Braised Veal with Olives and Capers

I think I’m back.

But I’ve thought that before.

The most recent was when I uploaded the photos for this update.

Photoshop very politely informed me that I had already activated the software twice, which is (apparently) my limit, so could I please deactivate one and then they would happily activate the one I was trying to use.

Or, I could buy another copy, whichever I preferred.

To be honest, I was tempted to just go to mon mari’s computer and deactivate his copy….

But I didn’t.

I was nice….. Not a common occurrence recently.

I went online, started a chat with someone at Adobe and got it resolved.

It’s always ‘just one more thing’ isn’t it?


This is what mon mari has been doing the past two weeks – in addition to staying far, far away from the person with the foul temper….

The second bedroom upstairs now has patched and plastered walls.

Well, 2 of them, anyway.  The other 2 will be papered.  The still need to be painted.

His big project was to hang the chandelier in what will be the dining room – which is directly below this bedroom.

It’s brass and weighs more than both puppies combined so a bit of planning had to go into the hanging.

He fastened it to a beam in the floor above, which, naturally, he had to do before he laid the new floor.

It hasn’t been used in 15 or 20 years, so it had to be taken apart, cleaned up and re-wired. He also had to put all new thingies (forgive the tech-speak) in for the lights as we can only get the energy-efficient kind now.

To be fair (snicker) he was doing a bit of cursing himself trying to thread the new wire in and around the arms of this thing….

At least the puppies behaved….

Oh, who am I trying to fool. They were devils – but that story tomorrow.

We both deserved comfort food.

Braised Veal with OlivesBraised Veal with Olives and Capers 

14oz (400gr) veal
1 cup white wine
2 carrots
1 onion
10 black olives I used dry-cured Greek olives 
10 green olives I used pimento-stuffed olives 
2 tbs capers
2 bay (laurel) leaves 
2 tsp olive oil 
1 tbs cornstarch (maizena) dissolved in 2 tbs water

Cut veal into large chunks if needed. Peel and slice carrots. Roughly chop onion. Slice olives in thirds. Heat olive oil in medium Dutch oven or other pot with tight-fitting lid. Add veal and brown on all side. Add white wine and stir up any brown bits on the bottom. Add carrots, onion, green olives and bay leaves. Bring to a boil, reduce heat, cover and simmer for 60 minutes. 
Dissolve cornstarch in water. Turn the heat up under the pot and uncover. Add capers and black olives; remove bay leaves. Give the cornstarch mixture a stir and add to the pan a little at a time, stirring, until thickened to your liking. Remove from heat and serve.

Now I can relax…. a little

7 thoughts on “Braised Veal with Olives and Capers”

  1. For as easy as computers are these days, compared to what it used to take to set up a new computer, there are still things that go wrong, or just stupid things (like Photoshop — I’ve had to get new serial numbers from Adobe countless times). But mostly it should be better and faster than what you had, and once you and the new computer have made peace, it will be great. I hope!

  2. Whew! So glad things are up and running now, both the blankety-blank computer and the blankety-blank chandelier! Can’t wait to hear about the puppies.

  3. Val, comfort food is always in order in winter!
    manningroad, I just stay out of the way.
    Lydia, in some ways it was easier when they weren’t so ‘user friendly’… but can’t imagine it now.
    Brassfrog, you passed.
    Zoomie, bad puppies…..
    Merry Little Christmas, Greg!

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