So it’s been AGES since I’ve posted- this semester kicked my ass in an annoying way, and I’ve been SO exhausted just going into finals, then doing the finals, then recovering… I’m finally at the point where I don’t fall into a nap-like stupor in the afternoons.
That hasn’t stopped me from watching a bunch of my Lord of the Rings extended edition DVDs with some of the features and commentaries. Also I scrubbed the kitchen floor, so. I haven’t been shiftless, just… homebound. Oh, I made a skirt, too. well, mostly, I still have the hem to do.
So instead of writing about this semester, I thought I’d give you all a recipe. Well, a couple.
I adore the slow cooker more than is truly reasonable. And this summer I’m making an effort to eat better and to cook more- I have some time and stuff. And I really like cooking. So I also really like Stephanie O’Dea’s cookbook Make It Fast, Cook It Slow . She based the first book she did off of her blog, A Year of Slow Cooking. So I’ve done some of her recipes and they generally turn out pretty good.
(My biggest problem with cooking is that I am fundamentally incapable of cooking for less than 4. Which is fine, until I get tired of my leftovers).
Anyway, I had some sun-dried tomatoes leftover from a pasta sauce I’d made the week before, and I found a recipe for Sundried tomatoes and feta tri-tip. Now, that sounded pretty good, but I don’t really like feta. I do love bleu cheese, though…
So off to the grocery store I went, and got the other ingredients along with brocolli and some other stuff, and got to the meat. And I had NO idea what tri-tip was, and didn’t see any cuts that said it was tri-tip, and the roasts were kind of expensive, so I ended up getting 2ish pounds of shoulder cut, I think. It was on special.
Now, by the time I got home, it was 4 pm, (on Rapture day) and my roommate was like “you’re making dinner in the slow cooker when the end of the world is supposed to start in 2 hours? Nice!” (no, she was not serious. Neither of us were terribly concerned about the end of the world.) and I wanted to eat before midnight, so I cooked it on high for like, 4 hours.
I made one of those rice and pasta mixes for one side- the herb and butter one blended well with the sauce. For a veg, I made roasted brocolli with balsamic vinegar, which was AMAZING if I do say so myself (and I do, obviously).
The meat on day one was a bit tough, but aging it for a day or so as leftovers was AMAZING. I want to try this again with a different cut of meat, but the sauce was amazing.