Boeuf boletus - 18 May 2017

In a previous post, I was giving the preparation method for the blanquette de veau using a slow cooker with sous-vide conservation. This time, a boeuf boletus using same technique.

Here are the ingredients... 

Chunks of beef, few oignons, persil and boletus from last autumn.

Forgotten pictures... May 2017

Back home after the weekend, looking back at the cards in the various cameras, I found a few pictures which I took for sharing... Here they are in no order...

Arrival in Nynäshamn on Sunday, late afternoon. 

Encountering Morgan le Fay - 26 May 2017

Saturday 26 May, we depart from Utö marina around 10:00, to reach the Norhamn of Öja for the night. Very warn sunny day, the summer is there for now...

Passage through the Ryss-sundet, 2.5 metres deep, and not much wider than the boat.

This should have been an eventless nice cruise, but it was without counting on the tricks of Morgan le Fay.