Cookery

This year for Thanksgiving I'm making boeuf bourgignon, carrots Algerian-style, and apple pie. The stew is simmering away; in about half an hour I've got to go prepare some pearl onions and mushrooms to add to it. I'm thinking I'll make the other two dishes tomorrow, after giving the stew a chance at an overnight getting-to-know-you session. I'll eat sandwiches today.

It smells good. Unfortunately, it involves lots of onions and garlic, so I'm disinclined to let the dogs lick the plate afterward. I'll think of something special to do for them tomorrow.

:yum: