Friends! Might I recommend to you this excellent recipe for Boeuf Bourguignon from Jacques Pépin. (Actually, it’s just called “Beef Stew in Red Wine Sauce,” but I wanted it to sound Frencher.) It’s probably kind of sad that I’m spending my Saturday evening cooking and eating stew, but all my friends are out of town for Thanksgiving and it’s freezing outside and fuck it, making stew and drinking beer and revisiting the magic that is Interpol’s 2002 album Turn on the Bright Lights in my living room by myself while my roommates are out of town (or scrupulously avoiding me) is probably the most fun I could be having on this early-winter evening at the age of 24. Plus, pancetta!
