The kitchen elves are hard at work (nod to JK Rowling). Ok… that’d be me. The boeuf bourguignon has been bubbling away in the oven for about 2 hours. I just topped it up with a bit more wine. Mushrooms are sauteing merrily.

I’m making a slightly larger batch this time… starting with nearly 5 pounds of beef rather than 3. That’s a lot of beef. It took over 2 hours just to brown it all! It’s amazing really.. it starts out as a pot full of beef & wine and transforms into a pot full of awesome in a mere 3 hours. That water to wine trick has nothing on this.

Another hour or so will finish it for tonight. Then I’ll grab a few hours sleep before heading out to Sur la Table & Whole Foods (this seems to have become a weekly pilgrimage) to get the final few things I need. Then home to make the custard for the creme brulee, get the gratin going, finish the bourguignon, make the side dishes, and assemble the appetizers.

It’s going to be a busy day, but hella fun! I’m already planning out next months’