I made beef bourguignon for our Xmas dinner. I could have gone with a turkey, but wanted to try my hand at proper French cooking like Julie Childs or her blogging cook Julie. Other than our oven's tendency to only produce a 375 degree temperature, it turned out fine. Slightly different than Julie Powell's, but a winner nonetheless as I made it on my first try. No vodka tonics for me.
Guests were the Ownes, Chureis, Hoshis and Tsunaoshis. We drank a dark Barossa blend called Maverick with it, and later swam in the chocolate Christmas cake the Owens brought. Delish!
No comments:
Post a Comment