Summer officially arrives this week and from what I can see from the forecast it is going to be quite the hello. Already the weather gurus are calling for an extreme heat wave for mid-week. Yippee!

We had a pretty good week back in New London this past week. I did a big walk with my brother on Monday morning and then packed up the dogs and headed south. Wonder of wonders, Percy did not throw up. We were delighted for him and for us. We continued our big week of walking once we got home and put in four more days on the trails racking up some good miles. One day was almost 5 miles and my goodness did we all enjoy it. We don’t have the hills that we have in North Hatley but we still get a good hike out of the Rail Trail and lots of swimming.

Off For Another Wabun Summer

Early, early Tuesday morning, Jack and Libby packed up the car and headed off to Camp Wabun. You can see we weren’t really awake but we couldn’t miss saying goodbye. They won’t be back until August 12th a full two months out there. Just before they left, Jack was officially voted a full member of the New London Fire Department. No longer a probationer. He earned it. Now he has to get a full-time job!!!

Birding

My brother introduced me to a new App called Merlin Bird. It is terrific for identifying bird calls when we are out walking. It really amazes me how many birds there are and how fun it is to be able to pull out my phone and find out what the one is that has been singing to me. One day I spent so much time stopping and recording it took me an extra 1/2 hour to do my regular walk. Now I want to actually see the birds, I only got one picture.

Another Update

A couple of months ago John was at the pharmacy and was able to get his first Shingrix shot. I tried but couldn’t get in so when he got the notice to come back for his second one, I went along to get my first. I guess you might say I had a bit of a reaction. It is still sore. I felt off for about a day and half but nothing terrible. I guess compared to getting shingles this was a piece of cake. We both had the other shingles shot about 6 years ago but doctors recommended that we get the updated version. Hopefully when I get my second one I won’t have any issues. John didn’t have anything at all. PS: the wound on my hand is all healed.

Reprise of a Favorite

First shared back in October. It has become a real favorite and it is fun to make it. Made it in the cast iron pot in Canada. The whole house smells yummy. Enjoy!

Beef Bourguignon by Melissa Clark (New York Times Cooking)

INGREDIENTS

Yield:4 to 6 servings

• 3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
• 2¼ teaspoons kosher salt, more to taste
• ½ teaspoon freshly ground black pepper
• 5 ounces lardons, pancetta or bacon, diced (about 1¼ cups)
• 1 onion, finely chopped
• 1 large carrot, sliced
• 2 garlic cloves, minced
• 1 teaspoon tomato paste
• 2 tablespoons all-purpose flour
• 1 750-milliliter bottle of red wine
• 1 large bay leaf
• 1 large sprig of thyme
• 8 ounces pearl onions, peeled (about 12 to 15 onions)
• 8 ounces cremini mushrooms, halved if large (about 4 cups)
• 1 tablespoon extra-virgin olive oil
• Pinch sugar
• Chopped flat-leaf parsley, for garnish

PREPARATION

1. Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
2. In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
3. Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
4. Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
5. Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1½ hours, turning meat halfway through.
6. Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, ¼ cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
7. To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.