valve drops. Remove short ribs from cooker.

3. Strain cooking liquid through a sieve into a 2-cup glass measuring cup. Discard solids. Skim off and discard most of liquid fat from top. Program cooker to SAUTÉ, and add cooking liquid. Cook until reduced to about 1 cup, about 5 minutes. Press CANCEL on cooker.

4. Pile bok choy onto pressure cooker’s steamer insert, and lower into cooker over cooking liquid. Lock lid. Program cooker to STEAM at HIGH pressure for 1 to 2 minutes. Immediately turn pressure release valve to release pressure. Serve short ribs with bok choy and sauce over rice. Garnish with scallions and chiles, if desired.

Servings: 4

Author: ANN TAYLOR PITTMAN
Source: Food and Wine

Have a great day