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Burrata Bowls!

Burrata bowls!!!

I think I’m going to reconsider what I call these instructions, because the word “reheating” just doesn’t apply to this bowl. In fact, I’m beginning to despise the idea of reheating anything in this heat. For whatever reason, Rachel and I have terrible luck with apartments. Since we’ve been living together, we have found ourselves in literally the hottest apartments imaginable during the summer, and the coldest during the winter. It’s some sort of apartment karma, and we definitely did something to piss off whoever is in charge of climate-controlled payback. So, we’re just loving this heat wave 🙂 

But hey, it’s not all bad. At least there’s burrata. Interestingly enough, that’s kind of my mantra for when things are rough- well, at least there’s an amazing cream-filled cheese ball somewhere in the world that I can eat. I’m lactose intolerant- but that doesn’t stop me. Sometimes you just gotta power through it. The burrata is worth it. We’ve nested it atop a bed of gold quinoa, with shaved and roasted spring veggies, and given you our favorite basil and arugula pesto for all the smothering. The pesto, made with organic olive oil, may solidify when cold- but it also might not. You never know with this oil. If it’s hard, just give it a nice warm water bath until it turns semi fluid again. Or, put it in my house for like 2 seconds. That will do it. Dollop that pesto all over everything, slice open the amazing cheesy ball of goodness, make a huge mess, mix everything up, eat it with your hands, whatever. Just enjoy it. Revel in it. Become the burrata. 

If you got braised short rib:

If you’ve gotten short ribs from us before, you’ll know that there was a bit of a miscommunication between Joyce Farms and I when we had this product prepped for us- down south, the boneless short rib is simply that- the short rib plate, without the bones. Apparently, big chunks of boneless short rib in New England are an anomaly. Northern “boneless short ribs” contain an entirely different muscle group in addition to the short rib plate, called the denver flat. Either way, I like Joyce, I wanna support them, and their beef is the best in the business. So, we get flat short ribs. Not a problem 🙂 to reheat, place the shorty in a microwave safe dish, and pour the braising liquid on top. Cover with a damp paper towel, and microwave for 2-3 minutes, till hot and tender. Alternatively (very good idea), dice it up, and fry it in a pan with some butter. Or shred it and eat it cold. Or eat it cold like a meat lollipop. You do you! It’s beef 🙂 It’s tasty, and you’re gonna live it!

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