Beef stew. The landscape outside was gray, not too cold, no wind, inert, with nothing happening of consequence. I didn’t leave the house until late afternoon when I walked to the garden to pick up some thyme, which had survived the snow. I used chianti for the broth, and I don’t know if that’s an unorthodox choice but it had a dry taste that works well as a base and can be brightened up with carrots, turnips, and a bundle of thyme. I didn’t do anything more elaborate than browning the beef and vegetables and letting them sit in the crockpot, finishing with salt and more herbs. Served with cider spiked with Bacardi.
(Photo: Cape Henlopen State Park, Delaware.)
365 Days of Food 