• Amsterdam MMaxi10Winter





    Days go By 


    Random words and thoughts 


    Winter is definitely here, the snow was nice but it did not last long.

    Some think it is an inconvenience but I think it is great.

    There was some ice as well it was wonderful to see the birds walking with their water legs, like humans they were not made to walk on ice.

    I did ice skating a long time ago with a help of a chair.

    Never again I hope.

    I think i have to many plants on the windows.

    I would like to change that.

    The only problem is what plant should I get rid off.

    Sounds very cruel.

    I will find a way to close the curtains and at the same time let enough light to come in.

    Last wednesday I missed my Eleventh lesson.

    It was snowing to hard and I was in the mood for a hot meal and the video game.

    But I will make up for it on this wednesday.

    One more week and Love is back, that makes me HAPPY, the cats will be happy to, one more person to ask for food.

    Maxine is already playing with the new boy,  the last weeks she as lost more weight 

    than the 3 years she is on a diet ,Nice.

    Time for dinner " Coq au vain"  made it yesterday I have a feeling that it will taste even better today.


    Happy winter everybody don't mind the ice and the snow , until today it is still the hottest year since records began.

    But it can change depends of how cold December will be.



    A day before + 30 min / 1 hour


    Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more
    1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)
    6 bacon slices (5 oz), diced
    0.5 lb (250g) button mushrooms
    A dozen small white onions
    2-3 cloves of garlic, mashed
    2 carrots, peeled and quartered
    Sunflower oil, unsalted butter
    Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string
    Salt and pepper

    If cooking the same day, add:
    1/4 cup of cognac or brandy 


    Coq au Vin Recipe (serve 6)

    Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

    Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

    Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

    Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes

    Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper

    Step 6: Bring to a boil at moderate heat.

    Step 7: Cover and cook at low heat for 1 or 2 hours

    Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

    Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

    Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

    Alternate version for cooking the same day:
    In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated.

    Wine suggestion: red Burgundy wine, or Cotes du Rhone red, Morgon (French Wine Guide).

    Bon appetit!




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