Here is tomorrow’s dinner.  I can’t wait to get back into the kitchen.

Boeuf Bourguignon

• 1 6-ounce chunk of bacon
• 1 tablespoon olive oil or cooking oil
• 3 pounds lean stewing beef cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 3 cups of a full-bodied young red wine such as one of those suggested for serving or a Chianti
• 2-3 cups brown beef stock or canned beef bouillon
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/2 teaspoon thyme
• a crumbled bay leaf
• the blanched bacon rind
• 18-24 small white onions (brown-braised in stock)
• 1 pound quartered fresh mushrooms sauteed in butter
• parsley sprigs

I wish more people were coming, maybe next time.