Beouf Bourguinon - beef with carrots, onions, mushrooms, garlic, thyme and wine. Burgundy wine. Have you tried to find Burgundy at the liquor store? Yeah, no.
So I was wandering, carrying two bags of groceries and a twelve pack of toilet tissue, looking for Burgundy. The shopkeeper came over to help. He didn't look like a wine guy. Crewcut, piercings, celtic necklace, black teeshirt, Doc Martens, long black apron..... Another lesson in not judging. He knows wine. He explained that the Burgundy wine is made from Pinot Noir grapes, that the wine from the Burgundy region of France is priced way out of the reach of most people, and that Pinot Noirs from other parts of the world are really good. He asked my price range and steered me toward Parker Station 2006; he said it was the most 'drinkable' wine in the price range. He wished me luck with the recipe. If he didn't smell like a smoker I might take him some. The wine is certainly tasty. One bottle provides the two cups for the stew and one generous tumbler for the cook. It's a bit on the tannic side, (it sort of curdles the edges of my tongue) but I like it.
And I needed a glass of wine with this recipe. Every ingredient needs to be browned, sauteed or simmered before going into the slowcooker for 8-10 hours. So it's simmering overnight. Because trying to pull this off before going to work is just not going to happen.
Total change of subject - go to http://cakewrecks.blogspot.com. Let the schadenfreude begin.