I have the magazine the link below refers to. It is a "mix and match" for braising. You choose braising liquid from several choices, then you choose flavorings, then aromatics, deglazing liquid, finishing liquid, and a garnish. At the end, it will give you a recipe using all of your choices. Be sure to move the yellow bar under the pictures back and forth so that you see all of your choices. Here is a link that might be useful: Fine Cooking mix and match braised short ribs

Once you make your own barbecue sauce you'll never buy the bottled stuff again. I have two recipes I like. One is spicier than the other. Yesterday I made the Pecan Chewies I posted a while back. Man, those things definitely get two thumbs up. This sounds good, too. I may not get as fancy-smancy with the carrots as Miss Martha, though. COCONUT SHRIMP SOUP (Martha Stewart) 1 Tbsp. vegetable oil 1 Tbsp. grated fresh ginger (or 1 tsp. ground ginger) 3 cloves garlic, minced 1/4 to 1/2 teaspoon red-pepper flakes 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced 1 can (13.5 ounces) coconut milk 1 Tbsp. cornstarch 4 ounces angel-hair pasta 1 1/2 pounds large shrimp, peeled, deveined, and tails removed 1/4 cup freshly squeezed lime juice Coarse salt 4 scallions, thinly sliced 1/2 bunch cilantro, chopped Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions and cilantro.

No 100 for this WFD is my post about matcha. ( green tea powder) Do I like it ? Meh it's alright but not terribly impressed. I tried it as a tea made with hot milk. Then because I could detect a faint seaweed smell, I next made pancakes with smoked salmon which were nice but so were DH's non matcha ones according to him. He didn't want matcha after smelling it. There is still some left so I will gradually use it but I wouldn't go out of my way ( ( which I already did) to purchase it again. Jasdip, the strawberries are tiny in real life so it didn't occur to me that they looked like lychee but I can see where you are coming from in the photo.

Neely, the pavlova still looks fine to me, and those strawberries are lovely. Anglophilia, the pork sounds delicious. My husband says I'm boring, every morning I have one egg, over easy, some type of toast and a cup of coffee in my favorite little Jadite mug. It's the perfect size, I can actually drink it all before the coffee gets cold! Anyway, a dear friend gifted me with some Portuguese muffins, so I've been having half of one of those with breakfast. They are more dense than regular English Muffins and a little sweet, with raisins, very yummy: I've been hungry for beef barley soup, so I made some of that today: Yesterday I made a big salad with some of the turkey. I'm not crazy for salads, but Elery loves them, so occasionally I cave in and we have salad for supper. He had some homemade maple oatmeal bread with his, the salad alone was enough for me: We've been busy making other things too, like a batch of Habanero Gold jelly for Christmas savory cheesecake: A big batch of venison and cheddar sausage: Elery was packaging the sausage while I made cookies for the freezer. These were those flourless peanut butter cookies, all scooped out and the frozen lumps will be placed in a freezer bag until I want them, then they'll be thawed and baked: Somehow these four didn't make it onto the sheet pan and had to be baked. "Oh, darn", was Elery's reaction, LOL. Tomorrow Madi and Maci will be here while Ashley goes hunting, last day of deer season here for rifle hunters. I'm thinking pizza..... Annie