Marrow Bones News Today

Didn't I just have these on sale? No matter. No one's going to buy them anyway. You're all a bunch of credit risks if you ask me. And what about those of you who don't even have dogs? These bones make an outstanding soup stock or your children can...

The Coal Shack People definitely DO read this little preamble of the newsletter. TONS of people used the coupon code I tried to bury here. Some people didnt even use another code. And thats just plain nutty. No. Im not going to put another one here. It cant be Christmas every day, people. Maybe at the North Pole, but not in the Boothbay Region. Ill let you know in this section if I try to hide another coupon code in the newsletter.   Boilerplate: If you havent joined us here before, this is th...

It's not all T-Shirts and Marrow Bones in Boothbay Harbor in the winter. The rest of the time I spend either shoveling snow or adding more stuff to the website. Oh God look at how long that photo is! Why did I do that? I've got to stop vacillating...

In this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> daniel: you think its enough for the two of us? >> anthony: and then, this. >> waiter: monsieur, lievre a la royale. >> anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale -...

Expert tableside carving and service. [ paul speaking french ] >> daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. >> anthony: a pot-au-feu, the peasant classic. >> daniel: tony, get closer. >> anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but its perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxuriou...

Perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> think its enough for the two of us? >> and then this. >> oh, my god. >> as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve ...

>> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >...

>> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >...

>> he has been making the same thing for 50 years. paul has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, ...

Expert tableside carving and service. >> he has been making the same thing for 50 years. paul has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, mar...