.... (obviously) because I've been cooking. Former colleagues of Debbie - from her teaching days - are coming by for dinner tomorrow night and I'm the Sunday features editor tomorrow, so the only time to cook was today. What was I cooking? A venison ragout of my own devising, but owing something to boeuf bourguignonne and carbonade a la Flammande - venison, wine, onions, garlic, raisins and mushrooms. It's in the oven now - though I still have to make a winter squash soup (the onions are caramalizing).