For breakfast, Dai Due breakfast sausage, Smith and Smith Farm eggs, my garden peppers and a tomato, all scrambled together. This was a hearty Saturday breakfast, so I wasn’t hungry for lunch. I had a late day garden install too, in the heat, and didn’t want to be full. Before I headed South for the job, I seared off some Richardson Farms short ribs with onions and garlic.
Once seared, I seasoned again with salt and pepper, and tossed in some garden thyme and a garden bay leaf. It rocks having all the herbs you need right on the patio.
I put about a cup of water, and over half a bottle of red wine in the dish, and stuck it in the oven on 290, as I was going to be gone for a couple of hours. When I got home, the house smelled great and they were done. I turned the oven off because it wasn’t dinner time. The result was fall off the bone beef shortribs, that were flavored with wine and herbs. I ate this with Lowell Farms rice and some sauteed Malabar Spinach from the garden. Pre-dinner snack, was a couple pieces of my first garden watermelon ever.