Day 4

On Sunday for dinner we had boeuf bourguignon. It tasted delicious, but I can't take any of the credit. Richard cooked it using a Delia recipe. We used pieces of more tender beef than Delia suggested. We added small onions, which took quite a while to cook, and brown button mushrooms. It was served with fresh green beans and new potatoes, and more of the red wine, actually an Australian Cabernet Shiraz. Maybe another trip to Burgundy is called for.