Slow and Low Is the Way to Go - New York Times
We’re going meatless for Lent this year.
In preparation, we’re eating what feels like more meat in the next two days than we normally eat in a month.
Tonight, it’s Bittman’s Chinese short ribs.
Tomorrow night, it’s cassoulet (thanks for the tip, Jay).
Tuesday is leftovers (seems like Bittman’s short ribs alone would feed an army).
From there until April, it’s legumes and tofu for protein, with allowances for fish fry Fridays (we’re not Catholic, but who are we to ignore St. Louis’s Catholic heritage and resultant plethora of South City fish fries?).
If you have any legume or tofu recipes, send ‘em my way.
