I’m taking a few days off next week and the prospect makes me a little nervous. I’m one of those people who are bad at leisure. Even though it sounds tempting to sit on my porch, look at my beautiful garden, read a book, etc,etc, etc. I’m simply not good at that. I have to have a project. Maybe I’ll make pesto from all the basil in my garden and put it in the freezer for the months to come. Or maybe, I’ll make Julia Child’s Boueuf Bourguignon using restaurateur Drew Nieporent secret ingredient, short ribs. I recently found the complete recipe for Julia Child’s Boeuf Bourguignon on the Knopf/Doubleday website and thought I would share it with you. . These links are directly from the book “Mastering the Art of French Cooking” and include all of Julia’s hints as well as the recipes for not only the Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms) but also, Champignons Sautes Au Beurre (Sauteed Mushrooms),and the Oignons Glaces A Brun (Brown-Braised Onions) used in the recipe. For my version I always increase the herbs and spices to taste, and this time I’m going to use short ribs like Drew instead of the stewing beef.
In a previous blog, “A Runners Wife” I spoke about my husband training for the NYC marathon. All I have to say is that the months of training all came together of an amazing race. Race day is a grueling day for runners, and the family. But a miracle happened...
U.S. Attorney General Eric Holder testified before the senate judiciary committee and basically shrugged when asked if any other enemy combatant captured overseas had ever been brought to civilian criminal court to face justice. Talk about an incompetent boob, not to mention a disgrace.
Here is a list of wines all from Spain, and menus from restaurants in Brooklyn where a crew of us did a food / wine crawl through Carrol Gardens and Williamsburg recently
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