And sometimes unpleasant. It involves remembering to put gas in the vehicle, taking out the garbage, making sure you take your supplements, clean up the cat barf. The thing is, it sneaks up on you, this adulting. Sahara is 20 and is actively rejoicing at taking out the garbage on garbage day, everything correctly tagged and in the right place. She scoffs at the neighbours when they do it incorrectly and get a ticket for not garbaging right. She is in that sweet spot of getting little hits of adulting but not even close to feeling the monotony of it. I mentioned to her today that adulting is hard because it never ends. I showed her a meme I had seen about how being an adult is the never ending cycle of deciding what's for dinner. She was just getting ready to go out for the evening, mascara wand in hand. "Mom, Im 20, adulting is fun precisely because I don't have to do it all the time" I miss those days when responsibility was a mantle that you could choose to pick up and put on if you wanted to. These are the thoughts swirling through my head right now, as I watch the snow swirling outside. Snow is so rare here in Vancouver, we all watch it in wonder, take pictures, videos and send them out to our friends who send pics right back of their snowy views. Im staying in today and watching the snow, nose twitching at the delicious smells coming from the oven. I have a beef Osso Bucco braising for dinner. It smells like winter dinner. It is not really a recipe, more just a muscle memory dredged up when I was at the grocery store: adulting, and deciding on what's for dinner.
Osso Bucco Snowy Dinner:
Lightly dredge the meat in flour and season well. Sear off in a hot pan with a little oil. Get a nice color on both sides. Add a dollop of tomato paste, continue searing. Add chicken stock and allow to simmer getting all the color off of the bottom of the pan. Transfer all to a baking dish, cover with parchment and foil. Into an oven at 350 and leave alone for 3-4 hours or until the meat is so tender it barely hold onto the bone but not so long that you lose the marrow out of the bone.
Cut up yukon gold potatoes and toss in olive oil, salt and pepper. Can add dried oregano, thyme or fresh (finely chopped up). Roast in oven at 350 for 30 mins or golden.
Saute baby carrots with butter, salt and pepper, pinch brown sugar and some water. Allow to reduce until carrots are al dente and a nice glaze happens from the brown sugar and butter.
Remove the meat from the braising liquid and reduce liquid until you reach the consistency of "slightly coats your mouth with meaty goodness and still provides moisture for the meat"
Please enjoy (I think you will, especially if you did all this with no precision, more muscle memory and trying to slide in and out of adulting one more time)
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