As I said earlier- squash ravioli with chanterelles/sage/bacon, a dusting of parmesan, and an interesting Austrian red that was somewhere between a Pinot Noir and a Syrah.
What¹s that you say? The ravioli look like gnocchi? Fine, there were some "dough complications"- but the second course of ravioli was really good (no photos).
Travis, Amy and Tucker came to visit and we got the cousins together for the
first time. Will is 5.5 months old and weighs about 15 pounds, Tucker is
about 4 months old and weighs about 18 pounds. They had a lot of fun
looking at each other, rolling around and grabbing at each other. We look
forward to many more meetings as the two of them grow up. (more pics to
follow)
Reviewing many cookbooks for several hours to find just the right recipe. Part of the process. Decided on a Braised Lamb Shank recipe from Saveur's 3/2001 article about Sam Hayward and his great Portland, ME restaurant Fore Street. Its a cold weather dish with lamb, rosemary, savory, leeks, garlic, hard cider, stock, and involving some funky veggies like turnips, Jerusalem artichokes, and celery root. This should keep me busy today.
Sounds more like southern redneck wife beater chic. read more
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