After admiring Smitten Kitchen's Mushroom Bourguignon for months and months, it suddenly hit me this afternoon that I had to make it tonight. The thought of it was making my mouth water at 3:30 this afternoon.
So, yeah. I picked up some mushrooms on the way home. I bought big cremini, but I think it would have been good with any meaty mushrooms.
Oh, and because we're not vegetarian and we had two sad week-old slices of (English) bacon in the fridge, we used bacon right at the beginning. It was AMAZING and so much quicker than the full boeuf version and I could hear Julia admonishing me NOT to crowd the mushrooms! (Darling, I didn't. I did them in 2 batches. You'd be proud of me.)
SO good that we ate it all and there were no pictures.
Oh, and we put the pearl onions and butter/flour mixture in right after adding the liquid. Other than that, unchanged. And delicious.
Veggie peeps: go make it.
Meat-eating peeps: this is almost boeuf bourguignon and it was on the table in an hour. SHUT UP and go make it.
And as the other part of my quest for comfort food, I made the pumpkin-apple muffins from the Libby's Pumpkin tin on Thursday last week (Thanksgiving, for those of you paying attention). I wanted cream cheese icing, not streusel, so that's what I did.
Libby's recipe is on the inside of the pumpkin labels, and also here. I used Martha's cream cheese frosting recipe, here. YUM.