18.5.08

Emerging from the sickbed

After three days of almost constant medication and sleeping as many hours as a baby, I finally feel more like myself again.

This was the first time that my falling sick coincided with a period when I didn't have that much work to do, so I could take it relatively easy on Friday and not panic about losing work time. Even so, lying about for two days and not having the energy to do more than watch some TV (I didn't even feel like blogging) made me feel like the days were just passing me by.

I think the cats were mystified by how much I slept. This morning, Ink tried to remedy that by waking me at 7:30 with some very insistent mewing. I thought he wanted food, so I got up and fed him (and Sisu). They ate quite happily, but as it turns out, Ink's mewing might have just been about trying to get to the top of a particularly high cupboard.

I'm actually feeling well enough to cook a real meal for tonight. We'll see how it turns out.

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2 Comments:

At 5/19/2008 3:05 am , Anonymous Anonymous said...

wah. good that you got to rest. take care ya? =) wes

 
At 5/19/2008 5:20 am , Anonymous Robert Stone said...

I am absolutely thrilled that you are feeling well enough to cook. However, I would like to point out several problems with the recipe. First of all, as if often the case these days when few people know otherwise, it is the cut of the beef that makes the bourguignon. Go for meat around the legs, collar and cheek (beef cheek... you remember you had it at my favourite restaurant!). Secondly, celery is not a bonafide ingredient in the recipe. Purists will claim that carrots are your main vegetable, with an onion being allowed. Thirdly, no proper bourguignon is done in under four hours. Temperature must always be kept very low, never brought to a boil. This keeps the meat moist inside. Technically, olive oil is not used. That's Mediterranean, which is far from Burgundy. Vegetable oil is good enough, and easier than lard or butter. Bacon and mushrooms are sauteed and added one hour before the finish. Burgundy wine is a plus but any full-bodied wine that you would drink is fine. A touch of cocoa powder and orange peel is my update on the tradition. Finally, great bourguignon should be served with steamed potatoes, not mash. Oh, and I marinate my meat the night before, and then leave it to drain and dry in the morning, before browning in the early afternoon for a supper meal.

 

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