I feel bad that I have not posted in awhile. It seems like this time of the year I am always trying to catch up with life. As my fellow blogger Soul Munchies said, I have not had the “mojo” lately.
I have a lot of catching up to do, and it seems like I am always one or two steps behind. There are reports to file, letters to write, projects to manage, people to care for, and emails to send just to name a few. If I am not on my computer trying to keep up with the messages and requests in my email or on my Facebook I find myself running around visiting people and running errands.
Please don’t take this as me complaining, I enjoy what I am doing but I don’t feel like I have control over certain things in life right now and I like having control. I like know what is coming up next and how my day/week is going to look.
Then there are the things that I enjoy which relax me and set me free in certain ways….like this blog. I enjoy sharing my thoughts and my ideas – this blog helps me to flesh out my thoughts and share them in a way which that helps me and hopefully helps you.
Here are some projects that I have been working on but have let go by the wayside and what my plans are to do with them:
1. God Moments — My friend and fellow blogger Becca has been doing a great job at posting God moments, I have not. I want to pick this practice up again and finish out strong for the remainder of Lent.
2. Parenthood Friday – I have some more posts to put up about being a parent and being in minsitry. This is what I want to share with you for the remainder of Lent on Fridays. But after that I want to expand that day to just what it means to be a parent in this crazy world. If you have a story let me know.
Lastly in honor of Grilled Cheese month, I will be featuring a grilled cheese recipe. Today I will be featuring a recipe I found on Epicurious called Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula
5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig
Pickled caramelized onions:
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Butter, room temperature
16 slices country-style crusty white bread
12 ounces Petit Basque or Monterey Jack cheese, sliced
4 cups baby arugula
For short ribs:
Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes. Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 -to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
Pickled caramelized onions:
Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD: Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.