I'm afraid that I've some bad news.
Oh how I wish this were a ruse.
Thanks to an ill-timed prank,
For help I did not thank,
You won't want to walk in my shoes.
Dragons are quite finicky creatures,
With all of their dragonesque features,
And when they are upset,
Trouble is all you get,
At least I can be a good teacher.
From dragons one should ne'er steal,
Even if someone should feel,
The item was yours,
Ignoring the roars,
Articles are a big deal.
I took back what I felt was mine,
And she even said it was fine,
A trick she did play,
By making me say,
An old spell from sixteen-oh-nine.
Now I suffer from the effect,
And my life it surely feels wrecked,
For havoc she did wreak,
Whenever I dare speak,
Limericks are all I expect.
Instant Pot Korean Style Short Ribs
All credit goes to the link above.
INGREDIENTS:
3 lbs short ribs
1 onion sliced
2 small potatoes, or substitute with Korean radish
3 carrots
3 dried Jujubes (optional)
1/2 cup of water
fresh ground pepper
sesame oil
SAUCE:
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin
6 cloves of whole garlic
1/4 of an asian pear (or substitute with a bosc pear)
1/2 inch slice ginger
PREPARATION:
1. Slice your onions, carrots, Korean radish (or potatoes) as shown. ahjumma tip: cut your carrots and potatoes in large pieces so that they do not get too mushy during cooking! If you are using boneless short ribs, cut them into ~1.5in-2in size pieces. Cut 2 slits into the meat as shown. Paraboil the short rib in boiling water for 7-10 min, then drain and rinse the meat. Set aside.
2. Place the soy sauce, brown sugar, mirin, fresh garlic, asian pear, and ginger into a blender. Blend until smooth.
3. Press the SAUTE button on your Instant Pot. When the display reads HOT, add about a tablespoon of sesame oil. Add the onions and saute for several minutes until translucent. Add the short ribs. Pour the sauce over everything. Use 1/2 cup water to get the last of the sauce that is left in the blender. Add ground pepper. Add the rest of the vegetables on top of the beef. Add the Jujubes and push them down into the sauce. Close the pot lid. Press CANCEL to stop the saute process. Press MEAT/STEW and leave the timer for 35 minutes. After the timer is done, allow the pot to NPR (Natural Pressure Release) for 10 minutes, then release the pressure by opening the vent.
4. Remove the meat and vegetables and set aside in your serving dish. Press CANCEL, then press SAUTE. The sauce will begin to bubble. Reduce the sauce for about 3-5 minutes depending on your preference. Spoon the sauce over your finished dish.
It sure is cold on top of this peak,
With heavy winds and snow all this week,
And I'm all alone,
With nary a phone,
My immediate future looks bleak.
Alas no one would with me come,
For its very cold where they're from,
They all went to the beach,
Sun and sand within reach,
And they all felt I was quite dumb.
*holds up sign asking for help removing the spell*
#NeverStealFromADragon #MischiefManaged