Snow on the ground means time for delicious beef in pomegranate sauce.
Have I got a slow cooker recipe to soothe winter weary spirits. Why? The mesa is clouded in white this morning- again. We woke to a fresh dusting of snow. I'm posting on a laptop in bed, snug beneath a Pendleton blanket, hoping Steve lights a fire in the kiva soon.
Although consensus is that New Mexico is drop dead gorgeous in the snow, I am so not a winter person. By mid January I am bored with fussing with boots and itchy sweaters and jackets. The tedious layering. (I never choose the right winter coat, so I gave up- I haven't owned one in two years- and besides, who knew you needed a winter coat in New Mexico?)
And then there is the loopy ritual of locating gloves that migrate to the oddest hiding places- inside boots or under folded pillow cases. If it isn't obvious to you, Perceptive Reader, I am more than ready for spring. Until she arrives, I remain a big fan of winter comfort food.
Last night I tossed together an intuitive combination of pomegranate juice and balsamic vinegar sweetened with pure maple syrup. Odd, you think? Just taste this.
And then there is the loopy ritual of locating gloves that migrate to the oddest hiding places- inside boots or under folded pillow cases. If it isn't obvious to you, Perceptive Reader, I am more than ready for spring. Until she arrives, I remain a big fan of winter comfort food.
Last night I tossed together an intuitive combination of pomegranate juice and balsamic vinegar sweetened with pure maple syrup. Odd, you think? Just taste this.
And by the way, my recipe is featured in the fab new cookbook: Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking.
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