Favorite hobbies combined!

 Since I love photography and cooking...

 I thought it would be fun to combine the two!

 And share some tried and true recipes that we love!

 Just try not to get too hungry...

 {Or thirsty!!}

 When reading this!

 Don't forget to break out those wine glasses!

Cheers!

 Served with Quinn's very fav vegetable at the moment!

Bon Appetit!

Ingredients:

Chuck or pot roast

8 Garlic cloves

Extra virgin olive oil

1 tbsp Butter

1/2 - 1 cup Diced onions

6-8 oz Fresh sliced mushrooms

3 tbsp Flour

1 1/2 cup Red wine (merlot, cabernet and pinot noir all work)

1 1/2 cups Beef broth

Salt and pepper to taste

Thyme

Preparation:

Cut 8-10 deeps slits into the meat and insert halved cloves of garlic. Saute the meat in a large pan with 2-3 tablespoons of olive oil on med/high heat until both sides are browned, set aside.

In same pan, add 1 tbsp of butter and melt. Dice 1/2 to 1 cup of onions and add to pan. Saute until tender. Cut up about 6-8 onces of mushrooms, and include in pan; stir.

Add 3 tbsp of flour and stir until well combined, add 1 1/2 cup of wine and 1 1/2 cup of beef broth. Stir over med/high heat, constantly, until mixture is thick and smooth. Put roast in a large pan, and season with black pepper, salt and thyme.

Pour red wine mixture over the roast. Bake at 325 degrees for 3.5 - 4 hours. If serving with potatoes, place skinned, sliced potatoes in pan at the halfway mark. Also excellent served over rice or egg noodles.

Enjoy with remaining wine!!