by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In February we celebrate Valentine’s Day, the day of romance and love. And what better way than this French dish beef bourguignon for two. Simply put beef slow simmered in red wine. I serve this with mashed potatoes. It’s a warm comfort food recipe that’s sure to impress.

Ingredients
• 3 oz bacon (3 slices), chopped
• ½ pound beef stew meat
• 1 carrot, sliced into 1” chunks
• ½ red onion, sliced
• 1 tablespoon all-purpose flour
• 1 cup red wine
• ¾ cup beef broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 garlic clove, crushed
• salt, as you go
• freshly cracked black pepper, as you go
• 6 ounces baby onions (~1 dozen)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• ¼ cup beef broth, additional
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 thyme sprig
• 12 button mushrooms, quartered
• ½ tablespoon olive oil
• 1 tablespoon unsalted butter

Instructions

• Preheat the oven to 325 degrees.
• In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it’s no longer pink and is starting to crisp up. Remove it from the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
• Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don’t worry about cooking it through).
• Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
• Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
• Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
• Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
• About an hour before the time goes off, peel the onions and slice off the root ends.
• Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
• Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
• Pour the onion mixture into a bowl.
• Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
• When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.

Rainbows have different meanings and symbolism to different people and cultures.

Technically, rainbows are optical illusions of light caused by sunlight refracting and reflecting in water droplets creating a spectrum of seven colors that appear as a circular arc, with no two people seeing the exact same one.

Rainbows, though, have inspired countless stories, myths and interpretations throughout history. Beyond their beauty, they carry rich spiritual meanings and are often seen as symbols of hope, transformation, diversity and divine connections. Rainbows are often seen as bridges between the physical and spiritual worlds. Some believe they are sent by loved ones who have passed on, offering comfort and reassurance of their presence. Rainbows have a very special and significant meaning to us.

Courtney’s Godmother, on January 4th, 2026, shared with us this beautiful rainbow (pictured) and said, “It’s Courtney’s Rainbow!!!! I was so hoping to see one today or tomorrow and here it is. I saw a rainbow on the same day after Courtney’s funeral and never forgot it. Strangely, I have spotted at least three or four right around this time and around her birthday, so I am always so thrilled. Truly a great sign.”

There was the biggest and brightest double rainbow we have ever seen after Courtney’s service on January 12th, 2008. We look at that rainbow as a sign sent by Courtney offering us comfort and reassurance of her presence.
We will be doing a post flood clean up, on Feb. 7th , at the Cloverdale River Park for Courtney’s 35th Birthday. Please stop by and say Hello.

“Life is only as bad as you make it”

Florence was born on October 5, 1930, in Oakland CA to Mario and Jeanne Cuttica. In 1946, she and her parents moved to Cloverdale where she attended and graduated from Cloverdale High School. She met the love of her life, Nathaniel “Albie” Ottoboni in Cloverdale and they married on February 4, 1951. They relocated to Oakland in the mid 1950’s, where they raised their family.

Florence is survived by her children Michelle Ottoboni, and Kevin Ottoboni, her grandchildren Amanda Young, Kevin Ottoboni Jr., Zoe Ottoboni Ball, and Hanna Ottoboni as well as her great-grandchildren Rebecca Ball, Harper Ottoboni, Raegan Ottoboni and Walker Ottoboni. She was preceded in death by per parents, her brother Peter Cuttica and her devoted husband Albi Ottoboni.

Florence gave generously of her time to St. Augustine’s elementary school as a member of the PTG and student’s favorite – hot dog Thursdays. Once Michelle and Kevin graduated, she then devoted herself to St. Vincent de Paul Society, spending her time shopping for the food pantry and distributing food twice a month with the other volunteers.

Florence will be remembered fondly for her sense of humor as well as her dedication to volunteering and giving back to her church community. She will be missed very much.

In lieu of flowers, the family requests that donations be made to St. Vincent de Paul’s St. Augustine.