Wow, it's been a long time
I've been blog-a-phobic lately, so haven't been posting here or on my other blog. While I could speculate endlessly about why (the blues? creative block? finger cramps?) I won't bother and will instead tell you that I made a crock pot full of ox-tail stew for dinner tonight. It strikes me as funny that many cuts of meat that used to be offal are now trendy. I used to pay maybe $1.50/lb at most for ox-tail, now I'm excited if I find it for $3.50. I did, indeed, find a sale, so took those wonderful, fatty, collagenous pieces of meat along with carrots, onion, shallots, garlic (lots and lots of garlic), celery, wine and assorted spices and let the crock pot do its thing. By the time I came home, after 8+ hours of cooking, the house smelled wonderful. I skimmed at least a half cup of fat off the stew, adjusted the spices (mostly it needed more salt and pepper, the oregano, marjoram and bay were enough, though I also added some balsamic vinegar to cut the richness a bit), le...