Boeuf Bourguignon.

Because this blog does have "eat" in its title, some pictures from my effort to make Boeuf Bourguignon a la Julia Child.

You start with oil, butter and bacon, of course.

You pat the beef dry with paper towels and display it on a white cutting board to take a nice picture.

Then you do a million other steps, all of which you forget to take pictures of .. oh, except the onions ..

.. and mushrooms ..

.. all of which are sauteed in butter - naturally! While the beef is braising in the oven for 3 hours, you realize you're starving and you run out to buy some cheese - how French! - and consume tons of it with crackers and wine.

When the meat is done and your whole home smells like butter and beef, you take a nice picture of the beef ..

.. and conclude that you're entirely too full of cheese to eat much of it. Refrigerate and reheat it the next day, when the flavor developed into even more orgasmic dimensions.

Bon Appétit!

Warning: This recipe was developed by Julia Child to prevent weight loss by long distance runners despite training as much as 50 miles per week. Reading this post alone is equivalent to consuming a tablespoon of butter. Eat some bread.