While it does require a couple of hours to supervise as it cooks, stock provides a great excuse to hang out around the house watching bad television -- I mean, reading, and unwinding over a weekend day.
Perhaps the most surprising thing about my first trip to France some years ago was discovering how light much of French food is. However, this is not one of those dishes because F that, we're suiting up for winter.
I loathe football, but my lord, do I love the Superbowl. I’m all DGAF about the game itself, but even I can celebrate THE END. If they made Superbowl pasties I’d wave em about while offering my houseguests crackers and cheese.
It's the middle of winter, when my energy has to be conserved for knitting, sipping hot toddies, stoking the fire (this is a lie, I have a fake fireplace) and cuddling the dog. Who wants to work harder in the kitchen?
You can get dinner on the table at reasonable hour after work if you get organized, shop smart, and have a serious plan for that precious action time between walking in the door and dishing up plates for everyone.
I'm done with restaurant line sitting. Treat your friends to an amazing New Years Day brunch with this step by step how-to that ends with Stuffed French Toast, Bruleed Grapefruit, Biscuits and Sausage Gravy and an amazing frittata. And hair of the dog.