I think the key to a good braise is patience more than anything else. I've been experimenting with different wine varieties for the base and found that a decent red blend works just as well as something more expensive. The key is to let it reduce slowly and not rush the process. I tried a new approach last weekend where I seared the meat first, then let it rest while I built the sauce in the same pan. The caramelization added a depth that I hadn't achieved before. I'm planning to try a similar method with a pork shoulder next time. Let me know if you want the rough measurements I used. I also added a bit of tomato paste this time which gave it a nice richness.

The timing worked out well because I had most of the afternoon free. I think next time I might add some fresh herbs toward the end rather than at the beginning to see how that changes the flavor profile. A friend mentioned that rosemary and thyme added in the last thirty minutes give a brighter taste.

We finally finished painting the living room last weekend. It took longer than expected because we had to do two coats to cover the previous color. We went with a warm gray tone that shifts slightly in different lighting throughout the day. The ceiling still needs to be done but we are taking a short break. I also need to decide on new curtain rods since the old ones do not really match the updated look. My neighbor recommended a hardware store on the west side that has a good selection. I might go this weekend to browse options. Let me know if you have any recommendations for curtain fabric that holds up well in direct sunlight. The room gets a lot of afternoon light so I want something that will not fade quickly. I am also considering a lighter weight fabric that still offers some privacy.

We are thinking about adding a couple of plants in the corners too. A friend suggested a fiddle leaf fig but I am not sure I have the patience for it. Maybe something easier like a snake plant. I will send you a photo once everything is set up.