Three Isn’t Always a Charm

My husband is not well and being cared for by aides, some great and others less so.  That’s one.  Last Monday night walking to my book club, I tripped over a big, uneven piece of pavement and went down like a giant Redwood, breaking—yes, again—my right wrist. In the course of a twelve-hour stint  in the New York Hospital ER, the wrist was set by two orthopedic residents using a procedure that seemed straight out of Civil War medicine: “just smell this brandy cork while we cut off your leg.” Hard to believe that in 2013 there isn’t a more humane approach. That’s two.

In keeping with this Calamity Jane saga, a day later I broke a tooth, innocently biting into a pecan Danish.  This one promises to hurt more in the wallet. Bingo, the magic three.

But enough about my travails (for which I’m sure you’re grateful.) It’s Fashion Week in New York so the airways and newspapers are full of coverage of designers, models and clothes, most of which are entirely unsuitable for any woman who doesn’t live life on Project Runway.

I tried finding a poncho-esque item that will go over my elbow-length cast but ended up cutting the sleeve off a t-shirt, planning to top it with a black bat-wing sweater, adding my down vest as a final layer.    Perhaps this look will inspire a trend and Bill Cunningham will include me in a future Sunday Times fashion spread.

Bill Cunningham

Given one of the threes, as well as the recent chill in the air signaling the approach of fall, thought I’d follow with a recipe for bones. These deviled delights make a great dinner with any starch and vegetable or a salad.

Deviled Short Ribs

Serves 2 generously. To increase, double amounts (in case I posted this recipe previously, mea culpa.)

4 lbs. beef short ribs, the meatier the better (cut into 3” or 4” lengths)

1 c. flour

1 tsp. Paprika

Salt to taste

1 tsp. freshly ground pepper

2 Tbs. Corn or vegetable oil

3 Tbs. Dijon mustard

1 Tbls. dry white wine

1 tsp. Worcestershire sauce

1 ½ c. bread crumbs (buy the kind labeled Italian seasoning)

Preheat oven to 375. Put ribs in mixing bowl. Blend flour, paprika, salt to taste, pepper, add oil and toss ribs to coat well. Select baking dish big enough to hold ribs in single layer so they don’t touch. Place in oven and cook about an hour, turning pan so ribs cook evenly. Turn the pieces.

Reduce oven heat to 350. Continue baking 20-30 minutes.  Pour fat from ribs off.

Blend mustard, wine, and Worcestershire sauce in a bowl. Brush mixture all over ribs. As they are brushed, using your fingers, sprinkle liberally with bread crumbs. DON’T dip ribs into the crumbs or they’ll get soggy. As ribs are crumbed, arrange on baking rack inside pan and bake another 20 minutes or so or until somewhat brown. If they brown too fast, cover with foil.

Good the day they are made and they hold well in fridge for several days.

Watch where you’re going!