This is always a really busy time of year.  Armour was born on the 23^rd (not the worst of the Birthday Lottery – but almost.  I think the worst birthdays are the ones that fall either from 26-30 December or 2 -5 January.  Those poor folks have to squeeze in a celebration right after huge holidays and not on a holiday.  Bummer.

Anyway, Arms turned 34 yesterday…which just means that he’s one year away from being at the age when he really needs to know what he’s doing (I mean, wasn’t JFK a Senator at 35?) and about 6 years away from my age, which officially means “Welcome to the last half of your life”. 

So – enjoy this next year, Bro.  Love and Respect from Tampa.

And then, of course, there’s Christmas. One of my favorite times of the year. I’m thankful for a husband who understands and respects the “reason for the Season” and who wants to go to church to give thanks “for all we’ve been given, and the life we’re livin’.”

We’re headed to Mom & Dad Silkman’s for dinner and it will be a great one. I volunteered to cook the main event…which will be a 4-rib Prime Rib and a Roast Goose with lots of sides, and there’d better be – since we expect a fairly big crowd.

I’ve been working this list for a couple weeks, now…and now it’s execution time.

John’s mom is an artist when it comes to desserts – and his dad is actually the Christmas decorations Guru (don’t worry, I’ll take lots of pictures and probably post on Boxing Day) – so I don’t have to decorate (I’m Grinchy that way) and get to do what I like – which is cook but not bake.

Mostly, though? I’m thankful for life, limb, and being in my own country for Christmas.

Love y’all.

In terms of our economic downturn, let me just say this: I believe in cooking at home as often as possible. Mostly for two reasons:

1. It’s fun!
2. It’s cheaper.
3. Generally, it tastes better. (Exceptions would be things I can’t cook myself – like Thai, or sushi, or really authentic Mexican food – my absolute favorite cuisine…)

Oh, wait. That would actually be three reasons, Hol.

Hoo Boy.

Anyhoot…before we left Florida for this mini-deployment, I saw a recipe in Bon Appetit magazine, in their RSVP section. And to make a long-story-longer, I’d like to note that I rarely like braised, or any other type of slow-cooked meats. Armour’s Osso Bucco is a notable exception.

This dislike drives me a little bit crazy, though, because I know (!) we’re missing out on delectable things like Puerto Rican oxtails, Moroccan chicken with preserved lemons, coq au vin, or any number of slow-cooked dishes from around the world.

I mean, People – I really don’t even like chili. How bad is that????

So with all of that in mind, I tried this short rib recipe (which I can’t find now online, but it really doesn’t matter because it turned out to be horrible anyway.)

Here’s why: the butcher convinced me to buy the shortribs he was selling: boneless shortribs. (“You pay too much for the bone that you can’t eat, ma’am.”)

Don’t ever do that. It’s worth it to buy them on the bone…the bones impart a lot of flavor, they’re nice to nibble on (and if it’s just family eating them with you, who cares?) and you can then use the scraps and bones for wonderful beef stock – so you definitely get your money’s worth.

Here’s the picture of what I started with:

It looks like it would be good, doesn’t it? (And don’t you love the little salt & pepper vessels? Perfect for my kitchen. From Sisi – natch.) The ingredients are simple, colorful, not too many flavors – but I didn’t even take a picture of the end product because it was a brown, glutinous, every-flavor-but-beef Mess.

The moral of the story is: whoever heard of ribs without the ribs? Don’t waste your money on bad butcher advice.

Hmmph.

Quite a while ago, actually.

Disclaimer: I did this during out trip up to the Wedding at the Top of the Hill, so I was using the utensils I found in the cabin’s cupboards…not the best of equipment – but I persevered and they were excellent, anyway!

Now, if you don’t have a lovely steamer insert, or a cool bamboo steamer (like I have in storage and that the vacation cabin didn’t have!!!!) then just put a colander into the pot. The thing is, you want the water to just reach the bottom of the insert…whatever insert you happen to have. What’s inconvenient about having to cobble together a steamer is that you may have to add more water as the artichokes cook.

Now, cut off the top 1/6 of the artichoke. It creates a nice flat top and cuts off all those nasty prickers.

Snip off (using scissors) the rest of the leaves’ tops. The leaves all have a pricker at the apex. You need to cut that off…you’ll see in a minute.

Rinse those suckers well, Honey. Sometimes there is sand in there, and you need to flush it out.

See how pretty? (The art-i-choke, Peo-ple. Not me! It was morning and I was cooking these for an eggs Benedict type-of-thing.)

Now, put them in the colander!

Put the lid on, and steam away (adding water as necessary to keep the water level up) for about 45 minutes, or until you can easily poke a knife down into the heart or pull a leaf without resistance.

And to eat? Oh, My. Pluck each leaf, draw the white parts through your teeth so you scrape off the flesh, and when you get down to the Choke, you gently tear out the “hairy” choke fibers, and divide the heart itself (which is the flower bud). Dip each piece of the artichoke heart in melted butter and luxuriate as it melts on your tongue!

Awesome! John’s favorite!