rkasal
11-26-2007, 06:30 PM
Tonight's menu just made with the steak resting now:
NY Strip with bordelaise sauce (oh, I mounted the butter properly - always must mount properly - it's a cooking technique - get your mind out of the gutter!)
Steamed brussels sprouts, carrots, snow peas, and green beans
Sweet potato
A glass of first for the season for me, Beaujolais Nouveau.
Just took a sip. 2007 was supposed to be as good as 1995 according to a review I read in the WSJ over the weekend. I don't know, I tend to like drier wines. Can't believe how much longer it took to get the nouveau this year. Today was the first day I spotted it on the shelves. I used some of the wine in the sauce and it certainly tasted differently than normal. More acidic it seemed.
Beer or wine, I straddle both worlds in moderation.
Regards,
Randy Kasal
NY Strip with bordelaise sauce (oh, I mounted the butter properly - always must mount properly - it's a cooking technique - get your mind out of the gutter!)
Steamed brussels sprouts, carrots, snow peas, and green beans
Sweet potato
A glass of first for the season for me, Beaujolais Nouveau.
Just took a sip. 2007 was supposed to be as good as 1995 according to a review I read in the WSJ over the weekend. I don't know, I tend to like drier wines. Can't believe how much longer it took to get the nouveau this year. Today was the first day I spotted it on the shelves. I used some of the wine in the sauce and it certainly tasted differently than normal. More acidic it seemed.
Beer or wine, I straddle both worlds in moderation.
Regards,
Randy Kasal