Three journal entries in a row about XML. Time for something completely different. :-)
We made a very nice Carbonnade this weekend -- Belgian beef stew with beer instead of stock. The only real choice for this recipe is the Classic Beer of Belgium: Chimay. We used most of a large bottle of Chimay Red (er, Premiere) for the recipe. The soupy bits came out nicely seasoned with a touch of sweetness that isn't typical for beef stew.
It came out very nice. The only problem with it was that I put in too much beer, so it came out a little too soupy and not thick like a stew. That, and either we ate too much or we made too little (enough for three servings, not four; so I'm the one who doesn't get any leftovers).
