Wow. It has been a while since I posted – apologies if I have any loyal followers out there, but I think I’m good on that one. I guess I haven’t really had much to say over the last few months. But I’m back (for now, anyway).
Not much has changed. The first half of this year has not been that great for me, I suppose. I have been dealing with a lot of sad and stressful things and that has zapped all of my energy up. I have missed writing for fun and a lot of other things, so I decided to put myself on a self-imposed improvement plan for 8 weeks starting August 1. I finally came to the realization that if I don’t change, nothing else will.
The first step is getting back into writing again. So among other action items, I committed myself to posting at least once a week to highlight one reason why I am grateful. There have been days this year where I was so consumed with negative feelings, that I neglected to remember all the good that’s in my life – so I have just under 5 months to bring back the happy to 2013.
I really hope that you’re not expecting some prolific post about seeing the light through your darkest hours because I’m not posting about being grateful for that – who the hell likes to be depressed? Nope, I’m posting about my gratitude for my crock-pot. Yes, my crock-pot.
My mom bought it for me years ago when I first moved into my own place in Vancouver, and it is by far my most cherished kitchen item. While some people have made fun of my love for all things crock-pot, it has been a valuable asset when having friends over for dinner. If you don’t have one, I highly suggest going out and picking one up. There is one recipe, in particular, that I am grateful for this summer and I’m going to share it with you today. Unfortunately, I can’t take credit for this bad boy, it’s taken from the Practical Paleo cookbook by Diane Sanfilippo.
Balsamic Braised Short Ribs
2 tbsp Savoury Spice Blend (basically it’s a mix of sea salt, garlic powder, rosemary, onion powder, paprika, pepper)
2-3 lbs of bone-in beef ribs (I use pork)
1 tbsp coconut oil
1 can plain tomato sauce
½ cup balsamic vinegar
4 whole dried dates (I left them out if I wasn’t able to find them – still good)
6 cloves of garlic smashed
Rub those ribs down with the savoury spice blend. Melt coconut oil in a large skillet over medium heat and sear the ribs (1-2 min per side). Place the ribs, tomato sauce, balsamic vinegar, dates and garlic into a slow cooker on low.
That’s it! 4-6 hours later you can look forward to some sweet meat.
Until next time…keep it real, friends.