Beef Bourguignon | Christine Cushing

[@lewisnoble8473]

love your video. i will try to cook your beef ASAP. many thanks. lewis, aberdeen, scotland.

[@javierquezada2016]

being a foreigner I love the clarity of your pronunciation, thanks!! I will try this recipe

[@ChristineCushing]

You are most welcome.

[@AidaJof]

For years I was intimidated by Julia Child’s many-steps recipe; whereas yours somehow seems a lot simpler. I shopped for the ingredients on Saturday, got my mise en place late Sunday noon and by 2 pm I had it in the oven. I did not use a Pinot but used a Spanish Tempranillo instead. The end result is superb as you taste all the ingredients which they meld together into a luscious, velvety sauce. I tried to convince myself that it was a ‘blue moon’ but I talked myself out of it and served it with my regular mashed potatoes. I will definitely make this recipe again because it is OMG A-M-A-Z-I-N-G!!! Thank you, Christine!

[@ChristineCushing]

Awesome ! There might be a blue moon coming up soon that you can take advantage of. This was the point of this recipe - streamline it but keep the soul of it. Thank you

[@MariaGonzalez-ls2uq]

I made it for dinner last night and it was outstanding!! I did add a little garlic,used shiitake mushrooms and used the pearled onions (you are correct about peeling them!). The sauce was delicious and flavorful. Your recommendation on using Pinot made the difference at the end. I had made this before using a Cabernet and it wasn’t tasty but more bitter flavor. I love how you help simplify the process! I have made many of your recipes and all have been successful! Thanks

[@ChristineCushing]

So fantastic to hear. I'm glad you had made it before with a Cab and tasted the difference with the pinot. I question how many details to include in my videos but they really do make all the difference to success ! Thank you

[@jerryderr8043]

I'm making this dish this week when my brothers are visiting from out of state and we're going camping. It will be a make-ahead recipe. I've watched half a dozen videos and yours is the best. I like the way you aren't afraid to vary from Julia's recipe. Thanks so much!

[@ChristineCushing]

My pleasure. How did it turn out ?

[@joshchicago2008]

You are a pleasure to watch Christine when you're cooking!

[@ChristineCushing]

Thank you so much ! It does bring me great joy.

[@collinsje5]

I don't really like pearl onions, and I never thought to substitute shallots. Thanks, Christine! Update 07.30.2024 - I made this over the weekend. Magnifique!

[@michelpernod4000]

Un immense merci pour vos recettes précises et gouteuses, votre anglais est très clair, votre enthousiasme communicatif, les prises de vue parfaites, je me régales ! BRAVO and let's cook ! A huge thank you for your precise and tasty recipes, your English is very clear, your enthusiasm communicative, the shots perfect, I really enjoy it! BRAVO et encore merci !

[@johnrichards3666]

I'm glad to hear that someone else accidentally leaves stuff out of recipes. That makes me feel so much better. Thanks.

[@ChristineCushing]

Oh I'm the worst at actually following a recipe because I just cook intuitively. When I'm baking , that forcing me to weigh and measure everything.

[@johnrichards3666]

I usually do it with baked goods.I've been known to pull stuff out of the oven, remix it and put it back in. I guess that's just part of cooking.

[@maryallen9391]

love this vid....home run chef!!!!!

[@tinas682]

Made your beef Bourguignon... it was to die for and just the way you explain it all, well that’s pure entertainment!

[@ChristineCushing]

Thank you so much! It's definitely beef Bourguignon season..

[@omc4434]

Very nice video, super-perfect cooking true to the original recipe. Bravo ! félicitations et merci beaucoup from France 🇫🇷 👍👌👏😊

[@ChristineCushing]

Merci beaucoup! C'est tres gentil . I'm so glad you watched and loved my video. MMm , I can smell it now.

[@omc4434]

Merci beaucoup à vous ! Also your video "How to stop your frying pan from sticking - 5 Min hack!" / especially your scrambled eggs recipe is pretty amazing, I love it ! I showed it to a friend of mine who is a 3 stars Michelin Guide awarded chef, he was so stunned... Encore félicitations et merci beaucoup for sharing your outstanding experience in such a positive and lovely way.

[@connieguenter5253]

I’m afraid of being laughed off of KZbin but that is almost exactly what I’d call stew. And I too love it. Although wine is not an ingredient every time so perhaps that is a key ingredient. Truly a delight to watch

[@lja64]

Thank you for these quarantine cooking shows. Your training and talent are well apparent, and you are a dynamic educator. I just really have enjoyed these videos so much.

