LONGLEAF STORIES

full circle in the hundred acre wood

I haven’t felt like planning ahead for meals this week.

Tonight, we foraged. My sweet man says, “Our leftovers are better than most peoples’ firstovers.” After a couple of drinks, Goldfish crackers and a sliced apple, pbjs and a glass of milk seemed like it might be just the ticket.

But then, we foraged in the fridge and found some leftover braised beef with garlic and tomatoes. Oh my.  Two individual interpretations emerged:

Buck: Lightly nuked leftover braised beef with garlic and tomatoes, bread and butter pickles, and Saltine crackers.

Beth: Lightly nuked leftover braised beef with garlic and tomatoes, sandwiched into flour tortillas, pickled jalapeno peppers scattered across the top, sprinkled with shredded pizza-mix cheese toasted in the toaster oven and garnished with sour cream. Oh my God, was it ever one fabulous quesadilla.

See here for the original Oven-Braised Beef with Tomato Sauce and Garlic recipe. It’s based on a recipe from the late author, Laurie Colwin, called Aunt Gladys’s Beef.  Be sure to read all of the review comments. It’s a real pot roast soap opera. (Naturally, I think my version– which adds a generous pour of dry red and a bunch of fresh basil draped over the top —  is the best!)

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