I made this excellent ragu last night for dinner. Isn’t it funny how fancy “ragu” sounds? It really isn’t. It is so easy to make and delicious. It’s basically a sort of beef and tomato stew served over pasta. And O.M.G. I love it. I may love it more than spaghetti sauce. I’m not a huge fan of ground beef, so anything that uses shredded instead is preferable in my book. Since I can’t have regular pasta, and can’t find a gluten free pappardelle noodle, I used gf rotini. I also added a ton of mushrooms because my family adores mushrooms.
I finished Lincoln in the Bardo by George Sanders (5 very enthusiastic stars) yesterday. I am still in Book Mourning. The audio was cluster for me (I felt too claustrophobic and distracted when listening to it) but I knew the book sounded like something I’d love. Turns out I was right. Reading the novel was the way to go for me. Now that I know the story, I’m going to go back and listen again. (Thanks for the advice Michelle!)
I thought I wouldn’t be able to get into a new book right away, because FEELINGS, but turns out I was wrong! Thanks to my daughter’s surgery rapidly approaching, I have been desperate for ways to disconnect for a bit. I heard Daniel Stone on the Smithsonian’s Side Door Podcast and knew knew KNEW I had to read his book about David Fairchild. The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats is just flat out fascinating. Who knew being a Food Spy was a thing??? I’m going to love this book.
Speaking of podcasts, Alie Ward has a fantastic one called Ologies. She interviews different “ologists” about their field and guys, it. is. amazing. The latest one was Teuthology, the study of cephalopods (squid, octopus, etc) and it was excellent. The last one was mythology and it was even. better. Listen, you won’t regret it.