First, regarding the two extra display adapters that The IT Buffs in Leigh (England, U.K.) sent me over the holidays after I ordered just one, well... I contacted Amazon.fr, who in turn contacted the outfit in England, and I have authorization to send back the two extra adapters at no cost to myself. I'm glad to do so. All I have to do is print out a shipping label, wrap the adapters in bubble wrap, put them in a box, stick on the label and seal up the box, and then take it to any one of 6 or 7 businesses in Saint-Aignan, where it will be picked up by the DPD shipping company and delivered to Leigh. Sounds easy enough, especially since one of the drop-off points is SuperU, where I go to buy groceries every few days.
Speaking of groceries, above is what I'll call une estouffade* de bœuf au vin rouge that Walt made for my return from North Carolina last October. I discovered it in the freezer, where we had stored the leftovers, and added to it the leftovers of my recent basse-côte with a red wine and mushroom sauce. First I cut the remaining piece of basse-côte into cubes and braised rhem to get the meat to the same point of tenderness as the estouffade beef was. This was our lunch yesterday, with some potato gnocchi and a green salad.
It occurs to me that freezers — we have two of them — are a little like external hard disks, where you can store things that you might want to get your hands on and enjoy at a later time.
* One dictionary says l'estouffade is une manière de faire cuire très lentement et dans leur vapeur certaines viandes. One example is the famous bœuf bourguignon — it's a braise or a stew. The Larousse Gastronomique describes une estouffade this way: Plat préparé à l'étouffée (ou à l'étuvée). Il s'agit de viande de bœuf ou de veau, cuite avec beaucoup de légumes, et parfumée au vin.