I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.


Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.


I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Bœuf Bourguignon

This recipe is easy to make and tastes oh, so good.


1/4 lb mushrooms, sliced

6 small pearl onions cut into fourths

3 Tbs butter

1/4 lb bacon, diced

1 lb Top Sirloin steak, cut into 1" cubes
1 Tbs flour

1/2 cup Burgundy wine

3/4 cup beef broth

1 bay leaf

2 cloves garlic, minced

1/2 tsp ground thyme

1 1/2 cups carrots, diagonally sliced
hot buttered noodles

1 1/2 Tbs parsley chopped

1.  In a large skillet, sauté mushrooms and onions in hot butter until golden brown.
2.  Remove from skillet and set aside.
3.  Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
4.  Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.
5.  Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.
6.  Add wine, beef broth, bay leaf, garlic and thyme.
7.  Simmer, covered, for 30 minutes, stirring frequently.
8.  Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
9.  Season with salt and pepper.
10.       Before serving, remove bay leaf.
11.       Serve over hot buttered noodles. Sprinkle with parsley.




Rach said...

I believe I'll be suggesting to B that we make this one this weekend. Or, you know, if you weren't planning a HUGE trip, you could just come and make it for me. ;o)

(C) 2010
Blog design by Splendid Sparrow