[@ChristineCushing]

Thank you so much. I'm having fun with these videos and glad that you are enjoying them. Be safe and see you in the kitchen

[@lapomdamour]

Thank you Christine! I just made this today exactly as per your video. Step by step following the video (& replaying) as I cooked. I found pearl onions. I even served it with mashed potatoes. It was divine. All 5 people absolutely loved it. And although I would have associated this dish with winter, it is like a comfort food and I did cook it with love... so it is the perfect dish to make & serve during these times. We need all the love and comfort we can get when the world seems to be spiraling outside. Thanks so much again. Your videos are entertaining & detailed.

[@ChristineCushing]

Oh that’s amazing to hear. I do agree with you on the summer theory because I thought the same thing when I was posting it. Comfort overrides the summer factor. See you soon in the kitchen !

[@marcvanpoucke5560]

I've watched your channel and I'm charmed with your enthusiasm and excellent pronunciation of French, and your courage to not be afraid of butter. Applause from Belgium.

[@ChristineCushing]

Thanks so much ! I love French language and always try to do it justice (not to mention the food.) A la prochaine

[@marcvanpoucke5560]

@@ChristineCushing :Veuillez agréer, Madame, mes sincères salutations

[@Bertaland1]

I know that is going to taste Great . I thank you for all your Great Cooking Shows .

[@ChristineCushing]

You are welcome !

[@veecee3669]

I don't care if it is the middle of summer, I want to eat this NOW! Your Bouef Bourguignon is a thing of beauty...😊

[@ChristineCushing]

Haha ! It’s funny because I felt exactly that way when I made the video but then it was inhaled !

[@veecee3669]

I'll bet it was!

[@teapurveyor]

Wow she is a natural teacher. I learned so much! Can't wait to try this.

[@ChristineCushing]

Thanks so much !

[@Sarah-zg5qs]

such a hearty wholesome and comforting meal. Saved the recipe. thanks Christine!

[@ChristineCushing]

Merci!

[@oanastanescu5427]

You are an amazing teacher! Wow! I’m so glad I found you!

[@tonicavaliere2342]

I am so happy I found you too. Can you provide me a link to your pots and frying pans. I tried to go on line but it’s too confusing. I cook for 6 people every day and would appreciate bigger pans. Thank you.

[@honeygoy2224]

I have watched this video at least 10 times and made the Beof 4 times now. The Cognac/Brandy and Wine choice can make such a difference. I have americanized it a little by using American wine. It's amazing everytime. Thank you so much for showing me how to cook this.

[@vasomamona303]

Αγαπητη κριστιν εισαι υπεροχη!! Οι συνταγες σου ελληνικες η οχι ειναι πάντα φανταστικές!! Χαίρομαι να βλέπω τα βίντεο σου!!! Γιατι οσο ζουμε μαθαίνουμε!!!! ❤🎉🇬🇷

[@evelynmok2654]

Thank you Christine for another great recipe! I love your channel. Will definitely make it this weekend.

[@ChristineCushing]

You are so welcome!

[@heathermoynagh843]

Fantastic recipe- and great stories. Thanks Christine!

[@ChristineCushing]

My pleasure !

[@bendspot]

I really love your presentation and how you explain things with your hands! Beautiful just gorgeous!

[@ChristineCushing]

Thank you !

[@ghyslainebelanger8777]

Awesome Christine. The step by step instructions are very helpful. I know I will get yummy results.💕

[@ChristineCushing]

Thank you . We savoured every bite of this dish.

[@juliet3827]

Magnifique ! Merci beaucoup, Christine.

[@ChristineCushing]

De rien ! Merci

[@pierremartin9048]

Love the simplification, last time I made it via Julia Child’s original recipe, it was a two day affair, shopping, prepping, pre cooking, etc etc. Now it was stunningly good, but to intense for the home cook. Wow with Robuchon “rate/intense butter” mashed potatoes no less! That master made those for me (and my wife) in 1991 when he was yes still in the kitchen behind the pass actually heading up the team at Chez Jamin in the 16th, his 1st 3 stars. I meet him that night when he toured and engaged with patrons.

