Cooked last Sunday and served at dinnertime this past Monday night (after an overnight rest) was a gratifying pot of incredible rich, silky, and deeply-flavored beef bourguignon. Man-o-man, that hearty goodness ain't easy to resist.
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| Fire No. 46 - Prepped and Ready |
Last weekend, there was enough of a chill and I was free enough with my schedule to make a third fire in three days. I'd laid it that morning so that it would be in readiness, but I wasn't planning to light it since the forecast was for a gentle warming up to around 60°F...but with intermittent cloudiness and enough chill in this old man's bones, I was quick to strike a match to it and then enjoy working by the blaze.
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| Fire No. 46 - Work Setting |
Also, many thanks to all of you who were not that morning's example of careless inconsideration:
"Beef Bourguignon (Julia Child Recipe)," from Karina Carrel of CafeDelites.com. [Published 18 February 2018]
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