So this was my view last weekend.
And so was this. That sliver of white on the left is Mt. Washington.
I just can’t get over how happy skiing makes me. The fresh cold air (it was 23 degrees but I was toasty warm in my layers). The serenity and the crisp mountain air were so amazing I was just glad to be out there.
Our time on the weekends in the mountains has been delicious due to the discovery of this cookbook:
The girls who wrote this book have the same challenges I do traveling with small kids. They know that apres ski has to change a bit with little ones, as there is no relaxing in a bar or restaurant while a chef prepares your fondue for you, and you are pretty tired yourself after a day of skiing so everything is geared toward make ahead, easy meals. And they are just what you are craving after a day in fresh air. Love it!
Here is what I made most recently. It helps that I brought up a package of cubed chuck and ground beef from the half cow at home. It makes life so easy…
This is a crock pot dish so it can cook away while you are skiing….
And it freezes beautifully, in fact I have a large container of it at the ski condo right now waiting for our next dinner.
3 T olive oil
1 lb. cubed beef chuck
1 medium onion, chopped
3 carrots, peeled and diced
1 lb. ground beef
S & P
1 cup dry white wine (I used red because it was open & it was delicious)
1/2 c. milk
2 28 oz. can of diced tomatoes with the juices
Freshly grated parmesan
1 lb. of pasta, cooked according to package
Heat oil, and add beef chuck, with S & P generously sprinkled over meat.
Brown, turning frequently, for about 6-8 min. Then remove from pan, resting in bottom of crock pot. Add onions and carrots, sautee for 5 min, scrapping up bits of meat.
Add ground beef and cook through. Then add wine, stirring frequently and cooking until most of liquid is evaporating, 10 min. Add milk, cook for 5 min. Add tomatoes and bring to a boil, reduce heat. Pour over beef chuck in crock pot. Cook on low for 8-10 hours.
Serve over pasta with fresh Parmesan.