Curtis says I have a messy apartment.

Really, it's true.

I asked him if it bothered him.

He said, "No, not at all."

I said "Good." and left it at that, but inside I was thinking thank GOD you did not see it before the summer clean-a-thon. I mean really! Atleast you can see the floors now.

:)

Anyway. I'm going to clean drawers and the like, till todays dose of culinary yumminess puts me to sleep.

Hugs.

Shank Steak in Red Sauce.

Rub 2 shank steaks with a dry rub that includes.

2 tsp. oregano

1 tsp. pepper

1 crushed garlic clove

2 tsp. thyme

Let this sit in the refrigerator, covered, for up to 3 days. It will be yummier, but I just rubbed it on right before I cooked it.

Bring a heavy pan to heat over a medium temp burner, and brown in 1 tblsp. of olive oil for 5 minutes on each side. deglaze pan with 1/4 cup warm water, wine, or stock, whatever you prefer. Add

1 bottle marinara, I used a brand called Mom's but a more readily available commercial sauce would be one of the Classico ones. I'd use the basil and tomato one. Also add 1 tsp. or so of a red wine vinegar, and 1 can of diced tomatoes.

Simmer over VERY low flame for about 2 hours. Until the shank meat is very tender. You just want this to be BARELY bubbling. Gentle, gentle people. The meat is already cooked we just want to tenderize and bring richness now. During last 5 minutes of cooking tear a handful of fresh basil leaves into the sauce.

After you have removed from heat, and it has cooled just a bit add 1/4-1/2 cup whipping cream. Stir and serve over pasta of your choice.

YUMMY! I tell you.