Pot au Feu I followed Marie-Pierre Moine 's recipe for pot au feu yesterday and the spouse, younger offspring and I had the resulting soup for our dinner this evening. The introduction says: "This classic French soup takes time to make, but is well worth waiting for." The listed ingredients include braising steak, a carrot, turnips, a waxy potato, a Spanish onion, garlic, cloves, a leek, celery, bay leaves, thyme and parsley. It is also suggested that you use beef bones, "if possible." The spouse asked for some at his usual butcher's and was given a solitary piece. I went out looking for more at a shop closer to home and the butcher kindly gave me a small selection. I continued along the road, this time in search of white turnips (we had only swede turnips) at young Stephen's. He didn't have any. Never mind. I engaged in a conversation about borscht with Stephen's assistant, and told him about the tomato borscht I made a few months ago (se...