Wood carving, serving platters, and the recipe...
Another holiday tradition.
After thanksgiving, Xmas..
New Years eve is always Bouillabaisse.
Tomorrow is ham, collards and black-eyed peas with a dime.
(from my english grandmother...what's with the dime!?)

Anyway, i don't really use cookbooks anymore. (i net search for ideas)
Shoveling snow again this morning and splitting wood for the grill,
and an abundance of serving platters collected over the years,
I came across this video for bouillabaisse.
With a dozen large downed trees in the front yard i would love to carve
something grand.

I can't imagine what wood was used. It flexes quite a bit.
One response thought it might be cork?
But this is France...Lyon
A close-up at 4:18 is cork!? How great is that!
Any thoughts?

(I'm restoring my 1962 cork entry simultaneously while i multi-task my
4 day holiday)

And don't bother watching if you could give a rats ass about wood or
cooking. : )
http://www.youtube.com/watch?v=cbZoHQchiPw

Zip ?

Nada ? Bupkis ?

oh, zip what?
Yes, potatoes. Nice bright creamy yellow flesh of a youkon gold?
An Idaho style would be to mealy. I ended up using small sliced rings of
a few fingerlings and a diced-very-fine southern yam. Added at the proper
time for correct cooking.

SDR

Potatoes are really tasty. You should try one!

yes the broth. ; )
I considered mentioning that. The tinting of the potatoes...
But i thought to address the simple potato questioned.

A baker would not be proper in a delicate fish stew.

I did begin with leek and veuve clicquot. Most in the stew.
I was only cooking for 6 this year. Not the usual house party of 75-100.
I do find the cork fascinating. Something so large is not needed often.

I did have a bit of leek in my martini ! Delicious.