[@ChristineCushing]

Pierre Martin omG. What an honour to have met the master Joel himself. I would stand in the window at Jamin , wondering what it would be like to eat there ( while in culinary school ) . Thank you for your great comment. A la prochaine !

[@lindanorris2455]

when Julia Child wrote her 1st cookbook, there were no computers to mess around with all day long. NO stupid cell phones to diddle with on a constant level, it was ALL about he FOOD, the family meals, and entertaining at home. NOWWWWWWWWWWWWWWWWWWWWW!! it's ALL about BABY SITTING SOME IDIOTIC ELETRONIC DEVICE AND NOTHING ELSE!

[@TI_Ted]

wow , great video

[@ChristineCushing]

Thanks so much !

[@annettes5866]

Looks delicious Thank you Madame have a great weekend Bon Soir

[@jericonueva]

Absolutely lovely i like ur recipe i will try it one time thanks for sharing

[@ChristineCushing]

My pleasure!

[@AidaJof]

Ohhh, my mouth is watering!!! Will make it this coming Sunday. Thank you for posting, Christine!

[@ChristineCushing]

My pleasure. Please let me know how it turns out !

[@joeml1958]

Loved this recipe! Made it twice along with the no kneed focaccia. Amazing💕

[@ChristineCushing]

Oh fantastic ! It is a keeper for sure.

[@paulntpa1122]

I'm cooking this on the weekend. Always up for trying something new to try. Looks yummy !!

[@macym57]

127K subscribers should be watching this😄 that meal looks delicious 😋

[@ChristineCushing]

You said it... ! Thank you

[@macym57]

@@ChristineCushing you're welcome 🤗

[@davidapps2605]

Totally scrumpulously delicious. I think I would pass out if I tried that for the first time. Thank you 😀

[@ChristineCushing]

It's definitely worth fainting over. Thank you !

[@TheAgentbosko]

😂

[@patralink]

Oh wow! I can't wait to make this. I love your cooking Christine.

[@ChristineCushing]

Thank you ! You will love it

[@Elizabeth-ju5dy]

I'm so glad you mentioned the importance of both using a medium bodied wine and buying a decent one. I've used the wrong wine lots of times, and that's all I can taste. Your recipe look absolutely delicious, and I'll be cooking that very soon. Thank you so much.

[@ChristineCushing]

So true. People don't realize that a wine actually gets worse when you use so much of it , whereas a good wine, takes the dish to all new heights. Thank you

[@Elizabeth-ju5dy]

@@ChristineCushing Made this today. Delicious! Got a thumbs up from my husband! Even though there was an entire bottle of Pinot Noir in it, it tasted great and so much better than other dishes I've cooked that had way less wine in them. I've got leftovers for the freezer 😀.

[@E_Dtl]

Thank you, I will try this "one pot version". I have checked out some of the french chefs on youtube, but I get damned stressed, when cooking with more than 2 pots. And I probably end up, doing dishes I am naughty, I am going with a box wine, that I actually like (not the cheap one). Cause I need more than a drop, while cooking this. Did it, found a couple of Bourgogne's for a good price, cried when I "threw" one in the pot. And the result was great. Thanks again for a well explained reciepe

[@suecastillo4056]

Hi to you dear heart! Thanks for this recipe!!!! Love your show🤗😘‼️

[@semco72057]

The beef bourguignon stew does look so delicious and is perfect with the mashed potatoes you cooked and I am so hungry and would love to be there to help you all eat it up.The dish reminds me of what my mother use to make when I was growing up and also what one military chef use to make for everyone at the last base I was stationed at in Southern California. Mrs. Christine, you are a superb chef and make the greatest dishes and I would be so fat if I ate that food all the time ;-).

[@sandyevans7454]

You are a talented teacher showing great technique and the reasons behind the instructions.

[@semco72057]

@@sandyevans7454 I love that recipe so much and have to be making it regularly because she is such a great teacher.

[@suziq2x2wyomingbound49]

Wow! Will be making this with my 4th yr French student daughter! TY so much, learn from you every video.

[@ChristineCushing]

Oh , that is so perfect. I'm sure she will love it. Thank you

[@Redmarlowe]

I made and we loved it! You are now a part of our family. My husband is now asking what is Christine cooking for us tonight. ❤️❤️❤️

[@ChristineCushing]

hahah! That is hilarious and amazing. Tell you husband to get ready for some Calzone! Coming up later today.

