Today I cooked a garlicky beef daube from How to cook everything. Yesterday I assembled the ingredients so it could marinate overnight. The actually quantities I used were:

I'll divide the recipe up into six parts, which yields 332 calories per serving. That's reasonable for anyone not trying to lose weight, but for my current food Nazi mode, it means I'll have to give something else up in the day.

I have a bone to pick with the original recipe. The only liquid it calls for is one cup of red wine. There is no way that is enough liquid in which to simmer 2-3 pounds of meet for an hour and a half. I added a cup of water. The cuts of meat I had took two hours of simmering to get to the right tenderness, and by the time I had added the last two cloves of garlic in the final step, there was less than a half cup of liquid left.

Taste wise it was fine. I rather wonder, though, why the things I cook don't have that same satisfying feel or taste to them that I get when I eat out or when Mom cooks. Is it because I avoid fat? Is it because my taste buds are now jaded with age? Just don't know.