Battle wounds. You can’t get out of a dinner party without them. It’s just inevitable that something always happens. Usually it’s that I drink too much, don’t eat enough, and subsequently light my oven mitts on fire. Or spill something. I dunno.
I like to call that the “special effects” portion of dinner where I get all Spielberg, instead of it’s more aptly named title “Whitney is accidentally drunk, surprise!”
- As a side note, can we talk about how easy it is to get accidentally drunk? I won’t share her laundry, but my sister has the best accidentally drunk story where she was drinking while cleaning her house. That didn’t end well. Ok, so maybe I just did air her laundry. But seriously. One minute you’re doing something, and you’re mindlessly sipping your wine as you move along, no big deal. The next thing you know, you’re all, “eehhhalfff thuh bottlz gahwon? oh noes.” -
Yes, I do realize how sad it is that 2 glasses of wine can put me in the hurt locker these days. I’m no tri-delta anymore.
BUT, the point is that it’s practically become tradition that I host a dinner party, fail to eat, drink one too many glasses of wine, decide I am Bourbon Betty and pour myself a tall glass of ‘too many proof’, and do something awesome. This time I knocked the hookah over. Yes, the hookah, which I allowed, nay insisted, that we light up inside my house. (for all you moms out there, a hookah is JUST TOBACCO, not the recently legalized hard stuff.)
Do you have any idea how hard it is to knock something that is in the CENTER of your coffee table over? Well, it took skill and grace, clearly of which I have an abundance. I am starting to think people come to my dinner parties not for the food, but for the show.
Ok, so maybe they came for the short ribs. No cats, rugs, humans or coffee tables were harmed the the preparation of this post. But my calorie count was most definitely assaulted. The main offender? This guy.
Petit Syrah Braised Short Rib, White Cheddar Grits, Roast Fall Vegetables
Start with the recipe for my Petit Syrah braised Short Ribs, found here!
Ingredients:
- Petit Syrah Braised Short Ribs - 4
- quick cooking grits - 1 1/4 cup
- salt and pepper - to taste
- white cheddar - 12 ounces, grated
- half and half - 1/2 cup
- butter - 4 tablespoons
- cayenne - 1/2 teaspoons
- garlic - 4 cloves, mashed into paste
- water - 5 cups
- butternut squash - 1, peeled and diced
- broccoli - 1 head, diced
- potatoes - 4, diced
- onion - 1, diced
Instructions:
Love,
Whit