[@kcet1948]

Great video. You explained it well. I cooked last weekend. It was a blast. Your dish was the star. Thank you Christine.

[@ChristineCushing]

Wonderful to hear. It's such a beautiful dish . Be well

[@timothygavagan6914]

Pretty much followed the script on this one( added some garlic). The crowd went wild, thank you Christine!

[@ChristineCushing]

It’s always great when the crowd goes wild ! So glad

[@MHill-sw2lb]

I am so pleased I found your channel! Amazing recipes. I've spent half a day here and have loved every second

[@ChristineCushing]

Glad you like them! Thank you

[@felipegutierrez6501]

Great recipe. Thank you. But I must admit that watching you is more pleasurable than the dish itself, Greetings from Chile. Keep it up

[@ChristineCushing]

Muchas garcias .

[@AGTsakumis]

Your best video ever! Μπράβο Χριστίνα!

[@ChristineCushing]

Thank you so much. Yia

[@madchaos4912]

I make a pretty good beef stew. You have shown me how to really fine tune it. Thanks so much.

[@ChristineCushing]

It's all about the fine tuning ! My pleasure

[@sheteg1]

Hi Christine! Just picked up large Chunks of Chuck (1.8 kg ). Hand cut by Masellis on the Danforth near Pape (Greektown). Making now. So awesome finding your channel. It takes 4 hours at 325° in my stove. Yours has a more industrial heat coverage.

[@denniskinzler5890]

I like your recipe the best

[@ChristineCushing]

Thanks so much !

[@goharikjones7387]

It looks amazing..I can smell it and test it.. will definitely cook .

[@ChristineCushing]

We love it. Thank you

[@panosxenopoulos2117]

Thanks for the recipe chef Christine! As a fellow Greek, I wanted to ask you - do you have a recipe for ‘kokkinisto’ beef or ‘giouvetsi’?::)) thank you, again!

[@mandywalker5873]

Had a go at making this from a Julia Child recipe and it totally dried out in the oven, will try your recipe next time!!! Looks amazing!!! Serves with lovely fresh buttered bread!!! OMG!!!

[@ChristineCushing]

Please make it and let me know how it is! Thanks for watching

[@delukxy]

Frankly you must have made some mistake if you allowed it to dry out. Too little fluid maybe? I suspect that you know where you went wrong but its always good to keep an eye on things during long oven time cooking.

[@miriamrodriguez6892]

Love your explanations 😀

[@ChristineCushing]

Thank you so much !

[@rubendario297]

hi Cristine ....what a pleasure to see you cooking again ....i'm your fan since the first " the cooking chanel " ...some years ago !! ...enjoying you and your side kick Juan or Jose the mexican guy ....so happy to see you again Cristine ....you have one more subscriber from now on !!

[@ChristineCushing]

Thank you. ! Glad to see you again

[@guylaurent8138]

As a cook in New York, I made boeuf Bourguignon often, I can say you did an excellent job.....

[@ChristineCushing]

Many thanks,! I hope you are well

[@sherrienale9974]

This looks amazing! I wish I had that stove and oven..The ease of the racks sliding seem like a dream to bake with.....

[@rachelleanna3]

And the dutch oven!

[@closjo90016]

Your make it look so easy and fun to cook 😉

[@ChristineCushing]

Thank you !

[@nichtverstehen2045]

you are so confident in what you're doing that makes me believe i could do that too :)

[@ChristineCushing]

Thank you. I hope you try it.

[@nichtverstehen2045]

@@ChristineCushing i love cooking. and i enjoyed watching you cooking like you were playing a game. no doubt that confidence is backed by years of experience but it really encourages me to try to repeat that recipe.

[@slight1699]

Made this today - really good recipe! I love your demonstration style. Easy to follow and great results!

[@ChristineCushing]

Glad you enjoyed it!

[@konfongchin4462]

Good Instruction. Neat Simple & Tasty. 💖

[@deannolle5511]

This is awesome. Best recipe I’ve used. Thank you so much. A new follower

[@ChristineCushing]

Oh so fantastic! Thanks for the sub and hope you take a look at the many other delicious recipes on my channel.

[@lunasun666]

i love this dish general french cuisine is so so good!!! :)

[@ChristineCushing]

Totally agree! Merci

[@wurlitzer895]

That does look absolutely scrumptious. Thank you for uploading!! Keep well and stay safe. Peter A

[@ChristineCushing]

Thank you for watching

[@cooking1.586]

That looks real good. I need to soak a roll in that gravy!

