Version 1 of pressure cooker shortribs:
Tougher than I'd like, try more like 45mins next time.
Fig, carrot, dark beer basic flavor is nice, but needs more spices/herbs next time.

Mmmmm....
Beef, olives, tomatoes, garlic, capers, veggie broth, red wine, splash of vinegar, salt, pepper, bay leaves, and oregano.
Leave in a slow cooker all day, then eat.

nom nom nom.

TWENTY CUBIC FEET of (energy star) freezer in OUR basement.
Awesome.

Tonight?
Tonight I totally welded two pieces of steel together.
Again and again and again.
Oooooh boy do I like welding; this could be fun.

Also had a beer and dinner with the awesome eclectician and had fun conversations about a little bit of everything.

Evening doubleplusgood.

Now? the snuggles with the wife. Yay!

So waiting on some image processing, time to kill some... time.
( Very Good Taste, Omnivore's hundred items )

Cooked beef short-ribs yesterday in the slow-cooker, it was my first attempt at ribs and I made it through with some e-mailed pointers from eclectician.
- Browned them in a pan, deglazed with pumpkin-beer and wine, threw them in the slow-cooker with onions/leeks/carrots/parsnips/dried apricots/sage/smoked paprika, let them go on low all day.

They came out pretty good, and both prosicated and I enjoyed them, but I wasn't satisfied with it. The texture was good, but I don't think I was focused enough with the additions I made.

Obviously more experimentation is in order.
I miss cooking, I anticipate a lot of it in my near future now that we have some semblance of a kitchen again.