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Good weekend

First off, I cooked some excellent food, if I do say so myself - beef & barley stew for Saturday's lunch, a delicious pound cake, and quiche for brunch on Sunday, with grilled salmon for Saturday dinner and grilled lamb chops for Sunday's. NOM!

Second, I started the draft of a new poem, which is now finished and resting. And I quite like it. Plus I've got another in the works.

And on Friday evening, I attended the book launch for Bruce Niedt's newest poetry collection, Twenty-Four by Fourteen, a collection of 24 poems, each of 14 lines. (Most are sonnets, but some are not.)

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( 4 comments — Leave a comment )
Oct. 23rd, 2012 12:54 am (UTC)
Beef and barely stew. One of my faves. Mmmmm....did you ever make GUINESS beef and barley stew? To. Die. For.
Oct. 27th, 2012 09:28 pm (UTC)
I have not made GUINESS beef & barley stew. Recipe, please?
Oct. 27th, 2012 09:43 pm (UTC)
MY recipe is basically this:
three tbsp. oliv oil
A pound or so of beef, cubed
three tablespoons of flour
a good sized onion, chopped
a pound of regular white mushrooms, sliced
three nice sized portabello mushroom caps sliced
1/2 cup barely
1 whole can of guiness (if you can only find the bottles, use two)
a container (the kind that comes in that cardboard container or equivalent to your own. Canned is ok, but last resort--two to three cans, depending upon how thick you like your stew)
a cup of peas and/or carrots
(I put garlic in everything, but it's good without it if you don't like it. Garlic to taste--I used the granulated powder.)

cut up your beef, toss it in the flour, brown it and set it aside. Toss the onion in whatever is left of the flour and sautee that in what's left in the pan. It's going to stick to the bottom. As long as it doesn't burn, let it brown. Once the onions are sauteed and golden, pour in the stock and deglaze all that yummy brown stuff stuck to the bottom. Now put the beef back in, add the mushrooms and let it simmer--never boil!--about ten minutes. Now add the guiness and barley, let it simmer--never boil! did I say that already?--for an hour.

If it seems too thick, add a little more stock or even water--not the guiness though; it'll overpower the mushrooms. Add the peas/carrots and sliced portobellos. Let simmer another fifteen minutes.

Sometimes, depending upon the stock, I'll add a little salt, or even a couple of beef boullion cubes--but do this only if you feel it NEEDS salt. Sometimes, stocks can be really salty.

That's it--ready to eat.

If you don't like mushrooms, you can simply add guiness to ANY beef stew recipe you love. Just replace whatever water you would use, or the equivalent of the stock, with guiness.

Let me know how it turns out!

Oct. 24th, 2012 03:28 pm (UTC)
That does sound like a good weekend--and I love beef barley stew. You and Jama...man. I'm starving for lunch, and it's only 10:30. Sheesh.
( 4 comments — Leave a comment )

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