Dog Community

Posted : 7/6/2009 1:26:11 PM

iluvjamison

I'm always hesitant about posting recipes ~ everyone has such different taste buds and palates I'm always afraid that something I rave about, others will think is grossly inedible !!!

Deb W.

Deb, in case you didn't see it in one of last week's MCs, I've decided I'm going to move closer to you so I can eat at your place. That recipe sounded delish! I doubt it was grossly inedible! And...I'll do dishes every night. Wink

iluvjamison

Posted : 7/6/2009 1:29:11 PM

sharismom
I've decided I'm going to move closer to you so I can eat at your place.

Good - then there will be less food for me to stuff in my face !!!!

Deb W.

cakana

Posted : 7/6/2009 1:37:01 PM

Tina - I'm so sorry and so angry that your son had to deal with that. As a mother, it must be so difficult to hear something like that and not be able to help him. I'll definitely think good vibes for your son and some ugly, mean vibes for the ones who attacked him Super Angry

Deb - I feel the same way about sharing a recipe with someone. In the case of the one you posted, I knew that I loved all the ingredients and so I wasn't concerned. I bought an immersion blender a few months ago and have only had a chance to use it a few times. I used it to puree the sauce when it was all done and it really made it smooth and almost creamy - yum!!

I am a TOTAL wreck about the surgery and one minute I think it can't get here soon enough and the other minute I think "oh my gosh, it's only 2 weeks away". I am prone to bursting into tears just about all the time. I'm nervous just going to the dr. for regular visits, so this is way over the top for me - EEK!!

sharismom

Posted : 7/6/2009 1:44:37 PM

Cathy & Deb: Thanks for the support re: my son. I don't get why people act so stupid. Not like being gay is a disease.

Anyway, what is an immersion blender?

Infiniti

Posted : 7/6/2009 1:46:25 PM

Tina, that's awful about your son. It makes me so upset to hear that he had to endure such violence. Sending good vibes to both of you.

I'm busy enjoying my glorious three-day weekend! I'm off today, and only have a half-day tomorrow actually, but it's only due to the fact that I'll be working 10 days straight starting Wednesday.

So I bought the dogs a Tuffy toy based on the reccommendation from a woman with several Siberians. She said their Tuffy is still intact a year later, and I thought, "ooh, finally a toy that will last!". FAIL. The AKK have already ripped its face open, and there is stuffing and material strewn all over the floor. Oh, how I underestimate the power of the Klee Kai! :::facepalm:::

fuzzy_dogs_mom

Posted : 7/6/2009 2:24:40 PM

Tina, so sorry you son had to deal with something like that. My step DGS is gay and when he came out to his family on a visit back to Indiana a couple of years ago he was basically told not to come home again and pretty much treated like crap by both sides of his family. So yours truly had to spring for air fare back to CA so he could away from all of them. Kind of makes me wonder what the he** is the matter with those people. Here's a kid with a huge heart, he'd do anything for anybody, he works and supports himself and never got in any trouble and they're making an issue out of something that's such a non-issue. Bleh.

Deb, I think I missed that recipe everyone is talking about. Do you remember what thread it was in?

Joyce

aerial1313

Posted : 7/6/2009 2:45:09 PM

Infiniti
So I bought the dogs a Tuffy toy based on the reccommendation from a woman with several Siberians. She said their Tuffy is still intact a year later, and I thought, "ooh, finally a toy that will last!".

HA! I did the same thing, based on the advice of some friends of mine whose boxers are all about stuffy destruction. They raved about the Tuffy, so I spent the twenty-freakin'-bucks on the thing. Harry had it open and partially de-stuffed within a half hour.

Tina, OMG! Your poor son! Definitely sending healing vibes to him, and some very angry comeuppance vibes to the ignoramuses who attacked him. Angry

cakana

Posted : 7/6/2009 2:51:37 PM

fuzzy_dogs_mom
Kind of makes me wonder what the he** is the matter with those people.

Fear? Ignorance? Misguided beliefs? It's just really sad and especially when their feelings cause them to be violent.

Tina - an immersion blender is this: http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1246909800&sr=8-1

sharismom

Posted : 7/6/2009 2:56:04 PM

Oh, now I see! I've seen (and at one point had) one of those. I just didn't know they were called immersion blenders. I always called it the handheld blender thingie that you can put right into liquids to mix. Immersion blender rolls so much more smoothly off the tongue! Stick out tongue

JackieG

Posted : 7/6/2009 3:31:03 PM

Tina, I'm so sorry your son was assaulted and I'm sending healing vibes for his body and soul. {Hugs} You sound like me with your terminology. "handheld blender thingy", yep I know just what that is. lol

I want those ribs and I want them now! Well, it's really too early for dinner and I am still at work but you know what I mean. I meant to write the recipe down and will have to sniff out the thread but if Deb is feeling sorry for us maybe she'll copy and paste it in today's thread or put it in the campfire thread. Stick out tongue I know what you mean about recipes though. It's like books or movies or even people. If you tell someone "oh, you will love this or that" they report back that it wasn't their taste. Have you ever told a friend about someone you met and told them they would just love that person, only to see them all bowed up and bristly at the suggestion that you know them better than they know themselves. Was anyone able to follow that sentence to it's conclusion? lol

cakana

Posted : 7/6/2009 3:37:01 PM

JackieG
Was anyone able to follow that sentence to it's conclusion? lol

LOL!!! I thought maybe I was just tired Stick out tongue

cakana

Posted : 7/6/2009 3:37:56 PM

Here's the recipe courtesy of Deb:

Ingredients4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsleyDirectionsPlace an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving. Cathy: After I browned the ribs, I just threw everything in the crockpot and cooked on low for like 6 hours or so. There is a heavy tendon on each rib so you'll want to cut that off before you shred the meat. Deb W.Edited to add that I didn't bother pureeing the sauce just left it chunky.

ETA - Sorry that it lost some of the formatting

oranges81

Posted : 7/6/2009 3:44:34 PM

So I have no internet again.. *sigh* Hydro was more important then internet but thankfully it should only be for a month..I'm at the library right now.

I am soo burnt!!! I can't believe it! I finally have color in my legs instead of scary @$$ pale white. Lol. Right now I'm just finishing up some last minute things for the trip then I'm ready to go!!! Can't wait!

JackieG

Posted : 7/6/2009 3:46:21 PM

Thanks for the recipe Cathy, I printed it out this time. Didn't Deb say she cooked it in the crockpot? Maybe I was dreaming that but it sounds like you could cook it in the crockpot after you browned the ribs.

cakana

Posted : 7/6/2009 4:00:19 PM

Jackie - Yes, she did and so did I. I just browned the meat and threw it all in and cooked it on low for about 6 hours. I highly recommend using the crockpot for this.

Mindless chat Monday