More work, I'm an audio engineer and people love events on Saturdays. Means more money for me, but no days off during busy season.
this post was submitted on 25 Apr 2025
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The same thing we do every weekend, Pinky.
I’m going to a funeral tomorrow then just planning to rest.
My condolences. I hope you get the rest you need, too.
Thank you.
Me too. Uncle in law. 😥
Sorry to hear that. This was for my uncle.
Thanks.
Childcare, sleep, childcare, sleep, and then back to work for a reprieve!
Celebrating a birthday at my parent's house in my home town. Will probably finish the RPG session I mentioned in the wednesday thread as a two-shot, too :)
Going to the local bookstore to celebrate Independent Bookstore Day on Saturday.
My sis, BIL, and nephew consistently visit us (my mum and me) every weekend, so we all have a meal together, but there's a catch - we never know if they're coming for Saturday dinner or Sunday lunch. So Saturday afternoon I'm going to prepare boeuf bourguignon, since it gets tastier once reheated - if they come Sat or Sun that's what they're going to eat, then we just need to buy some fresh bread and it's done. Bonus points that my BIL loves wine stews.
Beyond that it's all about preparing myself for travelling Tuesday. Going to visit an 80yo aunt, just to check how things are going with her.
might as well share the stew recipe here
This is for four people, and I'd rather have some leftovers, so I'll probably scale it up a wee bit.
- Veg oil
- 1kg chuck, cut into 5cm cubes, pre-seasoned with some salt and pepper
- 200g bacon, diced small
- 300g shallots, peeled
- 2 carrots, cut into circles
- 300g button mushrooms, cut into reasonably sized pieces
- 2 cloves of garlic, peeled, minced
- 1/2 tablespoon tomato paste
- 400ml red wine. Probably terci/bordô/Ives Noir because it's cheap but fairly drinkable.
- some random meat stock from my freezer, eyeballed amount
- black pepper, thyme, sage, rosemary, bay leaf, salt
- 1 tbsp golden roux
- parsley, for garnish
- In the open pressure cooker, use the veg oil to brown the chuck, bacon, shallots, carrots, mushrooms for that. One each time, without overcrowding the pot. Reserve the meats, vegs, and shrooms separately. You'll get some bottom crust, it's intended.
- Add a bit more veg oil and the minced garlic. Once it's golden add tomato paste, wine, meat stock, seasoning. Let them boil 5min together while scrapping the crust, so it dissolved into the sauce.
- Once the sauce is boiling readd the meats. Adjust the amount of water if necessary. Close down the cooker, let it cook for 40min or so, just until the meat is really soft. Under pressure~
- Open the pressure cooker and add the reserved shallots and carrots. Let them cook in the open cooker; they've been browned beforehand so care should be taken to not overcook them.
- Once the vegs are soft but firm (you know what I mean, come on...), add the mushrooms and roux. Let them cook until the roux thickens it. Transfer to the serving casserole and garnish with parsley.
If it were just for me I'd serve it with creamy polenta, but knowing my folks it got to be bread and rice.
On the roux: it's 1cs flour + 1cs butter. I simply add the butter to a non-sticky pan, let it melt under the lowest fire possible, add the flour, and keep stirring constantly.
Sleep a lot as I made roast chicken then stock yesterday. Be told I'm not allowed to sleep more, get up, go buy weed with sibling, go get groceries sibling forgot, then forget to do at least one other chore, then prepare to make chicken noodle soup on Saturday. Wilt on Sunday?
Races. Today a 3.8km swim in sea, Sunday half marathon (21km) with 150m positive gain. It will be fun!
Studying for exams…
Introduce my new dog to my neighbors dog, she is starting to calm down after moving in.
Motorbike trip, camping 5 nights
Whereabouts are you riding? Group ride?
Oblivion
Cat sitting, so I'll be spending my weekend in service of a superior being. A very sweet and affectionate superior being though.