le dîner

Sunday evening we had our first big Sunday meal. We have been thinking/talking about doing this for a long time, starting a tradition. I made this tuscan stew (loved that it simmered in red wine for a couple hours). There was something really satisfying about the slowness of the cooking, tchecking & stirring every fifteen minutes. I noticed that many of our meals begin with sautéing carrots, celery & onions in olive oil. I'm excited to see what I notice about spring cooking.




On repeat lately: