There’s not much going on this week other than my menu plan is a little aggressive considering I’m feeling pretty miserable.
Here’s to me keeping hope alive and not darting to the nearest Chipotle.
Thursday: Bacon, Egg, & Cheese low carb sandwich
Friday: Barbacoa Shredded Beef Tacos
Rookie Cook Tip: I love fatty, slow cooked meats. It’s fat that gives meat flavor. No amount of salt, broth, spices, or herbs can replace it. Since I trim very little fat from my meats prior to slow cooking, I end up with an untenable amount of fat remaining in the liquids produced by many of my dishes. The problem is unnoticeable if the meal is consumed right away as the fat is liquid. But once the dish is cooled, the fat solidifies and, well, it’s pretty disgusting.
So, this is what you have to do. Pour the stock into a separate bowl from your main dish and refrigerate it. Once it’s cooled, spoon off the fat that’s floated to the top of the container.