Some cooking pics . . .

I've made a couple of forays into the kitchen in the last few days. First, dissatisfied with the stock available in the local supermarket, I decided to make my own.

Then, there is the question of what to do with the stock. The answer: coq au vin. I followed Julia, so it was easy. Render the bacon fat, brown the chicken. Flambé. (Whoa, the flames didn't go that high last time!) In goes the stock and wine. Saute your mushrooms on the side. Brown braise the onions. Put it all on a platter. Then reduce the remaining sauce. Serve with parsley potatoes. Yum. With enough leftovers to feed me for the rest of the week.