Bouef or Beef

Today I discovered the downside to progressing as an amateur chef.

For 30 years Tom has loved my beef stew. When the beef and onions browned he'd get a whiff and enter the kitchen. Garlic hitting the oil in the pan would set him to kissing and hugging me. Fresh herb perfume made waiting for the meal torture. It's been one of his favorite dishes for three decades.

Then, a few months ago, I made Julia Child's Bouef Bourguinon. Bouef Bourguinon is the stew that is served by angels in Heaven, I'm pretty sure of that. It's divine. Yes, yes it is.....

...long pause while I stop to recall the aroma, the flavor, the texture.....sigh....

Okay, back to today. As I prepared my good ol' stew the usual wonderful fragrance wafted as the meat browned and gave off its flavor. From outside where he and Joe were working on a car, Tom entered the kitchen gleefully looking into the steaming pot. "Oh boy! This smells great!" Kiss. Hug around the waist. Back to the pot.

And here is the killer line: "Is this Bouef Bourguinon?" Long pause as he sniffs and smiles. "Or just stew?"

Or. Just. Stew.


Hmmmm.

I answered, "It's just stew," but my tone let him know a major faux pas had occurred in Tommy Land.

Still I laughed. It's good to know my improving skills create exuberant responses. I wouldn't want to be boring nor would I want my cooking to be same-old, same-old for Tom's and my entire Marriage Journey.

Tonight, it's just beef stew.

With wine added as a tribute to Julia.

I'll call it Bouef Stew.

Why not?

Kindred

From his heart he said to me, "Food is art, I am inspired by it. In it I find expression."

"Yes. YES!" I said, nearly dropping my little cup of water there in the crowded, noisy reception area.

I wanted to kiss him on his smooth cheek. That would have been awkward.

Instead I smiled and enthusiastically shared my understanding of his sentiments.

It was enough.

Hope in the next generation.

Thrilled by the discovery of another person who understands food and its preparation to be more than mere fuel but life and beauty.

Heartening indeed.

Still smiling this afternoon as I realize that neither of us sipped the foamy, pink 'punch' nor stabbed at paper-plated, sickly-sweet, store-bought cake.

Roasted Chicken and Salad

This chicken had its backbone and thigh bones cut out. Garlic, rosemary, thyme, and sage were stuffed into the cavity and placed here and there. An oil massage came next. Lime was squirted over all. Salt, smokey paprika, and pepper cracked on top. Red potatoes boiled for eight minutes and fluffed in the pan nestled beside the bird. All was cooked tented in foil at 450º for 20 minutes, then 450º untented for 25 min. more. The meat was juicy and perfectly cooked. The potatoes crispy with caramelization on the outside, fluffy within.


Nothing like a fresh salad to balance out seasoned poultry and red potatoes. The dressing is simply extra virgin olive oil with a bit of honey-balsamic vinegar and a little kosher salt. Poured over the salad it lightly coated the crispy veggies and offered exciting flavor.

An easy family meal that satisfies and carries leftovers for tomorrow's lunch box.

Mangi!

200 Flavors of Old Fashioned Soda Pop

We didn't try 200 hundred flavors of Old Fashioned Soda Pop in the Seaside ice cream parlour but we sampled three. Mmmmm. Normally my family and I avoid soda of any kind but we were on vacation, we were curious, and the beverages were top quality.

Sometimes you just roll with life and don't ask questions.

Girl Getaway

Daughters and I relaxed a long way from home over Memorial Day weekend. Loving Tom blessed our leave-taking knowing we were about to collapse from a too-hectic triple of months. Not wanting to eat out as we desired good food whose ingredients were known we cooked our meals inside our suite. On our last night we gathered together what we had on hand and made this meal.


Salad with Tomato/Cucumber/Orange/Scallion Vinaigrette. Lemon Garlic Chicken with Asparagus and a Blueberry Reduction. We'd been eating blueberries and cream for breakfast and had a large amount leftover, thus the reduction which added a remarkably wonderful flavor to the chicken. The asparagus was locally grown brought from home and also in abundance in our hotel suite. For lemon flavoring we used Newman's Own Lemonade that was needing to be consumed. The chicken we bought at the beach along with the garlic bulb and chocolate. What fun to put it all together!


Sparkling cider for our beverage and Green and Black's chocolate eaten for dessert later on while we watched surfers from our balcony.

We barely talked on the trip from valley to shore. Even our first day was surprisingly quiet for us. Our minds were just over-full. It happens, especially this time of year. Graduation, testing, guests guests and more guests, redecorating, parties, school, work, aging parents, flat tires, rain that will not quit.

But after four days of beautiful food, fresh sea air, walks on the sand, and playing along the Boardwalk we found our Vitality Restored.

Perfect Girl Getaway!