A meal that both humans and dog can enjoy

After the success of the last meal, it was time for something similar, yet different. At the time, we were still very much having winter weather in San Francisco, and nice meaty saucy things were what we were after. So, I decided to make the famous potato-scallion cakes again:



and chose a main of braised short ribs to go with it. The short ribs were a basic recipe with the usual French herbs and aromatics braised for a very long time in the oven with red wine, from this cookbook



(Hmm, I seem to own a lot of cookbooks from Manhattan restaurants, maybe it's a sign we should visit soon?!!! - still haven't been to Momofuku yet! although we've already eaten at Alinea, which is truly amazing)

For something green, I made some simple sugar snap peas sauteed with garlic and red pepper flakes. This is what our dinner plates looked like:



The wine was a Bordeaux blend from Gundlach Bundschu in Sonoma.

We had a nice pile of beef bones after the main was eviscerated:



Huxley was very interested in the "leftovers":




He was a pretty happy dog! - which is to say, his begging worked.

For dessert, it was another one of my trusty pear rustic galette:



I know, I know, I make it a lot, but it is truly so delicious you could never tire of it. It's about the only dessert I like and will eat. I make desserts just for Dave, how lucky is he?!!!