pizza, ham, aged dough





Tomato paste from a tube
Anchovy paste from a tube


tttttttt








*Whispers* It wasn't very good.

beef Beaujolais breakfast




This is the beef Bourguignon made yesterday using Beaujolais in place of Burgundy wine. It is my preference and it is what the bottleshop downstairs offered, best as could be managed with an Indian shop owner who is nearly deaf. I said, "Beaujolais vil-aje"

"What?"

"Vil-aje."

"What?"

"Vil-aje." 

"What?"

"Vil-aje." 

"What?" 

Finally in flat American accent, "Village." 

"Oh. This way." 

And it is amazing. Lighter, brighter than Burgundy. The last time I made this I regretted sharing so much of it because then I had so little left for myself, and I am torn again between sharing it and having it all to myself. Decisions, decisions.

Impress the ladies VS gormandize on my stew
Impress the ladies VS gormandize on my stew
Impress the ladies VS gormandize on my stew
*ding* 
gormandize on my stew.

Sorry, my dear ladies, I already shared this once.

On the other hand I do need to clear room in my refrigerator. 

Here we go again.

Impress the ladies VS gormandize on my stew
Impress the ladies VS gormandize on my stew
Impress the ladies VS gormandize on my stew...



beef Bourguignon
































Slow on low heat, you notice barely above boiling, four hours at 250℉ / 120℃






Blog Archive