Saturday, April 16, 2011

Beef Bourguignon

3 1/2 stewing beef cubes
4 cups red Burgundy wine
1/2 carrots
1 large onion
1/4 cup oil
stock, flour, mushrooms, bacon, salt, pepper, scallions, 1 1/2 tablespoons sugar

recipe taken from French Feasts by Stephane Reynaud

Cooking is one of the many ways I connect to art. It helps me focus and decide what I want and don't
need or want in my life, like spices that don't quite mix with what I am making. Ego white noise can't
clutter my thoughts with nonsense when I go in that space. That space is neither here or there. Is just

Like baseball. I love watching baseball because I am always the pitcher. Each pitch is pure physics.
Power vs power.

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