You and Julia

This Boeuf Bourguignon was prepared following Julia Child's original recipe from "Mastering the Art of French Cooking."

Though we lost Julia Child in 2004, she enjoyed quite a comeback in 2009.
Thanks to Julie Powell’s blog, which became a book, “Julie and Julia” became a successful film, starring Meryl Streep. Then I shared the story of Oklahoma City’s own John Bennett, who enjoyed a lifelong friendship with the iconic chef that picked up at the moment in history where her part in “Julie and Julia” ended.
While Streep’s unbridled interpretation of Julia in all her eccentric wonder stole the show, the recipe that likely remained kicking around in the head’s of viewers is Boeuf Bourguignon. 

The arctic temperatures that have the Heartland in the stranglehold, make this the the time to embrace your inner Julia. This is comfort food from France, guaranteed to warm the soul. Even my vegetarian wife enjoys the buttery onions and mushrooms in the resulting velvet-smooth brown gravy. Chili is clearly a great call for this kind of weather, but boeuf bourguignon stands shoulder to shoulder with it for cold daze like those upon and before us.