Two New Pieces, and a Word on How This Works

Last Updated on May 18, 2026 by Jean Louis Two new pieces on Beestrot this week. Both, I think, are worth your time. The first began with a boeuf bourguignon and a book I had been meaning to read for months. It is about what happens when you stop treating kitchen time as dead time… Read More »Two New Pieces, and a Word on How This Works