DIRECTIONS: Heat a large skillet over medium heat and render bacon until crisp. Using a slotted spoon, transfer bacon to the slow cooker and remove most of the fat (nearly all of it), reserving the rest. Toss beef in flour, onion powder, ¾ teaspoon salt and black pepper. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker. Add 1 teaspoon of the reserved bacon fat, mushrooms and remaining ¼ teaspoon salt to the pan; cook until mushrooms begin to brown, 4 to 5 minutes. Add the shallots and garlic, cook until aromatic and soft; 2 to 3 minutes. Add tomato paste and stir to combine. Transfer to the slow cooker. Add red wine and beef stock. Stir to create a homogenous liquid. Lay fresh herbs on top followed by the carrots. Cook on low 8 hours of high for 4 to 6 hours. Remove herbs before serving. 

NOTES: A dry red wine like merlot, pinot noir or cabernet sauvignon (or even a standard cooking wine) works. Consider that the dish will have tasting notes of the wine when choosing. 

Makes 5 cups. No Slow Cooker, No Problem! Use a Dutch Oven or a heavy oven-safe pot and bake in a 375F preheated oven for 2 1/2 hours, (check to be sure it has enough liquid after 1 1/2 hours) until the meat and vegetables are tender. 

NUTRITION INFO: 1¼ cups, Calories: 371kcal, Carbohydrates: 21.5g, Protein: 42g, Fat: 11.5g, Saturated Fat: 3.5g, Cholesterol: 105.5mg, Sodium: 936mg, Fiber: 4g, Sugar: 9g

(Recipe and photo courtesy of Skinnytaste)

Hello, dear readers! Today’s Top Ten Tuesday prompt from Jana at That Artsy Reader Girl is my ten most anticipated books releasing in the first half of this year. Are you looking forward to reading any of these too? Let me know! Happy Tuesday! 

AUTHOR: Alice Fenney

NARRATORS: Richard Armitage and Tuppence Middleton

RATING: ★★★

RELEASE DATE: January 14th, 2025

REVIEW: It's a rare occasion when I read a mystery/suspense book. (I can't even remember the last time I read one). So, to choose this audiobook from NetGalley was a big leap for me, but I wanted something different, and overall I'm glad I picked this one. The narrators were wonderful. Richard Armitage has a deep, sexy voice and Tuppence Middleton's British accent was very soothing. This was also the first time I listened to an audiobook with sound effects, and I really enjoyed it because it made the book feel even more creepy and mysterious. (Especially the bits with walkie-talkies. Not going to give away any spoilers, but if you know, you know). The story itself was okay, but there were some parts that were a little too far-fetched and at times it could be very confusing. I did enjoy the suspense though, and I caught myself gasping and talking out loud several times, trying to warn the characters like they could actually hear me. This genre might not be my cup of tea, but I would still recommend it. 

(DISCLAIMER: I received a complimentary copy of this title from NetGalley. All opinions expressed are entirely my own.)

DIRECTIONS: To make on the stove: In a small pot, heat vanilla shake over medium-low, stirring occasionally, until warm but not boiling, about 1 to 2 minutes. Reduce the heat to low and stir in the white chocolate chips. Stir constantly until the chocolate is fully melted and smooth, 30 to 60 seconds more. To make this in the microwave, pour shake in a large microwave safe mug with the white chocolate chips and microwave 1 ½ minutes, stirring well halfway, until heated through and the chocolate is melted and smooth. Top with whipped cream, if using and sprinkle with nutmeg. Pour into a large mug and top with whipped cream, if using and sprinkle with nutmeg. 

NOTES: *The flavor of this drink will depend on the vanilla protein shake you choose, so pick one you love. I don’t recommend using powdered protein here, as it tends to be too gritty and won’t blend well. I’ve tested several liquid protein shakes and found that Fairlife Nutrition Plan Vanilla and Orgain Clean Protein Shake in Vanilla Bean work best. For a vegan option, Ripple Vanilla is a fantastic choice. 

NUTRITION INFO: 1 ¼ cup, Calories: 279.5 kcal, Carbohydrates: 38 g, Protein: 15.5 g, Fat: 10.5 g, Saturated Fat: 3.5 g, Cholesterol: 23 mg, Sodium: 243 mg, Fiber: 4 g, Sugar: 12 g

(Recipe and photo courtesy of Skinnytaste)