With absolutely no inspiration regarding what to cook for dinner tonight, I employed a technique I like to call "the Masterchef method". It sounds fancy but in reality it is sending my husband out to the chest freezer and telling him to pick a cut of meat. Today's meat choice was a bag of pork ribs and so dinner ended up being pork rib soup and braised celery served with steamed rice. Everything was served in the same bowl but the soup didn't make the cut for the photograph due to it's quite ordinary brownish hue.
My husband is not a celery fan but will eat it if it is sufficiently disguised or apparently, braised. This method of cooking celery is simply fabulous and reduces the strength of the flavour so that it becomes palatable even to non-celery fans.
I was keen to reduce the sauce but was a bit worried about overcooking the celery. After a short time on the stove top I took the celery out and sped up with the thickening process with a good pinch of cornflour.
I was keen to reduce the sauce but was a bit worried about overcooking the celery. After a short time on the stove top I took the celery out and sped up with the thickening process with a good pinch of cornflour.
Dinner was lovely and I made a mountain of food so that's tomorrow night sorted, too. I do have to make dessert though as we polished off the last of the red velvet cupcakes I made in memory of a beautiful friend who was supposed to have enjoyed them this week for his birthday. Bittersweet, indeed.
With plenty of leftover cream cheese icing in the fridge, tomorrow is looking a lot like a carrot cake kind of day...
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| Super fluffy red velvet cupcakes |
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