Well as most of you know I took a well needed hiatus from the blog. I mean I was 6 months into it before someone said,”You know you don’t have to post everyday!”, I was like, “Really?”. I mean it all started with seeing “Julie and Julia” in the movie theater right when it came out. I already had my first post written in my head before the movie was even over and I didn’t miss any of the film! I am the ultimate multi-tasker and pride myself on that, but really, I was burned out and getting ready to flee my marriage and move back to California and was in quite a state! That was some time ago and am very happy I made that decision.
The move was traumatic in the sense that I did it kind of hap hazardously. So, I went to live with my beautiful sister Karen and her faithful and loving husband Charles in Westwood. They took me into their home so graciously, but one night, I think I had been out here maybe two months, Karen walked into my room and I was crying into my pillow like a child, “Oh my god, honey what’s the matter? Is it Bob?. Do you miss him?”. “Hell no!”, I defiantly replied. “It’s Rosie, my dog! I’ve had her since she was 5 weeks old! She’s gonna be nine years old this month (April 10th) and I just can’t live without her, I swear! I can’t sleep at night. I just know something is wrong. It’s like I can feel her calling me to rescue her!”. I sobbed uncontrollably! But trust me here, this was the honest to God’s truth, I could feel her, and in the end, I was spot on!
Karen sent me to Geogia to gather up the rest of my things and of course my dog! Meanwhile back at the ranch, Bob had told me Rosie was fine and dandy, spoiled rotten as he put it. However when I arrived that was not the case. She was very ill and very overweight. I won’t go into details. They’re not pretty. Anyways, off to the vet we went! I was so freaked out that I couldn’t even be mad at Bob.
But I digress… While 30,000 feet in the air, I went on Facebook…I know that’s so cool, right? How was I going to get Rosie home without having to crate her in cargo (which would totally wig her out, not to mention what it would do to me)?
So I contacted a very dear friend of mine and many of yours, Angie Howland, who informed me that if I got a letter from my shrink stating that Rosie was my ESA (Emotional Support Animal) and made her a service dog, then the airline would not only let her ride free, but let her ride in the cabin with me. So off to the shrink I went! She was more than happy to write the letter. Little did she know it is the other way around, I’m HER ESH (Emotional Support Human)! Okay so she’s a little neurotic. Who’s counting? Rosie was released from the vet after 24 hours of IV antibiotics with a clean bill of health which my vet kind of “fudged” because we were friends and I told her the whole ugly story!
That afternoon we flew off into the sunset together to California. My home, my place of birth where I so wanted us to be and are still living happily ever after. She is now 11 years old and still runs circles around dogs a quarter of her age!
This story has nothing to do with this recipe although back when Rosebud (her full name) could eat people food, this was one of her favorites. She’s on a special diet now, I mean, come on she’s 77 in people years… as I said spry as the day is long!
My point being; people come and go in and out of your life. Animals are unconditionally loving and caring to the bitter end, no matter what!!! I love you Rosebud, Happy 11th B-Day!
You guys are gonna love this recipe! It takes short cuts and comes out tasting like a 5 Star meal!!!
As you know, my motto is, “Real recipes for real people living real lives!”
Use a heavy bottomed pot or Dutch Oven. I used my Le Cruset, (Thanks Bill and Sharon, it’s my FAVORITE!)
3 lb. piece of Chuck roast cut into 3 inch chunks for faster cooking
1/2 cup flour for dredging
3-4 TBLS. Oil
1 cup red wine for deglazing
2 cups Beef Broth for braising
1 8 oz can whole tomatoes, smushed
1 TBLS Thyme
Put the oil in the pot, over med. high heat.
Dredge the pieces of meat in flour and brown on all sides in batches. Don’t crowd the meat.
Remove browned pies to a plate and add more meat until done.
Lower the heat to med. low and deglaze the pan by pouring the cup of red wine slowly into the pot, scraping the brown bits from the bottom of the pan. Bring to a simmer and add the browned meat.
Add the can of tomatoes, crushing them with your fingers as you go. Season w/ thyme.
Let simmer a few minutes and start to add the beef broth until the meat is about half covered, (retain the rest of the beef broth for when you add the veggies.)
Simmer on low for two hours.
Four lg. Carrots peeled and cut into 1/2″ pieces
1 whole sweet onion chopped
4-5 lg Celery chopped
5-6 cloves garlic cut into slivers
Simmer for another 1/2 to 3/4 of an hour.
Add 4-5 Red Potatoes cut into 1/2″ cubes
Simmer on low another 15 minutes.
Meanwhile in another pan, over high heat, add 3-4 TBLS. Olive Oil
Saute 2 packages Portabella Mushrooms. Always saute any shrooms on high, so you don’t let them get spongy or soggy. You want to see a little color on them! Once you do, add to the pot of delectable Beef Bourguinon.
Allow to simmer for another 10 -20 minutes. Stirring occasionally!
Meanwhile boil water for pasta, salt it and oil it! Use Parpadelle, cook to just slightly al denté. Drain and add 3-4 TBLS unsalted butter, salt and pepper to taste. Set aside.
Add 3-4 TBLS unsalted butter and 3-4 shakes of Wondra Flour to Beef Bourguinon, add salt and pepper to taste. Stir and turn off heat, leave covered for 10 minutes.
Serve over Parpadelle noodles, and as always, enjoy!!!
LIVE, LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2012