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Nov. 8th, 2004 10:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutSo the big event of the weekend, or at least Sunday, turned out to be a very large batch of pot au feu. (is there such a thing as a small batch?) It's the first time I'd attempted such a thing, but the fridge was filled with potatoes and turnips and cabbage and carrots, so why not?
I had to scramble to find a dinner guest to help share the bounty. And I still have plenty of leftovers for those who missed the first round (hint, hint).
I think![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
imnotandrei is right that I should really make an effort to start cooking more again. This took at least four hours to pull together, but boy was it fun. And tasty. A fine way to spend a big chunk of Sunday afternoon and evening. Four hours means no rush, chop the vegetables when you feel like it, sit around and watch some football, work on a story, sit around and chat about gender dysphoria with the guest.
Even gathering the ingredients was fun. We went to the nice meat market in Rockridge and asked for meaty shank bones from the counterman, because shank is one of those cuts that doesn't appear in the brightly lit counter part. It's one of the secret cuts kept in the back. Butchers love it when you ask for these cuts, because it validates their existence. And perhaps because it means they get to use the bone saw.
We went all fancy and ate it with French bread, cornichons, and a slab of guinea hen terrine from the Berkeley Farmer's Market.
I had to scramble to find a dinner guest to help share the bounty. And I still have plenty of leftovers for those who missed the first round (hint, hint).
I think
imnotandrei is right that I should really make an effort to start cooking more again. This took at least four hours to pull together, but boy was it fun. And tasty. A fine way to spend a big chunk of Sunday afternoon and evening. Four hours means no rush, chop the vegetables when you feel like it, sit around and watch some football, work on a story, sit around and chat about gender dysphoria with the guest.Even gathering the ingredients was fun. We went to the nice meat market in Rockridge and asked for meaty shank bones from the counterman, because shank is one of those cuts that doesn't appear in the brightly lit counter part. It's one of the secret cuts kept in the back. Butchers love it when you ask for these cuts, because it validates their existence. And perhaps because it means they get to use the bone saw.
We went all fancy and ate it with French bread, cornichons, and a slab of guinea hen terrine from the Berkeley Farmer's Market.
