@mysti OMG!!! 😳

Just checked out the menu at the restaurant at the #SealRockInn & they serve Moule Mariniere with Frites during dinner. I'll ask them to DK the mariniere & just serve me #MouleFrites.

Now I've GOTTA to there ASAP!!!! 😋

Because if I'm on death row & they ask me what I want for my last meal, it's going to be Moule Frites. 😎

They are also serving #CoqAuVin & #DuckCassolet plus #Escargot & #Profiteroles which makes for at least 2 more trips. 😉

all right, here it is, the Almost Final Forme of Rooster With Wine: rich, tender, and ready to pop in the oven at my partner's house while I make the mashed potatoes. oh, I should bottle some more blackberry wine, too.

I might not remember to take One More Picture, so might as well say it now; thanks for coming on this journey with me.
#coqauvin

Five hours simmering and the rooster has finally begun to tenderize. look at that gooey goodness! this is not the Final Forme, but I've started turning the burner off at 30-minute intervals because my "low" isn't low enough for this. another couple of hours until dinnertime!

also I've nearly found every shrine in zelda tears of the dragon.

#coqauvin

"what the fuck is a beurre manié" great question, me! it's this:

#coqauvin

two hours on the simmer. periodically I take the chicken pieces out, scrape the bottom of the pot, give it a stir, and put them back. the chicken has not tenderized at all (nor did I expect it to), but the gravy is unimaginably rich and delicious now.

speaking of, I remembered to take butter out of the freezer. I'll make beurre manié when it softens, but there's truly no hurry. we're doing this All Day
#coqauvin