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Saturday, March 27, 2004

To Just Pasta for dinner last night-- A. wanted grilled lamb, and LCA wanted fish. I had Barolo braised shortribs Provencal-- the time to eat braised food is drawing to a close, even in Buffalo. Not bad, but I think a bit over-marinated. The meat was good, but lacked the smooth texture that braising should give it, and some of it was actually sort of spongy. I think proper braising would have made the sauce silkier, too, more like the Beef Daube Provencal that I used to make before my household moved away from red meat.

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