Last night I was reading New York Times' article "What to Cook this Week," and I came across this delicious looking beef stew with whole grain mustard. Clicking the link took me to the recipe and a reference to the recipe having been promoted in those dark days in 2001 just after September 11th. The original recipe was part of an article by Regina Schrambling "When the Path to Serenity Wends Past the Stove" about how she had felt an inexplicable urge to cook and bake in the aftermath of 9/11. She talks about the slowness of the process -- no aspect of this kind of cooking can be rushed. She talks about the physicality of the process and how it engages her senses and fires up her read more