This recipe has been taunting my from my “Pictures” folder since I made it two weeks ago, all 300 photos that I took.
So I’ve decided to take the cowards’ way out. Since I didn’t change a thing from Julia Child’s original recipe (I would not presume to do so), I’m gonna let you see the original recipe here or here (or pick up a copy of her book).
But I’ll let the pictures inspire you (hopefully) to want to make there. There’s still a few weeks of cold weather left (at least around these parts), so get thee to the grocery store. We ate this for several meals, served with boiled potatoes, and loved every serving.
This is one of those meals you make when you need some “You Time” with a capital Y-T.
Where you drink the rest of the bottle of wine slowly and savor it.
You play music you like and you wear wool socks and sweatpants with your apron, because, let’s face it–it’s cold out and this isn’t the roaring 20s. We’re liberated women (or men) now.