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This post has images! If they do not show up for you, please click through! Happy February! I am retroactively posting this so that I can start linking it in future (present) recipe posts! Yada yada yada, recipe calendar, etc. There's a better way to go about this but who has the time to do everything right? If you missed it, here's January Ok without further ado: February's recipe! BORSCHT 6-8 bowls90+ min This is a slightly altered quick ‘n easy version of my baba’s recipe. INGREDIENTS 3-4 medium-sized Beets, slivered or grated1-2 Carrots, diced or slivered1 OnionGarlic (some)1-2 diced potatoes (if you want)2 cups cabbage and/or beet stems and leaves28 oz can of crushed or diced tomatoes*Broth (enough to cover with about an inch or so of headspace)Salt and Pepper Dill (fresh if possible! Fern, not seeds)Whipping cream (optional)Sour cream (“optional”) POSSIBLY: lemon juice or vinegar if too sweetPOSSIBLY: sugar if too tart/acidic. All depends on how sweet your beets are! DIRECTIONS Cut up all your veggies. While grating/chopping beets, use a glove if you don’t want to look like you just murdered a man for fun.If using beet greens, chop up your stems to simmer (they’re tougher) and save the more delicate leaves to add closer to the end. Briefly sautée your onion, garlic, and carrot in the pot in a bit of oil or butter until slightly tender and brown. Add beets, potatoes (if using), cabbage and/or beet stems, broth, and tomatoes (and ribs, if using). Simmer…

This post has images! If they do not show up for you, please click through! Happy New Year! I am retroactively posting this so that I can start linking it in future (present) recipe posts! Yada yada yada, recipe calendar, etc. There's a better way to go about this but who has the time to do everything right? So without further ado: January's recipe! BEEF STEW 4-6 bowls90+ min Treat yourself and eat this with some bread from a real bakery, or at least from the nicer part of the grocery store. INGREDIENTS Butter/OilCheap beef cut into cubesFlour for dredgingCarrotsOnionGarlicCeleryFrozen peasPotatoesBeef brothSaltPepperTomato PasteRed Wine (optional)Italian seasoning(oregano, thyme, rosemary, sage.. whatever you have on hand)Bay leaf DIRECTIONS Preheat oven to 350F. Gently scrape out the gills of the mushroom caps with a spoon. They’re perfectly edible, but we need to make room. Pat them dry with a paper towel. Slice your cherry tomatoes in halves, and slice/tear your cheese into similarly sized chunks. Stack and roll your basil leaves, and slice the ends until you have a pile of little shredded basils. Mince garlic and mix with about a tablespoon or two of olive oil. Brush garlic oil on the inside of the mushroom caps. If you have any leftover, brush the outsides as well! Try to evenly pile your tomatoes and cheese in your little mushroom bowls. Pop em in the oven on a baking sheet until the cheese has melted (more than 5 minutes but probably less than 10)…