October 31, 2020

WEEKLY MENU 11.01.20

We’re embracing the change back from Daylight Savings Time during our Weekly Menu 11.01.20 – join us!

We started Daylight Savings Time March 8th, 2020, and get to fall back on Sunday, November 1st, 2020, which is at the start of our Weekly Menu 11.01.20. We’re celebrating with a warm and wonderful stew and maybe, just maybe, a glass (or two) of red wine.

I’m a seasonal wine drinker. I like a light fruity Pinot Grigio during the spring and summer, and usually switch it up to a dark and fruity Cabernet Sauvignon during the fall and winter. It warms me from the inside! We’re officially making the switch during the Weekly Menu 11.01.20 and I couldn’t be more ready.

Bert and I are on opposite sides of the waning daylight that happens this time of the year. He celebrates outside, enjoying the longest day of sunlight for the year mid-June, and laments the shortening window of daylight until we hit mid-December’s solstice.

I love the darker winter months.

I enjoy how cozy the house is with all the candles lit. Add in a big pot of stew bubbling on the stove, a glass of wine and a good book and I’m in heaven. Add a roaring fire and I am totally in my happy place. My favorite season is fall, followed very closely by winter. And we’re finally here!

I’m a reader.

According to Goodreads, I’ve read 264 books this year so far. If there was ever year to set reading records, this is it. I keep track of my books on Goodreads – because it’s a handy website that keeps track of my favorite authors and let’s me know if I’ve already read a book. And I’ll read anything. I love a good romance – a guaranteed happy ending makes for a non-angsty read. I’m a super fan of the cozy mystery (hold the gore, please), and even an occasional spy-thriller if it’s not too scary. Paranormal? Sure. Don’t get me going on cookbooks. I could read those for days. Thank God for Kindle Unlimited. (Affiliate links follow. See Disclaimer Page for details.)

I miss actual books sometimes.

But then I squint at the small print and search for my reading glasses while trying to find a well lit, comfy location, and I reconsider. The last time I read a hardcover book, I kept touching the page to turn it automatically. I think I’m completely corrupted.

Our Weekly Menu 11.01.20 Sunday dinner is full of food that takes a little prep then a whole lot of waiting time.

My book and wine are already calling!

I make a pretty standard beef stew: I brown the chunks of beef then add in a little red wine (of course) to deglaze the pan, then some beef broth. Potato and carrot chunks round out the fabulousness.

I copiously sprinkle salt and pepper on the beef before browning it, plus my top-secret addition: I sprinkle brown sugar on the beef too and toss that in the bowl before the sauté. The sugar caramelizes and makes for a beautiful crusty bottom on the Dutch Oven that comes off with a splash of wine. We could use a little vinegar for the same effect, but I think we’ve already established that I like wine.

Vehicle for butter ahead:

We’re making Crusty Bread – check out the recipe. It’s super simple and really works every time. You could also buy a loaf if you feel so inclined. We’re going to slather a bit of butter on top of the warm slices. And we’re feeling like we really deserve the good stuff, so I’ll pick up Irish butter at the grocery store. It’s a little pricey, but well worth it. Give the recipe and the butter a shot!

Taco Tuesday is a little controversial around here this week. I said I was just going to make tacos for a change, instead of some magical Mexican concoction. D does not think Pork Salsa Verde Tacos are “just tacos”. I disagree, and I win because I’m in charge of cooking. He complains about pork, but tends to eat it with gusto despite his reservations. He doesn’t like it in theory in my opinion.