The skies over Bayside are grey. Yesterday was relatively a sunny day but it was chilly, so when we woke up to a gloomy sky above, we thought it was best to just stay home and chill.
Breakfast was rather plain because I was out of eggs. Thank God I still had some eggbeaters which was sufficient to make scrambled eggs for Alan and his mom. My mom and I had oatmeal instead.
I’ve had some cut up ox-tail in the freezer for a while, so by 10AM, just before hitting the grocery, I asked mom to tenderize it. By 12:30, it was all cooked and ready. No, it wasn’t for kare-kare. I’ve had two encounters with ox-tail stew in a different variety I thought I’d try experimenting.
I sauteed a good 1/4 cup of crushed garlic in 2 tablespoons of olive oil and half a stick of butter. When the garlic started to brown, I threw in 8 ozs of sliced mushrooms which I seasoned with just a few dashes of salt and pepper. When the mushrooms started to wilt (around 3 minutes), I added 1/4 cup of frozen mixed vegetables. (I would’ve added some baby carrots but I was out.) Before the frozen vegetables could completely thaw, I added a 26 oz can of Campbell’s Cream of Mushroom Soup, but instead of adding an equal amount of water as indicated in the can, I added just a little over half a cup. When the stew started to boil, I added the ox tail and 2 tablespoons of Worcestershire sauce. (My choice is Lea & Perrins). Note: This recipe will produce enough sauce for a kilo or 2 lbs of ox tail sans the skin.
Alan does not fancy eating ox tail so I sauteed a cut of boneless angus chuck enough to brown the sides, then I cut it into 2×2 slices and tossed them in with the stew. It was yummy!!!
I just rested a bit in bed but never quite got to napping — and then I was up making some banana nutella crepes. Even the stepson liked it..! Shades of memories of Paris.. *SIGH*
I’m thinking about whether or not I still have the energy to pull another off for dinner. I have some pork baby back ribs which I just got this morning, or I can ask Alan to get pizza. I’m inclined to do the ribs, but I have an hour and a half to decide anyway.