it may be Groundhog Day but it is an even bigger day in this household. It was 24 years ago today that our first grandchild, Jack, was born. It was a very long day most especially for Katie but what joy it was to welcome him to this world. It is hard to believe it was 24 years ago but we couldn’t be more proud of him and the man he has turned out to be. Wishing you the best birthday year ever, Jacko!

Walking This Week

It was brutally cold a number of days this week but on Saturday I decided to brave the cold after we had about 5” of snow. It was the most miserable walk I have ever had. Tromping through the snow with the wind in my face most of the time was very unpleasant. I did, however, run into a friend who was just starting her walk with her dog so we walked down the Colby-Sawyer road together. The dogs ran and chased each other with joyful abandon. Happily they all get along very well. We did have a couple of days that were lovely for outdoor walks as well but generally it was typical winter.

A Run In with a Medical Person

I wasn’t going to talk about this but since I promise to always be as honest as I can when writing I will go ahead and embarrass myself. Perhaps this story will help someone. I have been looking for a GP for some time. I’m very lucky to have a fabulous cardiologist who I really like, a great eye doctor, a long-time wonderful dentist and really didn’t push too hard to get a new GP when we moved back here and then had to contend with Covid where nobody went anywhere. I made an appointment and confirmed with the person on the phone that it was a meet and greet only just to see if we could get along with each other. I have a fairly high level of anxiety when it comes to doctor’s offices but I had told myself this was going to be ok because it was just a meet and greet. Well no it wasn’t. I got there and this poor young lady started wanting to take my blood pressure and vitals and weigh me and ask me questions which I was NOT prepared to answer. This included asking me if I had gone through menopause – just in case you forgot I am 75 1/2 years old and I blew up at the question. Well I was pretty worked up at that point. I knew I was in trouble when I was left to cool my heels for 20 minutes. I almost left. Then the NP came in loaded for bear and didn’t even ask me what was wrong and why was I upset she just said she had to talk to the CEO of the hospital to get some backup as she didn’t know how to deal with me. Then I got to cool my heels for 20 more minutes. I almost left. When she came back we finally talked and I explained the situation and she agreed that it was handled very poorly and that there had definitely been a miscommunication. I apologized for upsetting the poor person I first met, left after an hour and half of my blood pressure being through the roof and am not sure I will go back again. Not convinced I need more than what I have right now that is keeping me alive and happy. But I am reminded to stand up for my rights as well as to be perfectly clear about what I expect when I am treated. That’s my story and I’m sticking to it.

We have another Skier in the Family

I got a wonderful video today of our youngest grand daughter skiing on her own. No harness, just loose and heading down the hill with mom skiing backwards and filming her. It was quite a hill and she was going pretty fast without the least little bit of fear. I so remember Jack and Libby learning to ski and my other nephews and nieces, not to mention Katie and Margot, that it was a real joy to see this. Libby is a terrific skier and my hope is that someday soon both of my grand daughters will go skiing together. Not sure it’s enough to get me back on skis but you never know I just might. At least I can go and watch them come down the hill together someday.

A Recipe to Share

John was the one who did the cooking this week. Here is his recipe for the best short-ribs ever if you like short-ribs. Easy and slow cooker.

Slow Cooker Red Wine Braised Short Ribs

INGREDIENTS

• 1 large yellow onion
• 2 medium carrots
• 2 medium stalks celery
• 3 to 3 1/4  pounds bone-in English-style beef short ribs 
• 3 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable or canola oil
• 1 cup low-sodium beef broth
• 2 bay leaves
• 4 fresh thyme sprigs
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• 3 cups dry red wine

INSTRUCTIONS

1. Dice 1 large yellow onion, peel and cut 2 medium carrots into 1-inch pieces, and cut 2 celery stalks into 1-inch pieces.
2. Pat 3 to 3 1/4 pounds short ribs dry. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in a large, high-sided frying pan or Dutch oven over medium-high heat until shimmering. Add half of the short ribs and sear on 3 sides, 3 to 4 minutes per side.
3. Transfer with tongs to a 6-quart or larger slow cooker. If needed, add the remaining 1 tablespoon vegetable oil and repeat with the remaining short ribs. Transfer with tongs to the slow cooker. The short ribs will not be cooked through. Add 1 cup low-sodium beef broth, 4 fresh sprigs thyme, and 2 bay leaves to the slow cooker. 
4. Add the onion, carrot, and celery, to the pot, season with the remaining 1 teaspoon kosher salt, and cook, stirring occasionally until softened, about 5 minutes. Add 1/4 cup all-purpose flour and 2 tablespoons tomato paste, stir to coat the vegetables and cook until darkened in color, about 2 minutes. Pour in 3 cups dry red wine and stir to combine, scraping up any browned bits. Bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes.
5. Pour the hot liquid and vegetables into the slow cooker. Cover and cook on the LOW setting until the meat is tender and pulls away from the bone, 8 to 10 hours.
6. Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones. Serve the short ribs with sauce spooned over top.