SUCCES FOU

The Boeuf Bourguignon was a great success, although the preparation filled our tiny apartment with smoke [from the braising of the beef], forcing Susie to get our big standing fan out of the closet and ramp it up.  It ought to make two more meals, but first tonight I shall make some turbot the fishmonger at the market filleted for me.  That and steamed white asparagus with a mustard, olive oil, and Balsamic vinegar sauce should do nicely for a simple meal after the excesses of the boeuf bourguignon.  A chap at the Italian restaurant across the street looked rather alarmed as smoke poured out of our open window, but when he learned that it was just the birth pangs of a boeuf bourguignon he gave me a thumbs up and went back to consuming most of a bottle of white wine for the opening of which he had borrowed my corkscrew.