Nails are all the buzz this summer - they're fun, easy to do and they're new fashion accessory. Take your look effortlessly from work to play to everywhere in between with these top 5 nail art trends of the summer.
Syrah ~ What a delicious varietal for the winter season. This 90 Point syrah "is rich and complex enough to put on the table beside a fine meal... Dry and finely tannic, it features flavors of black-berries, cherries, leather, mocha, tobacco, pepper and sage, and finishes long and spicy." Wine Enthusiast. Pair with beef short ribs, rich stews, and beef casserole.
Peel and dice your sweet potatoes. Wash all your vegetables Cut up your mushrooms, dice your celery, peel and slice up your carrots, and mince your garlic (if you don't have a garlic mincer, just cut up your cloves with a knife). Cut your beef chuck into 1/2 inch cubes and marinate them with your spices (Vegeta, thyme, parsley, salt, and pepper). The picture above shows how I prep everything into containers.
4) Remember your grill. Grab a 9x13 glass dish, throw in some olive oil and fresh chopped vegetables like carrots, celery, onions, peppers, zucchini and mushrooms. Add a few seasonings or an easy marinade like a dash of your favorite Italian or Vinaigrette Salad Dressing, cover with aluminum foil, and cook on the grill over a low flame for 25 minutes. Tasty crisp vegetables without crowding your oven!
The first meal consisted of beef stew with couscous. The wine was pleasantly tannic and lightly acidic. It was mouth filling with just a touch of oak. There was some pepper. This Cab was moderately long but not very subtle.
The combination of slow cooker beef bourguignon both French and Chinese occupation has led to a diverse unique cuisine that is admired by many. When the Vietnamese fled to the US in 1975, they brought to the United States their unique cuisine and heritage. It is how Pho was introduced to us...
4 slices bacon; 1 1/2 lbs. top round beef or stew meat, cut into 1" cubes; 1 can golden mushroom soup; 1/4 cup beef bourguignon julia child wine; 2 Tbsp. chopped parsley; pinch of black pepper; 12 small whole white onions; 2 cups sliced mushrooms. In large saucepan or electric skillet, cook bacon until crisp. Remove and crumble. Brown beef in bacon drippings. Pour off fat; add soup, wine, parsley and pepper. Cover, cook over low heat 1 1/2 hours. Add onions and mushrooms. Cover and cook 1 hour more until beef is tender. Serve over wide noodles. Garnish with bacon and parsley.
Simmer stew on high for one hour. Turn cooker to low setting and simmer two more hours. When meat is fork-tender thicken stew with three tablespoons of gravy flour blended with an equal amount of water. Add more thickening if needed. Serve as chunky soup with French bread, or over rice, or on wide noodles garnished with fresh parsley. Makes 6-8 servings.
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