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There's nothing like a bowel of French pottage or as we call, bouele de beuf pootage. Some French cook this totally naked so they can go to bed smelling like the aromatics, but I'm a little more conservative.
Primere une, grab a big bowl, preferably a rustic earthenware heirloom spun on the pottery wheel by your grande grande mere.
Next pour in the brown juice. In the old days, this juice was all you got! This juice is comprised of beef stock, maple syrup and some good gravy. Now we're spoiled with fixings. Add a bay leaf and some simmered aromatics, chopped garlic and thyme. Add 4 chopped and peeled Yukon Gold potatoes, leeks, beetroot and onion, carrots, parsnips, some stewing beef and maggotty cottage Frottage cheese balls. As the bowl is cooking over the fire pit, just drop all the plop in and let boil for 45 minutes. Season with garlic powder and a squirt of lemon. Gives it that zest. Sprinkle flour ever 5 minutes to thicken the pottage. Finally, add a splash of holy water to smite the demons bubbling in your dinner.
Alonee-zee! Bon apatite! A hearty delight for your apres ski.
Primere une, grab a big bowl, preferably a rustic earthenware heirloom spun on the pottery wheel by your grande grande mere.
Next pour in the brown juice. In the old days, this juice was all you got! This juice is comprised of beef stock, maple syrup and some good gravy. Now we're spoiled with fixings. Add a bay leaf and some simmered aromatics, chopped garlic and thyme. Add 4 chopped and peeled Yukon Gold potatoes, leeks, beetroot and onion, carrots, parsnips, some stewing beef and maggotty cottage Frottage cheese balls. As the bowl is cooking over the fire pit, just drop all the plop in and let boil for 45 minutes. Season with garlic powder and a squirt of lemon. Gives it that zest. Sprinkle flour ever 5 minutes to thicken the pottage. Finally, add a splash of holy water to smite the demons bubbling in your dinner.
Alonee-zee! Bon apatite! A hearty delight for your apres ski.
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