On the road again
Just when I thought I wasn’t going to be on a plane again for a few weeks, a surprise trip to Michigan popped up. And I had literally just unpacked from my trip to DC this weekend. So this will probably be my lone post of the week - sorry gang!
I overpaid for this chuck roast from a local high-end grocery store who happens to carry Proffitt Farms beef - that’s what happens when you’re away every weekend, I guess. But once it turned into melt-in-your-mouth-meat, it was totally worth the $20.49 (that’s about $10/lb for you math geniuses). Plus it was ready when I got home tonight!
Lemongrass Beef
- 2 lb chuck roast, cut into 1” chunks
- 1 can coconut milk (I used lite and it was fine)
- 3 stalks of lemongrass, diced
- 1 tbsp ginger powder
- 1 tbsp garlic powder
- 1 tsp fish sauce
Mix it all in a crockpot and then cook on low for 6 hours. Garnish with cilantro if you’re feeling fancy!

We served it with a side of roasted curry cauliflower:










