The last of the stew.

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It was truly excellent.  I had to cut the last pieces of beef.  That really tastes much better.  I like the idea of larger pieces of beef, but it doesn't work with soup.  A neighbor is planning on doing pulled pork, I believe with a chuck roast... bigger... big family.  That might be the way to go.  I am sure if I can get a pork butt to pulling doneness, I can do a beef chuck roast... even a small one.  Oh... I think he said the meat was supposed to be cooked to 201... or 221?  I'll look, but it's an internal temperature thing.

I hated watching the last of it go.  It was as good of a beef stew as I have ever made.  It was nearly as good as I have ever had.  A bit more work on thickening.  But flavor, vegetable to meat portions, and sizes (once I cut the meat down), background and main spices, all good.  I did have to add salt, but that is how I prefer it.  Oh, and adding various veggies and fats on any given serving or day was a super thing.  I will always cook the meat and gravy, along with mirepoix, then just having mushrooms, veggies, and fats to add per pot is the absolute best way to go.  Oh, and not heating the whole pot, just enough to eat, so the food isn't cooked absolutely to death.

It's strange out there.  The thermometer reads, or read, a bit lower than freezing... 30 F.  But it was melting out there.  A strange way of things.  Too slick to chase the rabbit.  But it is going into the cage to feed.  I may figure out a tripwire.  I won't hinge it on entrance, by on feeding.  So the rabbit will be fully and further into the cage.  I have an idea about how to close off the hole in the main cage, so I can transfer rabbits without escapes as well.  Not today, but... soon?  Ugh.

It's a good day.  I do have aches and pains.  Relatively mild ones.  It is mostly that I am tired, worn, exhausted.  I'd like to hit dishes, and maybe put some laundry together and take it upstairs... and do a bit of cleaning, getting trash and recycling out... to clear counters, prep for dishes, and get more meat thawing.  Pork, a roast again I think, to be cooked to pulled pork portions... some for soup, some for this, some for that.  I may need a nap before long though too.

Later.