in good taste, vol. 85: parties in the usa
party planning, auteurcore, and short rib ragu
To distract myself during a particularly frantic period at work, I’ve been dreaming about parties.
For those of us who are wired this way (obsessive researchers inclined to rabbit holes), planning a party can be a full-tilt immersion into details. With US Thanksgiving next week, I’ve been knee-deep in the design guides, the how-to’s, the trend pieces. (It helps that this is literally part of my day job.) So what’s been sticking out for me this year?
I’ve been drawn to everything deep, earth-toned, and moody-natural this fall, especially when it comes to the Thanksgiving table. I’ve been taken with sage green and coppery golds; dried oranges; mixed-height centerpieces, unfussy wild florals, tapered candles in warm colors. On the menu will be dueling chickens, a host of standards (broccoli casserole), twists on traditional sides, and a pie from our realtor ;)
The next occasion I’m planning is New Year’s Eve. I want to go all-out, decadent house party mode, and a lot of my inspiration so far is in service of this. The theme I’m considering is “rose-tinted,” for all the obvious figurative reasons plus a metallic color palette. I’m currently seeking out vintage party invitations, classic restaurant menus, and high-low, heavy hors d’oeuvres. Like this caviar from North Carolina paired with classic Ruffles; an asparagus in a mold; Alsatian onion tarts.
Got more ideas or party-planning daydreams? Holler!
LINKS FOR REGULAR DISTRACTION
How colors affect the way you think
The latest in the home lives of celebrities: Georgia O’Keeffe’s recipe cards at my favorite library, and Solange’s beautiful home tour (come for the curved couch; stay for the DJ Screw shout)
Fixated by this tile work
This lovely feature on designer Ilse Crawford:
“Do an audit where you measure how much time you spend in each space during the day,” she advises. “Follow yourself through 24 hours during the week, 24 during the weekend, maybe the difference between summer and winter. And design your living space around your reality, and you will be much happier. There’s no point spending way too much money on a kitchen you never use. Give most space and the most money to the things you do the most, and if that happens to be bed, then fine! Spend the money on a good mattress and nice sheets and a good reading light. Just be honest.”
New style guides: Auteurcore and lowercase magic
Revisiting this for next week: a list of substitute ingredients.
ANYWAY, HERE’S SHORT RIB RAGU
This dinner recipe will require somewhat specialty ingredients (the short ribs). It will take a long time. It will 1000% be a weekend afternoon well-spent, and you will be a hero for it. This recipe feeds 2 with a portion for next-day lunch.
INGREDIENTS
2 tbsp. vegetable oil
2 lbs. bone-in beef short ribs, patted dry + salt/peppered on all sides
3 carrots, chopped
2-3 celery stalks (depending on size), chopped
1 yellow onion, chopped
5 garlic cloves, smashed with the side of a knife
2 tbsp., tomato paste
2 cups red wine
2 cups stock (I used chicken; use what you have!)
2-3 sprigs, fresh thyme
2-3 sprigs, fresh oregano
2 bay leaves
Salt + pepper
1 tbsp., lemon zest
1 tbsp., chopped parsley, for garnish
WHAT TO DO
Preheat the oven to 325. Over medium-high heat, brown the short ribs in a large Dutch oven on all sides, about 3-4 minutes a side. Move to a plate when browned.
Throw in carrots, celery, and yellow onion, sprinkling with about a teaspoon of salt and pepper and letting them cook to softened. Add garlic, cooking for about a minute more, then add tomato paste. Once the tomato paste is combined with the vegetables and caramelized (about 3-4 minutes), add red wine. Cook this down at a high simmer for a couple of minutes, reducing the liquid by a quarter or so.
Add your stock, thyme, oregano, and bay leaves to the pot, nestle the short ribs back into the liquid bone-side up. (If you’re short on liquid here to cover, either add more stock or a cup of water.) Stick a lid on the pot and put it in the oven for at least 2 ½ hours, up to 4 depending on how many short ribs you are cooking!
When the timer goes off, take the short ribs out of the oven and ensure they fall off the bone (discard the bone and thyme/oregano sticks from here). You’ll likely find that the liquid has reduced enough to make for a looser sauce - if you prefer something more dense, remove the short ribs entirely and take an immersion blender to the vegetables + liquid.
Shred the meat with two forks. Serve over wide, flat noodles, and top with lemon zest + a bit of parsley.
Mmmmm, the recipe and decor tips sound great! Love that broccoli casserole too! Happy Thanksgiving, Emily!