Beef Bourguigonne for two

You will need a Dutch oven preferably enameled cast iron

4 slices bacon chopped (I cut with scissors)
1 1/2 lbs lean stew meat cut in cubes
1 yellow onion sliced
1 carrot peeled and sliced
3 cloves garlic sliced
8 oz mushrooms washed and quartered
1/2 lb pearl onions trimmed and peeled
1 1/2 cup red wine, I used chianti
1 can beef broth low sodium
1 Tbs tomato paste
2 Tbs flour
Tie together some thyme and parsley sprigs and a couple of bay leaves

Fry bacon until crisp in bottom Dutch oven. Remove to large container.
Blot dry stew meat with paper towel and fry in bacon fat until browned. Remove to large container with bacon
Fry slice onion and carrot until brownedw. You might need to add sm amt olive oil along the way
Add garlic slices to onion, fry one minute and add all to beef and bacon
Sauté mushrooms until well browned
Add beef, bacon, onion mix back to Dutch oven
Sprinkle flour over beef and stir well
Add wine, pearl onions to pot. Add beef broth just so beef barely covered, bring to boil and stir scraping bottom of pan
Place covered in 350 oven for 2 hour 30 minutes
Serve with buttered parsley potatoes

not so pickled Dill Pickles

Pickles are a laborious task.  Unfortunately sterilization of jars and adequate supply of produce make it more difficult to do.
These quick pickles are easy, taste great but will only will last about a month in the refrigerator

12 small cucumbers washed and quartered lengthwise (I have tried these with regular cukes and the results are just as good)
1 cup kosher salt
Handful Fresh dill
6 quart size bottles with tight fitting lids

In large colander cover  cucumbers with salt and set in sink to drain for 20-30 minutes

Meanwhile boil for about 5 minutes
4 cups water
2 cups vinegar
12 cloves garlic
2 Tbs Dill seed
1 Tbs black peppercorns
1 Tbs mustard seed
2 Tbs kosher salt
1 large yellow onion sliced thin

Rinse salt from cucumbers and blot dry
tightly pack in clean jars with a sprig or two of dill per jar

Pour hot liquid into jars making sure to distribute the garlic and spices between jars
Let cool on counter then store in refrigerator