personall blog poast xP

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okey everyone and welcome to my personal blog! pls upboat and subscribe!
i said i'd do one yesterday but i didn't feel like it cuz i was tired but i'm up early this morning and i can post nao i guess????
my thread today is for coq au vin, which i elected to serve with buttered noodles but rice (especially risotto type) as well as polenta (yellow grits that aren't hominy, basically, with lots of butter) potatoes or large slices of toasted buttered bread are all other good starches for this.
this is one of the classic french braises or is it a fricassee? i forget the difference? but the terminology is not important, only the resulting food is.
i basically typed this out before hand also, bcuz i took too many pictures and too much detail i wanted to cover. recently i've been doing less step to step and basically just an OP pic so this is my first super detailed thread in a long time.