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Wednesday 21 October 2026 00:22:12 GMT

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How much are you willing to pay to get around traffic?🚗 This week along the I-66 Express Lanes outside the Beltway in Northern Virginia, the tolls have been some of the highest ever seen. Rates as expensive as $30, $60 and even $80 for the longest trips at peak times. #virginia #washingtondc #dmv #transportation

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Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic RECIPE-COOKING WITH BRIGHT EYES Ingredients 5 pounds English-cut beef short ribs 2 tsp coarse kosher salt 1 tsp freshly ground black pepper 2 tbsp neutral oil 1 large onion, chopped 6 garlic cloves, roughly chopped 3 tbsp fresh grated ginger 1 tbsp Chinese five-spice powder Zest of 2 oranges ¾ cup dried cranberries ½ cup fresh orange juice ½ cup honey 1 cup low-sodium soy sauce ¼ cup rice vinegar ¼ cup hoisin sauce 2 tbsp chili garlic sauce 3½ cups chicken broth or water 1½ tbsp cornstarch mixed with 1½ tbsp cold water 3 green onions, thinly sliced Directions Preheat the oven to 325°F (160°C). Season the short ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if necessary. Remove and set aside. Add the onion, garlic, and ginger. Cook for 2–3 minutes until fragrant. Stir in the five-spice powder, orange zest, cranberries, orange juice, honey, soy sauce, vinegar, hoisin sauce, chili garlic sauce, and broth. Return the ribs to the pot. Cover and braise in the oven for 3–3½ hours, until fork-tender. Transfer the ribs to a serving dish. Skim excess fat from the cooking liquid. Simmer the sauce on the stovetop. Stir in the cornstarch slurry and cook until thickened. Spoon the glossy sauce over the ribs and garnish with sliced green onions. Serve warm with rice or mashed potatoes. Prep Time: 25 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 55 minutes Kcal: Approximately 750–900 kcal per serving | Servings: 6–8

Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic RECIPE-COOKING WITH BRIGHT EYES Ingredients 5 pounds English-cut beef short ribs 2 tsp coarse kosher salt 1 tsp freshly ground black pepper 2 tbsp neutral oil 1 large onion, chopped 6 garlic cloves, roughly chopped 3 tbsp fresh grated ginger 1 tbsp Chinese five-spice powder Zest of 2 oranges ¾ cup dried cranberries ½ cup fresh orange juice ½ cup honey 1 cup low-sodium soy sauce ¼ cup rice vinegar ¼ cup hoisin sauce 2 tbsp chili garlic sauce 3½ cups chicken broth or water 1½ tbsp cornstarch mixed with 1½ tbsp cold water 3 green onions, thinly sliced Directions Preheat the oven to 325°F (160°C). Season the short ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if necessary. Remove and set aside. Add the onion, garlic, and ginger. Cook for 2–3 minutes until fragrant. Stir in the five-spice powder, orange zest, cranberries, orange juice, honey, soy sauce, vinegar, hoisin sauce, chili garlic sauce, and broth. Return the ribs to the pot. Cover and braise in the oven for 3–3½ hours, until fork-tender. Transfer the ribs to a serving dish. Skim excess fat from the cooking liquid. Simmer the sauce on the stovetop. Stir in the cornstarch slurry and cook until thickened. Spoon the glossy sauce over the ribs and garnish with sliced green onions. Serve warm with rice or mashed potatoes. Prep Time: 25 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 55 minutes Kcal: Approximately 750–900 kcal per serving | Servings: 6–8

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Look familiar? That’s right—it’s the one!🥳#buildingblocks #lowprice #giftguide #hobby #youlike

Look familiar? That’s right—it’s the one!🥳#buildingblocks #lowprice #giftguide #hobby #youlike

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