Welcome to Week 143 of Mmm Mondays, where we turn Monday woes into Monday whoas!
Header image for week 143 by Pixabay:
Last Week’s Links
Last week had 2 delicious links.
Charmer enjoyed a View with a View, with a sexy image.
And MrsK discussed Boobs, in a celebration of self-acceptance.
You can read all those Mmm’s and more here.
Mmm Makers
I’d love to add more fabulous creators to this list! Know someone? Let me know!
Week 143 Recommended Reads
Mmms on Medium
Mmm Mondays has a publication on Medium! If you’re looking of prompts or want to find some new talent, be sure to check us out! A new recipe is posted each month, and others share theirs’ too! I hope to see you there.
Book of the Month
Yes, I know it’s actually the last day of September, but sometimes you have to move on. I’m in the mood for something a bit spicier, so here we go.
This book was recommended to me by another erotic writer, and I figure if she thinks it’s good, it likely is. So why not?
The Professional is labelled as Erotica, Contemporary romance, BDSM, suspense and more. I hope you’ll read with me.
Week 143 Recipe
Fall is in its full glory here in Western Canada, and that means cooking to keep the house warm. The season of stews and casseroles and roasted dinners has returned. What better way to start than a hearty stew?
Guinness Beef Stew
Ingredients
- 3 tbsp. olive oil divided
- 3 lb. beef chuck well trimmed and cut into 2-inch pieces
- Kosher salt and pepper
- 2 medium onions cut into 1-inch-thick wedges
- 4 cloves garlic chopped
- 1 lb. medium carrots cut into 1-inch pieces
- 12 oz. medium parsnips cut into 1-inch pieces
- 3 tbsp. all-purpose flour
- 1 14.9- ounce can extra-stout beer we used Guinness Extra Stout; about 2 cups
- 3 c. low-sodium chicken broth
- 1 6- ounce can tomato paste
- 1 lb. yellow potatoes cut into 1-inch pieces
- 8 sprigs fresh thyme tied together
- 2 bay leaves
- 1/2 c. flat-leaf parsley roughly chopped
Instructions
- Heat 2 tablespoons oil in Dutch oven on medium-high. Season beef with 1/2 tsp each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes, adding more oil as necessary; transfer to bowl.
- Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, stirring occasionally, 5 minutes. Stir in garlic, carrots, and parsnips and cook, stirring occasionally, 3 minutes.
- Sprinkle with flour and cook, stirring, 2 minutes. Add stout and cook, scraping up any browned bits, 1 minute, then stir in broth and tomato paste.
- Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer, covered, 11/2 hours. (Alternatively, transfer to 325°F oven and bake, covered, 2 hours.) Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes. (If baking, uncover and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired. Serve sprinkled with parsley.
Notes
This Week’s Links
For bloggers, Mmm Mondays opens Friday at noon (MST- that’s N. America) and closes Tuesday December 31/2024 at 6pm. If this is your first time joining the fun, please read the rules and grab a badge. You can add your post(s) below using the linky tool.
Don’t know how to take part? Find out how, here. You don’t have to have a blog! And we love images too!
Since you’re already here, take a second and read one or more posts (you’ll be glad you did!). And don’t forget to like or comment if they make you say Mmm too.
I always encourage sharing, so for any posts you may have missed, watch for them on Monday when I share them via Twitter.
For those on Medium, you can find the guidelines here.
What makes you say Mmm?
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