[@ChristineCushing]

Ahhhh, "soak a roll in that gravy " is hilarious.

[@cooking1.586]

@@ChristineCushing Thats how I do it. I'll eat a whole bag a rolls until that gravy is gone.

[@TentinQuarantino_]

LOL the souls of a thousand French chefs just shrieked “Gravy?!?”

[@TheParadigmShiftTV]

@@ChristineCushing There is nothing hilarious about this at all. www.kinderworld.org/videos/meat-industry/cow-slaughter/

[@AGTsakumis]

@@TheParadigmShiftTV Oh, get a life. Christine I'm all for freedom of expression and speech but this clown shouldn't be tolerated. The clip is grotesque, misleading and entirely manipulated. The practices in Canada and the US are nothing like what this crackpot has posted here. Absolute dishonesty. If you don't like beef, don't eat it. Anti-meat activism is a disease. I'm a member of PETA (People who Eat Tasty Animals!) So there!

[@sharzashakeel1253]

I love how engaging you're are. Though we don't use wine but you made it so juicy and flavourful. I wanna try it right away.

[@ChristineCushing]

It’s amazing in the wine. I hope you try it. Thank you

[@sharzashakeel1253]

@@ChristineCushing we can't due to religious practice. It's prohibited.

[@banskoboy]

Great recipe!

[@rtdmna]

Oh my GOD! I Can not wait to make this, I stumbled on to your channel by accident, and what a find! Before the week is out, I will be making this, thank you for teaching me a new/old dish. Peace from Tina in South Australia.

[@ChristineCushing]

Thank you and sending you greetings in South Australia!

[@harrycarson2119]

💝😁 love your food art ! God bless you !

[@ChristineCushing]

Thank you so much. Be well and glad you are enjoying it.

[@sherryfowlergrey2210]

OMG! I have to try this😋 Thank you!

[@ChristineCushing]

Yes, you will love it. Thank you

[@isaacglassman2416]

My dad just introduced me to your channel - absolutely amazing recipes and presentation! I'll definitely be back :)

[@ChristineCushing]

Thank you so much and welcome to my kitchen !

[@2021-j2d]

Ooh la, la, spectacular!

[@Row389]

Oh im definitely going to make it tks so much

[@ChristineCushing]

My pleasure !

[@LA_Viking]

I have been collecting and trying beef bourguignon recipes from various chefs on RubeTube. This is one of the better ones. If you can't find fresh pearl onions you can almost always find them frozen...you won't know the difference. BUT, you use them as a garnish along with the bacon and mushrooms which I do not add until the last minute, after everything is cooked.

[@kimshuster7084]

Where have you been. ? I used watch you every other day. Glad I found you. ❤

[@ChristineCushing]

@@kimshuster7084 hello. Glad you found me again. I’m sure there are many videos you can catch up on. Thank you

[@goodandevil8505]

Οκ! Υου convished me! It will be the dish for next Sunday! I will make it for first time in my life! Thank you! ❤

[@ChristineCushing]

I'm sure you are going to love it ! Thank you

[@goodandevil8505]

@@ChristineCushing Hi dear! We ate out on Sunday with friends, so I am going to cook this week. I have a question. Can I use semisweet red wine which I love, or it has to be a good red wine. Thank you. ❤

[@vontravel]

Wonderful; thank you. Anchovies and garlic?

[@ChristineCushing]

Definitely garlic, I just left it out because I was using garlic like crazy recently . And of course the anchovy will give some umami but I don’t think it’s necessary with so much depth already. Thanks for watching

[@moniqueriverin8796]

You spemak really good french !

[@ChristineCushing]

Thank you ! I do love the French language and studied it before I went off on my cooking career !

[@johnnynoirman]

It's a pleasure to by seeing your video.

[@ChristineCushing]

Many thanks!

[@gaylemamabutterfly]

Hi Christine....Wow...I just love stew and this one...I'm gonna try. Made it long time ago from a Galloping Gourmet recipe...but so nice to see exactly HOW you go about it. I can almost imagine how good that smells. ... My family also loves meatloaf...do you have a yummy recipe that you would share??? .... Thanks and stay safe.

