Friday, March 11, 2011

I got a very important phone call this afternoon. Well, it wasn't a phone call. It was a text. A text with almost no information. Thatboy told me he was at Borders, they were having their closing sale and did I want anything. DID I WANT ANYTHING?

I quickly sent him a series of texts asking for more information. Was he there right now? Should I head down and meet him? How long was this sale going on? When are they closing? Was there a large selection? He didn't respond to any of theses text and THAT'S what led to the important phone call where I asked why he didn't drop everything to respond. Apparently, he just couldn't text me back fast enough before I shot another one at him.

So I headed down to Borders to scoop up some deals. I was able to get some new fiction and non fiction books, a workout DVD, and the highlight of my trip:

A Punky Brewster DVD. Everyone grew up on this right? I know I did. I'm so excited to force Thatboy to watch episode after episode with me.

Here's another favorite of mine. Short ribs. I love short ribs, but I never make them at home. Which is a shame, because they're so easy to make. Tender and fall of the bone meat definitely calls for braising. Braising short ribs makes them a cross between a stew and a pot roast, but personally I find them more flavorful.

Braised Shortribs
1 1/2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 lbs beef shortribs
2 Tbsp butter
4 carrots, peeled
1 large onion, quartered
1/2 cup celery, sliced
2 sprigs of parsley
1 bay leaf
1/2 tsp marjoram
1/2 cup red wine

1. Preheat oven to 350. Combine the flour, salt, pepper and coat the shortribs in this mixture.
2. Melt the butter in a dutch oven, and brown the meat.
3. Reduce the heat and add 1/2 cup of water and all the remaining ingredients. Cover and cook in the oven for 1 1/2 hours.

Those ham croquettes worked so well, we decided to try our hand with a rice version. Similar to risotto balls this works as a fabulous way to use up leftover rice.

Rice Croquettes
1/2 cup cooked rice
1 egg, separated
3 Tbsp butter
3/4 cup breadcrumbs
1 Tbsp oil

1. Combine rice, egg yolk and 1 Tbsp butter.
2. Place egg whites in a shallow dish and breadcrumbs in another dish.
3. Shape the rice into logs/balls/patties, whatever you like. Dip in egg white and then roll in crumbs.
4. Melt remaining butter and oil in skillet. Fry the croquettes until golden brown.


  1. Getting all of our favpourites on sale must have been fun. Like shopping on E-Bay:D I have only cooked short ribs in the crock pot so am ready to try something new!

  2. Many of the borders here are closing and I went to last weekend's close-out sale and stocked up on cookbooks. Many, many cookbooks.

    Short ribs are a favorite here as well. Love that fall-off-the-bone deliciousness.

  3. I so wanted to be Punky! I have been wanting to make croquettes but, for some reason I am so scared. They seem hard and I am picturing hot grease splattering all over me and the kitchen. Yours look good. Maybe I will give them a try.

  4. This sounds really wonderful and your photos of it are terrific. I'd be more than pleased to be served this. Have a great evening. Blessings...Mary

  5. You made them at home this time - did you not? It is so funny that after my comment on your oxtail post about loving short ribs, that here is a post on them.

  6. sad to see a bookstore go out of business but also exciting!