Happy New Year 2018!
With my recent trauma of a seriously broken wrist and a fairly long recovery ahead of me it was clear we would be in for New Year’s Eve this year.
On my first outing to the grocery store with my husband a few days before New Year’s Eve I suggested to him we buy a boneless chuck roast, and, with him as the sous chef, together we might prepare this fantastic Boeuf Bourguignon which we love!
It would also allow for delicious leftovers (as it just gets better and better), and he would be off the hook for a few meals! He agreed.
The recipe is not difficult, but does require a lot of time and prepping.
It’s all worth it, after you taste the rich flavor created by the full bottle of burgundy and good amount of cognac you flambé into the stew!
With a shrimp cocktail (store bought cooked shrimp, a first for me, but even I realize my limitations for now), a salad, and a glass of Prosecco we sat down to a fantastic dinner to welcome 2018!
These flowers are drying and I have recycled them from the gorgeous get well arrangement below my family sent me three weeks ago !
We hope 2018 will prove to be a year filled with love, good health, gratitude, happiness, and peace for all.