[@ChristineCushing]

I'll see if I have a meatloaf recipe. Thank you

[@AnneMB955]

Yum!!!! My mouth is watering. Must be my favourite dish in the whole world. I do mine in the pressure cooker, quicker but still amazing. Love the mashed potatoes. Going out to buy some chuck steak.

[@lettyfont]

i recently found your channel and i love your recipes . how about a short rib recipe .

[@TheAgentbosko]

kzbin.info/www/bejne/nWbOl6qked5me80

[@sandracamilleri7178]

Hi Christine hello from Malta once again. I need to ask you please are your pots ceramic? I want to buy prooer ones like you use thst can be used over an induction hob and go in the oven. I love your recipes so much. Thank you Sandra xx

[@ChristineCushing]

These pots are cart iron with enamel coating inside. They work well on induction and carry the heat really well. I hope this helps. . Stay well in Malta !

[@erichenderson6515]

Thank you for this recipe, I've been dying to see how you perfect Beef Bourguignon. 😤😤😤

[@ChristineCushing]

Thank you . I'm glad you enjoyed it.

[@babyboy181]

Looks so so delicious 😋!!!

[@ChristineCushing]

It is soo good ! Thanks

[@eoghannp8619]

Christine: I loved how you said "I‘m not going to do it à la française“, meaning, “I’m not going to use twenty pans to make one dish”. That, in essence, is one of the reasons why classical French cuisine has lost a lot of its popularity internationally since about 1980: people just perceive it nowadays as too fussy, too difficult and too time-consuming. And, yet, as you also point out, simplification of a classic French dish does not necessarily mean ‘messing it up’ and cutting corners. Some of these classic dishes need to be simplified in order to survive into the modern era, and that’s not a bad thing. Otherwise, people won’t continue to make them and enjoy them, and they will fall into oblivion. Merci, Christine: ευχάριστο.

[@ChristineCushing]

You are most welcome and thanks for watching !

[@KaySamKay]

I’ve made this twice and every time it’s been a hit!! Thank you so much for the recipe :)

[@ChristineCushing]

My pleasure 😊

[@KaySamKay]

@@ChristineCushingif I’m making this for 12 people, can I double this recipe in one go?

[@ChristineCushing]

@@KaySamKay yes you can double it. Just make sure your pot is big enough. !

[@tanyamarie3493]

She’s pretty awesome!!

[@jimscanoe]

Sauce with viscosity-I love this woman.

[@Annie-ZA]

I'm punishing myself by watching these mouthwatering recipes! 😫😥😩 😁🤣

[@ChristineCushing]

Haha. I hope there is also some joy. 😀👏👏

[@Levied12]

You know, Christine, here in the uk we have many tv cooks and chefs, but mama Mia, you sure do know how to cook - very inspiring - thank you...

[@ChristineCushing]

Well I thank you very much ! It has been my life’s work and passion. Be well and see you in the kitchen

[@Levied12]

@@ChristineCushing How kind of you to reply...

[@stevehorvath997]

You're not getting ahead of me...I'm making some this week...looks delicious...

[@smallmouthmaster]

I'm gonna make it dish tonight!!!

[@ChristineCushing]

Oh yes ! It's gonna be gooood.

[@bobbernstein8824]

I love her “Quarantine Kitchen” series, and this is a great instalment. I love this dish, and I love this video.

[@Pattys1967]

hi christine,this recipe is so yummy looking,where do i purchase a dutch oven like yours? thank you

[@ChristineCushing]

Thank you. It’s a Le Creuset brand so you can check who sells them . It is really a phenomenal pan.

[@naturallyjoy9418]

😍😍😍 oh my gosh this looks amazing!!!!

[@ChristineCushing]

It’s a keeper for sure. 😀

[@TheParadigmShiftTV]

How amazing does it look when you see the steps just before in the kitchen? www.kinderworld.org/videos/meat-industry/cow-slaughter/

[@longsha]

I was overjoyed to see you on Wall of Chefs last night but disappointed at seeing so little of you after you described your father's moussaka. I remember your father teasing you on your cooking show by saying he might eat your food harmonica style and he shook you up a bit. He had a good sense of humour and was a good looking man. I hope you'll have bigger roles in coming shows and I'm sorry for your loss.

[@ChristineCushing]

Sorry for my late response. Thanks for your kind words and can’t believe your meme et my dad on my live show ! Yes this moussaka is legendary

[@camizahn265]

made this two days ago...absolutely heavenly! my hard to please husband, rated this 10 out of 10!