Welcome to Hyacinths for the Soul

My heartfelt thanks for stopping by for a visit to my blog. HFTS is all about friendship, feathering one's nest, and sharing a creative spirit. Thank you to all of you who take the time to leave a comment. I read and appreciate each and every one. Your notes are the only way I know who has stopped in for a visit.

You can click on any photo to enlarge.

Wednesday, November 13, 2013

Cold Here and Time for Boeuf Bourguignon






French Fäience Figural Mustard by Alcide Chaumeil


It's cold here in Texas.  

Time for the chef to fix a hearty dish.



Julia Child's Boeuf Bourguignon

Cooler weather is the 

perfect time to make a stew,

 and what better choice than 

Julia Child's Boeuf Bourguignon




Boeuf Bourguignon with Boiled Potatoes and Snow Peas

Want to join me for a delicious meal?




The table is set 

and dinner is ready!




Pewter chargers topped with 

white dinner plates in Wedgwood Nantucket. 

 The flatware is Lauffer stainless in the Bedford pattern.




~ Tea Towels Used As Placemats ~ 

100% Cotton Made in 

France for William Sonoma.




~ Cows ~ Ducks ~ Rabbits ~ Chickens ~

The woven details offer a

charming French country feel for

the theme of a casual one dish meal.




Napkins in olive green and aubergine

 are also from William Sonoma. 


 The pewter napkin rings, 

each with a different flower motif, 

are from the Netherlands.




Contemporary Quimper Pottery

Dinner Plates With Scalloped Rim





Produced at Fäiencerie Kéraluc 

by the Artist L'Helguen





Bowls are wide and shallow.

Perfect for stew!




Ralph Lauren ~ Glen Plaid

Arte Italica's Crystal w/ Pewter Stems





Metal leaf dish 

for bread service.




Each of the plates and bowls 

of the Quimper set are a bit different, 

but with the same stylized flower theme.






The gray tones of this pottery work

with the pewter and the gold 

and taupe of the linens.





Centerpiece is simply a wooden bowl filled

with natural horse apples and ceramic acorns.






Natural horn votives 

and a few of the oversized ceramic 

acorns were added around the base.




The glow through the natural horn

adds a bit of warmth on this chilly evening.





A glass of red wine

 is perfect with this dish. 


 Julia recommends a 

Beaujolais, a Bordeaux, or a Burgundy.






The sides of boiled potatoes 

and snow peas compliment the beef cooked 

in red wine with bacon, onions, and mushrooms.





Bon Appetit!

Julia's Recipe here.

~ Joining ~


Blog Widget by LinkWithin