Month: December 2008
I received an unexpected email from Amazon.com the other day. It was a notification that a book I pre-ordered last summer (and forgot about) had shipped. The package arrived today and inside was a fresh copy of David Allen’s new book titled Making It All Work: Winning at the Game of Work and Business of Life.
This is Mr. Allen’s third book and early reviews indicate it’s a great follow-up to the hugely successful Getting Things Done book published in 2001. His second book, Ready for Anything, was basically a list of 52 productivity principals each dedicated to their own short chapter. I didn’t find it as groundbreaking as the first book but it’s still a great read.
I’m looking forward to blocking out some time in the next week and digging into the latest publication. If it’s as good as the reviews indicate I think I’m in for a treat! If you ever get a chance to see David Allen in person do it. He’s an awesome public speaker and his presentation is outstanding!
A good time was had by all this year at the annual company holiday party. All but one member of our department was able to make it so we had quite the crowd and had to split up between two tables.
As is tradition we like to keep track of your alcohol consumption throughout the night. Let’s just say it’s a good thing they are only giving away beer and wine (although there is a nice bar downstairs you can hit if you’re so inclined.
Everyone stayed downtown this year & slept off the beer & wine. We’re already looking forward to next year!
This sauce is totally worth taking the time to make. We serve it with our Herb Crusted Standing Rib Roast at Christmas time and it really completes the meal.
Red Wine Sauce
2 Tbsp extra-virgin olive oil
1 med yellow onion, roughly chopped
1 med carrot, roughly chopped
2 stalks celery, roughly chopped
5 medium garlic clove, minced
2 Tbsp tomato paste
3 cups beef broth
1 cups dry red wine
1/4 cup balsamic vinegar
1 Tbsp fresh rosemary, finely chopped
2 bay leaves
4 Tbsp unsalted butter
1/2 tsp Freshly ground black pepper, to taste
Kosher salt, to taste
In a large saucepan over med-high heat, warm the olive oil.
Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are browned, 6 to 8 minutes.
Add the garlic and cook, stirring occasionally, for about 2 minutes more.
Reduce heat to medium; add the tomato paste, and cook, stirring often, for about 2 minutes more.
Add the broth, wine, vinegar, rosemarry, bay leaves and pepper.
Simmer, uncovered, for 45 minutes. Strain the sauce through a fine sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
Continue to simmer until about 3/4 cup liquid remains, about 45 minutes more.
Add butter 1 Tbsp at a time whisking to melt completely befpre adding th next piece.
Season with salt and pepper to taste. Remove from the heat.
Serve with your favorite beef dish & enjoy!!
I’ve been playing with Twitter for a while now & have worked it into my daily routine (for the most part). I started looking at who my followers are following & discovered there are a lot of celebrities and cast members from my favorite shows using Twitter too!
It’s pretty interesting to see how big media (more…)