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shookhillsecret

Lifestyle Blogger | Inspiring Creativity & Easy Living Tips

The Holidays are more than just a season—it’s

The Holidays are more than just a season—it’s a feeling that touches all senses! From the smell of fresh pine and cinnamon to the sound of carols, the taste of holiday cookies, and the warmth of cozy blankets, it’s pure nostalgia wrapped in every moment. Embrace the magic of the holidays by letting your senses guide you. Find out what our scent of the season is…What scent brings you back to holidays past?

#HolidayNostalgia #ChristmasMagic #SensesOfTheSeason #LifeMadeEasy
#holidaywrapping #giftgiving #giftideas #giftgivingideas #giftingseason #mullingspices #stovetopspices #scented #festive #spicesoftheseason #sznofgiving

Just a quick stop with the birthday boy…

Just a quick stop with the birthday boy…

Tis the season to bring comfort food back to life.

Tis the season to bring comfort food back to life. This rich and hearty short rib ragu with roasted fall vegetables is one of our favorites. Here’s the recipe so you can make it yourself for a cozy fall dinner.
Beef Short Ribs (about 3-4 pounds)
Sea Salt & freshly ground Black Pepper
1/4 cup of Olive Oil
3 medium Onions, halved, then cut crosswise into slices
5 cloves of Garlic, crushed and finely chopped
2 Tbls Herbes de Provence
1 can (28 ounces) Italian Tomatoes with juices, whole peeled 
2 cups of dry Red Wine
1/2 teaspoon of Red Pepper flakes
1 pound of Pappardelle pasta
For Garnish
Parmesan (Parmigiano-Reggiano) cheese
Flat-leaf Parsley, chopped 
Preparation
Preheat oven to 350 degrees. Season the beef short ribs with sea salt and black pepper.  Set a large covered cast-iron-dish (ours is a 7 quart Le Creuset enameled dutch oven) over medium-high heat. Add olive oil, and then brown the short ribs on all sides. When the beef is done, remove it from the dish and set aside. In the same dish, add sliced onion, stir till cooked through. Add garlic, Herbs de Provence and salt, stir for a few minutes. Add red wine, bay leaves and red pepper flakes. Return the beef pieces into the dish and add tomato mixture. You may choose to cut up the tomatoes into smaller pieces. Our trick for doing this is to cut them up in the can with a kitchen scissor before adding to the dish. Put the covered dish in the oven and cook until the short ribs are fork-tender, about 3-4 hours. Bring a large pot of water to the boil, add plenty of salt. Add pasta, cook until al dente. Drain and return to the pot. Toss pasta with the sauce, transfer to serving plates. Top with pieces of beef, garnish with Parmesan (Parmigiano-Reggiano) cheese. Sprinkle with chopped fresh flat-leaf parsley. Serves : 4-6

#ComfortFood #FallEats #LifeMadeEasy #recipes #falldinner #batchcooking #pappardelle #fallroastedveggies #shortrib #recipeoftheweek

Whether you’re hosting Thanksgiving, Hanukkah, C

Whether you’re hosting Thanksgiving, Hanukkah, Christmas, or New Year’s; we have the tips you need to make it easy and enjoyable. Here are our hosting must-haves for this holiday season! If you’re ready to elevate your hosting game, head to the blog for everything you need to make it happen. Find what we recommend at www.shookhillsecret.com/hosting-essentials/

#holidayhosting #lifemadeeasy #hostesswiththemostess #hostingseason #entertaining #holidayprep #seasonprep

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