Abellas
There used to be a time when Sundays meant Sunday Lunch at Lola’s house. Each family would bring a dish made by aunts who all had a gift for cooking and baking. There would be Sundays when we stuffed ourselves silly with home-cooked Filipino dishes such as Imbao Soup, Kare-kare or various versions of Adobo. There would be times when the cheese lovers would devour rich and cheesy Baked Lasagna or Stuffed Shell Pasta would delight us all. Or Sundays when an aunt would make Paella or cook crabs and prawns. Then we’d end everything with a make your own halo-halo station, or any dessert that one of my aunts would make.
Ginataang Crabs by my aunt
But things changed as the nieces and nephews grew up, Lola died, and a few of us were left in Davao City. I suspect my aunts grew tired of waking up early on Sundays. I would if I were them.
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Part 1 (Original post) at this LINK.
Boiling the Sauce
6 pm Stew out of the oven. Sauce being boiled until thick enough. Onions and mushrooms now with the beef.
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Hi there!
This is my first attempt to live blog while I cook. This is, of course, inspired by Julie and Julia combining two of my passions: blogging and cooking. And now… with photos. 
Ria at Work
I am cooking a dish based on the
Boeuf Bourguignon recipe from the book “Mastering the Art of French Cooking” by Simone Beck, Louisette Berthole, and Child, page 315.
According the Beck, Berthole, and Child (1964), Boeuf Bourguignon is Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms. It is best made with their suggested stew cuts (p 314 - 315): Rump Pot Roast, Chuck Pot Roast (also known as Beef Short Ribs), Sirloin Tip (cut we use for tenderloin tips), Top Round, or Bottom Round. These cuts have the best amount of fat and meat that will make the stew reallyyyy tasty. But we used Tenderloin for this recipe. Also best to have the beef cut into cubes.
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Maria "Ria" Jose