Putting together a pot of a beef stew today using grassfed ribeye steak, bacon, Idaho and sweet potatoes, carrots, celery, onion, fresh garlic, fire roasted tomatoes, red wine, fennel, rosemary, bay leaves, and thyme. Besides a good cut of meat, I “foodified” it by searing until carmelization the meat and vegetables in stages, pouring in a half bottle of red wine, and adding a secret ingredient, cinnamon stick. The cinnamon plays off the sweet flavor of the sweet potatoes, and gives the dish a subtle depth of flavor. Now in the oven this goes to cook in a covered Dutch oven pot while I hit my noon hot yoga class. Lord knows I need to get there an extra 30 minutes so I can sweat off this “vacation belly” and get back clean centered from overindulging in tacos and cake in San Diego last week. Lol!