From Superman (vol1.) #297 (March, 1976). Written by Car Bates and Elliot S! Maggin; art by Curt Swan and Bob Oskner.
Wherein it is STRONGLY implied that Lois spent the night at Clark's apartment. How that got past the Comic Code Authority, or the powers that be at DC editorial, I'll never know.
According to many staffers at DC at the time, this was more than an implication - Clark and Lois did have sex. "Beef bourguignon" became more than just Clark's favorite meal; whenever he or Lois would mention it to each other it was their version of "Netflix and chill."
Unfortunately, at the time, the Clark and Lois relationship never really progressed. By 1983, when Lois had been replaced as the love interest in the film Superman lll, DC editorial decided to follow suit and have Lana Lang take her place as Clark's love interest in the comics.
Cooking adventure, red wine beef bourguignon but not technically cause the wine was from California or something lol
First time, don't usually eat beef but had the stewish hankering and desire to try out an actual recipe for once, it's so good and tangy with soft stewy meat
Beef Bourguignon
This beef bourguignon is a hearty, rich stew that is elegant enough for a dinner party thanks to the addition of brandy, bacon, and mushrooms.
>3 lbs. chuck or top round of beef, cut into 2-inch cubes
>1 small white onion, sliced
>2 cups red wine
>1 small bay leaf
>4 sprigs parsley
>pinch of thyme
>2 tablespoons olive oil
1/2 teaspoon salt
>1/4 teaspoon pepper
>1 small carrot, sliced
>1 clove garlic, crushed
>3 tablespoons butter
>1 tablespoon flour
>1/2 cup consomme or beef broth
>1/4 salt pork, diced
>24 small white or pearl onions
>1 cup fresh or canned mushrooms, sliced
In a deep bowl, combine meat, sliced onion, wine, bay leaf, parsley, thyme, oil, salt, pepper, carrot, and garlic. Let stand for 4 hours, turning meat occasionally. Remove meat and pat dry with paper towels. Strain marinade and set aside for further use.
In Dutch oven or large, heavy saucepan, heat 2 tablespoons butter. Add meat and cook until well browned on all sides. Add flour and cook for 3 minutes, stirring constantly. Stir in consomme or broth and marinade. Bring to boil. Cover and simmer for 2 hours. Meanwhile, in a small saucepan, heat remaining butter. Add salt pork and onions, and cook over medium flame for 10 minutes, or until pork and onions are golden brown. Remove them to pan in which meat is cooking. Add mushrooms. Bring to boil. Cover and simmer for 45 minutes, or until meat is fork-tender. Serve hot.
Serves 6 to 8.
Serve with boiled potatoes. Also good with all kinds of macaroni.
WINE A red wine: Red Bordeaux; French red Burgundy; red Cotes du Rhone; domestic claret or Burgundy
Source: The Art of French Cooking, by Fernande Garvin, copyright 1958 by Bantam Books, Inc
Confession – my son and I made beef wellington for New Years Eve. I bought 2 – 1 pound beef filets so we each got to assemble one. I will start with they tasted fabulous. The process is quite long and a little tedious it was a lot of cleaning and chopping (mushrooms) cooking and cooling (mushrooms and beef). I was like OK one and done been there done that I’m good. My son said we’ll do better…