Beef. Bacon. Wine. Cognac.

Brown the hell out of that beef. Crisp up that bacon. Deglaze the whole darn thing with cognac and then drown everything in wine and let it simmer. The aromas of browning bacon and beefy wine welcomed my husband home after 6 hours of shoveling snow yesterday.

I was very much rewarded when he walked into the house and, before peeling off his wet gloves and boots, he took one huge whiff, grinned and said, “now that’s what I’m talking about! You are my darling, gorgeous, queen-of-all-things-wife who does no wrong and deserves an enormous 5-carat rock, which we shall go out and purchase toot sweet.” Ok, it’s possible I might be leaning heavily on some creative license here …

Boeuf Bourguignon is my husband’s absolute favorite meal. So, while he was shoveling and shoveling and shoveling, I was having a grand time in my kitchen, flinging wine and bacon fat and singing along to the new Adele CD.

Happy husband, happy wife. 🙂

More to come on the wine we opened and decanted  —  A 2006 Saint-Julien Bordeaux.