I talk to dead people while I cook.

The last two weeks have been crazy busy. Trying to finish an RFP that was so complex my eyes were crossed. So I decided mid week to make short ribs. Comfort food for a stressed time.

What was I thinking?

Dredging, browning, chopping, braising, degreasing, reducing, thickening....oh my.

That is what is involved in making Short Ribs.

I pulled out my beautiful Staub pot that was a gift ages ago from Diana, my dearly departed friend that loved to hear about what I was cooking. So while I chopped and browned, we had a conversation. Yes, I talk to my dead friends. Outloud.

Brown, chop, braise. A lot of veg and a whole bottle of wine. And beef stock.

Then I discovered that my beautiful pot was too small. Had to pull out Betty Ann's pot. A very large and very old Le Creuset that is in mint condition.

And that started another conversation - about all of the cookware of my mother's that is still in my kitchen. Like her Kitchen Aid from the 70s that still works. And I am still apologizing for replacing the original Robot Coupe because the bowl finally cracked and there are NO replacements to be found. But I digress.

I braised those beautiful short ribs for three hours.

End result? Served on a soft bed of creamy polenta with a few carrots. Yum.