5 years of blogging

So, five years to the day since I uploaded my first blog picture. That's about as long as Twitter has been around - they're probably kicking themselves they didn't start a food blog instead. That micro-messagingwill never take off.

Anyway, a suitably complex, if not photogenic, dish to mark the occasion. Anthony Bourdain's coq au vin. As seen above, this involves cooking pretty much everything separately, and then combining with the strained, reduced cooking liquid at the end. These shallots were poached then sauteed.

The end result was worth the effort. I served it with polenta, and you could taste all the different components perfectly.