fullWednesday, went to the Observatory in Hayward for Indian food (some of which was very good -- the malai kofta and samosas, particularly; the lamb korma was OK, but not inspiring), hot tubbing, and sharing about two-thirds of my last bottle of Barossa Valley dessert wine, a Grant Burge Tawny Port.
Thursday night
jencallisto came over, and I produced some pretty decent squash ravioli with browned butter and sage (and grated reggiano). (Rising Moon rocks.) Jenwa provided desserts -- emphasis on the plural inflection, as we had small portions of four different things, some of which went very well with the remaining port (particularly the fruit tart and the baklava). We still haven't managed to get into the bottle of black muscat that she bought for my election night party. I think I still have a riesling from that night, too. So many of my friends are complete teetotalers. Y'all are shockingly virtuous. "Don't drink, don't smoke... what do you do?"BTW, Jenwa, I mentioned the Epicurious Wine Dictionary. So there's your source for trivia like why the flavor of eiswein depends on the thawing process. Enjoy.
