Picanha-style short-ribs were a success.

2 Comments / Jacobhouse / By

6/5/2020

(Above: Picanha-style short-rib served with roasted onions / peas, polenta, and Padre-made bread.)

Active Summary: Today began with the early regimen of calisthenics, writing, and beef pasture check with Padre. I returned to Jacobhouse after the lattermost task – checking both gardens along the way – and when I was within my abode once more, I wrote for another hour. Following write-time, I spent about 45 minutes in the kitchen preparing / initiating the baking of a lemon-pepper chicken stuffed with mustard greens, havarti cheese, onions (both green and white), and a mixture of flour, egg, and coarsely ground corn meal. As the bird roasted, I cleaned Jacobhouse and wrote a little while longer.

(Here are some pictures of last night’s meal, followed by a picture I took while cleaning Jacobhouse.)

  • Picanha-style short-ribs. These were deboned, the ‘silver-skin’ was removed, and then they were seared for ~ 10 minutes (8 on fat side, and 2 on flesh side). To finish, they were placed in a 275 degree F oven for 20 minutes.
  • About as close to medium rare as one can come.
  • A close-up of the texture. Downright tremendous.
  • I met some bovines on the way home. Fortunately they did not know what I had been eating.
  • Another grey and consequently refreshing day.

(7:47 PM Update:) This afternoon began with a little bit more writing, a brief rest, and tending to a Master Blend customer who wanted some delectable steaks for the weekend. Afterward, I helped with the feeding / catching / treating of various bovines, visited with my Aunt Katie and her family for a little while, and then performed a beef pasture check with Padre. To conclude outdoor activities, Padre helped me fill 11 Moo-Magic bags for the compost stand, and I weeded garden #1 for about 15-20 minutes. Now I’m back in Jacobhouse working on this entry as a potato bakes in the oven.

  • One of my neighbors: a Belgian Blue Angus hybrid with some exceptional buttocks.
  • These kale look like plants that would have grown during the age of dinosaurs.
  • Jacobhouse, seen from the perspective of a rapidly growing Malabar Summer Spinach.

Final Note: A baked potato and much watermelon will be quite sufficient for dinner. In regard to tomorrow, I have already ordered lunch from Aneta’s Bistro. There will be cabbage salad, sandwiches, a schnitzel for Madre, and some ‘Beef-Tongue Special’ for everyone!

2 thoughts on “Picanha-style short-ribs were a success.”

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