Tuesday, May 24, 2011

Advice to Myself

Think not of the amount to be accomplished,

the difficulties to be overcome, or the end to be attained,

but set earnestly at the little task at your elbow, letting

that be sufficient for the day.

Sir William Osler, physician (1849-1919)

Monday, May 16, 2011

Visit from the In-Laws

Earlier this month Emily's future in-laws, Marty and Jenny, spent a few days with us. We are so fortunate- even if our 2 families were not going to be joined by marriage I think we'd like to be friends. We were busy with wedding preparations from sunrise to sunset, and what a beautiful wedding it's going to be. We visited the Bar Harbor Inn, site of the ceremony and reception, had dinner there to decide on the menu, visited the old schoolhouse where the rehearsal dinner will be held, met the barbeque caterer, wrote the invitations...well, you get the idea.

About the schoolhouse...we didn't merely walk in and look around. Actually, we broke in...that is, my 77 year-old husband found an open window and with a boost from 70 year-old Marty climbed in. The door was supposed to be unlocked, we needed to see the place...what were we supposed to do?

Not to be undone by our older husbands, Jenny and I decided that sampling the beer options for the rehearsal dinner would be in order. We marched off to the local grocery to purchase a Bar Harbor Brewery Pleasure Pack. And did we live it up? Let me count...I believe we downed 3 1/2 bottles among the 4 of us.

With all the goings on, not to mention the frantic cleaning spree before our guests' arrival, I needed something delicious and easy to serve for dinner. Grandmother's crock pot came to the rescue, with a very tasty recipe for short ribs. Enjoy!

Short Ribs with Chinese Flavors

8 short ribs, about 3 pounds

1/2 cup soy sauce

1/4 cup sugar or honey

3 star anise

6 scallions, trimmed

1 3-inch piece cinnamon

5 nickel-size pieces of ginger

1 teaspoon peppercorns

Combine all ingredients in slow cooker. Cover and cook until meat is very tender, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary. Serve over rice or quinoa garnished with scallions or cilantro.