My Husband, the Chef

Just going to do a little bragging for a moment, because this is my corner of the interwebs and I do what I want!  Last night, Matt made dinner.  While I do most of the cooking, he is quite handy in the kitchen (and on the grill) and it's usually something good when he's in the kitchen.  Well, yesterday he just whipped up some braised short ribs, goat cheese polenta, and roasted beets with balsamic reduction, which we put over some greens with feta and toasted pecans and a drizzle of balsamic and olive oil.  And a 2009 Highway 12 cab.  Ohmydeliciousness.  Oh, and lest I forget the warm peach cobbler for dessert!  (Paleo?  What's that?  ;)  I will give him credit in that there was very little sugar or flour in the cobbler... props to my man for picking a good recipe... as he said, the peaches were sweet enough.)  I had leftovers for lunch today, and while the presentation wasn't as pretty as it was last night (you know, tupperware containers and computer in the background and all), it was still damn good.  I'd like to take this moment to thank my Momma Kath for instilling a love of food and the ability to cook in her son.  God bless you.  :)

P.S.  To whomever our next dinner guests are... strong chance this will be on the menu, same salad if we're still getting copious amounts of beets from our CSA.
P.P.S.  What's not to love about a guy who uses the Pioneer Woman's recipes?  Can I get an amen!?  I think he took some artistic liberties but mostly followed the recipe.
P.P.P.S.  For the salad, just roast some beets, cool and peel 'em, slice 'em, reduce some balsamic on the stove until syrupy, then toss the beets and balsamic in a bowl.  The rest is self explanatory.