The final full week of April—already arrived at, somehow!—dawned crisp and well-chilled. After so many wonderful spring days the week before, it was a rude invasion of unpleasant air but out into it I went anyway to meet my Apple watch's Earth Day Challenge. Not exactly a stretch but 30 minutes to stroll out to Research Parkway and back along Fourth Street was the magic formula necessary to add this badge to my self-satisfied tally. The morning weigh-ins have been troubling, but a review of recent blog posts certainly reveals the lack of discipline in my culinary care-taking.
The evening meal was a special one regardless of the bathroom scale's admonishments, a favorite feature that's been absent since January 2021: deviled beef short ribs. Such incredible flavor from that long low-heat roasting, plus the sinful spiced mustard baste, and finished off with toasted panko and parsley, the serving size remains just one because of how indulgent these are. Roasted herbed asparagus is certainly a welcome add-on but I did overdo (size and stuffing) the twice-baked potatoes...lordy, there is no absolution potent enough to wash away all that tasty transgression.
"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.
Some inspiration taken from "Building a Better Stuffed Baked Potato," by Bridget Lancaster and Erin McMurrer. In Cook's Illustrated, Number Seventy [September & October 2004], p. 9.
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