HUNGRY GERALD

Short Ribs are a BSK favorite so BSK braised a generous amount in red wine, garlic, herbs, etc. for two nights of lavish eating. There was lots of savory gravy and good bread for dunking. BSK served the ribs over pappardelle with a side of fine chopped baby spinach. The spinach was tasty but the pasta was unwieldy and hard to handle. The next night, BSK substituted buttery little boiled potatoes. Good choice to accompany a braise or stew. The spinach, again, was splendid. BSK enhanced the gravy with some pungent Russian mustard. The second half of the doubleheader (The Nightcap) was great. Yes, always better the second day or night.