And the etcetera of the week

The other day I tried to make some beef with red wine sauce. Like a simplified version of beef burgundy because I didn't have any stock. It didn't work. It ended up as beef (which was good) in red wine stock (not as good but edible).

But the leftover meat was great in this salad today:
Greens, shredded carrots, emmental cheese, meat and cabernet vinaigrette.

My mother-in-law brought the Lebanon bologna earlier this week.